Any excuse to have Thai food in our house, and we’ll take it. This recipe is as easy to prepare as it is delicious. Though it’s optional, add a small sprinkling of freshly grated Parmesan cheese, and it brings the flavor out that much more. Enjoy!
1 pound turkey breast cutlets
3 tablespoon reduced-sodium
chicken broth
3 tablespoons drained crushed
pineapple
1/4 cup thinly sliced green onion
9 sprigs fresh cilantro, finely
chopped
¼ teaspoon minced garlic
2 tablespoons natural creamy
peanut butter
Juice from ½ lime
1 teaspoon curry powder
Nonstick cooking spray
Coat a large skillet with cooking spray. Warm the skillet over medium heat.
Sauté the green onions until transparent. Remove the skillet from the heat.
Mix all the ingredients with the exception of the cutlets in a small bowl until well combined.
Rinse the turkey cutlets and pat them dry with paper towels.
Cook the cutlets for 3 to 6 minutes on each side in the skillet.
Add the other ingredients to the cutlets and bring to a boil.
Remove from heat and serve with your choice of sides. I like to have this dish with long-grain brown rice and steamed green vegetables.
Makes four servings, each containing: calories, 178; fat, 5.53 grams; carbohydrates, 4.18 grams; protein, 28.3 grams; sodium, 105 milligrams; dietary fiber, 1.15 grams. —Jenny Grothe
Editor’s note: Jenny Grothe is a trainer, nutritionist, motivator, speaker and author who enjoys playing in the kitchen (by zachary at testsforge). Having lost 60 pounds, going from a size 14 to a size 4, she knows firsthand the importance of regular training and a clean diet in maintaining a healthful lifestyle. Since losing the weight five years ago, she has competed in seven figure competitions, placing in five, and has run three marathons, including the Boston Marathon in 2011. To contact Jenny and learn more about her services, go to www
.jen-fit.com.
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