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Recipe: Barbecued Turkey With Fries And Creamy Coleslaw
Similar Categories: Barbecued, Turkey, Fries, Creamy, Coleslaw
fries
2 1/2 pounds baking potatoes -- scrubbed
1 teaspoon vegetable oil
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon ground red pepper
creamy coleslaw
1/3 cup plain nonfat yogurt
1 tablespoon fresh lemon juice
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cups thinly sliced green cabbage
1 granny smith apple -- julienne
2 green onions -- julienne
1 teaspoon vegetable oil -- divided
4 turkey breast cutlets -- (1 lb.)
salt and pepper
1/2 cup mild or medium salsa ketchup
1 tablespoon firmly packed brown sugar
4 lemon slices
1. Make Fries: Heat oven to 450F. Line cookie sheet with foil; coat with vegetable cooking spray. Cut potatoes lengthwise into 1/2-inch sticks. Toss with oil in large bowl to coat. Sprinkle with sugar, salt and red pepper; toss well. Spread on prepared cookie sheet. Bake 30 minutes. Immediately remove from pan.
2. Make Creamy Coleslaw: Meanwhile, combine yogurt, lemon juice, honey, salt and pepper in large bowl. Add cabbage, apple and green onions; toss to combine. Makes 3 1/2 cups.
3. Heat 1/2 teaspoon oil in large nonstick skillet over medium heat. Pat turkey dry on paper towels and sprinkle lightly with salt and pepper. Add half the turkey to skillet; cook until golden and cooked through, 1 minute per side. Set aside. Repeat with remaining 1/2 teaspoon oil and turkey. Combine salsa ketchup and brown sugar in cup; stir into pan. Add reserved turkey and lemon slices to pan; simmer 5 minutes. .
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