Try these citrus-flavored cutlets with sweet potatoes sprinkled with nutmeg. If you double the recipe except the pineapple slices, you’ll have enough turkey for Turkey Tortilla Soup (page 54), too.

　　

Ingredients

serves 4, 3 ounces turkey and 1 pineapple ring per serving

　　2 tablespoons lime juice

　　1 tablespoon orange-flavored liqueur or orange juice

　　2 teaspoons canola or corn oil

　　1/2 teaspoon dried oregano, crumbled

　　1/4 teaspoon pepper

　　1 pound skinless turkey breast, all visible fat discarded, sliced into cutlets 1/2 inch thick

　　4 slices pineapple canned in their own juice, drained

　　

Step 1

In a large shallow glass dish, stir together the lime juice, liqueur, oil, oregano, and pepper. Add the turkey, turning to coat. Refrigerate, covered, for 10 minutes to 8 hours, turning occasionally if marinating more than 10 minutes.

　　

Step 2

Preheat the grill on medium high.

　　

Step 3

Discard the marinade. Grill the turkey for 4 to 5 minutes on each side, or until no longer pink in the center, turning once. Transfer to a platter.

　　

Step 4

Meanwhile, grill the pineapple slices for 1 minute on each side. Place on the turkey.

　　

Cook’s Tip

Step 5

To make cutlets from a turkey breast, use a sharp knife and slice the turkey at a slight angle into 1/2-inch cutlets.

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 149

　　

Step 8

Total Fat: 1.0g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.5g

　　

Step 12

Monounsaturated: 0.0g

　　

Step 13

Cholesterol: 73mg

　　

Step 14

Sodium: 53mg

　　

Step 15

Carbohydrates: 8g

　　

Step 16

Fiber: 1g

　　

Step 17

Sugars: 7g

　　

Step 18

Protein: 26g

　　

Step 19

Dietary Exchanges

　　

Step 20

1/2 Fruit

　　

Step 21

3 Very Lean Meat

　　American Heart Association Quick & Easy Meals