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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this on a package of Butterball Turkey Strips and it sounded pretty good. When I made it I was very pleasantly surprised and it will become a family fav. It is similar to a sweet and sour recipe but still has its own flair. I made a few healthy substitutions and was very happy with the results. It is 7 WW points when divided into 4 portions Ingredients:
16 ounces unsweetened pineapple chunks |
1/4 cup rice wine vinegar |
4 teaspoons cornstarch |
1/3 cup sugar-free apricot preserves |
1 tablespoon soy sauce |
1 teaspoon ground ginger |
1 tablespoon vegetable oil |
20 ounces turkey fillets |
1 medium green pepper |
1 large tomato |
1/2 cup sliced water chestnuts |
Directions:
1. Drain pineapple and reserve juice. Add enough water to make 1 cup. Place cornstarch in a small bowl and slowly stir in juice mix. Add preserves, soy sauce and ginger.
2. Finely slice the turkey fillet into strips or buy prepackaged fresh white meat turkey strips. Use 2 teaspoons of oil in skillet and saute turkey strips until no longer pink. Remove from pan and set aside. Use remaining oil to saute bell pepper, cook 2-3 minutes then add pineapple juice mixture. Stir until thickened.
3. Stir turkey back in, then add pineapple, tomato and water chestnuts and simmer until hot.
4. Serve with rice if desired.
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