Turkey leek potatoes

Recipe Information

Ingredients

• Cooking spray

• 1 pound turkey cutlets

• 3 medium leeks, white and light green parts, thinly sliced and rinsed

• 1 pound potatoes, thinly sliced

• 2 tablespoons canola oil, divided

• 3 tablespoons honey

• 3 tablespoons Dijon mustard

• 1 1/2 teaspoons curry powder

• 1/2 teaspoon black pepper

• 1/4 teaspoon salt

Directions

• Preheat an oven to 450 degrees F and coat a baking sheet with cooking spray.

• Toss the chopped leeks in a bowl with 1 tablespoon of canola oil, sliced potatoes, 1/4 teaspoon black pepper, and 1/8 teaspoon salt. Arrange in a flat layer on the baking sheet and bake for 15 minutes.

• Sprinkle both sides of the turkey cutlets with 1/4 teaspoon black pepper and 1/8 teaspoon salt.

• Whisk the remaining 1 tablespoon of canola oil with the honey, Dijon mustard, and curry powder in a small bowl until mixed well. Toss the baked leeks and potatoes with two tablespoons of this sauce.

• Layer the turkey cutlets on top of the vegetables on the baking sheet. Spread the remaining sauce on top, return to the oven, and bake for 15 minutes. Serve hot.

Nutrition (per serving)

• Calories: 359 cal

• Total fat: 8g

• Saturated fat: 1g

• Monounsaturated fat: 4g

• Cholesterol: 45mg

• Sodium: 551mg

• Potassium: 615mg

• Carbohydrate: 43g

• Fiber: 3g

• Protein: 31g