We took classic barbecued pork and replaced the meat with turkey to create a family favorite that’ll meet today’s healthy eating guidelines. Serve the barbecued turkey on toasted English muffins, as we did here, or use toasted hamburger buns or kaiser rolls.
Fat: 2.1 g. (21% of calories)
Saturated fat: 1.1 g.
Cholesterol: 5 mg.
Sodium: 27 mg.
- 1 lb turkey breast cutlets
- 1/4 tsp dried thyme
- 1/4 tsp ground black pepper
- 1/4 tsp salt (optional)
- 2 tsp nondiet tub-style margarine or butter
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 small clove garlic, minced
- 1/2 cup ketchup
- 1/4 cup water
- 1 tbsp Worcestershire sauce
- 1/2 tsp sugar
- 1/8 tsp dry mustard
- pinch of ground cloves
- 4 English muffins, split and toasted
Place each turkey cutlet between 2 pieces of plastic wrap. Working from the center to the edges, lightly pound with the flat side of a meat mallet or the back of a large, heavy spoon to 1/4″ thickness. Remove the turkey from the plastic and sprinkle with the thyme, black pepper and salt (if using).
Melt the margarine or butter in a large no-stick skillet over medium heat. Cook the turkey for 2 minutes per side, or until tender and cooked through. (Do not overcook.) Cover and set aside.
In a 4-cup glass measure, mix the oil, onions, green peppers and garlic. Cover with a piece of wax paper. Microwave on high power for a total of 3 to 4 minutes, or until the vegetables are almost tender; stop and stir after 2 minutes.
Stir in the ketchup, water, Worcestershire sauce, sugar, mustard and cloves. Cover and microwave for 2 to 3 minutes, or until the vegetables are tender.
Pour the sauce over the turkey in the skillet. Stir until the turkey is coated. Spoon the turkey mixture over the English muffin halves.