Thursday, June 25, 2009

Herbed Turkey Strips with Roasted Peppers and Beans

This is a dinner that I made a couple of months ago.
I am nearing the end of the recipes I have left in my drafts and this is one meal that was simple and delicious, but somehow just kept getting pushed out of the way.
I mean, why post dinner when you can talk about dessert, right? I am kidding of course, but sometimes cakes and cookies are more fun to look at.

I don't remember exactly where I found this recipe, it was either Southern Living or Cooking Light. It was fast and easy.
I liked the fact that this used turkey, which is lean and healthy, instead of chicken. A little variety in the protein area of our meal. I like variety.
I served this meal over sauteed kale and we really liked it.
That I do remember.

Herbed Turkey Strips With Roasted Peppers and Beans
Prep: 20 min., Chill: 30 min., Cook: 15 min.
Be sure to grate the lemon rind before squeezing the juice needed for the recipe. Use the entire 2 tablespoons of lemon juice in the marinade if you like a tangier flavor.
1 (3-pound) boneless, skinless turkey breast, cut into 1/2- to 3/4-inch-thick slices
1 tablespoon Italian seasoning
1 1/2 tablespoons olive oil, divided
1 to 2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
1 (19-ounce) can cannellini beans, rinsed and drained
1 (7-ounce) jar roasted red bell peppers, drained and chopped
2 tablespoons pine nuts, lightly toasted
1 teaspoon grated lemon rind
1/4 cup chopped fresh flat-leaf parsley

Pierce turkey slices evenly with a fork.
Stir together Italian seasoning, 1/2 tablespoon oil, lemon juice, and next 3 ingredients. Coat turkey slices with oil mixture. Cover and chill 30 minutes.
Cook turkey slices, in batches, in remaining 1 tablespoon hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until done. Remove turkey from skillet, cover, and keep warm. Add beans and peppers to skillet; cook over medium heat until thoroughly heated, stirring gently.
Cut turkey slices crosswise into 1/2-inch strips. Arrange on a serving platter. Top with bean mixture. Combine pine nuts, grated lemon rind, and parsley. Sprinkle over beans. Serve immediately.
Coming Next-Napa Noodles


Cathy said...

This is totally my kind of dinner. It looks healthy and delicious, full of lots of good stuff!

Marie Rayner said...

That looks delicious Mary Ann. I Like that it's healthy too!

Engineer Baker said...

This looks wonderful! Since the bf doesn't like beans though, I'd have to play with it or just make it and he can deal :)

Creative Classroom Core said...

What a delicious and healthy sounding dinner! I love the turkey and beans in this!

Maria said...

I love all of the beans, great protein source!

Eliana said...

This dish is fun to look at too! I looks perfect and just the thing to have for summer.

Anonymous said...

Very colorful and healthy! Sounds delicious.

Melissa @ For the Love of Health said...

What an amazing dish! You are so creative! That looks like the perfect dish to eat in a sunny backyard :-)

The Blonde Duck said...