Turkey Florentine

Turkey Florentine with Sweet and Sour Cabbage

• 8 Oz. Boneless, skinless Turkey breast cutlets
• Salt and Pepper
• 1 teaspoon butter
• Spinach 1 bag, 8 cups
• Dash nutmeg
• 1/4 tsp. olive oil

Use a non-stick skillet sprayed with olive oil, fry turkey cutlets, add salt and pepper to taste. Cook about 4 minutes turning as needed. Add the butter to coat each cutlet. Remove from pan, set aside.

Put the Spinach in the hot pan, turning often until completely wilted, add Nutmeg and a very small amount of olive oil and salt if you use it.

Serves 2
• Calories 185
• Protein 31g.
• Carbs. 1.4g.
• Fiber 2.6g.
• Sugars .5g.

Adapted from "Cooking for two" (or just you). Frances Price, RD.