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Turkey Spinach Toss
- 2 ounces turkey breast tenderloins, halved horizontally
- 1/4 teaspoon coarsely ground black pepper
- 2 tablespoons butter
- 2 ounces thinly sliced deli ham, cut into bite-size pieces
- 1/2 cup orange juice
- 2 9 - 10 ounce package fresh spinach
- 1 orange, cut into wedges
1. Season turkey with 1/4 teaspoon pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink (170F); turn once.
2. Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove ham from skillet. Add juice; bring to boiling.
3. Add spinach, half at a time, to skillet; cook 1 minute or until just wilted. Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet. If desired. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 244,
- Fat, total (g) 8,
- chol. (mg) 94,
- sat. fat (g) 4,
- carb. (g) 9,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 34,
- vit. A (IU) 11856,
- vit. C (mg) 51,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 270,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 528,
- Potassium (mg) 1152,
- calcium (mg) 151,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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