1 pound of Turkey breast cutlet, 1/4 thick 2 tablespoons of Dijon-style mustard 1 tablespoon of No-cholesterol, reduced calorie mayonnaise 1 teaspoon of fresh lemon juice Pepper to taste Paprika 2 tablespoons of chopped fresh parsley
Preheat broiler. Coat broiler pan with non-stick cooking spray. Rinse turkey and pat dry. Mix together mustard, mayonnaise and lemon juice in a small bowl. Coat one side of the turkey with half of mustard mixture. Broil about 4 inches from heat source 5 minutes. Turn and coat other side of turkey with mustard mixture and sprinkle with pepper and paprika. Broil 1 minute or until top is browned. Garnish with chopped parsley.
Serve with Rutabaga Puree (I think I'll pass this one up) and a Salad. Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 150; CHO: 74mg; CAR: 2g; PRO: 26g; SOD: 193; FAT: 3g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
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