Close
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:2Yield:2 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray1 8- to 10-ounce turkey tenderloin1egg½cuppanko bread crumbs3tablespoonsgrated Parmesan cheese1teaspoondried Italian seasoning, crushed1/2 of a 12-ounce package Asian blend chopped cabbage mixture (about 2 cups)½cupplain fat-free Greek yogurt2teaspoonshoney1 ¾teaspoonsspicy brown mustard⅛teaspoonsalt1tablespoonsliced almonds, toasted (see Tip)1tablespoondried cranberries
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
1 8- to 10-ounce turkey tenderloin
1egg
½cuppanko bread crumbs
3tablespoonsgrated Parmesan cheese
1teaspoondried Italian seasoning, crushed
1/2 of a 12-ounce package Asian blend chopped cabbage mixture (about 2 cups)
½cupplain fat-free Greek yogurt
2teaspoonshoney
1 ¾teaspoonsspicy brown mustard
⅛teaspoonsalt
1tablespoonsliced almonds, toasted (see Tip)
1tablespoondried cranberries
DirectionsPreheat oven to 425 degrees F. Place a metal rack in a shallow baking pan and coat with cooking spray. Cut turkey into eight evenly sized “nuggets”; set aside.Place egg in a small bowl and beat lightly. In another small bowl, stir together the panko, Parmesan cheese and Italian seasoning. Dip each nugget into egg and then panko mixture, rolling to coat evenly. Place on prepared rack. Lightly coat each nugget with cooking spray. Bake for 20 minutes or until turkey is golden and crispy (165 degrees F).Meanwhile, place Asian cabbage mix in a medium bowl; set aside. In a small bowl, whisk together 1/4 cup of the Greek yogurt, 1 teaspoon of the honey, 1 teaspoon of the mustard and the salt. Combine yogurt mixture with the cabbage. Stir in the sliced almonds and the dried cranberries.Prepare dipping sauce: In a small bowl, combine remaining 1/4 cup Greek yogurt, remaining 1 teaspoon honey and remaining 3/4 teaspoon mustard. Serve turkey nuggets with slaw and dipping sauce.TipsTip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 425 degrees F. Place a metal rack in a shallow baking pan and coat with cooking spray. Cut turkey into eight evenly sized “nuggets”; set aside.Place egg in a small bowl and beat lightly. In another small bowl, stir together the panko, Parmesan cheese and Italian seasoning. Dip each nugget into egg and then panko mixture, rolling to coat evenly. Place on prepared rack. Lightly coat each nugget with cooking spray. Bake for 20 minutes or until turkey is golden and crispy (165 degrees F).Meanwhile, place Asian cabbage mix in a medium bowl; set aside. In a small bowl, whisk together 1/4 cup of the Greek yogurt, 1 teaspoon of the honey, 1 teaspoon of the mustard and the salt. Combine yogurt mixture with the cabbage. Stir in the sliced almonds and the dried cranberries.Prepare dipping sauce: In a small bowl, combine remaining 1/4 cup Greek yogurt, remaining 1 teaspoon honey and remaining 3/4 teaspoon mustard. Serve turkey nuggets with slaw and dipping sauce.TipsTip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Preheat oven to 425 degrees F. Place a metal rack in a shallow baking pan and coat with cooking spray. Cut turkey into eight evenly sized “nuggets”; set aside.
Place egg in a small bowl and beat lightly. In another small bowl, stir together the panko, Parmesan cheese and Italian seasoning. Dip each nugget into egg and then panko mixture, rolling to coat evenly. Place on prepared rack. Lightly coat each nugget with cooking spray. Bake for 20 minutes or until turkey is golden and crispy (165 degrees F).
Meanwhile, place Asian cabbage mix in a medium bowl; set aside. In a small bowl, whisk together 1/4 cup of the Greek yogurt, 1 teaspoon of the honey, 1 teaspoon of the mustard and the salt. Combine yogurt mixture with the cabbage. Stir in the sliced almonds and the dried cranberries.
Prepare dipping sauce: In a small bowl, combine remaining 1/4 cup Greek yogurt, remaining 1 teaspoon honey and remaining 3/4 teaspoon mustard. Serve turkey nuggets with slaw and dipping sauce.
Tips
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)352Calories7gFat28gCarbs43gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
