2 8-10 oz turkey breast tenderloins
1 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
1 6 oz. package fresh baby spinach
1/4 cup crumbled blue cheese (1 ounce)
Split tenderloins horizontally to make four 1/2 inch thick steaks. Rub turkey with sage; sprinkle with salt and pepper.
In a very large skillet cook steaks in 1 tablespoon of the butter over medium-high heat for 14-16 minutes or until no longer pink (170 F) turning once. (Reduce heat to medium if turkey browns too quickly).
Remove from skillet and add spinach to the skillet. Cook and stir until just wilted.
Serve turkey steaks with spinach. Sprinkle with blue cheese.
Carbs per serving: 2. Serving: 4.
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