|Olive oil||2 + 1 teaspoons|
|Sweet potato, peeled and diced into ½-inch cubes||1|
|Turkey breast filet, cut into small (½ inch) cubes||½ pound|
|Red bell pepper, diced||1|
|Leek, coarsely chopped and rinsed in a bowl of cold water (leeks will float to the top and any dirt will sink to the bottom)||1|
|Parsley, chopped||2 tablespoons|
|Freshly ground pepper to taste|
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the diced potato and sauté for 10-15 minutes. Remove from pan and set aside.
- Add another teaspoon of oil to the skillet and then the turkey. Sauté for about 5 minutes. Add the bell pepper and leek, and cook for an additional 2-3 minutes.
- Add the potatoes and stir until warmed. Season with the parsley, salt, and pepper.
3.5 very lean meats; 1.5 fats; 1 starch; 1 vegetable
Side Suggestions: Pickled Beets
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||4 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
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