TURKEY BREAST

This one takes a bit of time but the steps are easy. You can eat the leftovers for lunch or dinner the next day.

Turkey Breast with Red Bell Pepper Sauce and Sugar Snap Peas

Ingredients:

8 pounds Honeysuckle white turkey breast

2 red bell peppers

2 pounds sugar snap peas

2 table spoons olive oil

Clean and dry turkey breast. Brush with olive oil. Preheat oven to 325 degrees. Place turkey breast in a baking pan. Bake uncovered for three hours.

Red Bell Pepper Sauce: Cut two medium size red bell peppers in half, remove caps and seeds, rinse well. Place bell peppers in a pot and add water. Cook for 20 minutes. Slice peppers in strips and puree these strips using a hand blender or food processor.

Sugar Snap Peas: Wash the peas under cold water. Place snap peas in a pot and add water. Bring to a boil. Cook for 10 minutes or until tender.

Remove turkey from the oven and cut even slices parallel to the bone. Garnish with red bell pepper sauce and serve with sugar snap peas on the side.

Calories: 180   Protein: 30   Carbohydrates: 10   Fat: 1   Fiber: 2   Sodium: 688

* The above are approximate values for a plate of 4 oz turkey breast, 4 oz sugar snap peas and 1 table spoon of red bell pepper sauce.