|Total Fat||1.5 g|
|Saturated Fat||0 g|
|Total Carbohydrate||4 g|
|Dietary Fiber||0 g|
|Boneless, skinless turkey breast||½ pound|
|Freshly ground pepper to taste|
|Barbecue sauce||2 + 2 tablespoons|
- Between two sheets of plastic wrap, pound turkey breast with your fist or a rolling pin until it is about ¾-inch thick throughout. Season both sides with salt and pepper.
- Prepare grill. Grill turkey 3 minutes per side. Brush with 2 tablespoons barbecue sauce, and continue grilling 2-4 minutes per side, until cooked through.
- Slice and serve with remaining barbeque sauce for dipping.
Boil 2 peeled Yukon gold potatoes for 20-25 minutes, until tender. Let cool for a few minutes, then cut them into ½-inch cubes. Gently toss potato cubes with a mixture of 1 tablespoon diced red onion, 1 tablespoon diced dill pickle, 1 tablespoon reduced-fat mayonnaise, and 1 teaspoon Dijon or other brown mustard. Season with ¼ teaspoon salt and freshly ground pepper to taste.
Nutrition Info (for ½ of recipe): 173 calories; 35 g carbohydrate; 3 g protein; 2.5 g fat (0.5 g sat); 3 g fiber; 444 mg sodium
Exchanges: 1.5 starches; 0.5 fat
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