Braised Turkey Thighs with Tomato and Garlic

Ingredients

1 1/4 packages Turkey Thighs, skinned and boned
1 teaspoon olive, corn or peanut oil
2 cans (14.5 ounces each) no-salt-added tomatoes, undrained, or 4 to 5 ripe medium tomatoes, peeled and cut into thin wedges
1 garlic clove, peeled and minced
1 teaspoon salt-free Italian seasoning or 1 teaspoon each fresh oregano and basil, minced
1/8 teaspoon salt
1/8 teaspoon black pepper
6 to 8 mushrooms, thinly sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
1 small white onion, peeled and quartered

Serving Size	About 1 2/3 cups (turkey skin not included in analysis)
Amount Per Serving
Calories	390
Calories from fat	205
% Daily Value*
Total fat 23 g	35 %
Saturated fat 5 g	25 %
Trans fat 0 g
Cholesterol 145 mg	48 %
Sodium 210 mg	9 %
Total Carbohydrates 9 g	3 %
Dietary Fiber 2 g	8 %
Sugars 6 g
Protein 33 g
Vitamin A 15% Vitamin C 50% Calcium 6% Iron 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

Step 1

Cut each turkey thigh into three pieces.
Step 2

Heat oil in a large nonstick skillet over medium heat.
Step 3

Cook turkey until no longer pink, about 2 to 3 minutes per side for each piece.
Step 4

Combine tomatoes, garlic, Italian seasoning, salt and pepper; mix well.
Step 5

Spoon over turkey. Reduce heat; simmer partially covered for 25 to 30 minutes.
Step 6

Add mushrooms, zucchini, yellow squash and onion. Continue simmering partially covered for 7 to 10 minutes or until vegetables are tender-crisp and turkey is fork-tender.