Of which 3.1 g sugars and 2.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Selenium (mushrooms)
Allergens none
Turkey sauté with mushrooms and spinach
Turkey, mushrooms and spinach in one skillet — 20 minutes, lean and filling.
Ingredients
- 250 g (9 oz) turkey breast, cut into strips
- 200 g (7 oz) mixed mushrooms, sliced (button, shiitake or portobello)
- 150 g (5½ oz) fresh spinach
- 2 cloves garlic, finely minced (6 g)
- ½ medium onion, finely chopped (65 g / 2¼ oz)
- 1 small sprig fresh thyme, leaves only (2 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- salt and black pepper, to taste
Method
- Cut the turkey breast into thin strips and season with salt and pepper.
- In a large skillet over medium-high heat, heat half the olive oil. Sauté the onion and garlic for 2–3 minutes, until softened.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Quick & Easy”. The English edition is coming soon.
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