2 lbs uncooked potatoes, red, scrubbed and sliced 3/4 tsp table salt 4 tsp olive oil 10 oz boneless, skinless turkey breast, cut into thin strips 2 med onions, very thinly sliced 2 tsp rosemary, chopped 1/2 tsp black pepper 1/4 tsp Splenda 1 Tbsp rosemary or 4 sprigs
Boil potatoes with 1/4 tsp salt until just tender, about 5 minutes. Pour off water. Heat 2 tsp of oil in non-stick skillet. Add turkey and remaining 1/2 tsp of salt and saute until turkey is no longer pink. Transfer to a plate. Heat up remaining 2 tsp. oil in skillet. Add onions, rosemary, pepper, and Splenda and saute until onions are softened. Add potatoes and cook, stirring gently, until browned and very tender. Return turkey to skillet and heat through. Serve, garnished with rosemary sprigs.
Serves 4 8 pts per serving
**My opinion (and my leader's) is this is A LOT of food. You could have 1/2 a serving and it would just be 4 pts.
