1 pound leftover turkey or turkey tenderloin, cut into ¼ inch strips
½ tsp sea salt
¼ tsp freshly ground black pepper
1 tbsp olive oil, divided
½ medium red bell pepper, seeded & cut into ¼ inch strips
½ medium yellow bell pepper, seeded & cut into ¼ inch strips
1 pound Swiss chard, stalks removed & coarsely chopped
2 tbsp vinegar
1 tbsp granulated stevia

In the medium bowl, toss leftover turkey/turkey strips with sea salt and pepper (add
several drops of water is using leftovers).

If using turkey tenderloin (uncooked) heat ½ tbsp. oil over medium heat. Sauté turkey in
oil for 5-6 minutes or until turkey is no longer pink in the center. Do not overcook.

Remove turkey from the pan and set aside.

If using leftover turkey add to the pan with the peppers and sauté peppers and turkey for
3 minutes. Gently fold in Swiss chard.

In a small bowl, combine vinegar and stevia; stir into vegetable mixture. Stir-fry mixtures
2-3 minutes or until vegetables are tender.

If using tenderloin turkey, return to pan and heat well. Serve immediately.

Carb count: 3 grams/serving

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