ORANGE & MINT SNAP PEAS
This classic steaming method produces vibrant, crisp-tender vegetables. The sweet taste of snap peas is accented with orange, sugar and mint. Yum! Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 15 minutes., Meanwhile, place peas in a steamer basket in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 3-5 minutes or until crisp-tender; drain. Transfer to a serving bowl. Add orange juice mixture and mint; toss to coat.
Nutrition Facts : Calories 117 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 323mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SUGAR SNAP PEAS
Delicious and easy recipe for sugar snap peas!
Provided by CJCOLLINS
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
- Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g
TURKEY CUTLETS WITH SNAP PEAS AND CARROTS
Try a Betty Crocker skillet recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
- Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
- Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.
Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 5 g, TransFat 0 g
HONEY-MUSTARD TURKEY WITH SNAP PEAS
Packed with flavor from a convenient marinade, this easy veggie-packed dinner will become a favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
- Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
- Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer pink in center.
Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg
TURKEY AND SUGAR SNAP PEAS IN ORANGE MUSTARD SAUCE
This comes from my Williams Sonoma Stir Fry cookbook. Mmmm... Orange and peas. My favorites! Serve this with some steamed white rice.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the sauce, combine the orange juice, zest, soy sauce, ginger, shallot, honey and mustard in a small bowl and stir to mix well. Set aside.
- To make the marinade, combine the egg white, mirin, soy sauce and cornstarch in a bowl and stir to dissolve the cornstarch. Add the turkey pieces and toss to coat evenly. Set aside.
- In a wok or frying pan, over high heat, warm 1 tablespoon of the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot, but not quite smoking add the peas and stir and toss every 15-20 seconds until just tender, 2-3 minutes.
- Add the water chestnuts and stir and toss for 1 minute longer. Transfer to a dish and set aside.
- Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the pan, again swirling to coat the pan. When the oil is hot, add the turkey pieces and stir and toss every 15-20 seconds until firm and no trace of pink remains, 4-5 minutes.
- Quickly stir the reserved sauce, add to the pan over medium high heat. Bring to a simmer and stir and toss until the sauce thickens slightly, 1-2 minutes.
- Return the peas and water chestnuts to the pan and toss to coat with the sauce. Cook for 1 minutes longer. Serve hot.
Nutrition Facts : Calories 312.4, Fat 15, SaturatedFat 3.1, Cholesterol 73.7, Sodium 289.8, Carbohydrate 16.4, Fiber 2, Sugar 7, Protein 27.4
HONEY-MUSTARD TURKEY WITH SNAP PEAS
Number Of Ingredients 4
Steps:
- 1. Place turkey in shallow glass or plastic dish. Pour marinade over turkey turn slices to coat evenly. Cover dish and let stand at room temperature 20 minutes.2. Spray 10-inch skillet with cooking spray heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.3. Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey and carrots with pea pods. Cover and cook about 7 minutes or until carrots are crisp-tender and turkey is no longer pink in center.FOOD for THOUGHT This zesty turkey recipe cooks in a flash. Just marinate the turkey as described above, throw in some carrots and pea pods for vitamins A and C and you're ready to go."The thin slices of turkey make it easy to eat a small portion and still get a well-balanced and pretty-looking plate. It is very important for food to be appetizing and yet served in small enough quantities so I am not overwhelmed." -ANNE R.NUTRITION FACTS: High in iron and vitamins A and C good source of fiber1 Serving: Calories 145 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 75mg Sodium 500mg Potassium 530mg Carbohydrate 10g (Dietary Fiber 3g) Protein 29g % DAILY VALUE: Vitamin A 100% Vitamin C 28% Calcium 6% Iron 18% Folic Acid 8% Magnesium 12% DIET EXCHANGES: 3 Very-Lean Meat, 2 VegetableHelpful For These Side Effects: (n)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
STIR-FRIED TURKEY BREAST WITH SNAP OR SNOW PEAS AND CHARD
Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week's recipes in my farmers' market, I found young, tender snap peas that were almost as delicate as snow peas. I had part of a bunch of Swiss chard and used both vegetables. I like using turkey breast cutlets in stir-fries; they've already been cut to a uniform thickness, so all you need to do is slice them across the grain to get even pieces that cook in minutes.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 7m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Season sliced turkey cutlets with salt and pepper. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Put salt and sugar in another container, and place it and the other ingredients near your burner.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl to coat the sides, then add sliced turkey cutlets in one layer. Let sit untouched for about 30 seconds, then stir-fry until lightly colored and no pink is visible, about 2 to 2 1/2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add sugar snap peas and white parts of scallions and stir-fry for 1 minute. Add chard, salt and sugar and stir-fry for about 1 minute, until chard wilts. Return turkey to wok and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender and turkey cooked through. Add cilantro, scallion greens, and cornstarch slurry. Stir until mixture is lightly glazed, and remove from the heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 3 grams, Sodium 749 milligrams, Sugar 5 grams
CINNAMON SUGAR SNAP PEAS
I was trying to get a little creative in the kitchen the other night and stumbled across this combination that ended up tasting really great! Although my 2 year-old is still on the fence (as she is with most green veggies), my husband and I loved them. A very easy and inexpensive way to dress up your sugar snaps! Serve immediately or at room temperature.
Provided by eandjanda
Categories Side Dish
Time 9m
Yield 2
Number Of Ingredients 5
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss sugar snap peas with olive oil in a bowl and in a single layer on a baking sheet. Drizzle more olive oil on top; season with salt and pepper. Combine cinnamon and sugar together in a small bowl; sprinkle onto sugar snap peas.
- Cook in the preheated oven until sugar snap peas are lightly browned and sugar has caramelized, 4 to 5 minutes.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 11.1 g, Fat 2.4 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 160.1 mg, Sugar 1.1 g
SUGAR SNAP PEAS WITH MINT AND ORANGE
Provided by Maria Helm Sinskey
Categories Side Sauté Low Fat Vegetarian Quick & Easy Low Cal High Fiber Graduation Father's Day Dinner Summer Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.
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