[wpurp-searchable-recipe] – – sea salt, freshly ground black pepper, garlic powder, lemon pepper, boneless skinless turkey breast (cut into fillets, 2-lb.), ghee (or use olive oil), white wine, lemon juice, capers, In a small bowl or cup, combine salt, pepper, garlic powder and lemon pepper. ; Season turkey breast fillets evenly with this mixture. ; Melt the ghee in a large skillet over medium-high heat; add turkey and cook for 4 to 7 minutes per side or until nice and golden and cooked through; remove from pan and set aside. ; Reduce skillet heat to medium; add white wine, lemon juice and capers. Whisk together for a few seconds then reduce heat to low and simmer for 3 minutes. ; Serve sauce over turkey.; – <strong>SERVING SUGGESTION:</strong> A medley of roasted veggies (thinly sliced beets, large Brussels sprouts halved lengthwise and sweet potato wedges tossed in a little olive oil and roasted in a 400-degree preheated oven till tender; salt and pepper to taste).
<strong>NUTRITION:</strong> per serving: 332 Calories; 8g Fat; 56g Protein; 2g Carbohydrate; trace Dietary Fiber; 158mg Cholesterol; 689mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Points: 7
– Dinner – Paleo[/wpurp-searchable-recipe]
