Turkey and Tomato Skewers
It provides children with two thirds of their daily zinc requirement and one third of their calcium requirement. Zinc helps wounds to heal and strengthens the body's defences against infections - something children can use all year round! Calcium ensures that bones and teeth continue to develop and become nice and stable.
Great variation with which you can tempt your children to eat fish: Instead of turkey, use pollack fillet, sprinkle slices with a few drops of lemon juice after frying. The fish portion contains plenty of iodine, which the thyroid gland needs for growth-regulating hormones.
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 28.7 mg | (239 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 419 mg | (42 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 117 mg |
Ingredients
- Ingredients
- 1 lb turkey breasts
- salt
- peppers
- 1 Tbsp Pastry flour
- 4 Tomatoes
- 2 Tbsps Canola oil
- 7 starchy potatoes (about 400 grams)
- 4 ozs Gouda
- ½ cup
- 2 Tbsps Pesto
Preparation steps
Rinse turkey breast, pat dry with paper towels and cut into 12 small pieces. Season with salt and pepper.
Place the flour on a large plate and turn the turkey to coat.
Rinse tomatoes, cut out stem and cut the tomatoes into 4 slices each.
Heat 1 tablespoon oil in a large skillet. Add half the turkey and cook each side for 3 minutes over medium heat. Remove turkey, heat remaining in skillet and cook remaining turkey.
Remove turkey from skillet, then cook the tomato slices in residual fat for about 1 minute per side. Remove and let cool slightly.
Peel the potatoes, quarter and cook in a pot of boiling salted water, covered, until knife-tender, about 20 minutes. Meanwhile, grate cheese on a box grater.
Make 4 stacks, each alternating 4 tomato slices and 3 turkey pieces, and fasten each with a wooden skewer.
Place the stacks in a baking dish, sprinkle with cheese and bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for 7-9 minutes.
Heat the milk in a small pot. Drain the potatoes, return to pot and let steam escape on the burner with the heat turned off. Mash with a potato masher.
Add hot milk and the pesto to the mashed potatoes and whisk to combine. Season with salt and pepper, and serve the puree with the turkey skewers.