Turkey Vegetable Bacon Wraps
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
703
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 61.8 mg | (515 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 47.8 μg | (106 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 1,746 mg | (44 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 524 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 yellow and red Bell pepper
- 1 Zucchini
- 200 grams green Beans
- salt
- 8 slices Turkey cutlets (about 80 grams or 3 ounces each)
- 1 Tbsp freshly chopped thyme
- olive oil
- freshly ground peppers
- 8 slices Bacon
- thyme (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the peppers, cut in half, remove seeds and cut into strips. Rinse the zucchini and cut into 4-5 cm (approximately 1.5-2 inch) sticks. Rinse the beans and blanch for 5 minutes in boiling salted water. Rinse cold and drain well.
3.
If necessary, pound the turkey cutlets to flatten them. Place some vegetables in the center of each slice, and sprinkle with oil, thyme, salt and pepper. Roll the turkey around the vegetables, wrap each with a slice of bacon and secure with a toothpick.
4.
Roast the rolls on a preheated oven grate over a drip pan until golden brown, about 20 minutes. Serve with fresh thyme sprigs.
