Turkey Piccata and Corn-Mushroom-Leek Saute for 2 WW Smart Points!!

This meal is so easy and tasty!

Without any Fuss, here are the recipes!!

TURKEY PICCATA

   Ingredients:

      1 c unsalted chicken stock
      2 Tbs plus 2 tsp fresh lemon juice from 1 lemon
      2 Tbs drained capers
      1 tsp all-purpose flour
      1/4 c minced shallot
      2 tsp olive oil
      1 (1-1/4-lb) boneless, skinless turkey breast, cut into even slices
      1/4 tsp kosher salt
      1/4 tsp black pepper
      1 Tbs unsalted butter
      1/4 tsp granulated sugar
      1/4 tsp corn starch
      2 Tbs chopped fresh flat-leaf parsley (optional)

   Instructions:

1. Whisk together stock, lemon juice, capers, flour and shallot in small bowl. 
2. Heat oil in large nonstick skillet over med-high heat.  Sprinkle turkey slices with salt and pepper and place in pan in single layer until well browned, about 3-4 minutes per side. 
3. Add stock mixture to skillet and bring to a boil and cook stirring occasionally until thickened and saucy, about 5 minutes. Add up to 1/4 tsp corn starch if you prefer a thicker sauce. 
4. Add in the butter and sugar and cook until butter is melted. Sprinkle with optional parsley. 

SERVING SIZE: Approximately 4 oz cooked turkey & 1 Tbs sauce
YIELDS: 4 servings

Nutritional Info:  Calories 233, Fat 7.3 (sat 2.7 g, mono 2.5 g, poly 0.4 g), Protein 33 g, Carbs 5 g, Fiber 1 g, Sugars 1 g, Chol 84 mg, Iron 0 mg, Sodium 372 mg, Calcium 8 mg

   Ingredients:

      Vegetable cooking spray
      1 (8-oz) package sliced fresh button mushrooms
      1 c frozen corn kernels, thawed and drained
      1 c sliced leek from 1 leek
      1 tsp fresh thyme leaves
      1/4 tsp black pepper
      1/8 tsp salt
      2 Tbs water
      1 tsp salted butter

   Instructions:

1. Heat a large skillet over med-high heat.  Spray pan with cooking spray and add in sliced mushrooms.  Spray the mushrooms a little with the vegetable spray as well.  Cook, stirring occasionally until lightly browned, about 5 minutes. 
2. Add the corn, leek, thyme, pepper and salt and once again coat the vegetables with cooking spray. 
3. Cook all until lightly browned and then add the water scraping the bottom of the pan to remove brown bits and get them into the mixture. Add the butter and serve!

SERVING SIZE: Approximately 1/2 cup
YIELDS:  4 servings

Nutritional Information:  Calories 65, Fat 1.4 g (sat 0.7g, mono 0.3g, poly 0.2g), Protein 2 g, Carb 12 g, Fiber 1 g, Sugars 3 g, Chol 3 mg, Iron 1 mg, Sodium 91 mg, Calcium 19 mg