A source of protein and healthy fats, this dish supports cardiovascular health and promotes satiety. The combination of turkey with cream and cheese creates a creamy texture and rich flavor, making it perfect for a keto diet.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Turkey | |||
| Cherry tomatoes | |||
| Cream 20% fat content | |||
| Cheese | |||
| Sour cream 30% | |||
| Olive oil | |||
| Garlic | |||
| Herbs de Provence ↺ | to taste | ||
| Product release: | 977 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 6 | ||
| 5 | ||
| 5 | ||
| 20 | ||
41 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 17.8 |
| Digestible proteins | 17.4 |
| Fats | 8.7 |
| Net carbohydrates | 1.5 |
| Calories | 162 kcal |
| Indexes | |
| Glycemic index | 6.8 |
| Glycemic load | 0.2 |
| Insulin index, II | 19.4 |
| Disease inflammatory index, DII | -0.20 |
| Antioxidant, ORAC | 832 |
| Weight loss | Detention | Set |
|---|---|---|
| 17% | 12% | 10% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine56%
- Tryptophan76%
- Phenylalanine37%
- Methionine36%
- Threonine79%
- Lysine40%
- Valin47%
- Isoleucine7,8%
- Leucine45%
- ClassQty, g
- Omega-30.01
- Omega-60
- Omega-94.60
- Cholesterol0.05
- Saturated fats0.14
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 272727109?54 |
| Palmitic acid (Saturated) | 12121218?23 |
| Oleic acid (Omega-9) | 11141320?15 |
| Nutrient | % of RDA |
|---|---|
| Threonine | 567979165?? |
| Tryptophan | 547676190308 |
| Histidine | 405656116?28 |
| Valin | 34474799?15 |
| Leucine | 324545963011 |
| Lysine | 294040842010 |
| Phenylalanine | 273737784716 |
| Methionine | 273636762718 |
| Alanine | 265252131?? |
| Tyrosine | 182518633211 |
| Aspartic acid | 18211854?18 |
| Cysteine | 11131334139 |
| Arginine | 1010102693 |
| Serin | 66411?2 |
| Isoleucine | 6881642 |
| Glycine | 55516165 |
Preheat the oven to 180 °C.
Heat a skillet with garlic-infused vegetable oil (1–2 tbsp).
Place the turkey steaks (500 g) in the skillet and fry on both sides for 2–3 minutes until golden brown.
In a bowl, mix 20% cream (120 ml), 20–30% sour cream (50 g), grated hard cheese (70 g), and Provencal herbs (to taste).
Transfer the turkey to a baking dish.
Pour the creamy mixture over the meat.
Top with cherry tomatoes (200 g).
Bake for 15–20 minutes until the turkey is cooked and has a light golden crust.
Serve hot, optionally garnished with herbs.
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