Turkey with Peppers, Onions, and Buckwheat

1. 1 Turkey breast filletpack 600 g ≈ $5.96 180 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 70 g
3. 3 Bell peppers≈ $6.00 per kg 90 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 40 g
6. 6 Sunflower oil 8 ml
7. 7 Paprika 2 g
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the turkey¹ into strips, the onion⁴ into half-moons, and the pepper into thin strips.

2. Heat oil in a deep skillet and sauté the turkey¹ for 4 minutes until white with a light crust.

3. Add the onion⁴, pepper, paprika, salt, and pepper, and cook for 3 minutes, stirring.

4. Add the rinsed buckwheat², pour in 160 ml hot water, stir, and cover.

5. Cook for 10 minutes over medium heat until the buckwheat² is tender and has absorbed the water.

6. Stir in the sour⁵ cream, heat for 1 minute until the sauce thickens, and serve.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.