Pan-fried turkey escalopes with citrus honey sauce variations: Replace the turkey breasts with 4 small boneless duck breasts, about 550 g in total. Remove the skin and all fat from the breasts. Pan-fry for 3 minutes on each side if you like duck a little pink, or a little longer for well-done. For the sauce, use the rind and juice from a pink grapefruit instead of the orange and lemon.
Per serving: 263 calories, 29 g protein, 9 g total fat, 2 g saturated fat, 60 mg cholesterol, 16 g total carbohydrate, 15 g sugars, 3 g fibre, 237 mg sodium
Turkey contains even less fat than chicken, making it one of the lowest fat meats available. Studies have shown a correlation between a regular intake of vitamin C and better lung function in children with asthma.