Marinade:

1/2 cup (2-inch) sliced green onions
2 T. ground allspice
2 T. fresh or 2 tsp. dried thyme
2 T. fresh lime juice
2 T. vegetable oil
1 T. soy sauce
1 T. honey
1-1/2 tsp. grated peeled fresh ginger
1-1/2 tsp. black pepper
3/4 tsp. salt
3/4 tsp. Worcestershire sauce
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. habanero hot pepper sauce or any other hot pepper sauce
1/4 tsp. ground cloves
2 garlic cloves, minced
1 habanero pepper, seeded and chopped (optional)

Turkey:

12 (2-ounce) turkey cutlets
1-1/2 tsp. Jamaican jerk seasoning (such as Spice Islands)
1 T. vegetable oil, divided
Cranberry-Habanero Salsa

To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use. To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally. Remove cutlets from bag, and discard marinade. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and sauté for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.

Yield: 4 servings
Serving size: 3 cutlets and 1/4 cup salsa

Calories: 316
Fat: 10g
Fiber: 0g