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| Tuscan Turkey Cutlets |
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| 1 lb |
|
turkey cutlets |
|
| 3/4 tsp |
|
salt |
|
| 3/4 tsp |
|
pepper |
|
| 1 Tbs |
|
olive oil divided |
|
| 2 cups |
|
onion coarsely chopped |
|
| 1 cup |
|
carrot coarsely chopped |
|
| 3 |
|
to 4 cloves garlic minced |
|
| 1/2 tsp |
|
dried oregano |
|
| 1/2 tsp |
|
dried thyme |
|
| 1 |
|
10-ounce bag fresh spinach leaves washed, drained & stems removed |
|
| 1 |
|
14-1/2-ounce can diced tomatoes undrained |
|
| 1 |
|
19-ounce can cannellini beans drained and rinsed |
|
| 1/4 cup |
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Parmesan cheese divided |
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| 1 |
Place cutlets on cutting board and sprinkle with 1/4 teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips. |
| 2 |
In 12-inch or larger non-stick skillet over medium-high heat, saute turkey strips in 1/2 tablespoon oil, 4 to 5 minutes or until no longer pink (165 degrees F.). Remove from skillet. |
| 3 |
Add remaining oil to skillet. Saute onion, carrots, garlic, oregano and thyme for 5 minutes or until vegetables are tender. Gradually add spinach and stir for an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining salt and pepper and cook for 2 minutes. |
| 4 |
Stir in turkey strips and beans. Cook until heated through. |
| 5 |
Serve topped with Parmesan cheese. Cooking Tip: Serve over orzo, noodles or a whole grain such as quinoa. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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354.00 |
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|
% Daily Value |
| Total Fat 7.00g |
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10% |
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| Sodium 972.00mg |
|
40% |
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| Carbohydrates 32.00mg |
|
10% |
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| Protein 41.00g |
|
82% |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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