ITALIAN TURKEY CUTLETS
"Because I'm watching my weight, I've used this recipe for years," writes Janet Bumb of Beallsville, Maryland. "Served with a flavorful tomato sauce, these cutlets taste so good that my son, who is thin and doesn't need to worry about his weight, requests them for his birthday dinner!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 242 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
MEDITERRANEAN TURKEY BURGERS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the yogurt, feta, cucumber, mint, half of the garlic, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Refrigerate until ready to serve.
- Combine the turkey, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Heat a large nonstick skillet over medium-high heat. Add the olive oil, then add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate.
- Spread the yogurt sauce on the buns. Sandwich with the burgers; top with lettuce and tomato. Serve with potato chips.
MEDITERRANEAN TURKEY CUTLETS AND PASTA
Make and share this Mediterranean Turkey Cutlets and Pasta recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pasta according to package directions.
- Meanwhile, sprinkle cutlets with 3/4 t Greek seasoning or dried Italian seasoning.
- Dredge in flour.
- Cook half of cutlets in 1 1/2 T hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until done.
- Repeat procedure with remaining cutlets and 1 1/2 T oil.
- Remove from skillet, reserving drippings in skillet.
- Heat remaining 2 T oil in skillet with drippings; add onion and remaining 1/4 t Greek seasoning, and saute over medium heat 2-3 minutes or until tender.
- Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated.
- Remove from heat and toss in hot cooked pasta until blended.
- Transfer pasta mixture to a large serving bowl, and sprinkle with half of feta cheese.
- Top with cutlets and remaining feta cheese.
- Garnish, if desired, with fresh parsley.
- Serve immediately.
Nutrition Facts : Calories 617.3, Fat 28.2, SaturatedFat 6.8, Cholesterol 132.7, Sodium 533.4, Carbohydrate 51.2, Fiber 3.4, Sugar 2.7, Protein 38.7
MEDITERRANEAN TURKEY SKILLET
I've always heard that it's important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. -Nicole Ehlert, Burlington, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add turkey, zucchini, onion, peppers, garlic and oregano; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain. Stir in remaining ingredients; heat through, stirring occasionally.
Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 504mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
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Cuisine American, MediterraneanTotal Time 35 minsCategory Dinner, Main CourseCalories 282 per serving
- Preheat oven to 350. degrees. Cook the pasta according to package directions. Rinse and drain. Add the pasta to a large bowl with turkey, sun dried tomatoes, artichokes, Kalamata olives, parsley, basil, salt and pepper to taste, and marinara sauce. Mix together.
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- Stir together flour and cornstarch in a shallow dish. Sprinkle turkey with salt and pepper. Dredge turkey in flour mixture, shaking off excess.
- Cook turkey in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden. Drain on paper towels.
- Heat remaining 2 Tbsp. oil in skillet; add sage. Cook, stirring often, 2 to 3 minutes or until crisp and fragrant. Remove with a slotted spoon; drain on paper towels. Add shallots, and sauté 2 to 3 minutes or until tender. Add wine, and cook 3 to 4 minutes or until mixture is reduced by half, stirring to loosen brown bits from bottom of skillet. Add broth, next 2 ingredients, and turkey. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 10 minutes or until mixture is thickened. Sprinkle with Parmesan cheese. Serve over pasta; top with crispy sage leaves.
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- Cook half of cutlets in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until done. Repeat procedure with remaining cutlets and 1 1/2 Tbsp. oil. Remove from skillet, reserving drippings in skillet.
- Heat remaining 2 Tbsp. oil in skillet with drippings; add onion and remaining 1/4 tsp. Greek seasoning, and sauté over medium heat 2 to 3 minutes or until tender. Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated. Remove from heat, and toss in hot cooked pasta until blended.
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