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    Turkey Cutlet Skillet Dijonnaise*


    Source of Recipe


    American Diabetes Association One Pot Meals for People with Diabetes

    List of Ingredients




    1-1/2 cups coarsely sliced baby carrots
    About 1 cup fat-free, low-sodium, or regular chicken broth
    1 tbsp olive oil
    4 (4 oz) turkey breast cutlets
    2 tbsps Dijon mustard
    1/8 tsp black pepper, or to taste
    2-1/4 cups small cauliflower or broccoli florets, or a combination of the two

    In a 12-inch nonstick skillet over medium-high heat, combine the
    carrots and 3/4 cup broth. Bring to a boil and cook until the carrots
    are almost tender and most of the broth has evaporated from the
    skillet, about 5 minutes. Push the carrots to the side, and add the
    oil and turkey cutlets to the skillet. Using a table knife, smooth
    half the mustard over one side of the cutlets. Turn over the cutlets
    and smooth the remaining mustard over them. Sprinkle lightly with the
    pepper. Add the cauliflower (or broccoli) to the skillet around the
    cutlets. Adjust the heat so the cutlets simmer. Cook, stirring the
    vegetables and turning the cutlets several times, until the cutlets
    are very lightly browned and just cooked through when checked in the
    thickest part with a paring knife, about 5 or 6 minutes. If the
    skillet begins to boil dry, add a few tablespoon of chicken broth as
    needed.


    Serves 4 (1 (4 oz) cutlet, plus 1/2 cup vegetable mixture)
    Exchanges: 4 Very Lean Mean; 2 Vegetable
    192 Calories;4g Fat;3g Fiber;73mg Chol;378mg Sodium;8g Carbs;30g Protein

    Recipe




 

 

 


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