Turkey Cutlets with Carrots and Celery - TowneDigest.com
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Preparation time: 10 minutes, Servings: 4

Ingredients:
- 1 1/2 lbs. boneless turkey cutlets
- 6 medium sized carrots, sliced
- 8 stalks of celery, sliced
- 2 tsp. parsley
- 1 tsp. oregano
- 1 tsp. basil

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Preparation:
- Preheat oven to 350 degrees.
- Using Pam, spray the inside of a large frying pan with a tight fitting lid.
- Wash and pat dry the turkey cutlets and place them in the bottom of the frying pan.
- Sprinkle the parsley, oregano, and basil over the top of the the cutlets.
- Wash the celery and carrots.
- Slice the celery into 1/4 inch pieces.
- Slice the carrots into 1/8 inch pieces on an angle (not into round discs). When carrots are sliced at an angle more surface area is exposed and they cook better. (This is especially helpful in a stir-fry.)
- Layer the celery and carrots over the top of the cutlets.
- Add 2 Tbsp. of water or juice to the frying pan. Cover tightly and bake at 350 degrees for approximately 45 minutes.

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Tell Me More:
The preparation time for this recipe takes just as long as you need to wash and slice the celery and carrots. After that, all you have to do is sit back and let the oven work. Total time in the oven is about 45 minutes - time that you can be doing other things.

You can also do this recipe with chicken cutlets or any other lean meat. Vary the vegetables if you wish and add other spices. See the spice reference guide in the condiment chapter of this book.


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Nutrition (per serving): 223 calories

Saturated fat 1 g Total Fat 3 g (12% of calories) Protein 41 g (74% of calories) Carbohydrates 8 g (14% of calories) Cholesterol 105 mg Sodium 200 mg

Basic Recipe: Serving size = 1/4 recipe = 223 Calories = 6 Protein & 1 1/2 Vegetable Exchanges.

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