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Turkey Cutlets Creole
I am Working on The diabetic Cookbook For my Moms Best Friend Aka my Adopted Gramma. i Came Across This One And Had to Share.
Yield: Serves 4
Serving Size: 1 Cutlet With 1/2 Cup Creole Sauce
- 4 Turkey Cutlets (about 1 Pound), or 1 Pound Turkey Breast Cut in 4 Slices - 1 Cup Chopped Green bell pepper - 1/2 Cup Sliced Mushrooms - 1/2 Cup Chopped celery - 1/2 Cup Chopped Onion - 2 cloves garlic, Minced - 1 Cup Stewed tomatoes With Juice - 1 Cup Homemade chicken broth or Canned Reduced-Sodium chicken broth - 1 bay leaf - 2 Teaspoons Chopped Fresh oregano, or 1/2 Teaspoon Dried oregano - 2 Teaspoons Chopped Fresh basil, or 1/2 Teaspoon Dried basil - 1 Teaspoon Fresh thyme, or 1/4 Teaspoon Dried thyme - 1/2 Teaspoon salt - 1/4 Teaspoon Freshly Ground pepper - 1/4 Teaspoon paprika - 1/4 Teaspoon cayenne pepper - 4 to 6 Dropshot pepper sauce - 1 Tablespoon cornstarch
Prepare a Large Skillet With Non-Stick Pan Spray. Heat The Pan Over High Heat.
Brown The Turkey Cutlets Quickly on Both Sides. Set Aside.
Reduce The Heat And Saute The green pepper, Mushrooms, celery, Onion, And garlic For About 5 Minutes. Add TheTomatoes With Juice, The chicken broth, All The Herbs And Seasonings, And Thehot pepper sauce.
Add The Cutlets; Spoon The Sauce Over Them And Simmer For Another 4 to 6 Minutes. Remove The bay leaf Before Serving.
Nutritional Information Per Serving:
Calories: 196, Fat: 4 g, Cholesterol: 61 Mg, Sodium: 552 Mg,Carbohydrate: 12 g, Dietary Fiber: 2 g, Protein: 29 gDiabetic Exchanges: 2 Vegetable, 4 Very Lean Meat
Jenn b Aka Mom2sam And Tiny
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