Best Turkey Cutlets With Artichokes And Tomatoes Recipes
ZESTY TURKEY WITH ARTICHOKES
Excerpted from Sandra Lee's book, Semi-Homemade Money Saving Slow Cooking (Wiley)
Provided by Sandra Lee
Time 4h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a 5-quart slow cooker, stir together the carrots, tomatoes, artichoke hearts, onion, olives and garlic until combined. Sprinkle the turkey with salt and pepper to taste. Place the turkey and sausage on top of the vegetables in the slow cooker.
- In a medium bowl, whisk together the chicken broth, tomato paste, wine and oregano; pour over the turkey in the slow cooker.
- Cover and cook on low heat setting for 4 to 5 hours.
TURKEY LINGUINE WITH TOMATO CREAM SAUCE
I love an easy weeknight meal! This meal comes together quickly and uses up that half block of cream cheese that ends up in the fridge. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes., Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon.
Nutrition Facts : Calories 510 calories, Fat 18g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 981mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 5g fiber), Protein 32g protein.
TURKEY CUTLETS WITH ARTICHOKES AND TOMATOES
My wife and I are trying a lighter lifestyle. We are always looking to add bold flavors to a healthy meal
Provided by Mike Marek
Categories Turkey Breasts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Season Cutlets with your favorite rub or spice mix and allow cutlets to set for 20 minutes at room temperature.
- Heat a heavy skillet over high heat.
- Add olive oil and reduce heat to medium high. Add butter and swirl pan to mix and melt butter.
- When butter has melted add cutlets to pan and brown 2 minutes per side. Remove cutlets from skillet to a plate to rest.
- Carefully pour artichokes and marinade into the skillet and deglaze.
- Add onions and stir.
- Add cutlets back into skillet on top of artichokes and onions.
- Reduce heat to low and cover skillet.
- Simmer for 10 minutes.
- Just before serving add tomatoes on top of cutlets and cover for 3 minutes or so to warm but not cook the tomatoes.
- To serve drizzle lemon juice over dish while in the skillet.
- Serve 2 cutlets and vegetables to each diner.
- Garnish with Olive Tapenade.
Nutrition Facts : Calories 504.6, Fat 23.1, SaturatedFat 6.7, Cholesterol 151.5, Sodium 608.7, Carbohydrate 18.5, Fiber 7.1, Sugar 4.1, Protein 57.5
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