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Turkey Vera Cruz
Serves 6
12 turkey breast cutlets
3/4 cup lime juice
1 1/2 teaspoons cumin
1 1/2 tablespoons olive oil
1/3 cup salsa verde, green salsa in a jar
6 cups spinach
1/3 cup chicken broth or vegetable broth
1 1/2 teaspoons garlic powder
Salt and pepper, to taste
Chopped cilantro
4 tablespoons sour cream
In a big zipper top style bag, mix together cumin, garlic and lime
juice and add your turkey. Close the bag and mush it around a bit to
marinate. Now, get the rest of the dinner going while you let your
turkey rest in the marinade, about 5 minutes or so.
In a skillet over medium-high heat, heat the olive oil. Pull turkey
from marinade and cook on both sides till well browned and cooked,
about 3 to 4 minutes per side, depending on thickness of turkey.
When turkey is cooked, remove from the pan and keep warm. Add the
marinade and chicken broth toget! her to the pan and heat to a strong
simmer. Reduce broth mixture to about half, then add the salsa verde.
Cook a little longer till salsa is incorporated and heated through.
Serve turkey with sauce on top, a dollop of sour cream and a
sprinkling of cilantro.
Per Serving:227 Calories; 7g Fat; 36g Protein; 6g Carbohydrate; 1g
Dietary Fiber; 92mg Cholesterol; 443mg Sodium. Exchanges: 0 Grain
(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
SERVING SUGGESTIONS: Serve on a bed of fresh spinach, allowing the
heat of the turkey to wilt the spinach; top with the sauce, etc. Add
a little steamed broccoli and brown rice
VEGETARIAN: Use Boca Chikin patties or Quorn Naked Cutlets instead of
two turkey cutlets per person.
KOSHER: Skip the sour cream or use a non-dairy alternative.
Serves 6
12 turkey breast cutlets
3/4 cup lime juice
1 1/2 teaspoons cumin
1 1/2 tablespoons olive oil
1/3 cup salsa verde, green salsa in a jar
6 cups spinach
1/3 cup chicken broth or vegetable broth
1 1/2 teaspoons garlic powder
Salt and pepper, to taste
Chopped cilantro
4 tablespoons sour cream
In a big zipper top style bag, mix together cumin, garlic and lime
juice and add your turkey. Close the bag and mush it around a bit to
marinate. Now, get the rest of the dinner going while you let your
turkey rest in the marinade, about 5 minutes or so.
In a skillet over medium-high heat, heat the olive oil. Pull turkey
from marinade and cook on both sides till well browned and cooked,
about 3 to 4 minutes per side, depending on thickness of turkey.
When turkey is cooked, remove from the pan and keep warm. Add the
marinade and chicken broth toget! her to the pan and heat to a strong
simmer. Reduce broth mixture to about half, then add the salsa verde.
Cook a little longer till salsa is incorporated and heated through.
Serve turkey with sauce on top, a dollop of sour cream and a
sprinkling of cilantro.
Per Serving:227 Calories; 7g Fat; 36g Protein; 6g Carbohydrate; 1g
Dietary Fiber; 92mg Cholesterol; 443mg Sodium. Exchanges: 0 Grain
(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
SERVING SUGGESTIONS: Serve on a bed of fresh spinach, allowing the
heat of the turkey to wilt the spinach; top with the sauce, etc. Add
a little steamed broccoli and brown rice
VEGETARIAN: Use Boca Chikin patties or Quorn Naked Cutlets instead of
two turkey cutlets per person.
KOSHER: Skip the sour cream or use a non-dairy alternative.