© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY CUTLETS
3/4 tsp salt, divided
3/4 tsp pepper, divided
1 tbsp olive oil, divided
2 c onion, coarsely chopped
1 c carrot, coarsely chopped
3 to 4 Cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried thyme
1 (10-oz) bag fresh spinach leaves, washed, drained & stems removed
1 (14-1/2-oz) can diced tomatoes, undrained
1 (19-oz) can cannellini beans, drained and rinsed
1/4 c Parmesan cheese, divided
Place cutlets on cutting board and sprinkle with 1/4 teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips.
In 12-inch or larger nonstick skillet over medium-high heat, sauté turkey strips in 1/2 tablespoon oil, 4 to 5 minutes or until no longer pink (165 degrees F.). Remove from skillet and set aside.
Add remaining 1/2 tablespoon oil to skillet. Sauté onion, carrots, garlic, oregano and thyme for 5 minutes or until vegetables are tender. Gradually add spinach and stir for an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining 1/2 teaspoon salt and pepper and cook for 2 minutes.
Stir in turkey strips and beans. Cook until heated through.
Serve topped with Parmesan cheese.
Cooking Tip: Serve over orzo, noodles or a whole grain such as quinoa.
Total Calories 354
Total Fat 7 g
% Daily Total Fat 18
Cholesterol 74 g
Sodium 972 mg
Total Carbohydrates 32 g
Protein 41 g