Tuscan Turkey Cutlets

Ingredients

Original recipe makes 4

	1 poundTURKEY CUTLETS
	3/4 teaspoonsalt; divided
	3/4 teaspoonpepper; divided
	1 tablespoonolive oil; divided
	2 cupsonion; coarsely chopped
	1 cupcarrot; coarsely chopped
	3 clovesgarlic; (up to 4 cloves), minced
	1/2 teaspoonDried Oregano
	1/2 teaspoonDried thyme
	1 10-oz bagfresh spinach leaves; washed, drained & stems removed
	1 14.5-oz candiced tomatoes; undrained
	1 19-oz cancannellini beans; drained and rinsed
	1/4 cupParmesan cheese; divided

Calories Per Serving: 752
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Tuscan Turkey Cutlets Preparation

1. Place cutlets on cutting board and sprinkle with 1/4 teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips.

2. In 12-inch or larger non-stick skillet over medium-high heat, saute 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.

3. Add remaining 1/2 tablespoon oil to skillet. Saute 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.

4. Stir in turkey strips and beans. Cook until heated through.

5. Serve topped with Parmesan cheese.

6. Cooking Tip: Serve over orzo, noodles or a whole grain such as quinoa.