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Breaded Turkey Cutlets
2⁄3 | cup unseasoned dry bread crumbs | 4 turkey breast cutlets |
1 | 1⁄4 cup skim milk | |
| Italian salad dressing mix | 2 teaspoons oil |
Preheat skillet to 325°F. In a large resealable plastic bag, mix bread crumbs with the salad dressing mix. Dip both sides of each turkey cutlet in the milk. Place cutlets in bag and shake to coat on all sides. Heat oil in skillet. Add turkey cutlets and cook
4 to 6 minutes on one side or until lightly browned and no longer pink in the center. Turn once and brown on the other side. Makes 4 servings.
Chicken Zing
4boneless, skinless chicken breasts, flattened slightly with mallet
1⁄4 cup lemon juice
3⁄4 cup teriyaki sauce
1 teaspoon minced garlic
1⁄2 teaspoon ground ginger
1⁄2 teaspoon parsley flakes
Preheat skillet to 325°F. Combine lemon juice, teriyaki sauce, garlic, and ginger in the skillet and cook about 3 minutes. Add the chicken, turning to coat with sauce on both sides. Cover, with vent open, and reduce heat to 250°F. Cook, turning occasionally, for 20 to 25 minutes, or until chicken is tender. Makes 4 servings.
Cocktail Meatballs
1 | pound ground beef | 1 teaspoon garlic salt | |
1⁄2 | cup dry bread crumbs | 1⁄8 teaspoon black pepper | |
1⁄3 | cup minced onion | 1⁄2 | teaspoon Worcestershire sauce |
1⁄4 | cup milk | 1⁄4 | cup shortening |
1 | egg | 1 | |
1 | teaspoon dried parsley | 1 | |
Preheat skillet to 325°F. Mix ground beef, bread crumbs, onion, milk, egg, parsley, gar- lic salt, pepper, and Worcestershire sauce. Shape into
Melt shortening in skillet; brown meatballs. Remove meatballs onto a plate covered with a paper towel. Pour off fat from pan. Heat chili sauce and jelly in the skillet, stirring constantly until mixture starts to boil. Return meatballs to skillet and stir until coated with sauce. Reduce heat to 225°F and simmer, uncovered, for 30 minutes, stirring occasionally. Makes approximately 3 dozen meatballs.
Light & Easy Herbed Chicken
2 | teaspoons olive oil | 2 | tablespoons tomato paste |
1⁄2 | cup chopped onion | 1⁄8 | teaspoon salt |
1 | teaspoon minced garlic | 1⁄4 | teaspoon basil |
4 | boneless, skinless chicken breasts | 1⁄4 | teaspoon oregano |
1⁄2 | cup red or white wine* | 1⁄4 | teaspoon poultry seasoning |
1 | large tomato, diced |
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Preheat skillet to 300°F. Add olive oil to the skillet. Add onion and garlic and cook about 3 or 4 minutes. Add chicken and brown on one side for 5 minutes. Remove chicken from skillet. Add wine and stir, loosening any browned bits by scraping with a flat spatula. Stir in tomatoes, tomato paste, and seasonings. Simmer for about
2 minutes. Return chicken to the skillet, browned side up. Cover, with vent open, and simmer on 250°F for 10 to 15 minutes or until chicken is fork tender. Makes 4 servings.
*Can substitute apple or white grape juice for the wine.
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