1-pot: Cheesy Turkey Casserolecasseroles, poultry etc 3/4 cup dry bread crumbs 2 tablespoon parmesan, freshly grated 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dried basil 2 egg whites 1 lb turkey scaloppine 2 teaspoon olive oil 2 teaspoon butter 1/2 cup asiago cheese, shredded ----EGGPLANT TOMATO SAUCE---- 1 eggplant 1 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 28 oz canned stewed tomatoes 1 teaspoon dried basil 3/4 teaspoon granulated sugar 1/2 teaspoon dried oregano 1/4 teaspoon pepper Eggplant Tomato Sauce: Peel and chop eggplant. In heavy saucepan, heat oil over medium heat; cook eggplant, onion and garlic, stirring, for about 5 minutes or until softened. Add tomatoes, mashing with fork, basil, sugar, oregano and pepper; bring to boil. Reduce heat; simmer, stirring occasionally, for about 15 minutes or until thickened. [Sauce can be made ahead, covered and refrigerated for up to 3 days.] In bowl, combine bread crumbs, Parmesan, salt, pepper and basil. In separate bowl, whisk egg whites. cut turkey into serving-size portions; dip into egg whites, then into crumb mixture to coat on both sides. In large nonstick skillet, heat 1 ts each of the oil and butter over medium-high heat; cook turkey in batches, adding remaining butter and oil as necessary, for 4 minutes or until browned on both sides. Pour sauce into shallow 10-cup casserole dish; arrange turkey in single layer over sauce. Sprinkle with cheese. Cover with foil. Bake, covered, in 350F 180C oven for about 25 minutes or until turkey is tender and sauce is bubbly. Remove foil; broil for 2 minutes or until cheese is bubbly. 4 servings for $16.01CDN [Nov 95] Per Serving: about 440 calories, 39 g protein, 15 g fat, 39 g carbohydrate, high source fibre, excellent source iron, calcium Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com |
