Name: 1-Pot Cheesy Turkey Casserole
Ingredients: 3/4 c Dry bread crumbs; 2 tb Parmesan, freshly grated; 1/4 ts Salt; 1/4 ts Pepper; 1/4 ts Dried basil; 2 Egg whites; 1 lb Turkey scaloppine; 2 ts Olive oil; 2 ts Butter; 1/2 c Asiago cheese, shredded; 1 Eggplant; 1 tb Olive oil; 1 Onion, chopped; 2 Garlic cloves, minced; 28 oz Canned stewed tomatoes; 1 ts Dried basil; 3/4 ts Granulated sugar; 1/2 ts Dried oregano; 1/4 ts Pepper

The focal point of your discipline and correction must be your children seeing their utter inability to do the things which God requires unless they know the help and strength of God. Your correction must hold the standard of righteousness as high as God holds it… The alternative is to reduce the standard to what may be fairly expected of your children without the grace of God. The alternative is to give them a law they can keep. The alternative is a lesser standard that does not require grace and does not cast them on Christ, but rather on their own resources. Dependence on their own resources moves them away from the cross. It moves them away from any self-assessment that would force them to conclude that they desperately need Jesus’ forgiveness and power.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Canadian	Poultry etc, Casseroles	4	Servings

INGREDIENTS

3/4	c	Dry bread crumbs
2	tb	Parmesan, freshly grated
1/4	ts	Salt
1/4	ts	Pepper
1/4	ts	Dried basil
2		Egg whites
1	lb	Turkey scaloppine
2	ts	Olive oil
2	ts	Butter
1/2	c	Asiago cheese, shredded
1		Eggplant
1	tb	Olive oil
1		Onion, chopped
2		Garlic cloves, minced
28	oz	Canned stewed tomatoes
1	ts	Dried basil
3/4	ts	Granulated sugar
1/2	ts	Dried oregano
1/4	ts	Pepper

INSTRUCTIONS

EGGPLANT TOMATO SAUCE
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=-]   [email protected]
Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <[email protected]>
Date: Sat, 14 Dec 96 21:52:40 UT

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