| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Frozen peas, cauliflower, & |
|
|
Baby carrots |
| 1 |
lb |
Turkey breast slices — cut |
| 1/4 |
|
" thick |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
| 2 |
ts |
Olive oil |
| 12 |
oz |
Jar |
|
|
Drained |
| 1/4 |
c |
Water |
| 2 |
tb |
Fresh parsley — chopped |
|
|
Roasted red peppers — |
INSTRUCTIONS
Prepare frozen vegetables according to package directions. Meanwhile,
sprinkle turkey cutlets with salt and pepper. In 12" skillet over
medium-high heat, heat oil, add cutlets; cook 4 to 6 minutes until cooked
through, turning once. Using tongs remove to serving platter; keep warm.
In blender process roasted red peppers with their liquid until smooth; add
to drippings in skillet along with water. Cook 3 to 4 minutes, stirring
frequently until hot. Toss vegetables with chopped parsley, spoon onto
platter with turkey. Serve garnished, if desired with parsley sprigs and
accompanied by red pepper sauce.
Recipe By : Redbook - January 1994
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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