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Here is a recipe from our just released new book!
Tomato-Feta Turkey (serves 4)
12 ounces turkey breast cutlets -- rinsed
1/8 teaspoon pepper
1/2 teaspoon garlic powder
4 ounces honey ham -- cut in 8 thin slices
1/4 cup sun-dried tomatoes -- chopped
1 whole scallion -- sliced thin
1/4 cup reduced fat feta cheese -- crumbled
2 teaspoons fat free cottage cheese
1/4 cup seasoned breadcrumbs
Preheat oven to 400°. Lightly coat an 8" x 8" pan with vegetable cooking spray.

Separate the turkey cutlets into 4 equal portions and lay on a flat surface. Season with the pepper and garlic powder. Put aside.

Overlap the ham slices on a flat surface to make 4 portions. In a small bowl mix together the sun-dried tomatoes, scallion, feta cheese and cottage cheese. Spoon equal amounts onto each ham portion, roll into 4 tight cylinders and place each one on a turkey cutlet. Roll each cutlet closed, coat with seasoned breadcrumbs and place seam side down on the pan.

Bake for 17-20 minutes or until the crumbs are lightly browned and the juices run clear.

NOTES: (1) Hold the rolls together with toothpicks if you choose, otherwise, roll them tight and press down firmly in the baking pan to seal the seam. (2) The cottage cheese helps give the reduced fat feta cheese some creaminess without adding any extra fat.

241 Calories; 8g Fat (32% CFF); 31g Protein; 10g Carbohydrate; 77mg Cholesterol; 1060mg Sodium