s TURKEY FLORENTINE ***
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s TURKEY FLORENTINE ***
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Ingredients
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Instructions *** 2-21-18 good, used l/o turkey *** MAKES 4 PREP 15 m COOK 18 m Ingredients 4 turkey breast cutlets (about 1 pound total), cut into 1-inch pieces 1 / 8 teaspoon plus 1/4 teaspoon salt 1 large onion, chopped 1 / 2 pound mushrooms, sliced 2 tablespoons all-purpose flour 1 cup fat-free half-and-half 1 / 4 teaspoon ground nutmeg 1 / 4 teaspoon hot red pepper sauce 6 ounce fresh baby spinach 2 tablespoons grainy mustard 1 / 2 cup shredded reduced-fat Swiss cheese (such as Alpine Lace) 2 cups cooked egg noodles Directions 2 Coat skillet with more spray; add onion. Cook on medium-low for 5 minutes, stirring occasionally; add 2 tablespoons of water to prevent sticking if needed. Add mushrooms; cook for 5 more minutes, stirring occasionally. Sprinkle flour over top and stir. Cook for 1 minute. 3 Stir in half-and-half, nutmeg, hot pepper sauce and remaining 1/4 teaspoon salt. Bring to a boil. Lower heat and simmer 1 minute. Gradually stir in the spinach and cook until wilted. Add turkey and mustard and heat through. Stir in the Swiss cheese until just melted. Serve immediately with cooked noodles. Nutrition Information for Turkey Florentine Servings Per Recipe: 4 Per Serving: 6 g Fat, total, 39 g carb., 517 mg sodium, 43 g pro., 397 kcal cal., 3 g sat. fat, 4 g fiber, 119 mg chol. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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