Featured Cookbook

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1. Grandma's Blueberry Brunch Cake

2. Twenty-Five Minute Turkey Dinner for Four

3. Banana Nut Torte

Book Description

Who thought healthy cooking and cajun cooking could go together? The Junior League of Baton Rouge! Classic Louisiana cooking for our health-conscious age. This book features 700 recipes to help you trim the fat and calories, but not the taste. All recipes have nutritional analysis

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River Road Recipes III: A Healthy Collection

Authors: Junior League of Baton Rouge,Inc Staff Junior League Of Baton Ro

Date:

ISBN: 096130264X

Publisher: Favorite Recipes Press

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Servings: 4

• 1 large sweet potato

• 10 ounces fresh or frozen brussels sprouts

• 2 tablespoons tub (soft) margarine, divided

• 1/2 teaspoon salt, divided

• 1/2 cup fresh or frozen cranberries or blueberries

• 1/4 cup port wine or cranberry juice

• 1 tablespoon all-purpose flour

• 1/4 teaspoon sage

• 1 pound skinless turkey cutlets, pounded to 1/ 4-inch thick

• 1 tablespoon vegetable oil

• 2 slices white bread, crumbled

• 2 tablespoons chopped Italian parsley, plus extra sprigs for garnish

• 1/4 teaspoon each black pepper and white pepper

1. Peel and cut potato into 1-inch chunks. Bring brussels sprouts and potato to a boil in enough water to cover. Reduce heat, cover, and simmer until vegetables are tender. Drain, and toss with 1 tablespoon margarine and 1/4 teaspoon salt.

2. Meanwhile, in 1-quart saucepan, bring berries and port (or cranberry juice) to a boil; reduce heat and simmer, uncovered, until liquid is absorbed and berries are tender.

3. In small dish, combine flour, sage, and 1/4 teaspoon salt; coat cutlets with mixture.

4. Heat vegetable oil in 12-inch nonstick skillet over medium heat and saute cutlets until lightly browned and cooked through, about 4 minutes. Remove and cover with foil to keep warm.

5. In same skillet, heat 1 tablespoon margarine. Add bread crumbs and cook until golden and crisp, stirring occasionally. Add berries, parsley, and pepper; toss.

6. Top turkey with mixture. Serve with vegetables and garnish with parsley sprigs.

Joan W. Chastain

More From This Book:

1. Grandma's Blueberry Brunch Cake

2. Twenty-Five Minute Turkey Dinner for Four

3. Banana Nut Torte

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