Sunday, May 23, 2010

Turkey Cutlet Casserole

So I have to be creative in this journey of heart healthy living, and have discovered that when you are hungry, everything tastes good!

I also discovered that when you cut out added sugar and avoid products with high frictose corn syrup, everything tastes sweeter too.
I came up with this little casserole to use up a package of turkey cutlets, chicken could also be used.


1 package turkey cutlets

1 can low fat or fat free mushroom soup

2 cups chicken broth

1 tsp minced garlic

1 1/2 c uncooked rice

Sylvia's Soulful Seasoning

In a 7 x 11 casserole, mix soup and broth and garlic, mix in rice.
Lay cutlets on top, sprinkle with Sylvia's and cover. Bake for 1 hour at 350. Uncover and bake 10 minutes more.
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