Page 19


ORANGE-GLAZED TURKEY WITH CRANBERRY RICE 2 cups chicken broth 1 cup dried cranberries 2 cups instant rice, uncooked

1 lb. (8) turkey cutlets ½ cup orange marmalade

In a medium saucepan, combine broth and cranberries; bring to a boil. Add rice; remove from heat, cover, and let stand 5 minutes. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add turkey and cook about 2 minutes. Turn and cook over high heat 2 minutes more or until browned. Spoon marmalade over turkey; cook, uncovered, over medium heat 2 additional minutes or until cooked through. Fluff rice with a fork; divide evenly onto 4 plates and top with 2 cutlets. Serves 4. Per serving: 430 calories, 3 g total fat (1 g saturated fat), 3 g fiber, 30 g protein



Ohio Cooperative Living - November 2017 - Carroll  
Ohio Cooperative Living - November 2017 - Carroll