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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, January 24, 2013

Turkey Scaloppine with Asparagus

I've told many people that I don't "do" Weight Watchers recipes......that's too easy. Well, I'm here to eat my words.....or at least the finished product of my words! This recipe comes from the "What to Eat Now" cookbook which is exclusive to the Ultimate Weight Watchers 360ยบ Kit. Even if you're not a WWer you will love this recipe.

TURKEY SCALOPPINE WITH ASPARAGUS
Makes 4 Servings
1 Serving = 6 PointsPlus™


1 pound asparagus, trimmed
1 1/4 pounds thin-sliced turkey breast cutlet, cut into 4 pieces
1 tsp paprika
1/4 tsp black pepper
(1/4 tsp salt)
3 tsp light butter
1/4 cup reduced-sodium chicken broth
1/4 cup dry white wine
3 TBSP lemon juice
2 TBSP drained capers

Forgot to put the butter in this pic. Ugh!


Asparagus: Place trimmed asparagus in a vegetable steamer and steam according to the steamer's directions.
 
(If you don't have a Vegetable Steamer of any kind, I highly recomment this one. Just get one!!)

Meanwhile, sprinkle turkey pieces with paprika and pepper (and salt if you choose to use it).
 
 
 
Melt 1 tsp butter in a non-stick skillet over medium-high heat. Add turkey and cook until lightly browned. Add broth, wine, lemon juice and capers; bring to a boil. Reduce the heat and simmer, uncovered, turning turkey once, until cooked through (about 3 minutes).


Remove the skillet from the heat and swirl in the remaining 2 tsp butter.

Spoon sauce & capers over turkey on a plate. Plate asparagus.

MY SPIN: See the salt in parenthesis? I opted to NOT use it, but you might. I used the Holland House white cooking wine.....if you don't want to use wine, use more chicken broth. If you don't particularly care for turkey breast cutlets, I'm sure this would be good using chicken or even pork; if you don't particulary care for asparagus you can substitute any other vegetable, keeping in mind if it's a starchy veggie it will ADD PointsPlus™ value to the recipe.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

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