Prep time: About 10 minutes
Cooking time: 20 minutes at 350 degrees F
Calories per serving: Only 315 per serving
A beautiful experiment is what I call this. I didn’t want to make a whole turkey for Thanksgiving so I just decided to get some turkey breast meat.
I was not really sure what to do with the cutlets that I got so I checked the fridge to see what I can come up with.
I thought spinach will go good with ricotta cheese so here’s what I came up with.
1 lb. Turkey Breast Cutlets, 1 container (16 oz ea.)
1 cup Cut Leaf Spinach, steamed and drained
¼ cup Part Skim Ricotta
Cherry Tomatoes, about 8 pieces (approx. 1/4 cup)
Pinch of sea salt
Pinch of black pepper
A few drops (about 1 tsp) of Extra Virgin Olive Oil
Preheat the oven to 350 degrees F (177 degrees C).
Crush the cherry tomatoes using a food processor. Drain before mixing with the spinach.
In a small bowl, mix together the spinach, ricotta, and crushed tomatoes. Season with salt and pepper, and mix well.
Line up a baking dish with aluminum foil. Spray with canola cooking spray. The cutlets I used were already sliced thinly, about 1 inch each. If yours isn’t, you can definitely slice it yourself with this as reference.
To assemble, place one slice on the baking dish, spread spinach mixture evenly, then, place another turkey cutlet on top. Season the top of the prepared cutlets with a bit of sea salt and pepper, then drizzle with some olive oil. Bake for 20 minutes. Serve warm and enjoy with any side dish of your liking.
Eat well and be well. – Ella Bella