Turkey Cutlets with Honey, Dijon, and Lime Glaze

I recently bought some thinly sliced turkey breast cutlets in a package. I also had a box of sliced crimini mushrooms. This is what I came up with for dinner. It was delicious, and easy.

1 package turkey cutlets; pork or chicken would also work
1-8oz package of sliced fresh mushrooms
¼ of a medium onion, chopped fine or 1 shallot, finely chopped
½ teaspoon garlic powder
2 Tablespoons butter
Salt and pepper to season

Add to a large skillet a little olive oil and the garlic powder. Heat on med-hi and quickly brown the turkey cutlets. This only takes a couple of minutes if they are thin. Turn over and brown the other side. After turning add the salt and pepper, followed by the fresh mushrooms and onion/shallot smothering the turkey cutlets.

Put on a lid and simmer on med-low heat for about 5 minutes. Check and dot the butter over the mushrooms. Cook another 5 minutes or until the mushrooms are shrinking and becoming slightly browned.
Glaze:
Mix 2 Tablespoons lime juice
2 Tablespoons honey
1 teaspoon Dijon mustard
Add a little water for desired consistency

Mix together and drizzle this over the top of the cooked turkey and mushrooms. Cover and cook on low heat for 5 minutes.

For a menu suggestion, serve with couscous and steamed pearl onions with frozen peas.

Sweet & Sour Turkey Meatballs

This was supposedly one of Maureen Macormick's(Jan Brady's) favorite recipes. I have made it many times and like to serve it with brown or white rice. Makes 6 servings

1-1/2 lb. ground turkey breast 2 heaping Tablespoons cornstarch
2/3 cup seasoned crumbs 1/2 cup brown sugar
1/3 cup minced onion 13-1/2 oz. can pineapple tidbits or chunks,
1 egg juice reserved
1-1/2 teaspoon salt 1/3 cup vinegar
1/2 teaspoon ginger 1 Tablespoon soy sauce
1/4 cup milk 1/2 green or red bell pepper, cut in strips
2 Tablespoons butter

In a large bowl combine the turkey, crumbs, onion, salt, egg, ginger and milk. Mix well. Shape into small balls. In a large skillet, melt butter and brown the meatballs on a medium heat. Remove from the pan and keep warm. Drain fat. In a small bowl, mix the cornstarch and sugar. Add pineapple juice, vinegar, and soy sauce and stir until smooth. Pour into the same skillet and stir constantly over medium heat until it thickens and starts to boil. Stirring constantly, boil for 1 minute. If the mixture gets too thick, add water and stir. Add meatballs back into pan, pineapple chunks, and bell pepper strips. Heat through. Serve immediately with rice.

Chicken Divan

I tasted this recipe at a potluck meal once, and had to have it. A former supervisor at work named Jane gave me the recipe and I've been making the dish ever since. It makes a one pot meal with a tasty curry flavor, but not hot.

2 or 3 large chicken breasts
3 or 4 flowers of fresh broccoli
2 cans cream of chicken, celery or mushroom soup
1 cup mayonnaise
1/2 cup finely chopped onion
1 Tablespoon lemon juice( or more to taste)
1 Tablespoon yellow curry powder
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1/2 cup dry seasoned bread crumbs(optional)

Boil the chicken breasts in water to cover, adding salt and pepper to season. After 30 minutes check to see if the meat is pulling off the bone. If so, remove breasts from water and cool. Shred meat and arrange down the center of a buttered pyrex 9"x13" dish.

While the chicken is cooking, trim the broccoli into florets, and slice the stems thinly. Steam for 8-10 minutes, then drain. Arrange the broccoli down both sides of the baking dish, with the chicken in the center.

Mix all of the remaining ingredients, except cheese and crumbs. Pour this mixture over the top of chicken and broccoli; spread evenly. Top with shredded cheese, and sprinkle crumbs evenly over all.

Bake uncovered at 325 degrees for 30 minutes, or until all bubbly. Serves 4-6