Love the tastes and smells of Thanksgiving? Have 20 minutes to prepare a week night supper? Then this is the recipe for you.
Makes 4 servings (10 SP per serving)
Ingredients
1 box Stove Top stuffing mix
1 tbs I Can't Believe It's Not Butter Light
3 tbs low sugar raspberry jam or preserves
2 tbs Dijon mustard
4 turkey cutlets (1 lb total; 1/4 lb each cutlet)
Directions
Preheat the oven to 425 degrees. Line a baking sheet with foil. Spray foil with nonstick spray.
In a large bowl, combine the stuffing mix and butter. Boil 1 2/3 cups of water, pour it over the stuffing mix, and stir lightly to combine. Let sit for 5 minutes.
In a small bowl, combine jam and mustard.
Place the 4 cutlets on the prepared baking sheet. Spread each piece with 1/4 of the jam mixture. Mound 1/4 of the stuffing on each cutlet. Spray top of each with nonstick spray.
Bake for 17 minutes.
Serve with roasted brussells sprouts and carrots for a filling dinner.
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TASTE NOTES
Every time I make this, I marvel at how something so simple can taste so good! I adapted this recipe from Marlene Koch's Eat What You Love: Quick and Easy, my favorite healthy-eating cookbook.
