1 tsp dried rosemary, divided
1/2 tsp garlic salt
1/2 tsp black pepper, divided
1 lb turkey breast cutlets
2 tsp canola oil, divided
1 can (14 1/2-oz) fire-roasted diced tomatoes, undrained
1 can (16-oz) navy beans, drained
1/4 cup grated Parmesan cheese
Pound the turkey cutlets to 1/4-inch thickness.
Combine half the rosemary, garlic salt, and half the pepper in a small bowl mixing well. Sprinkle the spice mixture over the cutlets.
Heat half the oil in a large nonstick skillet over medium heat until hot. Add half the cutlets and cook 2 to 3 minutes per side or until no longer pink in the center. Transfer to serving platter, tent with aluminum foil and keep warm. Repeat with remaining oil and cutlets.
To the same skillet, add the tomatoes with juice, beans, and the other halves of the rosemary and pepper; bring to a boil over high heat. Reduce the heat to simmer and cook for 5 minutes. Spoon tomato mixture over and around the turkey cutlets on the serving platter. Sprinkle the cheese over all.
Garish with a sprig of fresh rosemary, if desired.
Note: Recipe from an old Diabetic Cooking Magazine
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.