It's a Keeper: Turkey Breast with Mexican Squash

Do you ever think of making turkey breast? I certainly don't. My usual thoughts are chicken, fish, pork, or red meat, but I never really think to make turkey breast. It's certainly not something I crave - until now! This Turkey Breast with Mexican Squash from the May 2008 issue of Every Day with Rachael Ray was a nice change of pace.

I generally only pick recipes that have a side dish with them, mostly because I like to take all the thinking out of it. For some reason, the pressure of deciding what to make as a side dish is too much for me. I know, I have issues. So, when I saw this recipe, with the Mexican Squash on the side, I knew I had to give it a try.

This meal took me about 40 minutes to make, but it could be shorter if you are a fast chopper. Give it a try for a little something different! Here's the recipe with my comments in brackets:

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

1/4 cup chili powder [Definitely ease back on tis if you aren't a fan of spicy food]
1 tablespoon ground cumin
1 1/2 teaspoons salt
8 turkey breast cutlets (about 1 1/4 pounds)
3 tablespoons vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pound zucchini, halved and cut crosswise 1/4 inch thick
One 10-ounce package frozen corn kernels, thawed
1 cup drained canned fire-roasted diced tomatoes

1. In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Dust the turkey cutlets on both sides with the spice mixture. [I pretty much caked it on instead of dusting it, but next time I would probably do something in between.]

2. In a large skillet, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the zucchini and the remaining ½ teaspoon salt and cook, stirring occasionally, for 4 minutes. Stir in the corn and tomatoes and simmer until the zucchini is tender, about 4 minutes. Cover to keep warm.

3. In another large skillet, heat the remaining 2 tablespoons oil over medium-low heat. Working in batches, add the turkey cutlets and fry until just cooked through, 2 to 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Serve with the Mexican squash.

1 comment:

  1. Oh, that looks good. I just bought some turkey breasts this past weekend. The Husband was going to grind them up with our new meat grinder and make meatloaf... maybe I'll have him try this!
    Don't sweat the side dish conundrum... I can't stand having to think about it either. This is why I always end up making the same side dishes over and over and over and over. Mashed Potatoes? Mac & Cheese? Salad? Sauteed squash? You're not alone girl.
    ~The Cat's Pajamas

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