WW Points: 8
4 boneless skinless turkey cutlets – — (3 oz ea)
3 tablespoons fat-free Italian salad dressing
2 celery stalks — sliced
2 onions — chopped
1 package herb-seasoned stuffing mix – (8 oz)
2 apples — cored and diced
1/4 cup raisins
In a gallon-size sealable plastic bag, combine the turkey and salad dressing. Seal the bag, squeezing out the air; turn to coat the turkey. Refrigerate at least 2 hours or overnight, turning the bag occasionally.
Preheat the oven to 350 degrees. Spray a 12- by 8-inch baking pan with nonstick cooking spray.
Spray a large nonstick saucepan with nonstick cooking spray; heat. Add the turkey and marinade; cook until lightly browned, about 3 minutes on each side.
Transfer to a plate.
Spray the same saucepan with more nonstick cooking spray. Add the celery and onions; saute until softened, about 5 minutes. Stir in the stuffing mix, apples, raisins, and 1 1/2 cups hot water. Transfer to the pan and top with the turkey. Bake, covered, 15 minutes. Uncover and bake until heated through, about 5 minutes longer.
400 Calories, 4 g Total Fat, 0 g Saturated Fat, 53 mg Cholesterol, 986 mg Sodium, 64 g Total Carbohydrate, 3 g Dietary Fiber, 28 g Protein, 111 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/
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