1 pound turkey breast cutlets, cut into 1-inch pieces
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms
1/4 cup plus 2 tablespoons all-purpose flour
1 (12-ounce) can evaporated skimmed milk
1 cup frozen peas and carrots, thawed
1/2 teaspoon pepper
Dash of salt
1 (2-ounce) jar diced pimiento, drained
4 whole wheat English muffins, split and toasted
1/4 teaspoon paprika
How to Make It
Melt margarine in a large nonstick skillet over medium heat. Add turkey and onion; saute 3 to 5 minutes or until turkey is browned. Add mushrooms; saute 1 minute.
Add flour to skillet; cook, stirring constantly, 1 minute. Gradually add milk, stirring constantly. Add peas and carrots and next 3 ingredients. Cook, stirring constantly, until mixture is thickened and bubbly.
To serve, spoon turkey mixture evenly over muffin halves; sprinkle with paprika. Serve immediately.
Oxmoor House Cooking Light Collection
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