Monday, October 7, 2013

Turkey & Rice with Creamy Yogurt Artichoke Sauce

These days, I am all about the road of least resistance. This meal as detailed makes 2 large casserole dishes, one for tonight and one to freeze for later, or even better for a friend. BAM, that makes me one happy Mama!  If you want to reduce this recipe and use the other half of the turkey breast for soup, enchiladas... etc... then half the recipe below.


 Turkey & Rice with Creamy Yogurt Artichoke Sauce

1 - fully cooked boneless turkey breast 3-4lbs - I buy mine at Costco
5 C rice
2 C raw broccoli
1/2 sweet onion
1 red bell pepper
1 can cream of chicken soup (you can also substitute this for more yogurt)
1 C Greek yogurt
1 C mayo (lowfat)
3/4 -1 C milk
2 C creamy artichoke jalapeno dip (also at from Costco)
1 1/2 tsp seasoning salt or garlic salt
1/2 tsp black pepper
1/2 tsp chili powder
1 1/2 tsp montreal steak seasoning (also from Costco... remember.. road of least resistance)
1 tsp tri blend seasoning - basil, oregano, rosemary or whatever you have
1 C stick Parmesan cheese

(Add more KICK by increasing chili powder and a dash of red pepper flakes. )

With an electric knife, slice the turkey breast down the center length wise to make 2 halfs. Then thinly slice the turkey breast into filets.

Spray PAM in the bottom of your dish. Rinse your rice then place 2 1/2 C in the bottom of each dish.

Arrange the turkey filets on top of the rice, then add 1/2 bell pepper, 1/4 onion and 1 C broccoli to each .

Blend your seasonings and all remaining wet ingredients in a blender to make smooth (optional) then pour creamy yogurt artichoke sauce on top and top with parmesan cheese. Salt and pepper top to taste. Bake 325 (convection oven) covered for 45 min approx.




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