TURKEY AND VEGETABLE CASSEROLE
Ingredients:
2 Tbsps olive oil
1 Tbsp butter
4 turkey breast fillets
1 tsp salt
1/2 tsp pepper
2 onions, sliced thinly
2 carrots, sliced into 1/4-inch rounds
2 cups low sodium chicken broth
Method:
Preheat the oven to 350F degrees.
Heat the oil and butter in a skillet over medium heat until the butter has melted. Be careful not to burn it.
Add the turkey.
Sprinkle with the salt and pepper.
Cook, turning occasionally, for 10 minutes or until lightly browned.
Place the browned turkey fillets in a casserole dish.
Scatter the vegetables around and over the turkey fillets.
Pour the broth over the top.
Cover the dish and bake 40 minutes or until the vegetables are tender if you try to cut them with a fork.
Remove from the oven. Let stand for 10 minutes.
Serve with potatoes, rice or egg noodles.
To freeze: Remove and let the turkey and vegetables cool to room temperature.
Place in freezer containers and freeze for up to 3 months.
To thaw: Defrost in the refrigerator overnight.
To reheat, transfer to a large pan and heat over medium heat until piping hot about 10 minutes
Or if you are in a hurry, put the container in the microwave for 3 to 5 minutes, stirring once halfway through the cooking to heat thoroughly.
Makes 8 servings
Serve this delicious dish garnished with a little fresh parsley and lemon zest. Be sure to pour some of the sauce over the top of the food in each container before placing it in the freezer to keep the turkey from drying out.
Preparation Time: about 1 hour, 40 minutes of that time with the dish in the oven
Post-freezing cooking time: 3 to 5 minutes in the microwave, 10 minutes on the stove after it has been thawed out overnight