"Turkey breast halves, roasted in less than an hour, can be the star of delicious midweek entrees. Or view those roasted turkey breasts, sliced and packaged, then stored in the freezer, as a great addition to sandwiches, as well as casseroles, pasta or salads."
"Another approach to cooking turkey breast is to simmer it on top of the stove in a Mediterranean-style tomato sauce with black olives and fresh herbs. Make the sauce from scratch or buy a prepared marinara sauce. Serve the turkey sliced over hot pasta and top with sauce."
"If you're looking for a quicker approach, cook up some turkey cutlets, those thin slices of turkey breasts that cook very quickly. I like to top the cutlets with a crisp Brussels sprouts salad. Enjoyed roasted or simmered, or sauteed as cutlets, turkey breast remains a welcome lean source of white meat protein."
Turkey breast provides a practical alternative to whole turkey, offering multiple cooking methods suitable for midweek meals. Roasted turkey breast halves cook in under an hour and can be sliced for sandwiches, casseroles, pasta dishes, or salads. Mediterranean-style preparation involves simmering turkey breast in tomato sauce with olives and herbs, served over pasta. Turkey cutlets, thin slices that cook quickly, pair well with accompaniments like Brussels sprouts salad. Boneless breasts are easier to slice; bones can be removed at home or by a butcher. Prepared pasta sauces offer time-saving alternatives to homemade versions. Turkey breast remains a delectable, lean source of white meat protein suitable for various culinary applications.
Read at www.ocregister.com
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