Title: Albuquerque Turkey Steaks
Categories: Sparkie
Yield: 8 Servings

1	lb	Turkey breast steaks
2/3	c	All-purpose flour
1/2	ts	Paprika
1/4	ts	Salt
1/8	ts	Pepper
		Boiling water
1/2	c	Sun-dried tomatoes
		(not packed in oil)
2	ts	Butter or margarine
2	ts	Olive oil
3	lg	Cloves garlic, crushed
1	c	Chopped onion
1	c	Grated carrots
2 1/2	c	Canned Ready Cut peeled
		Tomatoes
1/2	c	White wine
1	tb	Chopped cilantro
2	ts	Lime juice
1/2	ts	Salt
		Freshly ground pepper
2 2/3	c	Cooked rice
1/2	c	Sour cream
		Cilantro sprigs (optional)

1. Place steaks between layers of waxed paper and pound until flattened.

2. In shallow dish combine flour, paprika, salt and pepper.

3. Lightly moisten cutlets with a little water, then dredge in flour. Refrigerate for about 30 minutes to allow coating to set.

4. In medium bowl pour boiling water over tomatoes. Set aside.

5. In large skillet heat butter and olive oil. Saute garlic, onion and carrots until onion is translucent. Stir in canned tomatoes and wine. Turn heat up and allow sauce to boil and reduce slightly.

6. Drain sun-dried tomatoes. Cut into thin strips and add to sauce with remaining ingredients, except sour cream.

7. Turn heat to low and stir to combine flavors.

8. Preheat oven to 350 degrees F.

9. Heat large skillet coated with non-stick spray and sear steaks just enough to brown both sides.

10. Arrange browned steaks in single layer on shallow baking dish.

11. Top with prepared sauce and cover dish with foil.

12. Bake 20 minutes.

13. Arrange steaks and sauce over rice and dollop with sour cream.

14. Garnish with sprigs of cilantro if desired.

DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Vegetable 1 Fat 273 Calories

SOURCE: Richard Simmons Deal-A-Meal Golden Edition Cookbook

ENJOY!

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