TURKEY BREAST ENCHILADAS
(serves 4)
Ingredients
Use the turkey for the wrap instead of tortillas and you eliminate all the carbs.
4 to 4 oz turkey cutlets
4 slices mozzarella or Mexican white cheese,
(about 4 oz)
Mexican style seasoning to taste
1/2 cup prepared salsa
1/2 cups sour cream
chopped cilantro
Method
Pound the turkey cutlets to 3/8 inch thickness and lay on the cheese and seasoning. Roll up and
lay, seam side down, around the edge of a pie plate. Spray with cooking oil and place on the
high rack and cook on high setting for 10 minutes. Meanwhile, heat the salsa for 1 minute. Pour
the sauce over the turkey and sprinkle with cilantro.
DUCK PIECES
Ingredients
(serves 2 to 3)
Ducks are usually frozen which makes it difficult to cut them up. If you don't think you can cut
one into pieces, ask your friendly butcher to thaw a 5 to 6 pound bird and cut it up for you. Use
the back, neck and giblets for stock.
2 legs, 2 thighs, 2 wings, 2 breasts cut in half
salt and pepper to taste
4 tablespoons crushed caraway seed
Method
Pierce the skin, several times, of the pieces with a fork or knife. Season on both sides of the
pieces and lay on the 1 inch rack, skin side up. Cook on high setting for 30 minutes.
FLORENTINE STYLE STEAK
Ingredients
1 tenderloin steak about 2-inches thick, about 6 oz
salt and pepper to taste
1/4 cup olive oil
juice of half a lemon
Method
Place everything in a plastic bag and marinate for 1 hour. Place the marinade in a pie plate and
the steak on the 4 inch rack. Pat the steak dry with a paper towel before cooking. Cook on high
setting for 7 minutes turn over and cook another 5 minutes for rare.
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