Spicy Turkey Cutlets
Serves 4 to 6. Recipe is by Julie Kay.
1 to 2 lbs. turkey cutlets
2 links andouille sausage, sliced
1 onion, sliced
1 (14.5-oz.) can stewed tomatoes
1 (10.5-oz.) can Ro-Tel tomatoes
½ tsp. oregano
½ tsp. black pepper
½ tsp. Italian seasoning
3 green onions, sliced
Rigatoni pasta, cooked
1. Put turkey, andouille and onion into slow cooker.
2. Pour in stewed and Ro-tel tomatoes. Sprinkle in oregano, black pepper and Italian seasoning. Top with green onions.
3. Cook on low for 6 to 8 hours.
4. Serve over cooked pasta.