This recipe certainly gives you a savory serving of turkey and garlic. The bonus is a quarter serving of daily yogurt. Greek-style yogurt is available in most stores. If you can't find it, simply strain regular yogurt with a cheese cloth overnight.
Four 4 oz Turkey Cutlets
1/4 cup olive oil
2 t of dried mint (or 2 T chopped fresh)
1 t of dried rosemary (or 1 T chopped fresh)
2 garlic cloves, minced
Salt and pepper to taste
1 cup of non-fat greek style yogurt
1 t of dried mint
1 garlic clove, minced
1 T of lemon juice
salt and pepper to taste
For the marinade: Mix all ingredients. Arrange cutlets in a small shallow pan. Spoon marinade on top, then flip over and repeat, using all of it. Set aside for at least one hour.
Then stir together in a small bowl all the sauce ingredients. Refrigerate for at least one hour.
Grill or broil turkey cutlets 3-4 minutes per side. Serve the yogurt sauce over chicken.
Suggested side dish: Couscous with sun dried tomatoes. Also, some spinach sauteed with garlic, pine nuts and raisins rounds out the meal with just a touch of sweetness.