Boneless Turkey Breast with the word Steak added at the end, together with a creamy mushroom sauce can make any dish sound upmarket!
For some reason, we always feel posh names in food (or clothing, or cars, etc) have to cost a lot, be hard to make… something should stand in our way to make it possible for us to have an enjoy.
Well, nothing is further from the truth with this recipe…
I know what you are thinking (not really, but I’ll give it a go!)… how many calories will this creamy sauce have?
… NOT A LOT!
As usual, the cream is not real cream (I wouldn’t use so many calories on it!) but the taste is there… so, no tricking the tastebuds! Easy healthy recipes shouldn’t be boring!
Additionally, I used turkey breast with less than 3% fat, as it is leaner than chicken, while at the same time having a richer, deeper flavor.
Is turkey a healthy choice? Yes! It is a great source of protein, Vitamin B6 and B12, niacin, tryptothan (an amino acid) and zinc. Using skinless turkey means choosing meat low in fat and high in protein! Moreover, studies have linked turkey to ant-cancer properties.
Mushrooms as well are a great addition to one’s diet; they are low in calorie while being a great source of fiber and Selenium. Studies have linked mushrooms to multiple health benefits, such as reduced risk of heart disease, cancer and Alzheimer’s.
Not sure what to serve this dish with? Try a light salad of rocket and cherry tomatoes, dressed with some balsamic vinegar. If you are craving something a bit more comforting, try these Mash Potatoes with Leek.
So, are you ready to enjoy this low calories, easy to make, family friendly meal?
- 2 x 120g Lean Boneless Turkey Breast Steaks
- 20 sprays of oil spray 1 cal cooking spray
- 250 g Chestnut Mushrooms
- 60 g Extra Light Cream Cheese I use Philadelphia Lightest
- 100 ml Semi Skimmed Milk
- Salt to taste
- Black Pepper to taste
- Dry parsley to taste if liked
- Cut the Chestnut Mushroom in half and set aside.
- Apply the 20 sprays of oil spray to a large frying pan, large enough to accommodate the two steaks comfortably (if you have one with a matching lid even better, as you’ll need it later); once the oil is warm, add the two steaks and cook on high flame for one minute one each side, so to give it a bit of color, then lower the flame to medium heat.
- Add the mushrooms to the pan and cover with the lid; if the pan you are using doesn’t have a lid, you can either use one from a larger pan or silver foil. After one minute on medium heat, lower to low and allow to cook for about 5 minutes.
- While the turkey and mushrooms are cooking, in a small bowl pour the milk and warm it up in the microwave for about 30 seconds (if using a milk jug on the gas, just make it slightly warmer than room temperature) then add the cream cheese and mix well. There will be a few knots of cheese in the milk, which should ‘melt away’ while cooking later.
- Add the milk-cheese mixture to the pan with the steaks and mushrooms and mix well, especially around the mushrooms and cover the pan again for a further 2-3 minutes (always on low).
- At this point both the steaks and the mushrooms should be cooked, so add salt, pepper, and dry parsley to the pan, mix well, cover with the lid again and turn off the heat/gas. Let is sit for 5 minutes, then plate and serve!