Hello all! So I bring you tonight's din-din ... A plateful of healthy nummyness. This is adapted from a recipe I found on one of my favorite web sites, "Clean Eating".
This is a fantastic resource of not only great recipes, but meal plans. I highly recommended!
If you would prefer the version that wasn't all messed up and adapted to what I had in my fridge, here's the original:
I love when I think of a great recipe, and have this fantastic idea I have an amazingly stocked pantry ... And then find I have an old banana, a Fiber One brownie and pepper. That's how I felt going into this recipe.
But that's the beauty of food! And what I love about cooking ... Learning the flavors of foods, what you like and how they compliment each other. Thus in a pinch, you can still make something that is delish and goes down easy.
Serves 6
-1.5 lbs of turkey scallopini (if you're lucky) or turkey cutlets (if you have a meat cleaver)
-3 tbsp whole wheat flour
-2 tbsp dill
-2 tsp sesame seeds
-1/4 tsp sea salt & ground black pepper
-1/2 tsp paprika
-Olive oil cooking spray (or a steady hand with tiny splashes of EVOO)
-1 large scallion, minced
-4 cloves garlic, minced
-2.5 cups water with "Better than Bouillon" chicken or 2.5 cups chicken stock (low sodium)
-2 tbsp Dijon mustard
-2 tsp lemon juice
-1 package Trader Joes kale (16 oz) or fresh preferably
-grains of your choice ... I used a mix of basmati, lentils & oats
1. Mix flour, dill, salt & pepper, sesame seeds & paprika in a small bowl. If available, use fresh dill ... If not, I adore the freeze dried version
2. If you found the turkey already a la scallopini, then sprinkle the flour mixture on both sides of the meat. If not, get to hammering. Place each cutlet in between 2 pieces of plastic wrap (or a Baggie if it's not available) and mallet until thin. Take care to not hit holes in your meat (so worth the effort, BTW)
3. Heat a skillet with EVOO & begin to quickly cook your turkey cutlets.
Tip: to keep warm, I set my oven to 170 & placed my cutlets one layer at a time. In between each layer, I placed a piece of aluminum foul sprayed with non stick cooking spray ... I wanted to keep those thin lil pieces as juicy and warm as possible! (And it worked!)
4. In the mean time, start your grain of choice. As always, I cook my grains with a splash of olive oil and sub chicken stock for water.
5. In the same pan you cooked your turkey in, add an extra drizzle of olive oil and then sauté your onions and garlic for approximately 2-3 minutes.
6. Next add your stock, mustard and lemon until well mixed. Then add your kale. Take into
consideration ...
If fresh kale, cook till kale is limp and you can reduce the sauce until thickened.
I only had frozen kale available to me, which made the sauce more watery. I ended up cooking the kale to the consistency I wanted, and then transferred it to a bowl so I could allow additional cooking time to my mustard sauce.
7. Remove turkey from warmed oven and serve!
I was able to make 2 dinners, freeze 2 additional meals and make 2 lunches that I kept in the fridge for this meal!
Nutritional information
Calories 320
Fat: 7.1
Saturated: 1.2
Monounsaturated: 3.7
Polyunsaturated: 0.3
Cholesterol: 46.7 (low in cholesterol!)
Sodium: 452.3
Carbs: 34
Dietary fiber: 5.3
Protein: 27.1 (woohoo!)
Vitamin A: 92.5%!
Vitamin C: 53.3%!
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