Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
4
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Herby Turkey Cutlets

Ingredients

Ingredient Checklist

Directions

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  • In a screw-top jar combine vinegar, 1 tablespoon oil, honey and 1/4 teaspoon salt. Cover and shake to combine; set aside.

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  • Place flour in a shallow dish. Sprinkle cutlets with Italian seasoning, 1/4 taspoon salt and pepper. Dredge each cutlet in flour and shake off excess flour; set aside.

  • Heat 1 teaspoon oil in large non-stick skillet over medium-high heat. Add the zucchini. Cook 3 minutes or until lightly browned. Transfer to a medium bowl. Add the couscous, cranberries and reserved dressing. Toss to combine; cover to keep warm.

  • Add 2 teaspoons oil to the skillet. Cook the cutlets in a single layer, until browned on both sides and cooked through, about 5 minutes. Serve the cutlets with the couscous.

Nutrition Facts (Herby Turkey Cutlets)

406 calories; total fat 8g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 45mg; sodium 425mg; potassium 164mg; carbohydrates 48g; fiber 3g; sugar 9g; protein 35g; trans fatty acid 0g; vitamin a 57IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 20mcg; vitamin b12 0mcg; calcium 18mg; iron 2mg.

Weekend-Prepped Couscous

Ingredients

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Directions

Instructions Checklist
  • Cook whole wheat couscous in reduced sodium chicken broth according to package directions. Chill.

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