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Herby Turkey Cutlets

Ingredients

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

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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