Thursday, July 3, 2014

Seared Turkey Cutlets with Cranberry-Caramelized Onion Salsa and Roasted Orange Brussels Sprouts
recipe courtesy of Cooking Light Fresh Food Fast Weeknight Meals Cookbook

You will need: 
 2 tsp olive oil
8 ounce turkey cutlets (4 of them) I did not use 8 ounce mine were 5 to 6 oz
a pinch of salt
1/4 tsp pepper
1 cup chopped onion
1/4 cup water
3 tablespoons of sweetened dried cranberries chopped (i did use sweetened ones, but did not use 3T.) I would try to find ones that are not sweetened. 
2 Tablespoons of white balsamic vinegar ( i used regular because i didn't have white)

2 1/2 cups brussels sprouts trimmed and cut in half
2 tsp olive oil (I used blood orange infused olive oil) 
1/4 tsp salt
1/8 tsp black pepper
1/2 tsp grated orange rind
2 tablespoons fresh orange juice (this would be fine because we are allowed fruit servings and there is not added sugar etc)

Heat oil in a skillet over medium high heat. Sprinkle turkey with salt and pepper. Add turkey to pan and cook for 2 minutes per side until done.Set turkey aside keeping it warm. 
Add onion to the pan. Cook for 3 minutes. Stirring frequently; add salt, and pepper. Cook 5 minutes or until tender and golden. Stir in water, cranberries, and vinegar; cook 2 minutes or until cranberries are tender. Remove from heat and stir in parsley if desired. 
This would count as 1 RED.  Depending on how much of the cranberry mix you use, you may want to count it as 1 yellow zing for dried fruit. If just garnishing with it, I honestly wouldn't count it as anything. 

For the Brussels Sprouts      (makes 2 servings) 
Preheat oven to 425 degrees. Place sprouts in a bowl and add oil, salt, pepper and toss to coat. Place in a single layer on a foil lined pan. Roast for 7 minutes, flip over and roast 7 additional minutes until tender and browned. 
Place sprouts in a bowl. Combine orange rind and juice in a small bowl. Drizzle mixture over sprouts and toss well. 
This counts as 1 GREEN 

**A little tip:  if you have oranges that are getting older, or if you are eating an orange, go ahead and zest the rind and save it in a ziploc bag. Put in in the freezer to have orange rind on hand when you need it and don't have an orange. It will work for lemons and limes as well** 

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