Baked Turkey Cutlets with Onions and Peppers

• 1 - 14.4 oz. package lean turkey breast cutlets
• 1/2 yellow onion, cut into thin strips
• 1/2 red onion, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• olive oil
• salt & freshly ground black pepper
• 1/2 tsp. dried thyme
• 1/2 tsp. dried sage
• 1 tbsp. chopped garlic

Preheat oven to 350F.

Spray a 13x9 baking dish and place turkey cutlets in the pan.  Season with salt & freshly ground black pepper.  Cover with the bell peppers and onion.  Sprinkle with salt & freshly ground black pepper and drizzle with olive oil.  Sprinkle with thyme, sage and garlic.  Using your hands, mix the veggies with oil and spices well.

Cover with foil and bake for 25-30 minutes, until the turkey is no longer pink.

Enjoy!

Layered Zucchini

• 5 medium zucchini, sliced into thin rounds
• 1 package lean ground turkey (1.25 lbs)
• 1 yellow onion, finely chopped
• 1 tbsp. minced garlic
• 1 - 24 oz. Classico Cabernet Marinara sauce (or your favorite)
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 - 15 oz. container low fat ricotta
• 1/4 cup grated Parmesan cheese
• 1 tbsp. dried parsley
• 2 eggs, beaten
• 1 - 8 oz. ball fresh Mozzarella, grated

Preheat oven to 350F.

Heat a large pot of water to a boil.  Add zucchini and cook 3 minutes, until crisp-tender.  Drain and set aside.

Heat a small amount of olive oil in a skillet over medium high heat.  Add the onion and garlic and cook until onion starts to soften, 3 minutes.  Add the turkey and cook until browned, stirring to crumble the meat.  Drain any fat and return to the pan.  Add the marinara sauce, basil and oregano and cook for 1 minute, stirring constantly.  Remove from the heat.

Meanwhile, combine ricotta, Parmesan eggs and parsley in a bowl.  Stir to mix well.

Arrange half of the zucchini on the bottom of a 13x9 baking dish sprayed with cooking spray.  Spread half of the ricotta over the zucchini and cover with half the turkey/sauce mixture.  Cover with half the Mozzarella cheese.  Repeat the layers with remaining zucchini, ricotta, turkey and mozzarella.

Bake for 45 minutes.  Let rest for 5 minutes before serving.

ENJOY!

Cheese Crisps

Pour heaping tablespoons of Parmesan cheese onto a parchment paper lined baking sheet.  Pat the cheese down to make a thin layer. 

Bake for 3-5 minutes or until golden and crisp.  Cool before serving.

Breakfast Omelet Cups

• 6 eggs
• 1 1/2 cups liquid egg whites
• 1/4 red onion, finely chopped
• 4 slices Canadian bacon, finely chopped
• 2 slices reduced fat Swiss cheese, finely chopped

Preheat oven to 350F.

Spray a muffin pan liberally with cooking spray.   Put a little bit of onion, Canadian bacon and cheese in each cup. 

Whisk together the eggs and egg whites and pour into each muffin cup, filling 3/4 full.

Bake 22-25 minutes, or until a toothpick can be inserted and comes out clean.

Enjoy!

Crockpot Lasagna (noodle-free!)

• 1 - 20 oz. package lean ground turkey
• 1 - 24 oz. jar Classico Spicy Red Pepper pasta sauce (or your favorite)
• 1 medium yellow onion, chopped
• 1 tbsp. chopped garlic
• 1 medium zucchini (8 inches long), grated
• 2 cups fresh baby spinach
• 1 - 15 oz. package low fat ricotta cheese
• 2 cups shredded reduced fat Mozzarella cheese
• 1/4 cup grated Parmesan cheese

Spread a thin layer of sauce into a sprayed crock pot (about 1/2 cup).  Wring excess liquid from the zucchini with paper towels.

In a saute pan, cook onion and garlic until onion starts to soften, 2 minutes.  Add the ground turkey and cook until browned, 5 minutes.  Drain fat from the pan and add the rest of the sauce to the pan, mix well.

Spread 1/2 of the meat sauce into the crock pot.  Layer half the zucchini and 1 cup spinach.  Top with 1/2 of the ricotta, adding it in dollops.  Sprinkle 1 cup Mozzarella.  Continue the layers again:  meat sauce, zucchini, spinach, ricotta, Mozzarella, and top with Parmesan.

Cook on low 4 hours.  Let rest for 10 minutes and serve.

YUM!

Buttermilk Chicken

• 1 package thinly sliced chicken breasts
• 1 cup low fat buttermilk
• 1/2 cup low fat mayonnaise
• 1 tsp. dried mustard
• 1/2 tsp. dried dill weed
• freshly ground black pepper

Combine all ingredients in a large ziploc bag, marinade overnight.  In a nonstick skillet, heat 1 tbsp. olive oil over medium heat.  Cook chicken, browning on both sides, 8-10 minutes.  Delish!

Dijon Parmesan Chicken with Stuffed Yellow Squash

Parmesan Chicken

•  2 large boneless skinless chicken breasts
• 1/4 cup lowfat mayonnaise
• 1/4 cup Dijon mustard
• 1 cup grated Parmesan cheese

 Preheat oven to 375F.

Coat a baking dish with cooking spray.  Combine the mayo & mustard in one bowl and pour the Parmesan into another bowl.  Dredge the chicken breasts into the mayo/mustard mixture and then coat with Parmesan.

Bake for 50 minutes, cover after 30 minutes if starting to brown..  Enjoy!

Stuffed Yellow Squash

• 2 yellow squash
• 1 cup marinara sauce, divided
• 2 tbsp. grated Parmesan cheese
• 1/4 cup shredded reduced fat Mozzarella cheese

Preheat oven to 375F.

Coat baking dish with cooking spray.  Pour 1/2 cup marinara sauce in the bottom of the pan and spread around to coat.

Cut the squash in half lengthwise and scoop out the center. Spoon the other 1/2 cup marinara down the center of each squash, equally - about 1/8 cup per cut zucchini. Sprinkle the Parmesan cheese on top of the marinara and cover with the shredded Mozzarella.

Bake for 25 minutes or until golden brown.  Enjoy!

If you cook both dishes, bake the chicken for 30 minutes, put the zucchini in and cover the chicken with foil.  Continue to cook for 25 minutes. Take the chicken out and keep covered while you continue to cook the squash.  Easy!

New Years Eve Treat - Lobster Risotto

• 2 - 7 oz. frozen lobster tails, thawed
• 4 1/2 cups reduced-sodium chicken broth
• 4 tablespoons light butter
• 1 cup finely chopped onion
• 1 1/2 cups Arborio rice
• 1/2 cup brandy
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh chives

Bring a medium pot of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cover to keep warm.

In a medium saucepan, add the chicken broth and keep warm over low heat.

In a large saute pan, melt 3 tablespoons of butter over medium heat. Cook until the butter melts,1 minute. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of broth and stir until almost completely absorbed, about 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining 1 tablespoon butter and  chives.

Meanwhile, using kitchen shears or a sharp knife, cut through the lobster shell lengthwise. Remove the meat and cut into 1/2-inch pieces and add to the risotto, stirring to combine.

What a treat... Enjoy!