Curried Turkey Cutlets with Dried Apricots

COW FACT ~Making one cup of yogurt, an eight-ounce container, takes one pound of milk or about one pint. In case you didn't hear... Yogurt was named the food trend of the decade! Read more at http://bit.ly/aisPqY #dairy Ingredients • 1 pound turkey cutlets, cut into four portions (see Ingredient note) • 1/4 teaspoon salt, or to taste • Freshly ground pepper, to taste • 2 teaspoons extra-virgin olive oil • 1/2 cup finely chopped onion • 3 cloves garlic, minced • 1 tablespoon minced fresh ginger • 1-2 teaspoons curry powder • 3/4 cup apple or pineapple juice • 1/2 cup dried apricots, chopped • 1 teaspoon cornstarch mixed with 1 tablespoon cold water • 4 scallions, thinly sliced • 2 tablespoons slivered fresh mint, (optional) • 1/4 cup plain low-fat yogurt Preparation 1. Pat turkey cutlets dry with paper towels; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until browned on both sides and no longer pink in the center, 2 to 3 minutes per side. Transfer to a plate and set aside. 2. Add onion to the pan; cook, stirring, for 1 minute. Add garlic, ginger and curry; cook, stirring, until fragrant, about 30 seconds. Add juice and apricots; bring to a simmer. Cook until the apricots are plump and the liquid is slightly reduced, about 3 minutes. 3. Add cornstarch mixture to the pan and cook, stirring constantly, until thickened, about 1 minute. Return the turkey and any accumulated juices to the pan. Cook, turning the cutlets a few times, until coated and heated through, 1 to 2 minutes. Stir in scallions and mint (if using). Serve immediately, with a dollop of yogurt. Tips & Notes • Ingredient Note: You can use boneless, skinless chicken breasts in this recipe: cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/2 inch thick; cook 4 to 5 minutes per side. Nutrition Per serving: 252 calories; 3 g fat (1 g sat, 2 g mono); 46 mg cholesterol; 25 g carbohydrates; 30 g protein; 2 g fiber; 264 mg sodium; 472 mg potassium. Nutrition Bonus: Potassium (24% daily value), Vitamin C (20% dv), Iron (15% dv). 1 1/2 Carbohydrate Serving Pin It

How to Cook Anything

The How Cook Anything Feature ~ Have you ever opened up your refrigerator or pantry to find them half full of ingredients that you don't know how to tie together for a dish? Or, maybe you need a new recipe idea? I think I can help you out. Check out the new feature I added....located on the right called 'How to Cook Anything'. I love this handy feature! Just enter any ingredients such as broccoli, soy sauce and click 'cook it' and it will take you to a list of ingredients where you will again click on broccoli and soy sauce and anything else you would like to add. Then click 'Find recipes' and up pops up a number of different recipes. It's a fun feature. I'm going to try it out right now. I've entered broccoli, pasta & tomatoes. I was then taken to a list where I checked marked the type of pasta - I chose penne then broccoli & tomatoes. I then clicked 'find recipes' and this is one of the recipes that came up: Penne with Broccoli Rabe, Tomatoes and Parmesan Ingredients 12 ounces penne pasta 1/3 cup extra-virgin olive oil 4 garlic cloves, chopped 2 bunches broccoli rabe, chopped 8 anchovies, chopped 3/4 teaspoon dried crushed red pepper 1 pound tomatoes, diced 1 cup chopped fresh basil, divided 2 tablespoons fresh lemon juice 1 1/4 cups grated Parmesan cheese Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil. Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese. Cow Fact~ It only takes the cow’s body about two days to process her food into milk Pin It