Turkey Time

The two positive things about working on a day that most people are off are 1) my commute was a breeze and 2) I even got a front row parking space at my office. It’s the simple things, I tell ya. Another “simple thing” is my fondness for Taste of Home’s Healthy Cooking magazine. I’ve mentioned this before, see here and here.

It’s a publication filled to the brim with simple, healthy recipes (plus very limited advertisements! woohoo!). I practically I folded the corner of every other page in the most recent issue – which means I have  a lot recipes to try! Every recipe has nutrition facts and most include nice little cooking tips, too. It makes me happy. I just wish it was published more than six times per year – but this issue will keep me busy for a while.

I recently made Mustard Turkey Cutlets (featured on pages 35 and 36 of the October/November issue). While not the prettiest dish (is meat ever that pretty?), the recipe was perfect for a quick weeknight meal. The sauce (a mix of mustard, apple juice concentrate and cornstarch) cooks up in no time. I grilled the turkey cutlets using my beloved indoor Cusinart Griddler. Dinner was ready in 20 minutes flat!

This dish made bland-by-itself turkey breasts burst with flavor. The tangy, bold sauce was awesome! I even made a wrap sandwich with the leftovers and the turkey was just as tasty chilled. 

On the side, I streamed green beans then sauteed them for five minutes with a little red onion, cherry tomatoes, olive oil and balsamic vinegar. I topped the veggies with a little light feta I had left over in the fridge. Quick and tasty!

For those who are interested, Healthy Cooking has an offer for a free issue. Check it out! If you don’t like the magazine, there is no obligation to subscribe. I trust that you’ll enjoy the recipes as much as I do.