Wednesdays are my short work days. School gets out around twelve thirty and then I don’t work with my next client until 4:15. This leaves me with a nice gap to cook lunch instead of just grabbing a bagel and a banana or a bowl of cereal like I do on Monday, Tuesday, and Thursday. Today I decided to make use of another turkey cutlet and some ramen. Ramen is the poor, single person’s best friend. It is versatile, cheap, and quick. It’s also not completely bad for you if you don’t use the flavor packet (which is disgusting in my opinion). I felt that I needed something green to go along with it so I pulled out some green leaf lettuce. It added some nice color, crunch, and freshness to the dish. This time around I did not end up overthawing my turkey cutlet in the microwave, therfore drying it out. This time around it was fresh and moist.
While my turkey cutlet was defrosting in the microwave, I put a pot of water on to boil. Then I heated up a non-stick skillet with some oil spray. I seasoned the turkey cutlet with salt and pepper. I put it in the pan on medium heat and then added some chopped garlic to the pan. I have to say that pre-chopped garlic in a jar is one of the greatest things ever. After cooking the turkey on one side for about three minutes or so, I flipped it over to cook on the other side. Then I added my ramen noodles to the boiling water. The turkey was done by the time the noodles were done cooking. I completely drained the noodles, chopped up some green leaf lettuce, sliced the turkey, and piled it on the plate with some hoisin sauce to top it off. I forgot how damn delicious hoisin sauce is. It was a great meal.
A couple nights ago I made turkey with dried apricots, blue cheese and almonds. I served this with asparagus, yellow rice with saffron, and mustard. I defrosted my turkey for too long in the microwave so it ended up coming out a little dry. I would really like to try this recipe again some other time with chicken.
The rice I made was amazing. It’s sort of like Rice-A-Roni but much better. It comes pre-packaged with spices already in it and contains a lot less sodium than Rice-A-Roni. Seriously, this stuff is addictive. The asparagus turned out really nice as well.
- 2 boneless skinless turkey breast cutlets
- reduced-fat blue cheese crumbles (however much you want)
- 6 dried apricots
- a handful of sliced almonds
- five asparagus spears
- one package of Yellow Rice w/ Saffron
Pre-heat the oven to 375º F. Spray a baking dish with non-stick cooking spray. Defrost turkey if necessary. Place turkey cutlets in baking dish. Cover with cheese, apricots, and almonds. Trim asparagus and place next to turkey cutlets. Cook for about fifteen minutes until turkey is cooked through and cheese is melted. Follow directions on Yellow Rice packet. Serve with dijon mustard.
I was thoroughly exhausted yesterday. After very little sleep last night, I worked from eight in the morning until six thirty tonight. I had a break around 2:30 where I went grocery shopping. I bought seventy dollars worth of groceries. Man! I went in with a plan and a list. This week I am making adaptations of recipes from the Martha Stewart Great Food Fast cook book. These recipes are from the spring section. I was going to use boneless, skinless chicken breasts but they were expensive, so I bought skinless turkey breast cutlets. I am supplementing them in recipes that use boneless, skinless chicken breasts. The flavor profile is definitely different. Turkey has a much more distinct flavor than chicken; earthier, heartier, better in my humble opinion. I’m not sure if it takes on certain flavors as well as chicken does, which I found to be the case tonight with my turkey parmesan.
1/4 cup plain breadcrumbs (I added parsley and black pepper to mine)
two turkey breast cutlets
1 small can of reduced sodium tomato sauce (smaller than 8 oz.)
1 egg, beaten
1 tsp. chopped garlic
Two small slices of reduced-fat mozzarella
Heat skillet with canola spray on medium-high heat. Dredge turkey breasts in egg then breadcrumbs. Add turkey breasts into the skillet. Brown on one side. Then add tomato sauce and chopped garlic. Cook for about five minutes on medium high heat. Add mozzarella slices to each turkey breast cutlet. Cover with a lid to melt the cheese or put under the broiler for about four minutes. I served mine over a green salad with Italian bread.
I don’t think I would make this recipe again. I wanted to try it out and I found that I don’t really like it much. I’m not the biggest fan of tomato sauce and I don’t think the turkey went well with it. Tomorrow will be either turkey breast cutlets cashew chicken style; stuffed with goat cheese and dried apricots; or turkey breast cutlets in mustard sauce with steamed asparagus. We’ll see how much I feel like doing after work tomorrow.
Dinner tonight included a skinless, boneless turkey breast, sliced carrots with slivered almonds, and barley with parsley.
Oven Baked Turkey Breast
- 1 boneless skinless turkey breast
- garlic powder
- canola spray
Baked in the oven at 375° F. for about 30 minutes. I cooked it on top of the carrots on parchment paper in a glass baking dish. It’s good with a lot of spicy mustard, but everything is better with spicy mustard in my opinion.
- about one cup frozen, sliced carrots (I slice and freeze my own vegetables)
- garlic powder
- tablespoon of slivered almonds
- canola spray
Bake with turkey breast in oven for about thirty minutes at 375° F.
Barley with Parsley
- 1 cup pearled barley
- 1 3/4 cups low sodium chicken broth
- kosher salt (to taste)
Bring the chicken broth to a boil. Add pearled barley and salt. Reduce to a simmer. Cover with a lid and let this cook for about forty-five minutes. After barley is cooked through add parsley.
Now making barley on my range proved to be quite a challenge. I’m not sure why, but low on my range is what medium-high is on most other ranges. When I try to turn it down lower it makes this awful high pitch whistling sound. Normally, I avoid making foods that require simmering, but I was really craving the creamy heartiness of barley today. I ended up doubling the amount chicken broth originally called for in my recipe. My barley ended up being a tad undercooked, but I can deal with that. Additionally, I added a ton of spicy mustard to it to make it creamier and to give it some pizazz.
In all, this was a delicious, hearty dinner for a cold day where I had some extra time on my hands.