• Honey-Mustard Turkey Cutlets & Potatoes

  Filed under Recipes

  4 Comments
  Sep 4
  As the weather gets cooler and the air gets crisper now is to time to move the cooking back indoors and turn to some of our hearty recipes, like this one from EatingWell.com. And with the holiday on a few months away, this great recipe also offers a great twist on ways to cook our favorite holiday meat, Turkey. And it’s only 359caloris per serving and boast other nutritional benefits like low cholesterol, low saturated fat, and heart healthy.

  Honey-Mustard Turkey Cutlets & Potatoes

  http://eatingwell.com/recipes/honey_mustard_turkey_cutlets_potatoes.htmll

  

  NUTRITION PROFILE:
  Low Cholesterol | Low Sat Fat | High Potassium | Heart Healthy

  Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.

  Makes 4 servings

  ACTIVE TIME: 25 minutes

  TOTAL TIME: 40 minutes

  EASE OF PREPARATION: Easy

  • 3 medium leeks, white and light green parts only, thinly sliced
    
  • 1 pound Yukon Gold potatoes, thinly sliced
    
  • 2 tablespoons canola oil, divided
    
  • 1/2 teaspoon freshly ground pepper, divided
    
  • 1/4 teaspoon salt, divided
    
  • 3 tablespoons honey
    
  • 3 tablespoons Dijon mustard
    
  • 1 1/2 teaspoons curry powder
    
  • 1 pound turkey cutlets

  1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
  2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
  3. Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
  4. Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.

  NUTRITION INFORMATION: Per serving: 359 calories; 8 g fat (1 g sat, 4 g mono); 45 mg cholesterol; 43 g carbohydrate; 31 g protein; 3 g fiber; 551 mg sodium; 615 mg potassium.
  Nutrition bonus: Vitamin C (50% daily value), Iron & Vitamin A (20% dv).
  3 Carbohydrate Servings
  Exchanges: 2 starch, 2 vegetable, 4 lean meat

  

  

  Technorati Tags: fall recipe, healthy esating, heart healty, low calorie, low cholesterol, low saturated fat, turkey

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4 Responses to “Honey-Mustard Turkey Cutlets & Potatoes”

1. 

   THEREDHEADRITER said on September 8th, 2009 at 6:42 am

   Looks delish!

2. 

   Eva Gallant said on September 8th, 2009 at 4:03 pm

   sounds delicious!

3. 

   NIky @ Design It Chic said on September 9th, 2009 at 3:16 am

   oOOO this looks yumm! I may try this sometimes soon! Thanks for stopping bythe other day! Happy Wednesday!

   *fellow SITSta here

4. 

   Alisa said on September 10th, 2009 at 2:33 pm

   Wow!That looks delicious! Great recipe!I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!

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