Monday, August 18, 2008

Cinnamon-Orange Turkey Scaloppini

Don't be afraid - the combination of cinnamon and citrus is a delightful one. I served this with spaghetti the night I made it, and put it on a salad the next day. It's a very tasty and healthy way to cook turkey cutlets.

Cinnamon-Orange Turkey Scaloppini

4 6-oz turkey cutlets
1/2 tsp. ground cinnamon
salt & pepper to taste
2 cloves garlic, minced
1 tbsp. canola oil
1/2 c. orange juice
1 tbsp. lemon juice

Combine cinnamon and garlic with salt and pepper; rub over both sides of turkey cutlets. Heat oil in a large skillet over medium-high heat. Add the seasoned cutlets, and fry for 2-3 minutes on each side, until nicely browned on outside, but not fully cooked. Remove from pan and set aside; keep warm.

Pour orange and lemon juices into pan, stirring any bits of food that are stuck to the pan. Bring to a boil and return turkey to pan. Reduce heat to medium, and cook until liquid has reduced by half, 10-15 minutes. Serve cutlets with sauce spooned over.

Friday, August 1, 2008

Spicy Sweet & Sour Beef

I love my one-pot meals! I adapted this from another recipe to better suit my tastes. It's healthy and counts as a Weight Watchers Core recipe. This freezes well.

Spicy Sweet & Sour Beef

1 1/2 c. instant brown rice, uncooked
3/4 lb. lean ground beef
2 tbsp. olive oil
1 onion, chopped in 1/2-in pieces
1 green bell pepper, julienned
1 orange bell pepper, julienned
1 8-oz can water chestnuts, drained and chopped
1 20-oz can crushed pineapple (in juice), drained
1/2 c. soy sauce
1 tbsp. garlic-ginger stir fry sauce
1 tsp. ginger
2 tbsp. rice vinegar
dash cayenne pepper
salt & pepper to taste

Cook rice according to package directions. In a large skillet, cook ground beef. Drain and set aside. Heat oil in skillet and saute onion and peppers until tender.

Stir in water chestnuts, pineapple, soy sauce, garlic-ginger sauce, spices, and vinegar. Bring to a boil; reduce heat to low and simmer until sauce thickens, about five minutes. Stir in rice.