Lovin' los libros

A book blog dedicated to young adult and new adult novels

Tasty Tuesday #55

By 1:00 AM

Hey guys! I'm back again with another Tasty Tuesday!

I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.

 Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.

Today I am featuring:
 
Turkey Cutlets with Parmesan Crust and Roasted Cauliflower
 

 
Turkey Cutlets:
 
Ingredients:
 
-4 (4oz.) turkey breast cutlets
-2 egg whites, beaten
-1/3 cup seasoned breadcrumbs
-2 tbsp. parmesan cheese
-1 tbsp. butter
-1 tsp. olive oil
-lemon wedges for serving
- salt and pepper
 
Directions:
 
1. Season cutlets with salt and pepper. Combine breadcrumbs and parmesan cheese in a medium bowl. In another bowl, beat egg whites. Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.
 
2. Heat a large, non-stick skillet on medium heat. Add the butter and olive oil. When butter melts, add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. Squeeze lemon wedge on top and serve!
 
Serves: 4
Serving Size: 1 cutlet
Cook Time: 12-15 minutes
WW+: 5
My Rating: 4 stars! Really tasty!
 
Roasted Cauliflower:
 
Ingredients:
 
-6 and 1/2 cups uncooked cauliflower florets, (about 1 large) cut small
-3 garlic cloves, chopped
-2 tbsp. olive oil
-juice of 1/4 lemon
-2 tbsp. parmesan cheese
- salt and pepper
 
Directions:
 
1. Preheat oven to 450 degrees.
 
2. Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a shallow roasting pan and place in the center of oven.
 
3. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.
 
Notes:
 
1. I used panko breadcrumbs instead of regular ones and while it came out tasty, they were a bit more difficult to coat cutlets with.
 
2. I didn't use lemon zest for the cauliflower and I also included the cheese in the mixing process. It still came out super tasty!
 
Serves: 5
Serving Size: 1 cup
Cook Time: 25-35 minutes
WW+: 2
My Rating: 5 stars! This was SOOOOOO good!
 
Both recipes were taken from www.skinnytaste.com
 
 
 
 

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5 comments

  1. I'm not a big turkey fan, but if you put breadcrumbs on it now that is a different story lol. This looks good!

    ReplyDelete
  2. Looks yummy! I may have to give it a try. :D

    ReplyDelete
  3. Wow this is a great idea. I can't believe I didn't see these before!

    ReplyDelete
  4. Ok, the roasted cauliflower will be a MUST for me to try for sure, because if it's good then I'll make myself eat more of it (not a big of cauliflower here)...
    And the turkey cutlets sound really yummy!!

    ReplyDelete

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