This was dinner last night... Turkey Cutlets in Marsala Gravy, Cranberry Sauce, Green Bean Casserole, Baked Eggplant "Stuffing" It was delicious. I didn't quite finish it all but every weight loss surgery friendly bite I had was yummy.
Just two of us this year so I didn't get a big bird. I only like the light meat and I hate waste. So I end up making a million different casseroles and soups with the leftovers till I never want to see turkey again. This year I decided to do Turkey Cutlets. We have a nice amount of leftovers for today, a little break from cooking, but we're not overrun with turkey for a week. Perfect.
Shelly's Turkey Cutlets Marsala
1 package of Extra Lean Turkey Breast Cutlets
3 tablespoons Multigrain Pancake Mix
1/2 teaspoons Poultry Seasoning
dash of Kosher Salt
a few twists of Black Pepper
1/4 cup Marsala Wine
1 jar Storebought Turkey Gravy (I used Heinz Homestyle Roasted Turkey)
1 Tablespoons Parsley
Mix pancake mix and seasoning together. Dredge turkey in mixture. Be sure both sides are dusted. Saute in olive oil or Pam till golden, flipping once. Pour Marsala on top. Cook for 1 minute and pour gravy over. Add parsley. Place into Pyrex casserole dish. Bake in oven 30 minutes at 350.
I also made a variation of my Roasted Eggplant Stuffing.
Shelly's Baked Eggplant "Stuffing"
1 Yellow Onion, diced
1 Eggplant, cubed
4 Crimini Mushrooms, diced
2 cloves Garlic, minced
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Thyme
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Egg, beaten
1/4 cup Almond Meal (it's just finely ground Almonds)
1/4 cup Parmesan Cheese, divided use
Saute onion, eggplant, and mushrooms till golden and eggplant is soft. Add garlic and seasonings saute for a minute more. Remove from heat at let cool a bit. Add almond meal, 2 Tablespoons of the Parmesan and egg. Stir till well combined. Pour into a Pyrex dish and top with remaining 2 Tablespoons of Parmesan. Bake for 30 minutes at 350.
This morning I started my day with this. Leftovers aren't just for dinner ;)
Shelly's Cranberry Raspberry Protein Shake
8 oz. Vanilla Soy Milk (or Milk/Water Combo)
1 scoop of Vanilla Protein Powder
2 Tablespoons Sugar Free Raspberry Torani Syrup
1-2 Tablespoons Leftover Thanksgiving Cranberry Sauce
a couple of Ice Cubes
Optional topping: SF Land o Lakes Whipped Cream
Whiz in blender till smooth. Top with Sugar Free Land o Lakes Whipped Cream, optional.
I sipped it while I did a little cyber shopping. That's the closest I get to Black Friday. I bought a couple of things for my Mum for Christmas and I'm debating getting a fire dish for the patio. I love sitting outside under the stars and I thought this might be nice on chilly nights. Anyone get any great deals this morning?
Oh and if you made some poor choices yesterday... you can't rewind time, so get over it, if it's still around give it away and start planning your next healthy meal.