Ingredients

1 1/2 pounds turkey breast cutlets (about 8 cutlets)
salt
freshly ground black pepper
1 cup flour
2 tablespoons olive oil
1/3 cup thinly sliced pancetta (about 1 ounce)
2 tablespoons thinly sliced fresh sage
3/4 cup white wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, cut into small pieces

Directions

1. Place a turkey cutlet on a large piece of saran wrap. Cover with another piece of saran wrap. Using a meat pounder (or other heavy object like a rolling pin or wine bottle), pound the cutlet till it is thin and flat, about 1/4-inch thick.
2. Season the turkey scaloppine generously with salt and pepper on both sides.
3. Coat lightly in the flour and shake off any extra flour.
4. Heat two large skillets over medium heat. Add 1 tablespoon of oil to each skillet.
5. Cook half of the turkey in one pan and the remaining turkey in the other pan. Cook until the turkey is lightly browned and no longer pink on the inside, 5-7 minutes. Remove turkey from pan and keep warm.
6. Add pancetta and sage to pan; cook 3 minutes or until pancetta is browned, stirring occasionally. Add wine; bring to a boil.
7. Cook until reduced to 1/2 cup (about 3 minutes). Add broth; bring to a boil. Cook until reduced to about 2/3 cup (about 2 minutes). Stir in butter.
8. Add the turkey scaloppine back to the pan and turn to coat with sauce. Cook for another minute to blend flavors. Enjoy immediately.

Serves 8.


Like the recipe above? Try out some of these:

• Chipotle Turkey and Corn Soup
• Roast Turkey and Prosciutto Pizza
• Turkey Scaloppine With Spinach-Feta Stuffing

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Ingredients

Pastry for One Pie Crust
6 Tbsp. butter, softened
1-1/3 cups sugar
4 tsp. cornmeal
1 cup canned pumpkin
1/3 cup half-and-half or light cream
2 eggs, lightly beaten
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
Crispy Pastry Strips (optional, recipe below)

Directions

1. Prepare and roll out the pie dough. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. (Reserve pastry scraps for topper, if desired.) Tuck the crust under and flute the edges. Do not prick pastry.
2. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400-degree oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350 degrees F.
3. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and cornmeal. Beat until combined, scraping the sides of the bowl occasionally. Add pumpkin, half-and-half, eggs, vanilla, salt, cinnamon, nutmeg, ginger and cloves. Beat just until combined.
4. Place the pastry-lined pie plate on the oven rack. Carefully pour the pumpkin mixture into the pastry shell. To prevent over-browning, cover the edge of the pie with foil.
5. Bake in a 350 degree F oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack.
6. Cover and store in the refrigerator within 2 hours. Top with Crispy Pastry Strips, if desired.

Serves 8.

Crispy Pastry Strips: Roll pastry scraps to 1/4-to 1/8-inch thickness. Cut into thin strips and place on a foil-lined baking sheet. Sprinkle with granulated sugar. Bake in a 450-degree oven for about 7 minutes or till lightly golden.

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Ingredients

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt

Directions

1. Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender.
2. Add butter to potatoes and mash with potato masher.
3. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Serves 4.

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Ingredients

5 pounds sweet potatoes, unpeeled
1/4 to 1/2 cup maple syrup
5 tablespoons unsalted butter, at room temperature
1 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg

Directions

1. Heat oven to 375 degrees F.
2. Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake until softened, 1 to 1 1/2 hours, depending on size; let cool.
3. Slice each sweet potato in half lengthwise. Scoop the flesh into a saucepan and discard the skins. Add the maple syrup (to taste), butter, and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with the salt and nutmeg. Place over medium heat, stirring occasionally, until warmed through, about 5 minutes.

Serves 8.

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Ingredients

Cooking spray
12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
1/2 cup lightly packed fresh basil
1 12-ounce jar roasted red and yellow peppers, drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14-ounce can artichoke hearts, drained and quartered
Store-bought or homemade balsamic reduction, for serving (optional)

Directions

1. Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
2. Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke, and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers. Serve on a plate with a drizzle of balsamic reduction, if desired.

Makes 24 skewers.

Nutritional information per serving (4 skewers): calories 140; fat 5 g (sat. 2 g; mono. 1.5 g; poly. 1 g); cholesterol 30 mg; sodium 970 mg; carbohydrate 12 g; fiber 2 g; protein 12 g

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