Boneless turkey breast cutlets have almost no fat and cook quickly, making them an outstanding choice for healthy weeknight dinners. Unfortunately, no fat can mean no flavor. This recipe for quick ...

THERE’S one way to get a great TV dinner: Avoid the freezer. After eating a few, I realized everything on the tray could be easily improved just by starting from scratch. And so I set out to take the ...

If you're starting the new year with intentions to eat healthier meals, Bruce Weinstein and Mark Scarbrough are here to help! The authors of their latest cookbook “The Look & Cook Air Fryer Bible” ...

When it comes to turkey, slow-roasting comes to mind before quick-cooking. Not so in the healthy kitchen. Turkey breast cutlets are thin slices of skinless meat that cook quickly and require almost no ...

Mix together the breadcrumbs and pepper. Dip the turkey cutlets in the egg substitute and lightly coat with the breadcrumb mixture. In 2 tablespoons melted margarine, cook turkey cutlets until golden, ...

•4 thin skinless, boneless turkey cutlets •1 bag fresh or frozen cranberries •1 small red onion •1 Granny Smith or any tart apple •1/3 cup apple juice •1 cup chopped cilantro •1 jalapeno pepper •3 ...

Preheat oven to 450 and coat a baking sheet with cooking spray. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tbs oil, 1/4 tsp pepper and 1/8 tsp salt on the ...

1 3/4 pounds turkey breast, skin and bone removed Instructions: Cut turkey breast on the bias and on the diagonal into 6 (3/4-inch thick) pieces. Place each piece between two pieces of waxed paper or ...

If by now you have conquered holiday turkey fatigue, consider going back to this all-American bird for easy, speedy and healthy weeknight meals. And you don't need to fuss with a whole bird to make it ...

When it comes to turkey, slow-roasting comes to mind before quick-cooking. Not so in the healthy kitchen. Turkey breast cutlets are thin slices of skinless meat that cook quickly and require almost no ...

Somewhere years ago I read that the best veal in Italy is really turkey, and it somehow always made sense to me. The flavor and texture are not unalike; the only significant difference is that turkey ...