Turk’y Cutlets with Fall Festival Couscous #OMGardein Holiday

TShare on Facebook0Pin on Pinterest164Tweet about this on TwitterShare on Yummly0Share on Google+0Share on StumbleUpon0Email this to someonePrint this page

If your life is similar to mine, that November and December datebook is packed full of year-end deadlines, holiday planning, seemingly never-ending shopping and all sorts of soirees, celebrations and family festivities. Oh, and don’t forget squeezing in running and working out so that you can charge into the New Year fabulously fit. All this whirlwind of activity can wreak havoc on healthy dinner plans, but I have a nutritious, quick and easy dinner idea planned with plant-based proteins from Gardein.

Turk'y Cutlets with Fall Festival Couscous

My recipe for Gardein Turk’y Cutlet with Fall Festival Couscous is perfect for a quick weeknight meal but also gorgeous enough for any holiday company that may be dropping by. Full disclosure — I definitely eat beef, chicken, fish  . . . . and, lots of plant-based proteins too – I love variety and all the foods! However, I have a non meat-eating family member visiting every Thanksgiving and Christmas, so I’m always on the lookout for vegetarian recipes that he and the entire family will enjoy. Dinners featuring a Gardein Turk’y Cutlet are proven winners with me, my kids and my company – they cook up in just 15 minutes, have a delicious crunchy exterior texture and offer 22 grams of protein. Serve these versatile cutlets on top of my fall-inspired nut and fruit Fall Festival Couscous and you have a vibrant vegetarian meal with a comforting vibe!

Gardeom Turkey Cutlets on Fall Festival Couscous

Fall Festival CouscousSweet Potato, Cranberry and Pistachio Couscous

The beauty of couscous is that it cooks in less time than the quick and easy Turk’y Cutlets, so you don’t have to worry about delaying dinner while you wait for brown rice, quinoa or another grain to finish up.  I suggest the larger “pearl” couscous, also known as “Israeli” couscous – it can be found near the  whole wheat.  Other nutritious ingredients in this colorful side dish include dried cranberries, shelled pistachios and diced sweet potatoes.Mini Crabless Cakes from Gardein

Gardein Turk’y Cutlets aren’t the only product you’ll love. The company sells over 20 different varieties of plant-based proteins made with non-GMO soy and wheat, ancient grains and veggies – the taste and texture is excellent!  Hungry holiday guests always seem to require appetizers to distract them from the delicious smells of the main course coming from the oven. Gardein has many quick-to-cook and simple-to-serve protein options that make an excellent starter for your gathering. For example, the Gardein Mini Crabless Cakes can be served with an easy dip such as honey mustard sauce, a tomato-based cocktail sauce, ranch style dip or mayonnaise mixed with Sriracha  — I’m serving them up at my next party sprinkled with feta and pomegranate arils with a berry vinaigrette for dipping.

 

gardienLook for these products in the freezer aisle to use in my recipe for Turk’y Cutlets with Fall Festival Couscous and test out your own creativity with the succulent, seafood-inspired Gardein Mini Crabless Cakes  — and you can also visit the Gardein Holiday Recipe Page for lots of quick and easy recipes with a festive flair and a money-saving  coupon download.

 


Gardeom Turkey Cutlets on Fall Festival Couscous
Turk'y Cutlets with Fall Festival Couscous
Print Recipe
This quick and easy meal featuring Gardein plant-based protein brings the special flavor of the fall holidays to every night weeknight dinners.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Gardeom Turkey Cutlets on Fall Festival Couscous
Turk'y Cutlets with Fall Festival Couscous
Print Recipe
This quick and easy meal featuring Gardein plant-based protein brings the special flavor of the fall holidays to every night weeknight dinners.
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
15 minutes
Instructions
  1. Heat oven to 400 F degrees and cook Turk’y Cutlets for 15 mintues, flipping once. While cutlets are cooking, prepare couscous (below):
  2. Add olive oil to 1 quart pot and bring to medium heat. Add sweet potatoes and par cook for 3 minutes, stirring continuously.
  3. Add parsley, onion, pepper, couscous and vegetable broth to sweet potatoes and stir until combined.
  4. Bring mixture to a boil and turn heat to low, cover and simmer for 5 minutes. Remove from heat and let stand, while still covered, for another 5 minutes.
  5. Stir in cranberries and pistachios.
  6. To serve, make a mound with ½ the couscous mixture and top with 2 Gardein Turk’y Cutlets. Drizzle with warmed gravy packet, if desired.
Share this Recipe
Powered byWP Ultimate Recipe

63 thoughts on “Turk’y Cutlets with Fall Festival Couscous #OMGardein Holiday

  1. I want to try the brussel sprouts w/ cranberries & pecans recipe and also your couscous recipe.

  2. I would love to try the Chipotle Chickn with Avocado Crema. It looks like a great mix of flavors.

  3. Those all look so good! I have seen several recipes that I would love to try. On top of that list is definitely the green chick’n curry!

  4. Pingback: 10 Reasons to Give Thanks for Sweet Potatoes and 9 Recipesthefitfork.com

  5. I want to try the roasted cauliflower or the pesto cauliflower recipes…The spiced chickpeas also sound amazing!

  6. I would love to try the Sweet Potato, Cranberry and Pistachio Couscous. I love all three of the ingredients and have to admit that when it comes to Couscous I only have a very basic recipes. These all sound like they would be a perfect combination.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>