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.
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!
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.
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.
Look 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.
- 1 package Gardein Turk’y Cutlets
- 1 tbsp olive oil
- 3/4 cup chopped sweet potato,into ¼” cubes
- 1 tsp dried parsely
- 2 tsp dried onion flakes
- 1/2 tsp ground black pepper
- 1 cup whole wheat pearl (Israeli) couscous
- 1 cup vegetable stock
- 1/3 cup unsweetened dried cranberries
- 1/3 cup raw shelled pistachios
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Heat oven to 400 F degrees and cook Turk’y Cutlets for 15 mintues, flipping once. While cutlets are cooking, prepare couscous (below):
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Add olive oil to 1 quart pot and bring to medium heat. Add sweet potatoes and par cook for 3 minutes, stirring continuously.
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Add parsley, onion, pepper, couscous and vegetable broth to sweet potatoes and stir until combined.
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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.
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Stir in cranberries and pistachios.
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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.
If you like to run, workout and enjoy the outdoors, or even just want to relax inside without itchy eyes and incessant sneezing, seasonal fall allergies can be a more-than-pesky problem. Fall is the worst season for allergies sufferers; there are more allergy triggers than any other time of the year. Typically, weed pollens (like the 17 varieties of ragweed) and mold spores peak in the autumn months as do other irritants like dust mites. Ewww.
