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Weekday dinner inspirations: Turkey Piccata and more

Mon | Something fishy

Open-Faced Cheesy-Tuna Sandwiches are made on split, toasted English muffins. Make your tuna (or crab or salmon) salad to your liking then pile it high on lightly toasted muffin. Drape with a slice of cheese and then broil until brown and bubbly. Make a fresh fruit salad of diced apples, pears and dried cranberries dressed with vanilla yogurt.

Tues | Holiday, Part II

Use up leftover Christmas ham by making a quick soup with diced ham, chicken broth, canned white beans (drain them), baby spinach leaves and ½ to 1 teaspoon of dried Italian seasonings. (If the ham is glazed, trim off the outer sweet parts.) Add more flavor depth by sauteing diced onion in a bit of olive oil first. Add the spinach last and dish up when wilted. Serve with rolls.

Wed | Rotisserie chicken

Greek Chicken Tostadas start with meat from a warm rotisserie bird. Combine shredded chicken with chopped tomatoes, chopped kalamata olives, fresh parsley, salt and pepper and a few tablespoons of olive oil. Pile on hard corn tortillas and top with feta cheese. Pop under the broiler for a few minutes. Serve with stewed tomatoes that have been heated with sauteed garlic.

Thurs | Ask the butcher

For Turkey Piccata (recipe below) ask the meat cutter to slice the whole turkey breast very thin and then you won't have to pound the meat yourself. Serve with mashed potatoes.

Fri | Slim down

Feeling guilty about how much food fun you've had since Thanksgiving? How about some Roasted Root Veggies Over Brown Rice tonight? Rub diced carrots, parsnips and turnips with olive oil and season with salt and pepper. Then roast in a 400-degree oven for about 15 to 20 minutes. Spoon over cooked rice. Drizzle with some balsamic vinegar for pop.

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Turkey Piccata

1 whole turkey breast, approximately 1 1/2 to 2 pounds

Kosher salt

Freshly ground black pepper

½ cup all-purpose flour

2 tablespoons olive oil

6 tablespoons unsalted butter

2 tablespoons finely chopped shallots

½ cup white wine

cup freshly squeezed lemon juice

2 tablespoons freshly chopped parsley leaves

Preheat oven to 200 degrees.

Cut the turkey breast crosswise into ½-inch slices. Place pieces of turkey, 1 at a time, between 2 pieces of plastic or wax wrap. Pound to no less than 1/8 inch thickness.

Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside.

In a large saute pan over medium to medium-high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm.

Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately.

Serves 6 to 8.

Source: Alton Brown, Food Network

Weekday dinner inspirations: Turkey Piccata and more 12/21/11 [Last modified: Monday, December 26, 2011 2:52pm]
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