Make lemon turkey cutlets and eggplant lasagna

Ariane Duarte, contributing chef at Prevention magazine, shares delicious, low-calorie recipes. Here, she makes lemon turkey cutlets and vegetarian eggplant lasagna.

Lemon turkey cutlets
Servings:

Makes 4 servings

Ingredients

    • 1/4 cup all-purpose flour
    • 1 large egg
    • 4 boneless, skinless turkey breast cutlets (1 1/4 lb total), halved crosswise
    • 2 tbsp olive oil
    • 8 thin lemon slices (from 1/2 lemon)
    • 2 tbsp rinsed and drained capers or pitted green olives, chopped
    • 1/2 cup dry white wine
    • 1 cup reduced-sodium chicken broth
    • 1 tbsp unsalted butter
    • 1/4 cup chopped flat-leaf parsley (optional)

Preparation

Baking Directions:

Eggplant lasagna
Servings:

Makes 6 servings

Ingredients

    • 1 medium eggplant (about 1 lb), cut into 1/4-inch rounds
    • 1 container (15 oz) part-skim ricotta
    • 2 large egg whites
    • 2 tbsp chopped fresh basil
    • 2 cloves garlic, minced
    • 1 tsp salt-free Italian herb seasoning
    • 3 1/2 cup marinara sauce, warmed
    • 12 whole wheat no-boil lasagna noodles (from 9 oz package)
    • 1 cup shredded Italian cheese blend

Preparation

Baking Directions:

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