Did you win the holidays in 2016? If so, you may have been awarded a few extra pounds you weren’t counting on. No worries, here is a simple strategy to get back into New Year shape!
Eat Breakfast: If you’re a breakfast skipper you may feel ravenous by mid-morning and as a result overeat. On the flip side, breakfast eaters tend to weigh less, exercise more and feel more alert and ready for the day ahead. Keep it simple with a banana and peanut butter or egg on whole-wheat toast.
Portion control: It’s no secret that portions have gotten out of hand in the U.S. If you’re not quite sure how much you should be eating, use this easy rule of thumb: ½ plate vegetables, ¼ lean protein, ¼ complex carbohydrate.
Cook at home more often: When you prepare meals at home you’ll experience a variety of benefits: greater control over ingredients and portions, control over your budget and time to bond with your family over food prep and table conversation.
Exercise: There’s no escaping it! 30-60 minutes a day five days a week.
Turkey Cutlets with Rhubarb Chutney
Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce with grilled boneless, skinless chicken breasts or lean pork chops.
Serve with: Whole-wheat couscous and steamed asparagus.
Makes: 4 Servings
Cook time: 20 minutes
- 2 teaspoons plus 1 tablespoon canola oil, divided
- 1/3 cup chopped red onion
- 2 cups sliced fresh or frozen rhubarb (thawed and drained, if frozen)
- 1/3 cup golden raisins
- 1/3 cup light brown sugar
- 1 tablespoon cider vinegar
- 2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground pepper, divided
- 4 turkey cutlets (about 1 pound), 1/4 inch thick
- 1/4 teaspoon salt
- Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
- Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.
Per serving : 294 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 70 mg Cholesterol; 30 g Carbohydrates; 29 g Protein; 2 g Fiber; 206 mg Sodium; 624 mg Potassium