Turkey Cutlets or Tofu with Raspberry Chutney

First, the weekly plan.  After the event yesterday, I was surprised by the amount of energy I had this morning. My 30 minute run flew.  My 30 minutes of chest and biceps work with weights was a breeze. In fact, I was lifting heavier than I have in a long time.  Shane and I went for a bouncy, happy walk around the dark streets of Utica for 52 minutes. I felt so good!

It may have been that “oh so pleased with myself” feeling of accomplishment for doing something never tried before.  Maybe it was a good nights sleep or even good quality carbohydrates, protein, and fats in the past couple of days leading up to the event.  Foods for fuel. Whatever, it worked.

The plan for the week looks like this:

Good Eats

This recipe is based on a recipe found in  Eating well magazine, page 31. “Turkey Cutlets with Rhubarb Chutney”.   I don’t like rhubarb and probably couldn’t get it at the store this time of year anyway.  I used raspberries.

Turkey Cutlets or Tofu with Raspberry Chutney

• 2 TBS canola oil (divided)
• 1/3 cup chopped onion
• 3/4 cup fresh raspberries
• 1/3 cup golden raisins
• 1 TBS brown sugar
• 1/4 cup white wine
• 2 tsp minced fresh ginger (or use 1/4 tsp ground)
• 1/2 tsp ground black pepper – divided
• 4 Turkey cutlets (rinse and dry the cutlets) or 1 lb Firm Tofu.  The tofu should be drained and gently squeezed of moisture. Slice the tofu into 1/2” slices and pat the slices dry. 
• salt to taste

Heat 1 TBS oil in a small pot on the stove over medium heat. Add the onion and cook 3 minutes.  Raise heat to medium high and add the raspberries, raisins, sugar, wine, ginger, and 1/4 tsp pepper.  Bring to a boil and stir occasionally for about 5 minutes.   Remove from heat and keep warm.

Salt and pepper (using the rest of the 1/4 tsp pepper) the turkey or tofu on both sides.  Heat the remaining 1 TBS oil in frying pan over medium high heat. 

When hot, add protein and cook until browned on both sides or cooked through for the turkey (3 –4 min. per side depending on thickness of cutlet).

Serve with chutney on top. 

Note to anyone living locally interested in photography:  Class offered click here at Danellas.

Do you know what foods work best to fuel your workouts?

Fruit Chutney

Joanne