Clean Eating Stuffed Turkey Cutlets and a new Mom on the Run Blog Toy

I have enjoyed trying the many Eat Clean Recipes from my favorite clean eater, Tosca Reno. I was apprehensive at first to try many of these recipes because I was not to sure of the different flavor and texture combinations. What really made me decide to take the culinary Eat Clean Diet leap was the fact that I need to eat better. (Who doesn’t?) I have been slacking this summer and letting the stress of life get in my way of being healthy. What I have been realizing is that I MUST be committed and well planned for this health journey to actually see the results I am looking for. I have been so inspired by all of your blogs of “Green Monsters” and “Banana Soft Serve” the I want to also enjoy in the life of health. With all that said here is another great Eat Clean Recipe.

ROAST STUFFED TURKEY CUTLETS

INGREDIENTS:
1/2 cup / 125 ml cooked broccoli (I used spinach instead)
1/4 cup / 60 ml finely chopped parsley
1/2 cup / 125 ml breadcrumbs (use gluten-free bread if desired)
1/4 cup / 60 ml fine oat bran (uncontaminated)
1/3 cup / 80 ml chopped walnuts
1/3 cup / 80 ml finely chopped apricots
2 Tbsp / 30 ml water or low sodium chicken stock (gluten free if necessary)
4 turkey cutlets of pork tenderloins (or one large turkey breast)
1 Tbsp / 15 ml black peppercorns, coarsely chopped
1 tsp / 5 ml dried sage
1 tsp / 5 ml dried rosemary
1 tsp / 5 ml dried thyme
Sea salt

Instructions:

In a medium bowl combine broccoli, bread crumbs, oat bran, walnuts, parsley, chopped apricots and 2 tablespoons / 30 ml water or low-sodium chicken stock. Mix well and set aside.

Place pork tenderloins (or turkey breast) on cutting board and butterfly them – cut them in half lengthwise almost all the way through but not quite. Using the blade of a large wide knife, such as a cleaver, flatten the pork tenderloins.

Spoon the stuffing into each of the tenderloins or turkey if using.

Fold one side over the other and tie with kitchen twine, starting at the end of the tenderloin or turkey breast. Sprinkle with dried herbs, black peppercorns and sea salt. Place in shallow casserole dish. Bake in preheated 350°F / 177°C oven for 25 to 40 minutes, or until a meat thermometer reads 160°F / 71°C.

Remove meat from oven and cover with foil. Let stand for 5 minutes.
Serve pork or turkey with unsweetened applesauce. It is delicious!

This one gets a Mom on the Run Family approval. The filling was savory and full of flavor. It was a great blend of spices and grains. The girls each wanted more! Another great recipe to add to my Eat Clean dinner rotations.

I also got a new blog gadget. The wonderful Jen over at Following the Footsteps is offering a great offer for blog buttons. She is offering her blog formatting service of buttons for the very low price of $5.00. All the money is going to a family who is currently trying to adopt a little girl from South Korea. As of an adopted mother of my two girls, I found this so touching! So here is Jen’s creation for me!

<center><a href=”http://smmuconn.blogspot.com/”><img src=”http://3.bp.blogspot.com/_TkBMigkv8rw/SmUBhgMJ80I/AAAAAAAAB78/YetDutq-i10/s1600/Mon%2Bon%2Bthe%2BRun%2BButton.png”/></a></center>

Reminder: My first summer giveaway ends tomorrow. Click here to enter.

BSI: Plum-tastic Pork

 

For the first time ever I have decided to enter the BSI (Blogger Secret Ingredient) recipe challenge. A good friend of mine, LK, chose plums as this weeks ingredient. I was amused by this ingredient as I have never really used it in anything other than a great snack in my lunch box. The girls love plums and I figured why not use it in this weeks Sunday dinner! I searched in all my cookbooks, than the web for the perfect summer plum recipe. This is what I came up with………(Minus some ingredients I could not find or did not realize I had)

Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

Ingredients:

2 tablespoons chipotle chilies in adobo sauce

1 1/2 tablespoons chili powder

3 large garlic cloves

1/3 cup packed cilantro leaves, plus extra

1/2 cup orange juice concentrate

1/3 cup water

1/2 teaspoon salt

6 tablespoons extra-virgin olive oil

1 (2 pound) package pork tenderloins

6 plums, halved and pitted

3/4 cup slivered almonds

1 pound Napa cabbage

Directions:

(I apologize for the awful pictures. My babysitter has my camera and I had to resort to using the Iphone)

Puree first seven ingredients plus 2 Tbs. oil in a blender until smooth, about 30 seconds.  I put the Magic Bullet to work.

Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add meat; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup olive oil into remaining mixture for a dressing.

Brush plums with oil; season with salt and pepper. Toast almonds in a 350-degree oven for 4 minutes. Finely shred cabbage. Set all aside. (I could not find cabbage anywhere today)

 
FOR GAS GRILL  At least 10 minutes before cooking, turn all burners on high. Clean rack with a wire brush, then use tongs to wipe paper towels soaked in vegetable oil over it. Place meat on rack. Cover; cook without turning until well seared, about 7 minutes. Add plums, cut side down, and turn meat; continue to grill, covered, until other side of pork is seared, about 6 minutes. Turn off grill and let pork and plums continue to cook, covered, for 5 minutes, or until meat thermometer inserted in thickest end of meat registers 145 to 150 degrees.

For Coal Grill: Build a fire on one side of grill, so you have direct and indirect heat. When coals are covered with white ash, place plums, cut side down, and meat over direct heat; cover and grill until meat is well seared, 5 minutes. Then turn pork to sear other side, 5 minutes more, rearranging plums to ensure even browning. Move meat and plums to indirect heat; cover and grill 12 to 13 minutes, or until meat thermometer inserted in thickest end of meat registers 145 to 150 degrees.

Remove meat and plums to a platter; let sit 5 minutes or up to 1 hour. Cut pork, crosswise, into 1/2-inch-thick slices. Toss cabbage with almonds, salt, pepper and most of dressing. Arrange slaw in each of six shallow bowls. Place a portion of pork over each and 2 plum halves alongside. Drizzle with remaining dressing; garnish with cilantro.

ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 7/19/2009

This is an amazing dish! Everyone at tonight’s dinner thought this was such a unique way to prepare pork and plums. I have had a apple chutney with pork but plums make the flavors of the adobo pop in your mouth. The girls thought it was really “cool” that I grilled one of their favorite fruits.

I can’t wait to see what everyone else came up with.

Hope everyone had a great weekend. I have a ton of new recipes to share.

Reminder: My first summer giveaway ends tomorrow. Click here to enter.

What’s in Daijia’s Lunch Box Summer Giveaway!

Daijia has been very busy this summer. Which is good for her development but keeps me very busy as always. She has joined the swim team and is loving it. I was a bit surprised because she has not felt very comfortable with swimming. This did not stop her determination and she is doing great. One thing about swimming that she is not enjoying is getting up early for the swim meets. Swimmers start early especially when the weather is hot and humid. Most mornings she is scrambling to find something quick and nutritious to eat on the way to practice. Recently we were given the opportunity to sample an new nutrition energy bar made specifically for kids- Can Do Kid Bars.

These bars were created for the athletic kid in mind. Daijia is very picky about the bars she eats because as she puts it “Most of these things taste like cardboard.” I think the Can Do Kid Bars have changed her perspective on nutrition bars.

Daijia with her favorite flavor “Cookies and Cream” in her swim team uniform.

So why are these bars different than the other of million of bars on the market? Here are just a few of the reasons that the creator of the bar highlights:

Can Do Kids Bars are:

• Protein / Energy Bars made with 9 Grams of Protein and 17 Essential Vitamins and minerals for nutrition

• All natural and 70% Organic kids snacks

• Available in three great flavors: Chocolate Crunch, Cookies and Cream, and CAN-illa Vanilla

• Certified Gluten Free

• have Kid sized vitamin and protein percentages

• are All Natural

• have No Trans Fats
• have No High Fructose Corn Syrup
• have Tastes Kids Love, it’s fifth grader approved! (Daijia states that it is 6th grade approved)

Close up action of the bar

How can you say no to something this delicious and nutritious. Daijia gives the taste of these bars 4 “double thumbs up”.  If you (yes you big kids too) or your family want to get your hands on these bars simply go to the very information Can Do Kid website.

Or………

The folks over at Can Do are gracious enough to offer one Mom on the Run reader(US residents only…sorry my international readers) a chance to sample these kid-riffic bars. How do you enter you ask? I am going to make it very easy.

• Get one entry by simply adding a comment and responding with which bar you would love to sample.
• Get another entry by posting this giveaway on your blog. Just leave me an additional comment that you did so.

How easy is that? Contest will end on Tuesday, July 21, 2009 at midnight so don’t wait to enter!

Stop by here tomorrow for more Clean Eating recipes from Mom on the Run.

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