KLG & Hoda: Lemon Turkey Cutlets & Eggplant Lasagna Slow Cooker Recipe

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Kathie Lee & Hoda: Ariane Duarte Lemon Turkey Cutlets Recipe

Kathie Lee and Hoda invited Ariane Duarte, the contributing chef to Prevention magazine, to stop by the show and give the co-hosts a hand making some healthy dinner recipes. She came prepared with a turkey recipe that only has 310 calories per serving and an eggplant lasagna recipe you can cook right in your slow cooker.

KLG & Hoda: Lemon Turkey Cutlets & Eggplant Lasagna Slow Cooker Recipe

Kathie Lee and Hoda watched as chef Ariane Duarte made her lemon turkey cutlets and her eggplant lasagna recipe that be made in a slow cooker.

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Ariane Duarte Lemon Turkey Cutlets Recipe

Ariane Duarte Lemon Turkey Cutlets 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

Ariane Duarte Lemon Turkey Cutlets Directions:

  • Combine flour with 1/4 tsp of salt and pepper in a bowl. Beat egg with 1 tbsp water in a shallow bowl. Dredge turkey in flour mixture. Dip in egg mixture to coat and shake off the excess.
  • Heat oil in a large skillet over medium-high heat. Add turkey and cook until golden brown on all sides and almost cooked through, 6 to 7 minutes. Remove to a plate.
  • Add lemon slices and capers to skillet and cook, stirring, until lemon is golden brown, about 2 minutes. Remove lemon to plate. Add wine and then broth and simmer until slightly thickened, about six minutes.
  • Return turkey to skillet and stir in butter. Simmer until turkey is cooked through, about 5 minutes longer. Top with lemon slices.

Ariane Duarte Eggplant Lasagna Recipe

Ariane Duarte Eggplant Lasagna Ingredients:

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  • 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

Ariane Duarte Eggplant Lasagna Directions:

  • Arrange eggplant in single layer on two racks. Sprinkle with 1 tsp salt. Let stand 10 minutes. Turn slices and repeat process. Briefly rinse eggplant and press firmly between 2 double layers of paper towels to dry.
  • Combine ricotta, egg whites, basil, garlic and herb seasoning in a bowl.
  • Coat slow cooker with cooking spray. Add 3/4 cup of the warm marinara. Top with 4 noodles and spread half of the ricotta mixture over noodles. Add 7 or 8 eggplant slices, overlapping to fit. Add 1 cup marinara and 1/4 cup of the shredded cheese. Repeat with 4 noodles, remaining ricotta, 7 or 8 eggplant slices, 1 cup marinara, and 1/4 cup shredded cheese. Top with 4 noodles and remaining 3/4 cup marinara.
  • Cover and cook until eggplant is very tender, 4 to 5 hours on low. Sprinkle remaining 1/2 cup shredded cheese over top. Cover and let stand until cheese melts, 5 minutes.

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