Dietitian's Dish

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Dietitians Dish – July 22, 2019
Sensational Summer Suppers

On a hot summer day, who wants to heat up their kitchen making dinner? It is possible to enjoy fresh summer options with little or no cooking. Turkey cutlets are a versatile option that will help you get in and out of the kitchen quickly. Because of their thinness, they cook as fast (or faster) than ground meat. Turkey cutlets have less fat but the same versatility as ground meat, so you can’t go wrong!

Blueberry Heart
Grill – Preheat grill to medium- high. Cook cutlets on a greased grill grate for 2-3 minutes on each side. Always cook until well done.*

Blueberry Heart
Pan Fry – Toss with olive oil and seasonings. Heat a large skillet over medium-high heat. Add cutlets and cook for 4-6 minutes, turning frequently.*

Simple Meal Ideas

  • Serve cutlets whole with your favorite sides.
  • Slice cooked turkey cutlets into strips or cubes; swap them into meals in place of ground meats
  • Add them to a bag of salad greens.
  • Top a pasta dish.
  • Include in a stir-fry.
  • Serve them in a soft or hard shell with your favorite taco toppings.
  • Create a lettuce wrap with “Mediterranean” toppings.

Pecan Crusted Turkey Cutlets


  • 3/4 cup chopped pecans
  • 1/2 cup grated Romano cheese
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon Italian Seasoning
  • 1 package turkey breast cutlets
  • 1 tablespoon olive or canola oil
Blueberry Heart


  • Place pecans in a food processor; cover and process until ground.
  • Combine the pecans, cheese, seasoned salt and Italian seasoning in a shallow bowl. Press the turkey cutlets into a pecan mixture to coat.
  • Heat oil in a large skillet over medium heat; add the cutlets and cook for 3 – 4 minutes on each side.*

*NOTE: Cutlets should cook to an internal temperature of 165º F.


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Dietitians Dish – July 15, 2019
Enjoy a BLUE summer!

What goes good with blue skies and a refreshing pool day? BLUEBERRIES! They make a refreshing, portable snack or addition to a meal. Add them into your day in a variety of ways. With the nutrients and convenience (just rinse and eat) – you can’t go wrong fueling up for all your summer activities with blueberries!

Blueberry Heart
Good things come in small packages:

  • 1 cup serving (size of a fist)
  • 80 calories
  • Anthocyanin (gives their blue color) may help reduce inflammation within the body
  • Naturally fat-free and low in sodium
4 essential nutrients which help the body

  • Fiber – protects heart health, feeling full, digestive regularity, & cholesterol control
  • Vitamin C – boosts immunity & improves capillary blood flow
  • Vitamin K – regulates blood clotting
  • Manganese – converts nutrients into energy & helps bone development
If you’re looking for quick breakfast or snack options while the kids are out of school or to take on your next road trip, try these delicious make-ahead options adapted from

Blueberry Protein Muffins


  • 1 banana, mashed
  • 1 cup cooked quinoa
  • 1/4 cup vanilla Greek yogurt
  • 1/4 cup almond butter
  • 1 cup fresh blueberries


  • Preheat oven to 375˚F. Spray 6 muffin cups with cooking spray. In large bowl, stir together banana, quinoa, yogurt and almond butter until blended. Fold in blueberries.
  • Spoon batter into prepared muffin cups. Bake for 20 to 25 minutes or until golden brown and set in center. Let cool completely.
Blueberry Protein Muffins

Blueberry Fruit Leathers


  • 2 cups fresh blueberries
  • 2 Tbsps. lemon juice
  • 2 Tbsps. maple syrup
  • 1 Tbsp. water
  • 1 tsp. orange zest
Blueberry Protein Muffins


  • Preheat oven to 225˚F. In blender, purée all ingredients until smooth. Pour evenly onto parchment paper–lined baking sheet. Spread into thin layer, about 1/8-inch thick.
  • Bake for 6-8 hours or until mixture is no longer tacky in the middle and leather is slightly translucent and darkened in color. (If outer edges of fruit leather darken before center is dried fully, reduce temperature to 200˚F and continue baking).
  • Let cool completely. Cut into 1-inch long strips. Roll up in parchment paper strips if desired. Refrigerate in airtight container for up to 2 weeks.


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Dietitians Dish – July 08, 2019
Cool Off with Sweet Treats Naturally

With the heat of summer upon us, frozen treats are a great way to cool off. But with all the talk about added sugars contributing to health problems, it’s important to indulge with better-for-you options.

Berry bowl

Bananas are versatile, naturally-sweet and available year-round. Too often they get bad-mouthed as being high in sugar, while their nutritional benefits are overlooked.

But, the benefits abound…

  • Pre-exercise carb loading
  • Post-exercise refueling – carbs (energy) and potassium
  • Hydration – 75% water content
  • Heart helper – saturated fat, cholesterol and sodium free

Bananas’ good source of these nutrients helps in the following ways:

  • Fiber – aids digestion & blood sugar control
  • Potassium – helps regulate blood pressure & heart health
  • Vitamin C – helps boost immunity
  • Vitamin B6 – stabilizes mood / may prevent memory decline & aids metabolism
  • Manganese – boosts collagen to protect skin health

Basic Banana Swirl


  • 4 ripe bananas


  • Slice bananas into 1/2-inch pieces and place on a baking tray in a single layer. Freeze for 2 hours.
  • Remove from the freezer and place in a food processor or high-powered blender.
  • Pulse to break up the banana slices, then puree until creamy. Scrape the bowl as needed and continue pureeing until creamy and smooth.
  • Serve immediately for a soft-serve consistency. Freeze in a container for hard ice cream consistency. Sit for about 5 minutes for easier scooping.
Basic Banana Swirl

Flavor Fusions:

Strawberry Banana – Add frozen strawberry slices to the pureeing process.
Banana Cocoa-Nut – Add 1/4 cup of nut butter and 1/4 cup of cocoa powder to the frozen sliced bananas; then pulse, scrape and puree as above. If using a food processor, add a little bit of milk (any type) to help it puree.


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Dietitians Dish – July 1, 2019

Go Beyond Meatless Monday – with Walnut-ty Wednesday!

Plant-based eating doesn’t mean following a meat-free diet (like vegetarian or vegan). The easiest way to start making the change is to swap in plant proteins for animal proteins.


Start Simple…

  • Replace some ground meat with chopped walnuts
  • Add to oatmeal or on salad as a topper
  • Try them in a trail mix
  • Finely chop and use as a coating for salmon or chicken
  • Mix into a bean-based burger or stir-fry

Common options include:

  • Kidney or garbanzo beans
  • Lentils
  • Walnuts
  • Seeds
  • Edamame or tofu (soy options)

California Walnut Omega Burgers


  • 2 cups walnuts, toasted
  • 1 cup garbanzo beans, rinsed and drained
  • 1/2 cup cooked quinoa
  • 1/4 cup panko bread crumbs
  • 2 Tbsps. chia seeds, ground
  • 2 Tbsps. apple cider vinegar
  • 2 Tbsps. olive oil, divided
  • 1/2 tsp. ground cumin
  • 2 eggs
  • 2 cloves garlic
  • Salt and pepper to taste
  • 1/2 cup finely chopped walnuts
California Walnut Omega Burgers


  1. Combine walnuts, beans, quinoa, bread crumbs, chia seeds, vinegar, 1 Tbsp. oil, cumin, eggs and garlic in food processor. Pulse to finely chop ingredients and season with salt and pepper.
  2. Using wet hands, shape mixture into 6 patties. Lightly press finely chopped walnuts onto both sides.
  3. Heat remaining oil in a very large nonstick skillet over medium heat. Cook patties for 3 to 4 minutes on each side or until golden brown, adding additional oil to skillet after turning if necessary.
  4. Serve on toasted whole grain buns or ciabatta rolls with lettuce, tomato and onion and any other desired condiments.

Walnut “Meat”


  • 2 cups California walnuts
  • 1/2 cup yellow onion, chopped
  • 1/2 cup cauliflower, chopped
  • 1/2 cup carrots, shredded
  • 1/4 cup olive oil
  • 2 Tbsps. white wine vinegar
  • 1-1/2 tsps. paprika
  • 1-1/2 tsps. dried thyme
  • 1 tsp. dried marjoram
  • 3/4 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4 cloves garlic, minced
  • 1 cup cannellini beans, rinsed and drained


  1. Place all ingredients in a food processor and pulse to chop into desired texture.
  2. Use it as a substitute for ground meat in recipes.

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Dietitians Dish – June 24, 2019
Red, White and Blue – PROTECTS YOU!

Just like the colors of the American flag have significance, so do the colors of our foods. Fruits and vegetables contain nutrients and antioxidants which provide health benefits based upon their color.

RED Protects heart health, reduces cancer risks and improves memory.
WHITE Promotes immunity, strengthens bones, reduces cancer risks and protects heart health.
BLUE Reduces memory loss, plus risks of cancer, heart disease and stroke.

Introduce more WHITE into the menu by adding dairy products. They provide nutrients such as Calcium, Vitamin D and Potassium, which are often lacking in our diet.

Easy Summer Salad


  • 4 cups spring mix salad
  • 8 oz. rotisserie chicken, skin removed & shredded
  • 8 strawberries, sliced
  • 1 cup red seedless grapes, halved
  • 4 Tbsps. raspberry vinaigrette


  • Combine salad greens, chicken, strawberries, grapes (or swap for blueberries) and dressing in large bowl; mix well. Divide into two servings.
Easy Summer Salad

Mini Patriotic Tarts


  • 12 mini fillo shells
  • 3/4 cup vanilla yogurt
  • 2 cups of red & blue fruits


  • Chop larger fruits to match the size of smaller berries and whole fruits.
  • Fill each shell with 1 Tbsp. of yogurt and then top with fruit.
  • Refrigerate until ready to serve.
Mini Patriotic Tarts