Nutrition Facts
Per Single Serving
| Nutrition | Amount per Serving | | Calories | 392 | | Total Fat | 19g | | Saturated Fat | 2g | | Trans Fat | 0g | | Cholesterol | 0mg | | Sodium | 315mg | | Carbohydrate | 48g | | Dietary Fiber | 4g | | Sugars | 11g | | Protein | 11g | | Vitamin A | 5% | | Vitamin C | 15% | | Calcium | 4% | | Iron | 12% |
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Entrées
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Tagine with Olives and Lemon
By: Lightlife
Serving Amount: 6
Prep Time: 15 mins.
Ingredients:
| Rice: | | 1 cup rice | | 2 1/2 cups water | | 1/3 cup diced dried apricots | | 1/2 cup hazelnuts, toasted (about 2 ounces) | | 1/3 cup raisins | | 2 Tbsp. freshly-squeezed lemon juice | | 2 Tbsp. extra virgin olive oil | | 1 tsp. grated lemon peel | | Cutlets: | | 1 package (6 oz) Lightlife® Smart Cutlets® Original | | 2 Tbsp. extra virgin olive oil | | 2 cloves garlic, thinly sliced | | 3/4 cup thinly sliced yellow onion | | 20 thin slices peeled fresh ginger, 2-inch pieces | | 1 lemon, rinsed, dried and thinly sliced | | 1/2 cup sliced Greek-style olives, green and black | | chopped parsley (optional) |
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook, covered 20 minutes. Remove from heat. Fluff with fork. In large bowl stir together all rice ingredients; keep warm. In 10-inch nonstick skillet place olive oil. Add Smart Cutlets® Original; cook over medium heat, until lightly browned (1-2 mins.). Turn over, continue cooking until browned (1-2 mins.). Remove cutlets, cut into strips; keep warm. In same skillet add garlic and onions. Cook, stirring frequently, 1 minute. Add ginger, lemon and olives. Continue cooking over medium heat, until lemons soften slightly (1-2 mins.). To serve, place rice on serving platter. Top with lemon olive mixture and cutlet strips. Sprinkle with parsley, if desired. Refrigerate leftovers.
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