I'm craving mashed potatoes, but after the holidays, filled with rich festive foods, I'd prefer eating them minus the butter. I read a suggestion in January Runner's World about smashing potatoes with yogurt and cheese. That sounds good, and I've some Jennie-O turkey cutlets that I can season and serve on the side.

I keep a package of turkey cutlets in the freezer to pull out for last minute meals. They cook up in a jiff and are handy when you're craving lean protein. Turkey Piccatta is my favorite way to use them, but the dish is more time-consuming.

Here's a recipe for Chicken Piccatta — simply substitute the turkey cutlets for the chicken and reduce their cooking time per the directions below.

Yield: 3-4 servings
Time: 25 minutes
Cost: Approx. $15

Ingredients

1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
6 ounces plain yogurt
1/2 cup chopped cilantro
1 cup grated Jalapeno Jack cheese, optional
1 tablespoon canola or grape seed oil
1/2 bell pepper, seeds and membranes removed, diced
1- 1 1/2 pound turkey cutlets, sliced 1/4-inch thick
Ground cumin

Directions

1. Bring a medium-sized pot of salted water to a boil. Boil potatoes until tender when poked with the prongs of a fork, 10-15 minutes. Mash with yogurt, cilantro and cheese, if using. Season to taste with kosher salt and freshly ground pepper.
2. In a large sauté pan, heat oil over medium heat. Sauté pepper until tender, 3-4 minutes. Remove from pan and reserve. Pat cutlets dry with paper towels and lightly season with kosher salt, freshly ground pepper and lightly dust one side with cumin.
3. Turn up heat to medium-high and cook cutlets on both sides until cooked through and browned, 2-3 minutes per side. Serve cutlets with smashed potatoes, topped with reserved peppers.