4-6 Turkey cutlets, 1/2 in thick (or meat of your choice)
1 C almond meal
2 T dried parsley flakes
2 tsp. garlic powder
1 tsp. black pepper
1 T olive oil
9oz. mushrooms, sliced
2 cloves garlic, minced
1/2 C organic, low sodium chicken broth
1/2 C coconut milk
1 C fresh basil, chopped
2 C grape tomatoes, sliced in half
Combine almond flour, parsley, pepper, and garlic powder. Coat turkey cutlets in breading-like mixture and set aside. Heat oil in a pan on med-high heat. Brown turkey cutlets on both sides and place in a baking dish. In same saute pan, add 1 tsp more oil. Saute garlic, but do not burn. Add mushrooms and cook until browned. Add chicken broth. Let it cook down a bit (about 5 minutes). Add tomatoes, basil and coconut milk, and mix well. Pour over turkey cutlets and bake in a 350 degree oven for only about 15 minutes!
While that's cooking.... chop up a couple zucchini (halved and sliced), 1/2 red bell pepper, 1 clove minced garlic, and 1 tsp. olive oil. Heat oil an saute garlic. Add peppers and cook until they're soft (3-5 minutes). Add zucchini. Saute a bit and then add 1/4 C chicken broth. Toss, cover, and simmer until zucchini is tender crisp. This was a GREAT variation on the usual!
Hope you enjoy!