Turkey Cutlets with Mushrooms, Basil & Tomatoes

I had bought some turkey cutlets I needed to cook up. I bought them because I thought they sounded good at the time, but when I got home, I had no idea what to do with them! I made a split decision based on ingredients I had on hand (and the Italian influence in the house). Wow... this turned out great! Highly recommend. This would be good with chicken, veal, or even fish! Enjoy!

Recipe:

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!

Baked Turkey Paleo Meatballs

Ahhhh. Finally! I have been craving meatballs! These have been on the agenda for a couple days, but the timing was finally right tonight! I liked these a lot because they're not fried. There was no greasy splatter on the stove! They were filling, satisfying, and super tasty! Scott sauteed some summer squash to go with them (we like to call it flying saucer squash). Hope you enjoy!

Meatballs:

~ 1 lb. ground turkey

1 egg

1-1/2 tsp. dried oregano

1-1/2 tsp. dried parsley

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. red pepper flakes

1/4 C almond meal

pinch celtic grey sea salt

meatball topping:

1/4 C almond meal

2 tsp. dried parsley

1 tsp. black pepper

Preheat oven to 400 degrees. Combine all ingredients, and use your hands to mix (it's just the best way!). Form into about 2-1/2 inch diameter balls. Roll the meatballs in the almond meal topping and place them on a cookie sheet. I was able to make about 14-15 meatballs . Bake for about 20-25 minutes, until browned and cooked all the way through. They would be good served with just about ANY vegetable! I am just so glad there are leftovers! Yum....