Recipe Swap – Turkey Cutlet

The other day our store had a great sale on organic turkey breast cutlets.  We figured why not give them a try and see how they taste.  We like turkey enough on Thanksgiving and honestly the sale was too good to pass up.  We bought a few packs and froze some, which I’m not a fan of.  I prefer my food fresh, but with the price of organic chicken so high it was worth making an exception.

This weekend, we were in the mood for fried cutlets.  We don’t have them often, but we just really wanted some comfort food.  Of course I used my avocado oil for a healthier frying option (higher smoke point).  The cutlets were breaded and fried up then drained on paper towels to remove some of the oil.  While not the healthiest way to cook, they were juicy and delicious.  If my kids were still home I doubt they would have noticed they weren’t chicken.

Both turkey and chicken cutlets are healthy protein options for your meals.  They are quite similar in nutritional makeup with turkey coming in only slightly lower in calorie count.  The decision to eat one over the other will really come down to your personal taste preference.  For me it was a nice change of pace and I will definitely rotate them into my protein selection.  Here are two popular recipes that call for turkey cutlet that I’m making this week.

Turkey Cutlet Sandwich with Smoked Paprika Mayo and Roasted Peppers

Ingredients

2 tbsp mayonnaise
1 tsp smoked paprika
1 pound turkey cutlets
4 baguettes sliced in half
2 bell peppers sliced and roasted

Directions

  1. Mix mayonnaise and paprika.
  2. Season cutlets with avocado oil, paprika, salt and pepper.
  3. Spread mayo over cut side of toasted bread halves. Top each bottom half with cutlets, then 1/4 of peppers.

Turkey Cutlets with Lemon-Caper Sauce

Ingredients

Flour
1 pound turkey cutlets
1 tablespoon avocado oil
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons capers
lemon wedges

Directions

  1. Make sure to trim your cutlets so they are thin.
  2. Combine flour, salt, and pepper; dredge turkey in mixture.
  3. Cook in skillet with avocado oil in batches, 2 minutes on each side or until golden. Remove from skillet and cover to keep warm.
  4. Add white wine and lemon juice to skillet, stirring to loosen particles from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
  5. Stir in garlic and capers
  6. Spoon sauce over turkey.

 

I’m looking forward to trying out some other new recipes with my turkey cutlets.  These two are favorites for chicken cutlet, so I’m really just swapping out the meat.  If you have a turkey recipe you’d like to share, please post in the comments below.

 

Recipe Swap – Creamy, Spicy Coleslaw

I am a recent coleslaw lover much to the surprise of my husband who has spent 34 years hearing me say otherwise.  He’s feeling sad thinking that when we go to a diner I will no longer give him my share of it.  He really shouldn’t worry though because I won’t be indulging in a mayonnaise laden version of this staple side dish anytime soon.  I have tested a few healthier, lighter versions and found one that I’m especially loving so I’ll be eating my coleslaw right here in my home.

My first taste of coleslaw came recently at a dinner out.  It was on top of a pulled pork slider and man was I sold on it after the first bite.  I haven’t tried the pulled pork recipe hunt yet, but quickly got after a coleslaw recipe I’d enjoy.  Here’s what I’ve settled on for now.  Spicy, tangy and crunchy while reducing some of the mayonnaise fat.  I served it last night on top of some grilled chicken and boy was it a hit around here.

Spicy Coleslaw Recipe

  • 4 cups shredded cabbage (I used green already shredded organic coleslaw mix)
  • 1 cup shredded carrots
  • 1 medium onion sliced
  • 6 oz cottage cheese (I used goat cottage)
  • 1/4 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1/2 tsp cayenne pepper
  • 2 tsp apple cider vinegar
  • 1 cup coconut sugar ( I guess this could be optional but I used it)
  • Optional – add sprinkle of hot sauce (I didn’t but I will next time!)

Directions:

  1. Mix the cottage cheese, mayonnaise, mustard, cayenne pepper, vinegar, sugar until combined well.
  2. Begin to add the shredded cabbage until well coated.
  3. Chill covered for at least 2 hours.

I have some leftover right now in my refrigerator and can’t wait for lunch to crunch on some.  If you try this recipe, or have a version of coleslaw to share, please post it in the comments below.

Ingredients used in this recipe –

Natural Value Organic Sriracha Chili Sauce, 18 Ounce

I have to hide this from my husband who puts it on everything!

 

NOW Foods Organic Coconut Sugar,16-Ounce

Healthier option for recipes that call for sugar.  It is still sugar and should be used sparingly, but it does have a lower glycemic index.

 

Recipe Swap – Gluten Free Gnocchi

Sunday sauce and recipe testing just plain go together. Especially on a chilly, rainy Sunday with nothing to do. I am always looking for ways to make this staple meal healthier. I am not gluten intolerant, but do try to limit the amount of food I eat that contain gluten. Pasta is the first swap I made and I rarely eat pasta that contains gluten. This week’s recipe swap is a delicious, easy to make version of gluten free gnocchi.

Gnocchi are soft dumplings that can be made from semolina, potato or various other combinations of ingredients. The recipe I made today was gluten free and delicious. It was a big hit and the texture was for me perfect. Had I not made them myself I wouldn’t have known they were gluten free. I hope you give them a try.

Gluten Free Garlic Gnocchi

Ingredients

  • 1 cup ricotta cheese, strained
  • 2 eggs
  • 1/2 clove roasted garlic (optional)
  • 3/4 cup parmesan cheese
  • 3/4 teaspoon salt
  • 1 cup rice flour
  • 2 tbsp xantham gum

Directions:

  1. Strain ricotta cheese in a fine mesh sieve over a bowl for 30 minutes.  Drying out the cheese will ensure your gnocchi are not too dense. (*Mine really didn’t have liquid in it but I did this step in case.)
  2. Roast garlic in a ramekin with olive oil at 250 ̊F (Chop the tops off one clove of garlic but leave the remaining shell on.)  Allow it to cool and then squeeze the garlic clove from the bottom and work your fingers up, pushing out the roasted cloves. Set half of the cloves aside for sauce (or another recipe).
  3. Mix all ingredients together to form a dough. If the dough is too sticky, add a little more flour. You want the dough to come together to form a ball but not be too dry or stiff, just easy enough to work with and roll without getting stuck to the table!
  4. Cut the dough into 4 sections and roll the first section on a lightly floured surface (using rice flour for gluten-free) into a long log about 1/2 inch thick.
  5. Use a small paring knife to cut the log into 1 inch sections.
  6. Roll the gnocchi with a fork or gnocchi board to create indentations or simply set the gnocchi pieces aside on a foil lined tray.
  7. Continue this process with the remaining dough.
  8. If you will be using the gnocchi later, wrap the tray and keep refrigerated until you are ready to use.
  9. In a large pot, bring water to boil then add half the gnocchi to the boiling water (cooking the gnocchi in batches will prevent it from sticking together). Boil the gnocchi for about 3 minutes or until they float on the surface of the water.
  10. Strain and eat immediately.

*Recipe base on one shared by Integrative Nutrition with substitution of one ingredient

Happily this made enough for my family of three with some leftover for today.  If you have a large family I’d suggest doubling the recipe.  Not sure how they will reheat yet, but I’m sure they will be just fine.  I didn’t bother rolling the gnocchi on my fork to make the dents, but I included those instructions should you want to do so.  For me the soft pillowy clouds were just fine as is.

Please let me know if you try them how you like!  If you have a recipe you’d like to share for an upcoming blog, please let me know in the comments and I’ll contact you directly.

Ingredients used:

Bob’s Red Mill Sweet White Rice Flour – 24 oz

Bob’s Red Mill Gluten Free Xanthan Gum, 8-ounce

 

 

Recipe Swap

How many of you love pesto?  I know I love it, but am not always a fan of the basil versions.  I’ve experimented with many different pesto recipes and found that I prefer versions that don’t use basil leaves as the base.  Here are two of my favorite pesto recipes,  along with a new one I plan to try in the coming weeks.  They are presented in order of preference with spinach always being my first choice.  I love to use pesto as a spread for grilled chicken and on tasty panini sandwiches on my grill.

Spinach Pesto

Ingredients:

2 cups fresh spinach leaves, well-washed and stemmed
1⁄2 cup fresh parsley, preferably Italian flat leaf
1⁄2 cup walnuts or 1⁄2 cup pine nuts
1⁄4 cup parmesan cheese
3 garlic cloves
2 tablespoons extra virgin olive oil
1⁄4 teaspoon sea salt
1⁄8 teaspoon fresh ground black pepper

Instructions:

Place all ingredients into food processor and process to a fine paste.
Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
Keeps for weeks in the refrigerator. (Food.com)

Avocado Pesto

Ingredients:

1 cup packed fresh spinach leaves
1/2 large ripe avocado
2 cloves garlic
2 tablespoons pine nuts
1 tablespoon fresh lemon juice
3 tablespoons water, plus more if necessary
1/4 cup grated parmesan cheese
sea salt & pepper

Instructions:

Add spinach, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get desired consistency.   Transfer to a bowl and stir in the cheese. (Ambitious Kitchen)

This version uses no oil and it is super creamy and delicious and is a great substitute for mayonnaise.  I also love it as a spread and dipping sauce.

Fresh Pea Pesto

Ingredients:

1 cup fresh or frozen peas
1 clove garlic
1/3 cup freshly grated Parmesan
1 tsp lemon juice
1 tsp fine lemon zest
3 tbsp olive oil
salt and pepper

Instructions:

Pulse peas, garlic, Parmesan, lemon juice and zest in a food processor. With machine running, slowly drizzle in olive oil until well combined. Season generously with salt and pepper. Serve as a spread, on grilled fish, or over your choice of hot pasta. (Dr. Weil)

Just a note on the nuts.  I have tried all different types of nuts in my pesto sauce.  I’ve used pumpkin seeds, walnuts, pistachio, etc.  I’ve found they all work well, so if you don’t have pine nuts no need to fret.  I can’t wait to try the pea pesto as it sounds heavenly and just perfect for the upcoming fresh pea season.

I make my pesto in my blender to avoid investing in a food processor.   This one works really well and is easy to use and clean.

What recipe swaps have you made?  Please share your recipe below.

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