Recipe Swap – Turkey Cutlet

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.

 

Advertisements

Avocado Oil

Avocado Oil

People tout the many health benefits of using coconut oil.  Some even suggest eating it as a super food.   Others say you should swap it for your olive oil when cooking, or on salad.  I tried cooking with coconut oil and noticed it changed the taste of my food.  Coconut oil has a very distinct flavor and using it in my recipes changed the taste of my meal and not always for the better.  Even in my super food coffee, I noticed a different taste when using coconut oil.  This sparked me to start researching oils to see what other options were available to me.

Cold pressed olive oil is still a staple oil in my home, but no longer my first choice.  In my personal opinion, the best choice for a healthy oil is avocado oil which is produced from the avocado fruit.  This oil is made from the pulp surrounding the pit, not the seed.  Avocado oil doesn’t have a strong flavoring that overpowers, or competes with the flavor of foods.  It also has a high smoke point which makes it ideal for cooking.

When choosing an oil for cooking it is extremely important to learn about its smoke point.  This is the temperature at which your oil begins to smoke in the pan.  Healthy oils, like olive oil, can become unhealthy when they reach their smoke point because it begins to break down and nutrients are lost.  Further, dangerous compounds can be created which are detrimental to your health.  I always used olive oil in my cooking and had no idea about this!  I no longer use olive oil for cooking and have replaced it with avocado oil.  Unlike coconut oil, this oil does not overpower my food.

When using any oil for cooking, it is very important to consider the smoke point (the temperature at which the oil starts to be visibly smoking in the pan) of the oil. Even a healthy oil like benefit-rich olive oil becomes unhealthy when it reaches its smoke point. When an oil reaches its smoke point, the structure of the oil begins to break down, nutrients are lost, flavor is changed and most dangerously, compounds can be created that are damaging to your health. Avocado oil’s high smoke point make it a top choice for any frying, browning or sautéing recipes.

I use avocado oil on my salads, as well as cold pressed olive oil.  I find the oil to be very versatile and it has become my go to oil for cooking.  Further, there are said to be many health benefits to using it including improving heart health, lowering cholesterol, arthritis support and skin care.  I buy my avocado oil online, but I have seen it available in Costco.  I don’t like to purchase super large containers of oil as I prefer my oil to be fresh.  I also don’t purchase oils in plastic containers ever!

Spend some time learning about the oils you use.  I think you will be shocked by what you learn.  I never knew there were so many different types of oils, or the dangers of using the wrong oil for cooking.

What type of oil are you using?  Please share your experiences below.

Avocado Oil I Use:

Recipe Swap – Salad Dressing

Recipe Swap – Salad Dressing

What’s your favorite salad dressing?  Do you know what’s in it?  Take a look today at the bottle and see if you can read the ingredients.  Would you be surprised to learn that many salad’s contain as many calories as a Big Mac at McDonalds?  Adding too many toppings can be one danger, like meats, cheese, nuts and croutons.  The other add on that can sidetrack your healthy salad is the dressing you use.  Many store bought dressings are laden with chemicals and additives, many of which I can’t even pronounce.

I never buy salad dressing as I just don’t see the need.  It is super easy to whip up a dressing for your salad with clean ingredients so I don’t see the need.  My personal favorite is really just lemon juice and a touch of garlic infused avocado oil.  Doesn’t get any better than that, clean and healthy.  Next time you make a salad, go easy on the additions to it and consider making some fresh healthy salad dressing to top it.  Here are a few of my personal favorite recipes.

Lemon & Garlic Infused Avocado Oil

Ingredients

  • 2 cloves garlic (I roast the bulb and chop the cloves for later use)
  • Olive Oil – for roasting garlic
  • 1 tbsp avocado oil (if making family size you large serving spoon)
  • 2 tbsp lemon juice (more is fine, large serving spoon size for family salad)

Directions

  1. Cut the top off the bulb of garlic
  2. Place in ramekin and fill with olive oil to cover
  3. Roast in oven at 375 for 60 minutes
  4. Push 2 cloves of garlic out of skin and chop finely
  5. Mix avocado oil and lemon juice with garlic
  6. Top salad with mixture, stir and eat

You can make this with lime juice as well.  If you want the dressing creamier, add in 1 tsp of dijon mustard.  The left over roasted garlic can store for a few days in the refrigerator.  I use it in many recipes and my husband loves to use it as a spread.

 

Spicy Hummus Salad Dressing

When I have leftover hummus, I make a spicy hummus dressing which is adds protein to my lunch without adding meat.  It’s pretty delicious, but packs a punch.

Ingredients

  • 1/2 cup hummus
  • 1/2 red bell pepper, chopped
  • 1 chipotle pepper, sliced
  • 1/4 cup almond milk, plus more if necessary
  • 1 tablespoon rice wine vinegar

Directions

Place all ingredients in blender, and blend until smooth. Add more milk if you’d like a smoother consistency.

Recipe courtesy of Popsugar Fitness

Want to try this one but have no hummus at home, no problem.  Hummus is so easy to whip up if you have chickpeas.  Here’s my recipe for homemade hummus, but you may never have enough leftover for dressing.

 

Hummus with Red Pepper

Ingredients

  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • 1/2 cup tahini
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic
  • Salt and freshly ground black pepper
  • 1 tsp ground red pepper
  • Juice of 1 lemon, plus more as needed

Directions

  1. Put everything in a food processor and begin to process
  2. Add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
  3. Taste and adjust the seasoning

What do you top your salads with?  Please share in the comments below your recipe.  If you try either of these, let me know how you liked them.

Featured Ingredients

 

Recipe Swap – Pulled Chicken Sliders

Recipe Swap – Pulled Chicken Sliders

Recently I tried pulled pork sliders while out for dinner.  I’m not a fan of pork or barbecue sauce, but will admit to loving that slider appetizer.  I’ve been thinking of it since and decided to spend some time trying to recreate it.  I also wanted to update it to try and make it slightly healthier.

My first swap was the meat.  While I enjoyed it out I prefer chicken to pork, so I decided to use pulled chicken.  We happened to have a half of a roasted chicken from Sunday, so I began shredding the white meat for sliders.  I also made some spicy coleslaw to top the sliders, as they did at the restaurant.  You can eat the meat without the buns if you are gluten free, or use romaine lettuce for your bun.

With use of left over chicken, this became a super easy, quick weeknight dinner.   And it was delicious!

Pulled Chicken Sliders

Ingredients

1/2 cup ketchup
1 tablespoon dark brown sugar (I used coconut sugar)
1 tablespoon cider vinegar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika (this is a fabulous spice)
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
2 cups shredded skinless, boneless chicken breast (organic hormone free rotisserie or slow roast is best)
8 sliders mini buns

Directions

  1. Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally.
  2. Add chicken to ketchup mixture; stir to combine.
  3. Cook 2 minutes or until chicken is thoroughly heated.
  4. Spoon onto slider buns
  5. Top with spicy coleslaw

Recipe Swap – Creamy, Spicy Coleslaw

Recipe adapted from MyRecipes.com

If you want a little more heat, feel free to add a dash of hot sauce to your mix.  I was happy with the heat from the coleslaw.

Let me know how you like it if you make it!  If you have a pulled pork or chicken sandwich recipe to share, please leave comments below.

Recipe Swap – Hot Toddy

Recipe Swap – Hot Toddy

I was under the weather this past week with a miserable cold and cough.  I wasn’t sure at first if it was allergies or a cold, but after a few days of horrible coughing I knew it was a chest cold.  Anyone that knows me knows I hate taking medicine, especially long term.  I did take something for the cough, but it really wasn’t helping all that much.  When all else didn’t work, I channeled my inner German/Irish grandmother and made myself a cup of hot toddy.  I couldn’t believe how much relief I got from that cup of tea.  I slept like a baby and didn’t cough during the night.

The next few days I had a cup or two of this mix and my chest cleared.  I do still cough occasionally, but overall am feeling better.  Those old wives tales sure do come in handy sometimes.  Here’s the recipe I used for my toddy.

Laura’s Hot Toddy

Ingredients

  • Organic green tea
  • 1/4 tsp raw organic honey
  • 1 tsp organic lemon
  • 1 tsp Bragg’s Apple Cider vinegar
  • 1-2 tbsp Slivovitz (you can use Jack Daniels instead)
  • 1 sprinkle of Cayenne pepper

Directions

  1. Boil the tea and steep for 3 minutes
  2. Add all ingredients and stir
  3. Sip and enjoy the warmth (I love the Cayenne pepper heat)

My first cup, I admit to using a full shot of the Slivovitz to aid my sleep and it worked like a charm.  First relief I had in days.  If you don’t want any alcohol (though over the counter medicines contain it too) you can eliminate the alcohol and up the sprinkle of pepper.

Do you have a home cold remedy recipe to share?  Please comment in the box below, I’d love to hear about new remedies.  If you try mine, let me know what you think.

Prince of Peace Organic Green Tea 100 Tea Bags

 

Madhava Natural Sweeteners Organic Raw Honey, 22-Ounce

 

Simply Organic Cayenne Pepper Certified Organic Containers – 2.89 Oz

 

Bragg Organic Raw Apple Cider Vinegar, 16 Ounce – 1 Pack

 

Santa Cruz Organic Original Lemonade, 1 Quart

**Due to the alcohol in this recipe I do not recommend using with children, especially under the age of 18.  

Recipe Swap – Chicken Pad Thai

Recipe Swap – Chicken Pad Thai

I’ve been branching out and trying new recipes that I’ve never cooked before.  I’ve heard so many good things about Thai food, but have yet to try it.  I saw an easy recipe that I thought might be something I’d enjoy.  I decided against purchasing a ready made Thai sauce as I was unable to pronounce many of the ingredients listed on the label.  I used a recipe for homemade Thai sauce found below.  I did not include noodles, but I’m sure you could.  The recipe was super easy to follow and quick!  The whole process took about 30 minutes.  It will be perfect for a work night stir fry and no I don’t have a fancy wok – yet.  The taste of this was delicious, but it was a bit hot which I love.  I’m thinking the heat came from the serrano pepper and not the sauce, so go easy on that if you prefer it milder.

Pad Thai Sauce:

Ingredients:

  • 2 tbsp coconut yogurt
  • 3 tbsp. ketchup
  • 1 tbsp. coconut aminos (healthier alternative to soy sauce)
  • 1 tbsp. raw honey
  • 1 tsp. organic hoisin sauce
  • 1⁄4 tsp. sesame oil
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. organic ginger (I used minced ginger in jar)
  • 1⁄2 tsp. black pepper
  • 1⁄2 tsp. organic cilantro
  • 1⁄2 tsp.  no-salt seasoning

Directions:

1. In a bowl combine all ingredients and set aside until needed for your stir fry.   Copyright © 2016 Danette May and Mindful Health, LLC

Chicken Stir-Fry:

Ingredients:

  • 4-6 oz. chicken, cubed
  • 1 small serrano pepper, minced
  • 2 tbsp. Pad Thai sauce
  • 1 cubed organic zucchini
  • 1 chopped organic red bell pepper

Directions:

  1. In pan, add 1 tsp. extra-virgin olive oil, zucchini, red bell pepper, chicken and minced Serrano pepper. Cook until chicken browns and is fully cooked. (I actually had leftover grilled chicken that I cubed so it was done real fast.  I cooked the vegetables for a bit first, then added the cooked, cubed chicken to warm.)
  2. Add pad thai sauce.
  3. Stir and warm.

Copyright © 2016 Danette May and Mindful Health, LLC

This was a meal by itself, no sides required but you could make a nice garden salad with it.  Be sure you have something to put out the fire in your mouth.  I drank ginger kombucha.

If you try this recipe, please let me know how you liked it.  It was part of a 30 day meal program I participated in recently with Danette May.

Some ingredients needed:

Nutrifera Organic Coconut Coconut Aminos 12.7 fl oz (375 ml)

Lee Kum Kee Hoisin Sauce, 20 oz

 

NoSalt Original Sodium-Free Salt Alternative 11 Ounce (Pack of 2)

 

 

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.