Paleo Ground Turkey Cutlets with Roasted Veg
(& Turmeric Rice)
Ingredients:
1 pound ground turkey
1/4 cup chopped green onions
3 large garlic cloves, diced fine
1/2 bunch of parsley (can sub other herb like cilantro)
S&P
Sauce:
Balsamic vinegar
Maple syrup
Dejon mustard
1 pound ground turkey
1/4 cup chopped green onions
3 large garlic cloves, diced fine
1/2 bunch of parsley (can sub other herb like cilantro)
S&P
Sauce:
Balsamic vinegar
Maple syrup
Dejon mustard
1. Preheat the oven to 400 degrees and line a baking sheet with foil
2. Chop up the garlic, green onion, and parsley. Combine in a large bowl with the ground turkey.
3. Add desired amount of salt and pepper
4. Using your hands (take rings off for this one ladies!) toss and smoosh it all together real good until it looks like this:
2. Chop up the garlic, green onion, and parsley. Combine in a large bowl with the ground turkey.
3. Add desired amount of salt and pepper
4. Using your hands (take rings off for this one ladies!) toss and smoosh it all together real good until it looks like this:
Ground turkey is so sticky so it's perfect for cutlets and meatballs!
| 5. Grab a handful at a time and shape them into cutlets. Is a cutlet really just a fancy name for a patty without a bun? 6. Bake in the oven for about 25-30 minutes. Make sure a food thermometer reads at least 160 or if you don't have a thermometer, cut in them to check for doneness. |  |
7. I stuck mine in the broiler for just about 2 minutes to brown up the tops
8. In a small/medium bowl combine equal parts balsamic vinegar and maple syrup (the pure stuff!). I think I did about 1/4 cup of each.
9. Whisk in some dejon mustard until it tastes good to you! (2-3 Tbsp)
10. Drizzle the sauce over the cutlets or use it for dipping
8. In a small/medium bowl combine equal parts balsamic vinegar and maple syrup (the pure stuff!). I think I did about 1/4 cup of each.
9. Whisk in some dejon mustard until it tastes good to you! (2-3 Tbsp)
10. Drizzle the sauce over the cutlets or use it for dipping
Additional info on the meal:
I also cut up one bunch of broccoli and cauliflower. And a couple of jalapeños I had left over from making Whole 30 Taco Soup :)
- Line another baking sheet with foil and drizzle some olive oil over the veggies
- Add some S&P
- I like to also grate some lemon rind on top of it all (I always have 3-4 whole lemons in the freezer for just this purpose!)
You can do all of this once the cutlets are in the oven because the veggies won't take as long. Maybe 15 minutes? Just keep checking them until they're as done as you like them. I tend to like them with just the edges starting to brown.
I also cut up one bunch of broccoli and cauliflower. And a couple of jalapeños I had left over from making Whole 30 Taco Soup :)
- Line another baking sheet with foil and drizzle some olive oil over the veggies
- Add some S&P
- I like to also grate some lemon rind on top of it all (I always have 3-4 whole lemons in the freezer for just this purpose!)
You can do all of this once the cutlets are in the oven because the veggies won't take as long. Maybe 15 minutes? Just keep checking them until they're as done as you like them. I tend to like them with just the edges starting to brown.
A Note about Rice:
White Rice isn't Paleo and it wouldn't appear much in Mediterranean or Ketogenic Diets either. But if you aren't sensitive to grains and if it's a gluten free "starch" your husband (or other dinner companions) will eat, it can be an "ok" addition to the meal. Most of the time I will have a little but sometimes I opt out of it all together.
I like to use a few 'tricks' to make it a little more worth its space on our plates:
- rinse the white rice a few times in cold water before cooking it to remove the surface starches
- add 2 capsules of Turmeric to the rice before it cooks. It doesn't really change the flavor at all but it makes it a fun color and we might as well get some more turmeric in our diet where we can.
Beware: it WILL stain your rice cooker orange. But I don't really care because it still works just fine. ;)
White Rice isn't Paleo and it wouldn't appear much in Mediterranean or Ketogenic Diets either. But if you aren't sensitive to grains and if it's a gluten free "starch" your husband (or other dinner companions) will eat, it can be an "ok" addition to the meal. Most of the time I will have a little but sometimes I opt out of it all together.
I like to use a few 'tricks' to make it a little more worth its space on our plates:
- rinse the white rice a few times in cold water before cooking it to remove the surface starches
- add 2 capsules of Turmeric to the rice before it cooks. It doesn't really change the flavor at all but it makes it a fun color and we might as well get some more turmeric in our diet where we can.
Beware: it WILL stain your rice cooker orange. But I don't really care because it still works just fine. ;)
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