The other night it was just me and the kids for dinner and I decided to get a little creative with the turkey cutlets I had defrosted.
I have been trying to keep avocados on hand for taco nights andÂ becauseÂ the 3-Year-Old can’t get enough of them. The 9-Year-Old, well, that’s another story, more on that later.Â
With my defrosted turkey cutlets, avocado, and trusty box of baby kale in hand…
(LOVE this stuff — I get it at Aldi)
I decided to make a meal I would like and bring the kids along for the ride. I was having a bad day (I think I may have lost all 7,500 subscribers; long story I don’t want to talk about) and to be honest, preparing food is a huge de-stresser for me. Â I used to eat cupcakes and chips when I felt this way. Now I channel it into cooking yummy, good food. I’m thinking that’s progress.
Anyway, I got in the zone and just started cooking. It was just what I needed to get my mind off the issues I was having.
The result was an AWESOME salad. It reminded me of something you would get at a restaurant. I stuck with just a few simple flavors and ingredients.
The kids were unimpressed, of course. I served the 3-Year-Old pretty much everything deconstructed. He really does love avocado so for him it was a great meal. He just ate cut up turkey, avocado, dried cranberries and cucumber.
The 9-Year-Old loved the turkey but was really hesitant on the salad. I purposefullyÂ made the dressing out of avocado because I know he doesn’t like to eat it whole. He ended up eating all the turkey and cucumber in the dressing and one “taste” bite of the avocado, which reconfirmed his disdain for it.
I still count it as a win. :)
Here’s what I did with the ingredients separated out by section.
- 1/4 avocado
- 1 tbsp non-fat Greek yogurt
- 1 tbsp honey
- 1/2 tsp ground sage
- 1/4 tsp kosher salt
- 1/4 cup water
- 1 tbsp lime juice
- 4 turkey cutlets
- Kosher salt for sprinkling
- Ground sage for sprinkling
- 2 cups baby kale (or any green, really)
- 1 small cucumber, sliced
- 2 tbsp dried cranberries
- 3/4 avocado, cut into small chunks
First prepare the dressing. It will yield more than you need (I normally try to make simpler recipes) but you can store it for a few days in the fridge and use it as a dip or dressing on other salads.
Put theÂ avocado,Â non-fat greek yogurt,Â honey,Â ground sage,Â salt,Â water andÂ lime juice in a smallÂ blender or Bullet. Process until smooth.
I forgot to take a photo (told you I was a little stressed) but it comes out a fabulous shade of green. I’m not being sarcastic. It actually looked yummy.Â
Set the dressing aside and prepare the turkey cutlets. You could also use chicken if you have it on hand.
Heat a grill pan on medium-high. Sprinkle the cutlets with salt, pepper and sage.
Spray the grill pan with non-stick spray and pan fry them about 4-5 minutes a side until they are no longer pink in the middle. I always cut one to check.
Pull the cutlets off the heat when done and let them rest.
Prepare the Salad by tossing the kale, cucumber, avocado Â and dried cranberries with about 3 tablespoons of the dressing.
Slice the cutlets and top the salad.
I served the kids a little differently, just separating the salad and the turkey.
Nutritional info is throwing me for a loop as this isn’t a typical recipe with servings. I kind of just split it with the two kids. My best guess is below.
Back to the subscriber thing, if you were and now are not getting my updates in your inbox and you want to please subscribe here. I’m trying to rebuild my list and hopefully I’ll be able to start sending notifications again soon. There’s not much more devastating to a blogger than losing a list that took more than 7 years to build except maybe losing an entire blog. That happened to me once before, too. The only way I can describe it is, well, like getting punched in the stomach.
|Servings||Amt per Serving|
|1||most of the salad with 1 cutlet|
|460||17g||10g||old: 10||new: 10|