Today was a lazy day for me. Do you sometimes have lazy days? All I have been doing is puttering in my stockpile to try to make better use of the room I have.
Breakfast this morning was banana bread spread with cream cheese. Not Keto but it needed to be used up before it spoiled. One loaf I gave to my son’s family and West is really enjoying it. Hubby finished it up when he got up.
About lunchtime, I was a little bit hungry so I ate a hard boiled egg with a little salt.
We had no leftovers this week. So for dinner, I made Low Carb Turkey Cutlets with Dijon Sauce. I pulled some frozen turkey cutlets from the basement freezer and found some dijon mustard in my stockpile. I skipped the little bit of regular flour this called for so that it was Keto. Almond flour is a staple in this household.
I did not have any poultry seasoning but I did not run out to the store to get it. I made my own homemade poultry seasoning. I did not have the brand of chicken rub that was suggested so I used my own that was in the cupboard.
I skipped the salt and used Primal Kitchen mayo which is Keto friendly. I also used avocado oil instead of olive oil because I did not want to overpower the taste of the sauce. You only have to cook the turkey for a couple of minutes on each side so that it stays tender. The cutlets are thin so they cook quickly. I removed the oil before I made the sauce. There was so much seasoning on each cutlet that I was not worried about dumping some of the seasoning along with the oil. I reduced the sauce by a 1/3 and it thickened nicely.
Hubby raved about this and I loved it too. We each ate 2 cutlets because they were thin and this was delicious. It’s easy and I will be rotating this in our meal schedule at least once a month. I served mine with broccoli and Hubby made a side salad to go with his.
I hope you all have a nice evening.