I’ve thought about many ways to write this post. Apologies for taking so much time off. Explanations for what I’ve been doing. Reasons for not writing. Details of meals I have prepared and cakes I have baked and not photographed.
Coming back is tough. After you’ve been away a while, what’s one more day? And another? Another and another? That’s what brings us to April. I am rusty. I have a seven month old beauty! I am extraordinarily happy. And sleepy. I’ll leave it at that for now.
Here is a delicious and simple week night dinner. Lately, our dinners are the following formula: protein + vegetable + starch (or second vegetable). This recipe is my way of spicing up the protein.
Turkey Cutlets Stuffed with Sundried Tomato and Goat Cheese:
- 4 turkey cutlets
- salt and pepper to taste
- 3/4 cup Dijon mustard
- 4 tablespoons sundried tomato spread*
- 4 ounces of goat cheese
- 4 toothpicks
*You could use chopped sundried tomatoes as a substitute
Preheat the oven to 375 F.
Pat dry turkey cutlets and season with salt and pepper.
Pour mustard onto a small plate or into a shallow bowl. One at a time, dip cutlets in mustard smearing on both sides. Scoop one tablespoon of sundried tomato spread into the center of the cutlet. Place a one ounce slice of goat cheese on top of the spread. Carefully roll the cutlet and secure with a toothpick. Place in a baking dish.
Bake at 375 F for 20-30 minutes or until turkey juice runs clear.
A kitchenbelle.com original.