Turkey cutlets with Rosemary and white bean mash

1 tbls olive oil + another tbls for the beans

1 tbls butter

1 tbls garlic

2 400 gm cans of Butter Beans

a handful of fresh rosemary

8 turkey cutlets

1/4 chicken broth

lemon juice

Heat the oil, rosemary and garlic in a large deep frying pan.  Brown on both sides. Drain and rinse the beans and toss them with a bit more olive oil and some more rosemary in the bottom of a roasting tin. Salt and pepper.

Lay the turkey on top of the beans.  Deglaze the pan with the chicken stock and lemon juice.  Pour the pan juices over the turkey.  Salt and pepper to taste.  Pop into a 180C/350F oven for about 20 minutes, till the turkey is cooked through, the liquid hot and bubbling and the beans are cooked. Remove the turkey and either mash the beans with a fork or use a wand blender to puree them.  You need only a little liquid so you may need to spoon out part of it and re-add it as you mash or blend so your “mash” isn’t too soupy!

Serve with fresh veg and a lemon wedge to squeeze over.

Pork with butter bean mash

2 small pork loin chops (boneless), pounded thin

1 tlbs olive oil plus 1 tsp butter

thyme

salt and pepper

juice of 1/2 a lemon

can of butter beans

Heat the oil and butter in a small frying pan. Strip the leaves from a few sprigs of fresh thyme and toss them in.   Fry the chops on one side, then flip them over, salting and peppering the cooked side. Fry the pork loins till they are just done through, crispy on the outside but not dry on the inside – this is very quick, maybe 3 minutes a side (assuming you have pounded them very thin!) Squeeze over the lemon juice and remove the pork to a warmed plate.

Dump in your can of drained and rinsed butter beans.  Stir them around in the pan juices until just warmed through – check your plate of pork and tip any juices that came out of the pork into the beans. Roughly mash them with the back of a fork.  Add a bit more oil to give them a more creamy consistency, if they seem dry.

Plate up and eat

Chicken stir fry

Easy Chicken and Veggie Stir-Fry

Serves 3-4

Ingredients

• 4 thinly sliced boneless skinless chicken breasts (you could also use two regular chicken breasts, but cooking time may need to be adjusted)
• Seasoned salt (to coat chicken breasts)
• 2 & 1/2 cups water
• 2 Tbsp extra virgin olive oil
• 2 cloves of garlic, minced
• 1/3 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1 cup sliced mushrooms
• 1 cup chopped broccoli
• 2 tsp Tony Chachere’s creole seasoning

Preheat oven to 350 degrees. Place chicken breasts in greased baking dish and sprinkle with seasoned salt. (I don’t measure this out, I just sprinkle it on the tops of the chicken breasts.) Place in oven and bake for 35-40 minutes.

Approximately 15 minutes before chicken is done cooking, add olive oil, garlic, onion, and red and green bell pepper to large skillet and cook on medium high heat for about 10 minutes until onions start to caramelize. Add mushrooms and broccoli and cook for another five minutes.

Slice cooked chicken into bite sized pieces and add to skillet with creole seasoning. Simmer for 1-2 minutes. Remove from heat and serve. You can eat over shredded cauliflower for a rice substitute or alone.

Recipe....that I found and love!!

Mushroom-Smothered Pork Chops

Ingredients:

• 1 medium onion, diced
• 3 cloves of garlic, chopped (or more, depending on your preference)
• 1-2 lbs of mushrooms, sliced/chopped (use any variety or mixture you like!)
• White cooking wine (or flavor of your preference again)
• Olive oil
• Pork chops (I like boneless the best!)
• Thyme
• Rosemary
• Sea salt
• Black pepper

Directions:

1. Preheat a large pan on the stove to medium-high heat.
2. Add a bit of olive oil to a frying pan, and add the diced onions.
3. Cook the onions, mixing frequently to prevent burning, until they have softened.
4. Add the chopped garlic.
5. Add the sliced mushrooms.  Mix things around, and as the mushrooms shrink with the heating, they will free up more space to add more if you don't have the room to add them all in one go.
6. Continue cooking until it is the consistency that you like.  Then add 1/2 cup of wine, mix, and allow that to cook off for a few minutes longer.  While that's finishing, season the pork chops with the salt, pepper, rosemary, and thyme.
7. Remove the mushrooms from the pan and set aside momentarily.
8. Add the pork chops to the pan and cook on medium high for about 3 minutes on each side, or until they are nicely cooked.  I sometimes throw in a dash of the wine at this point.  (An alternate method that I like to do is to sear the pork on high heat briefly on each side to give it a bit of crispiness, and then immediately reduce the heat or remove the pan from the heat, and finish up the cooking under medium heat).
9. Remove the pork, and if desired you can cover it to keep it warm and allow it to continue cooking itself a bit longer.
10. Transfer the pork chop to a plate, and then smother it in the sauteed mushrooms.