Easy Weeknight Meal: Turkey Cutlets, Zucchini Noodles, and Creamy Pesto Sauce
Peace, family! I truly believe the key to keto success is simplicity. No one wants to work a long day, then have to worry about trying to prepare an overcomplicated meal that fits in their plan. That’s setting yourself up for failure. I get it, and I’m with you. When I’m not trying new recipes for my site, I typically stick to super simple meals that are usually batch-prepared.
These turkey cutlets served over zucchini noodles and topped with pesto cream sauce required very little effort with maximum return. I’m not going to lie, I rarely measure seasonings unless they contain a significant carb content. I believe that you intuitively know your limits when it comes to seasonings and spices.
3 Turkey Cutlets
1 Tbsp. Olive Oil
2 Whole Zucchini Squash *If you do not own a tool that allows you to spiralize veggies, you may be able to find them prepared at your grocer
4 Tbsp. Pesto
½ Cup Heavy Cream
Coarse sea salt
Fresh ground black pepper
1 Tbsp. Minced garlic
Crushed Red Pepper
Creole seasoning blend (check carb content prior to purchase)
I started by preheating my pan with a tablespoon of olive oil. I then cooked the turkey cutlets on high for two minutes per side. From there, I reduced the heat to medium low, and covered with a lid, to allow the cutlets to continue cooking for 20 minutes. As the turkey cutlets cooked, I spiralized the zucchini, and prepared my pesto cream sauce.
For the sauce, I boiled a half cup of heavy cream in a small sauce pan, then added the pesto, sea salt, garlic, and crushed red pepper. I reduced the heat to low to allow the sauce to thicken. Finally, I lightly sautéed my zucchini noodles and plated my meal.