Spicy Blackberry Turkey Cutlets

This is one of those easy yet tasty recipes that people will think you worked hard at making.

Fresh out of the oven.

Fresh out of the oven.

Ingredients
1 pound turkey breast cutlets, boneless, skinless
3/4 c sugar free blackberry preserves (I use Polaner)
1/2 c reduced carb ketchup or regular ketchup
2 tbsp red wine vinegar (I use Pompeian)
1 tsp worcestershire sauce
2 tsp chipotle chili powder (I use McCormick)
dash salt

Directions

  • Preheat oven to 350 degrees.
  • Lightly coat a 13 x 9 inch pan with cooking spray. Place turkey cutlets in pan, in a single layer.
  • In a medium bowl, combine the remaining ingredients until consistent. Pour resulting sauce evenly over turkey cutlets.
  • Bake for 1 hour or until Turkey is at safe and desired temperature.

This recipe makes 4 restaurant servings or 8 ladylike half servings. A half serving is about 1/2 a cutlet per person.  This is a spicy recipe.  You may use less chipotle chili powder, regular chili powder, or no chili powder at all to get desired level of spiciness.  Just about any hot red spice works.

This is also another very versatile recipe.  Just about any variety of sugar free jam works.  I would like to try apricot or strawberry next time.  You can also use chicken or pork in place of the turkey.  I try to use low sugar ketchup when possible.  Unfortunately, I couldn’t find any this week.  What you see in the photo is regular ketchup.  A serving is still pretty low in sugar.  I put both versions into SparkRecipes…  I came up with 11.7 grams of carbs and 4.1 grams of sugar sugar per serving using regular ketchup, and low carb ketchup yields 8.6 grams of carbs and 1.1 gram of sugar.

Last night, I decided to use only half the sauce.  I put the other half in a container in the fridge, and I’m trying to think of something different to do with it.

Ready to go in the oven!

Ready to go into the oven!

This would probably do very well in a slow cooker at 7 or 8 hours on low. Stir up the sauce, throw the whole mess in and let her rip! I have not tried that yet, but you know I will.  It comes out of the oven a bit on the runny side, but only in the bottom of the dish where some sauce meets some turkey juice.  It thickens as it stands.  In any case, it tastes very nice.

So, I put this in the oven at 4pm.  My husband was due home at 5pm and needed to eat and go right back out.  It wasn’t until he was standing in the kitchen that I realized I somehow shut the oven off when I set the timer.  D’oh!   I’ve only been using the same oven for 8 years… what do you want from me?!  Ah well.  That just goes to prove that if a dork like me can get in the kitchen and take responsibility for making my own food… so can anyone else!

Good thing it makes for great leftovers.

If it's good enough for a Jawa, it's good enough for you.

If it's good enough for a Jawa, it's good enough for you.

Find the low carb ketchup version of this recipe in my SparkRecipes recipe box.
Find the regular ketchup version of this recipe in my SparkRecipes recipe box.

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