2  — Blended Oranges

1 Tbsp — reduced-sodium soy sauce

1 tsp —  dark sesame oil

1 tsp —  minced garlic

1 lb  —  turkey cutlets

1 tsp  —  brown rice four

3/4 cup  —  reduced-sodium chicken broth

1 Tbsp   —  minced fresh cilantro


1.  Combine first 4 ingredients in zip lock bag.  Add turkey and chill

     1 hour.


2.  Heat skillet coated with just a hint of olive oil or coconut oil

     over medium-high heat.  Add turkey (reserving marinade).  Cook, turning

     once, until browned, about 4 minutes.  Remove to plate.


3.  Mix brown rice flour and broth in bowl.  Stir in reserved marinade.  Reduce heat

     to medium and add to skillet.  Cook, stirring, until thickened, 3 minutes.

     Add turkey and cook until done, 5 minutes.  Top with cilantro.


You could use chicken or beef instead of turkey.  Turkey is leaner.

I top off mine with green onions instead of the cilantro.  You could also

use lemons instead of oranges for a different taste.