Raspberry Almond Turkey and Honey Lemon Carrots

This recipe is a great combination for turkey, and the carrots are so flavorful and easy!

Raspberry Almond Turkey Cutlets

In a food blender/chopper, chop one cup of almonds.

In a large bowl, combine the chopped almonds, one half cup raspberry vinegar, some fresh thyme (or your favorite herb), and salt and pepper.

Roll and smother the turkey cutlets in the raspberry almond mixture, making sure to cover all sides.

Bake at 375 degrees for about 25- 30 minutes, or until done.

Honey Lemon Carrots

In a medium skillet, put one bag of baby carrot and one half cup of water.

Simmer the carrots on medium heat until fork tender.

When they are almost tender, drizzle honey over the carrots, and squeeze half of a lemon and half of an orange, as much flavor as you want.

Salt and pepper as desired.

Happy Allergy Free Eating!