My obsession with my new Skinnytaste cookbook continues! And even more amazing…all 4 of us ate it. Yes – I got 2 teen boys to eat salad for dinner!! Okay – they had a scoop of mac-n-cheese on the side…but they ate salad. Main dish size salads. WINNER!
I used the cookbook – but also found the recipe on her blog. The amounts are different – but the proportions are the same. The cookbook version said it was enough for 4 servings. Pretty accurate – although we wanted more dressing than listed. Speaking of the dressing – my 13 year old liked it so much, he asked if I could just make this instead of buying his usual thick-chemical laden honey mustard dressing that he loves. One less processed food in the house – SCORE!
Here’s my place – my kids complimented me on how close it looked to the picture in the cookbook:
In my last post, I told you about a delicious roasted turkey breast that I made. The turkey breast gave us quite a few leftovers (bonus!). So even after a few sandwiches, I decided to make some soup – came across this one and it’s pretty tasty!
A few notes…I didn’t put the half-and-half in until the end because I think it tends to get a little funny when you simmer half-and-half for too long. I also think that the turkey could benefit from some more simmering in the soup – so I would put that in with the carrots. I used all chicken broth instead of broth and water since I was opening a carton – so why not use it. Definitely taste before adding the salt at the end. Makes a nice lunch!
Another emeals success! This one definitely takes a little longer – thankful that I have a hubby that works earlier hours and could get this in the oven for me.
- 1 (5-to 6-lb) whole bone-in turkey breast
- ⅓ cup whole-grain mustard
- 1 Tbsp dried thyme
- 1 tsp salt,
- 1 tsp pepper
- 1 (14.5-oz) can reduced-sodium chicken broth
- 2 cups dried cranberries
- Grated rind and juice from 1 orange
- Preheat oven to 325°F.
- Place turkey breast on a rack in a roasting pan; loosen skin from turkey.
- Combine mustard, thyme, salt and pepper; rub underneath and over skin of turkey.
- Pour broth in bottom of pan.
- Bake 1½ hours or until a thermometer registers 165°F when inserted in thickest part; shield with foil, if necessary.
- Meanwhile, combine cranberries, orange rind and juice and 1 cup water in a saucepan.
- Bring to a boil; reduce heat, and simmer 20 minutes or until mixture thickens to a syrupy consistency.
- Chill cranberry relish, if desired.
- Serve with sliced turkey.
- Note: Let turkey rest on a platter, covered with foil, up to 45 minutes after baking.
My notes: Our turkey breast took longer to get to 165 degrees than 90 minutes – at least 2 hours…maybe even a little more. So make sure you check with a thermometer. Also – I made my cranberry relish with fresh cranberries (bought them by mistake!). I combined 1 bag of cranberries and 1 orange in a food processor. Then added 2/3C sugar and pulsed to combine.
My mom made this as part of a Christmas party buffet item. It was so good! Don’t be afraid to put lots of kale in – it shrinks to almost nothing.
I’m not always a fan of the Pioneer Woman – she makes tasty stuff, but not always all that healthy. This one she scores a home run with me with all the good ingredients and lack of bad ones.
I made a delicious grilled chicken parm tonight! And that is saying a lot – because I’m practically known for my traditional chicken parm. It is fantastic. But it’s breaded and fried…and not what I wanted to eat after being so good for 21 days.
- Chicken Breasts (I used thin cut)
- Olive Oil
- Italian Seasoning
- Sliced Mozzarella cheese
- Pesto (optional)
- Tomato sauce (I love Victoria – all good ingredients)
- Drizzle a little olive oil on the chicken – rub it around.
- Sprinkle with a little Italian Seasoning (to taste).
- Grill chicken until just about done.
- Before taking off the grill, top with sliced mozzarella cheese. Close grill lid and let cheese get melty.
- Before serving, spread a little pesto on top (if desired) and spoon tomato sauce on top.
I served the above with garlicky broccolini (recipe here).
The kids missed my traditional guilt-ridden parm, but all agreed this was an acceptable alternative. Hubby and I thought it was more than acceptable – it was super quick and DELISH!.
I love soup. Especially when it’s getting cold outside. But honestly, I can eat soup even when it’s 100 degrees out. I make lots of different one (hopefully will post some more soon!!). But this was delicious. I made a few changes – I used fresh herbs (parsley and thyme) instead of dried. I used the suggested substitution of a can of creamed corn and some frozen corn. Using a store bought rotisserie chicken (one of my favorite short cuts!!) made this come together really fast. And I didn’t think it needed cheese – which is weird because I love cheese. But the flavors just didn’t call for cheese to me. YUM.