Monthly Archives: January 2016

Turkey Pot Pie Soup

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!

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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!

Mustard Crusted Turkey Breast

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.

Ingredients:

  • 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

Directions:

  • 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.

Scallops with Fennel-Orange Salad

I got a subscription to http://emeals.com/ for Christmas.  I got the “clean eating plan”.  In a nutshell, each week they give you access to a menu of 7 dinners and a shopping list.  Tonight I made my first dish and it was a total hit (well, for me and hubby….kids don’t really like scallops – so they had lasagna leftovers.

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Ingredients:

  • 1½ lb wild-caught scallops
  • ¼ cup olive oil, divided
  • 1 tsp salt,
  • ½ tsp pepper
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 oranges, peeled and sliced
  • 2 Tbsp white wine vinegar
  • ¼ cup chopped fresh parsley

Steps:

Rub scallops with 1 Tbsp oil; sprinkle with ½ tsp salt and ¼ tsp pepper. Cook in a large nonstick skillet over medium-high heat 2 minutes per side or until done. Combine fennel, oranges, remaining 3 Tbsp oil, remaining salt and pepper, vinegar and parsley in a medium bowl. Serve with scallops.

I did things a little differently…my scallops were HUGE!!  I love Wegman’s – they have such gorgeous wild caught scallops.  I cut them all in half so they would cook evenly.  I also put a little butter in the pan because I think it helps give the scallops a nice crust.

This was the side dish:  Crostini with Tapenade

  • 1 (16-oz) whole-wheat baguette, sliced
  • 1 (7-oz) jar pitted kalamata olives, drained
  • 2 cloves garlic
  • 2 Tbsp chopped fresh basil
  • 2 Tbsp olive oil

Steps:

Preheat broiler; place bread slices on a rimmed baking sheet. Broil 1 to 2 minutes or until toasted. Meanwhile, pulse olives, garlic, basil and olive oil in a food processor until finely chopped; spoon onto bread slices.

This was delicious!!  But it’s really a strong flavor, so a little goes a long way.

 

Beef & Broccoli

I love Chinese take-out…but never trust that there won’t be MSG or all sorts of oil…in general, I like to cook because I know what’s in what I’m eating.  But damn if take-out isn’t fast, easy and tasty…well this beef and broccoli is all that and more!  I’ve tried so many recipes that claim to be “just like the restaurant” version, but then sadly disappoint.  Trust me – this is awesome.

Here’s the original recipe.

I always use flank steak.  The trick is to slice the meat against the grain thin.  Really thin.  It takes forever to slice an entire flank steak and your hand will hurt – but it will be worth it.

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When making the marinade, it doesn’t seem like much…but trust me – it will work for an entire flank steak.  However, I do double the sauce recipe because my family likes it saucy.  Usually I only make it with broccoli.  Tonight however I was a little short on broccoli – so instead of running to the store, I improvised and threw in some shredded carrots and sliced water chestnuts.

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The original recipe says to cook the beef until there is no pink left.  I don’t cook it that long.  I wouldn’t eat a steak cooked all the way through, so why would I eat my stir fry that way?  Besides, it tends to continue cooking, and it’s also more tender the less it’s cooked.  I’m sure this would be delicious with chicken as well – but I always use flank steak.

Enjoy your healthy version of take-out!