BIG NEWS!!
First, I'm sure you noticed the new look. I redecorated last night instead of posting the recipes (sorry they are a little later than normal this week) but I do like the new look. What do you think?
Second, I've started a side blog to this one that is about the life of my family and my own thoughts. If you want to visit you will see a link at the top right on this page. It's called My View From Here.
Third, the meals this week are really REALLY good! I picked some new recipes this week and my husband and I were really happy with how they all turned out!! One of these my husband has requested to have stocked and ready to go for lunches every week. Which one?? It's the vegetarian Sweet Potato dish!! The leftover turkey from Monday is used on Thursday to make the Turkey Cranberry Quesadillas.
Monday: Slow Cooker Turkey Breast with Mashed Potatoes and Green Beans
turkey recipe from allrecipes.com
Tuesday: Sophisticated Grilled Cheese and Tomato Soup
grilled cheese recipe from Real Mom Kitchen
Wednesday: Sweet Potatoes with Warm Black Bean Salad
recipe from Food Network
Thursday: Turkey Cranberry Quesadillas
recipe from Real Mom Kitchen
Friday: Chipotle or Qdoba (time to eat out and give this mommy a break)
Slow Cooker Turkey Breast with Mashed Potatoes and Green Beans
1 (6 lb) bone-in turkey breast
1 (1 oz) envelope dry onion soup mix
1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in slow cooker. Cover, and cook on high for 1 hour, then set to ow, and cook for 7 hours.
This was one of the moistest turkeys I have ever had!!! We were prepared to add water during the cooking process but it was not needed! Our turkey was almost 7 lbs and we cooked ours on high for 1 hour but then low only 6 hours.
The mashed potatoes I had frozen from our New Year's Eve dinner so this was easy for me. But I made them with Red Potatoes, butter, sour cream, milk, salt, pepper, garlic powder, onion powder, and lemon pepper. I boil diced potatoes (with skins) and then add the butter, sour cream, and milk until the consistency is right and then flavor with the seasonings.
Sophisticated Grilled Cheese and Tomato Soup
8 slices multigrain bread
1/4 cup apricot preserves (I used peach as this is what I had in the fridge)
8 ounces sliced deli ham
1 round (8 oz) Brie cheese, rind removed and cut into four slices
3 tablespoons butter, softened
Tomato soup (prepared according to can directions)
Spread four bread sliced with half of preserves (or enough to coat the bread). Layer with ham and cheese. Spread remaining bread with remaining preserves; place on top. Butter outsides of sandwiches.
In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.
My husband got this meal for us and I was working late and he said the Brie was hard to cut. He cut it into small pieces and at first I didn't think they were melting
very well but after the sandwich is removed from the burner it melted nicely.
Sweet Potato with Warm Black Bean Salad
4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced (we used a can of rotel instead plus some extra canned tomatoes)
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12-15 minutes. (Alternatively, place in a baking dish at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2-3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Turkey Cranberry Quesadillas
2 T melted butter (I used tub butter)
6 flour tortillas (I used wheat tortillas)
shredded swiss cheese (2 cups made 5 medium sized quesadillas)
diced green onion
leftover turkey (used from slow cooker turkey breast this week), diced or shredded
cranberry sauce (I used jellied canned cranberry sauce)
Brush one side of the tortilla with melted butter. Place butter side down in a frying pan. Sprinkle half of the tortilla with a layer or swiss cheese and leftover turkey then sprinkle on some green onion. Spread cranberry sauce on the other half of the tortilla. Cook over medium heat until under side is browned and crisp and cheese is melted. Fold tortilla in half and remove from pan, then cut in half so you have two triangles.
No comments:
Post a Comment