Slow Cooker Turkey Breast

Busy week, so lots of slow cooker meals! I’ve been semi-skeptical of a turkey breast in the crock pot, but it actually came out quite well! If you’re looking for nice, crispy, Thanksgiving skin, this is obviously not the right way to go – but the meat was very flavorful and it was a great weeknight meal with tons of leftovers. Definitely one way to avoid dried turkey breast! We’ll use it again for sure.  I used a mixture of ideas around the interwebs, and threw this together with some carrots, onions, and potatoes.

crockpotturkey

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Slow Cooker White Beans and Kielbasa Stew

I was looking for some kind of new slow cooker recipes, since I tend to repeat the ones we have quite often.  I found this on Real Simple, and though it’s more hearty fall/winter than an 80-degree day in May kind of meal, it was still good, and it was easy – both important on late barn nights.  Definitely worth making again, though I might wait until it’s a bit chilly again. 😉

whitebeankielbasa

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Rosemary Chicken Salad

This has possibly become one of my new favorite things.  Inspired by a cute picture of chicken salad stuffed mini peppers, I went looking for a good recipe for our Kentucky Derby party a few weeks ago.  I’ve never actually made it, or gravitated towards it.  But this was outstanding, and we’ve now had it both in the mini peppers and as lettuce wraps for lunch.  Easy to keep on the light side, we’ll make this again and again.  This is from Cooking Light.

chickensalad

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Pepper, Corn, and Black Bean Chowder

This was a great, quick soup for lunch with a lot of flavor.  Recipe came from Cooking Light – it was supposed to be a way to use up leftover stuffed peppers, but I just broiled the peppers on their own.  The recipe called for red peppers, but I used green and it was great.  You could definitely add anything you like to this – ground turkey or beef, shredded chicken, etc.  We’ll make it again.

pepperchowder

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Grilled Leg of Lamb

We always make enough for for an army on Easter, and we were very excited to actually host it this year!  We decided to do somethings besides ham, since that’s not everyone’s thing, and a leg of lamb sounded great.  The problem for us is that our oven is not that big – a ham and sides and we’re done.  This was perfect as it was meant for the grill.  We really enjoyed it, and it was not only easy, but surprisingly quick to cook!  We got this from an old Gourmet magazine.  Only changes made were that we did not use the skewers described in the recipe, and we marinated overnight.

grilledlegoflamb

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Peas with Prosciutto

Found somewhere in the depths of Pinterest, this was another very simple and pretty Easter size capitalizing on Spring veggies (okay, I had to use frozen peas =/ But still). The salty prosciutto went well with the ham, of course. Definitely a side I would make again for a crowd, quick and attractive.

peasprosciutto

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Roasted Baby Spring Vegetables

This was a very pretty side dish for Easter.  Roasted veggies are always great, and I really liked the touch of white vinegar.  This is a Cooking Light recipe, and the only alteration I made was to use baby purple potatoes instead of fingerlings, and to lower the cooking temp to 400 to accommodate other dishes I had cooking (it was originally 500, which seems pretty high to me).  We enjoyed this and the leftovers also make a nice lunch.

springveg

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Spring Salad with Garlic Herb Croutons and Spicy Garlic Dressing

I was looking for a light salad to go with our Easter dinner, and ended up just deciding to toss some spring greens with these croutons and dressing.  I usually just toss croutons with some herbs and olive oil, but I liked infusing the oil for this and will do it again.  As a side note, next time I will skip the parm – the croutons didn’t need it, but you should give it a try to see if you like it.  I think next time I would just dress the salad with a bit of parm.  The dressing itself was very tangy…I do not generally care for salad dressing, but I really liked this vinaigrette!

garliccroutonsdressing

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Hoisin Grilled Flank Steak

This was an easy and tasty modified Cooking Light recipe – modified because I marinated it for 8 hours, rather than putting sauce on it and cooking it. Being a flank steak, I was skeptical of how tough it would be if it had no marinade at all. This came out well, especially because Shawn grilled it – thank goodness we’re getting back to grilling weather! 🙂  We had this with spiral zucchini, carrots, and radishes as a “noodle” side, tossed with some soy sauce and black vinegar.
hoisonsteak

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Broccoli and Cheese Stuffed Chicken

I’m always on the lookout for interesting ways to cook chicken breast – a) it’s kind of boring on its own, and b) I’m not fabulous at most methods of cooking it.  But this came out quite well, wasn’t dry, and was great for leftovers – just the right size for lunch.  You could really use any vegetable and cheese you wanted with this – I did broccoli and provolone.  Very low cal and easy.  I got this from Skinnytaste.

broccolichicken

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