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.
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.
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.
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.
We’ve been meaning to try zucchini lasagna for some time, and I’m glad we finally got around to it – we loved it! It was a bit time consuming to make sure the zucchini lost some of its water content, but totally worth it. I normally avoid reduced fat cheeses, but in this case, it was not noticeable when included in a very flavorful casserole. This used up the last of our tomato sauce from last summer, but a good use for sure. 🙂 The picture isn’t the most beautiful, but you get the idea. This came from skinnytaste, and other than using my own sauce, I followed it exactly. Don’t skip grilling the zucchini – it’s worth it. 🙂
Stir fry is not something I usually bother with a recipe to prepare, as it’s a great clean out the fridge opportunity. But I saw this on Rasa Malaysia and wanted to give the idea of it a try, simply because we love bok choy. I almost never use chicken in my stir fry, because I suck at cooking it any way but braised/baked/handed to Shawn to grill. Otherwise it’s gummy, tough, and dry, yum yum! But this was actually a great technique and I will do it again. The sauce was light, and I found myself thinking that this would be a lovely summertime meal with additions from the garden to accompany the bok choy. We bulked this up with some shirataki noodles instead of rice.
I found this somewhere in the expanse that is Pinterest, and it seemed like a good idea…although ground chicken is sometimes kind of weird. But this was pretty good, and a generous portion as well. It fit with the leaner proteins for the 21 Day Fix, and was a good use for a jar of my tomato sauce from our garden this past summer.