Sunday Dinner: Turkey Breast Roast In the Slow Cooker with Green Beans and Baby Potatoes

Cranberry sauce & Gravy
Cranberry sauce & Gravy (Photo credit: Wikipedia)



I bough a 2 pound boneless turkey breast on Saturday and cooked it in the slow cooker Sunday.  Here’s what I did:


1 turkey breast


Place into the slow cooker. Brush with the following: 2 T. herb and spice mix, combined with 2 T. oil. Add 2/3 c. of water.  Cook on low for 6 hours.


Remove turkey breast roast to a cutting board.  Allow to rest 10 minutes.  In the meantime, make gravy from the drippings. Dissolving 2 T. cornstarch in 1/4 c. of water and whisk into the drippings.  Crank the slow cooker temperature to high.  After a few minutes, the gravy will begin to simmer a bit.  Allow it to simmer until it is thickened.  Prepare the potatoes and green beans.  I microbaked the potatoes for 10 minutes and steamed the green beans until tender.  Since I’d frozen some cranberry sauce from Christmas, I thawed it and served it with the turkey.   This was a great meal for not  a lot of effort. There’s no better meal than turkey dinner!  I’ll also have turkey leftovers to make such things as turkey curry, hot turkey sandwiches, etc.


Spicy Beef Stir Fry

stir fry
stir fry (Photo credit: ereneta)

1 sirloin steak, sliced thin

1/4 c. rice vinegar

1/4 c. soy sauce (such as Bragg’s)

1/8 c. brown sugar

Marinate the steak in the rice vinegar-soy sauce-sugar combination in a small bowl for 2 hours or so.

I used the following combination of vegetables to complete the stir-fry because it is what I had on hand, but any vegetables can be used.

2 celery stalks, chopped

1/2 onion, chopped

1 red pepper, chopped

1/4 c. grated fresh ginger

generous sprinkle red pepper flakes

1 garlic clove, crushed

Fry the beef-marinade mixture for a few minutes on medium-high before adding the vegetables and spices. Fry another 10 minutes or so until the vegetables soften.

Serve with rice.  Makes about 3 servings.

Cold Weather Ham and Veggie Soup

Fruits and vegetables
Fruits and vegetables (Photo credit: nutrilover)

6 cups stock (I used 4 cups vegetable stock and 2 cups chicken stock)
1 onion, chopped
2 stalks celery, sliced
2 cloves garlic, crushed
1/2 red pepper, diced
1 c. chopped carrots
1 c. chopped fresh green beans
1 pkg. frozen chopped spinach, thawed and drained
1 1/2 c. cooked ham, cut up
1 small bunch parsley, minced
1 tsp. salt
1 tsp. dill weed
Spice Blend Mix (such as Kirkland Organic No-Salt Seasoning Mix) to taste; I used approximately 2 tablespoons
Parmesan cheese

Brown onion, celery and garlic in a large pot. Add broth and all vegetables except spinach. Simmer 15 minutes. Add spinach, parsley, ham, salt, dill weed and spice blend mix. Simmer another 10 – 15 minutes until vegetables are tender. Serve with Parmesan cheese. Serves 4.

Gourmet Tuna Salad

1 can tuna, drained

juice of 1/2 lemon

zest of one lemon

1 T. dried dillweed

1/4 c. fresh parsley, minced

1 stalk celery, diced

1/3 c. mayonnaise

Combine in a small bowl.  This can also be used for tuna sandwiches and tuna melts. If using for tuna melts, spread bread or bun halves with butter or margarine.   Add tuna salad mixture to each piece to cover.  Sprinkle with shredded cheese of your choice.  Broil for 3 minutes.

Tip of the Day – The Mini-Chopper

I’ve had one of these in my cupboard for many years. I did not utilize it much. That has changed. I’ve found it pretty effective for the following: chopping nuts, grinding cooked meat (for sandwiches), and mincing garlic. The chopper has also worked well for cutting fresh herbs – a rather painful task with just a knife. I’ve used parsley and cilantro in recipes lately and the mini-chopper handled them quite well – small bunches at a time with trimmed stems.

mini chopper

mini chopper photo Mr.

It’s small but it’s mighty.