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Tag Archives: leftovers

Tropical Chicken Salad

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I was feeling very tropical today.  Basically I was hoping for sunshine since it is so cold.  Hopefully this fun salad warms up inside with beautiful rays of sunshine!

Tropical Chicken Salad

  • 2 cooked chicken breasts
  • 1 ½ cups cubed pineapple
  • ½ cup diced onion
  • 1 tsp butter
  • 2 tsp dried tarragon
  • 1/3 cup of mayonnaise
  • 1 orange
  • 4 cups of your greens of choice

 

  1. Diced the cooked chicken breast into ½ inch pieces.  Place in a large mixing bowl.
  2. Over medium heat, brown the pineapple and onions with the butter until golden brown.  The sugar in the pineapple will help to caramelize the onions.  *For someone who is not an onion lover, this helps neutralize the sharp flavors of the onion. 
  3. Once the fruit is browned, toss with the chicken.  Add in the tarragon and mayonnaise. 
  4. To segment your orange, cut off both stem and flower ends so that they can sit flat on the cutting board.  Run your knife along the sides to cut off the peel and pith.  Next, you can either run your knife along the segment membranes to release the orange without membrane.  Or for something a bit easier, cut the orange flesh in half, and dice.  Because you have removed the pith, the membranes are barely noticeable. 
  5. Squeeze any additional juice from the peels you cut off.  Fold the oranges in with the chicken salad.  Serve over your favorite bed of greens, or in lettuce leaves. 
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Turkey Soup

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I threw this beauty together tonight on a whim… it was like Thanksgiving in a bowl.  Honestly, when ever you combine sage, squash and turkey, it is Thanksgiving in a bowl.

If you’ve read any of my recent posts, you know that I recently baked a 20+lb turkey, upside down mind you. And now I have gobs (or gobbles) of meat in my freezer.  So after a hard workout at the gym (really I did heady intervals on the elliptical for an hour, only because I can water food network and sweat at the same time.  It makes it that much more enjoyable [ and really, I’m having a hard enough time walking right now as it is.  I worked with a trainer on Monday and did squats until the sun went down and my poor legs are still mush]) I needed something quick and hardy to put together.

Using left over turkey, turkey drippings, and stock made from turkey drippingsSo here is how it when down:

  • 1 tbsp turkey ghee or butter
  • 1 small onion, diced
  • 5 stalks of celery, diced
  • 1 small butternut squash, peeled and diced
  • 1/2 tbsp sage
  • 1 1/2 quarts of turkey stock
  • 1 quart milk
  • 4 ounces melting cheese (or cream cheese)
  • 2 zucchinis, chopped
  • 6 cups shredded turkey
  • salt and pepper to taste
  1. 1.  In a large soup pot, heat ghee or butter over medium heat.  Add in onions, celery, and squash.  Stir and cook until the vegetables get a golden brown coloring.
  2. Add in sage and turkey stock and bring to a boil.  Reduce to simmer for 5 minutes, or until the squash is soft.  Using a stick blender, puree.  (If you don’t own a stick blender, transfer the solids and about 1/2 of the liquid into a blender and then return to the pot.)
  3. Add milk, cheese, zucchini and turkey.  While simmering, continue to stir so the milk and cheese don’t scorch.  Taste to see if you should add any salt or pepper.  Depending on the stock you use, you may not need to add any.

Serve and enjoy!

**If you wanted to make this paleo, you could substitute coconut milk and not use cheese.  However, if you eat primal, go ahead and add in milk and cheese.

Comment below if you try this recipe, or if you have a favorite way to eat left over turkey.

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Squashed Tip

I frequently get asked

how I do as much as I do.

To be honest, I don’t know other than the grace of God, and the gifting of planning and creativity.  With out planning and creativity (being able to spin things around, twirl in some awesome and sprinkle on some uniqueness) my days would be dull and lifeless.  So I opt for awesome days.  One of the major things that helps me in life stay balanced and sane is to prep food.  I LOVE FOOD. You already know that about me. I love to cook, grocery shop, plan, search for recipes and even sometimes I like to do dishes (this is rare). But for the most part, as much as I love the kitchen, I have too many other things to do than stay in there all day everyday.

So in order to still create healthy, flavorful meals for my husband and myself, and have meals that can turn into lunches and left overs – I cook for 10 rather than 2.

Things just seem to last longer when you have more….

I’ve been cooking up the latest in my Squashed cookbook, so here’s a tip for you:

Squash tip: Roast 1 more squash than you’ll need for your recipe. Keep it in the fridge and use it for another recipe later in the week. Best part about it is that it makes for an easy meal later and you’ll use less electricity heating up your oven only once.

Enjoy!
Comment below on things you do to help your days and weeks go more smoothly with meal prepping

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