Tasty Tuesday: Slow Cooker Boneless Turkey Breast

I have been looking for some new basic recipes.  Since being on the Wahl’s Program I am eating more fruits, veggies and meat (organic, grass fed) and I am bored with the basics.  LOL.  With hubby working swing shift, I only cook twice a week so I want to make things I can freeze for him but I can also have for me during the week.  Having things I can add to my salad is a big help.  This recipe makes having lots of meals quick and easy.  I found it on Facebook and can’t remember who shared it but thank you!

Prep:  10 minutes     Cook:  8 hours

 

Ingredients

• 1 (10 pound) boneless turkey breast
• 2 (1 ounce) packages dry onion soup mix
• 3/4 cup water
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried parsley
• 1 tablespoon seasoned salt 
• 1 tablespoon dried basil
• 1 tablespoon dried oregano

Directions

1. Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
2. Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
3. Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).

Tip:  Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 468 calories; 2.6 g fat; 5.5 g carbohydrates; 99.7 g protein; 273 mg cholesterol; 815 mg sodium. Full nutrition

 

 

Lots of leftovers?  Isn’t that the reason we cook in the crockpot when there is only two people?  LOL.  Thirty One’s Lunch Buddy Thermal is a perfect size for the light luncher or the kids.  This roomy, insulated cooler bag is perfectly sized and styled for packing lunch and snacks for you or the kids, with a water-resistant thermal lining, zipper closure, large front pocket and mesh side bottle pocket. Personalize your lunch bag with an embroidered name, monogram or Icon-It design for school, work or travel. Just a heads up too…. this is on the retirement list which means it will be gone at the end of August.  Be sure to grab yours now!

Have a blessed day!

Tasty Tuesday: Wicked Good Salmon Cakes

Today’s YUMMY recipe is from Rachel at Wicked Good Spice Mixes.  If you haven’t tried any of their products, you are missing out on some AMAZING things.  I am a HUGE fan their spices and love to use their flavored vinegars on my salad in place of dressing.  A little goes a long way…

Ingredients:

• 1 14.75 oz can of salmon
• 1 medium onion, finely minced
• 4 garlic cloves, finely minced
• 2 eggs, lightly beaten
• 1/4 cup of coconut flour
• 1 small jalapeno pepper, finely minced
• 2 tsp of Wicked Good Pink Himalayan salt
• 1 tsp of black pepper
• juice of whole lemon
• 1 tsp of Wicked Good Garlic Explosion
• 1 tsp of Wicked Good Very Veggie
• coconut oil for pan frying

Instructions

1. Drain liquid from canned salmon
2. Combine all of the ingredients in a medium bowl.
3. Mix thoroughly.
4. Shape into 6 large salmon cakes or 10 small cakes.
5. Place 2 tablespoons of coconut oil into a medium size skillet and heat over medium heat
6. Place three of the salmon cakes into the skillet  and cook for approximately for 4 minutes or until golden brown.
7. Flip and cook until other side is golden brown

Serve with Wicked Good Achilles Mediterranean Roasted Veggies.

A Wicked Good Idea is Born

The main reason the company was started was to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of that spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

BREAKING NEWS!

Renowned Chef Greg Manning from The Serenity Cafe in Toms River  is now using our spice blends and fruit infused balsamic vinegars to prepare some of his fantastic meals!  Greg now has three restaurants, The Serenity Cafe in Toms River, The White Butterfly Serenity West in Jackson and Serenity South in Wareton, Ne Jersey.  If you are looking for a great place to eat with friendly and attentive staff, look no further!  Eat Local! Shop Local! Support Local Business!

Have a recipe you want to share?  Send me an email.  If we use it in our blog, you will receive some “happy mail” from me.

Have a blessed day!

Tasty Tuesday: Mediterranean Garlic Chicken

 

 

Memorial Day weekend is over and we are now officially moving into the grilling season! I used to love grilling everything – chicken, beef, veggies – just about anything I could.  Now in the condo, we don’t grill.  One of the things I miss about our old house.  Check out this yummy recipe from Wicked Good Spice Mixes Company….

Ingredients:

• Boneless chicken breasts
• 1/2 cup white vinegar
• 2 tablespoons lemon juice
• 3 tbsp Achilles Heel
• 1 tbsp Garlic Explosion

Directions

1. Wash and pat dry boneless, skinless chicken breasts.

2. In a small bowl, mix together all seasoning ingredients.

3. Pour marinade over chicken and let sit for a minimum of 30 minutes.

4. Grill (or bake in the oven) and enjoy!

A Wicked Good Idea is Born

This woman owned company was started to show people how easy, healthy and fun it can be to make a delicious meal at home!  Rachel always thought the hardest thing about cooking is how much of this spice and how much of spice you should add.  So go ahead and throw all of those spices you use infrequently and start using our spice blends! They are fresh and economical!  Our blends are perfectly formulated to use for just about everything you like to cook.

 

Live in Brick? OR travel to the Farmer’s Market on Saturday from 9AM – 2PM. Be sure to stop by and sample some of the vinegars or spices at their table.  If you can’t make it, check out these awesome products at these local stores.

502 Baking Company, 502 Brick Blvd, Brick, NJ 08724 (732) 477-4502

Berry Fresh Farms, 151 Brick Blvd, Brick NJ 08723  (732)477-0606

Cream Ridge Winery, 145 Route 539 (PO Box 98), Cream Ridge, NJ 08514 (609) 259-9797

Dearborn Farm Market, 2170 Rt 35, Holmdel, NJ 07733  (732)264-0256

Delicious Orchards, 320 Route 34, Colts Neck, NJ  (732) 462-1989

New Egypt Marketplace, 53 Main Street, New Egypt, NJ 08533 (609) 458-7900

The Lusty Lobster, 88 Bay Ave. Highlands, NJ 07732 (732) 291-1548

Twin Ponds, Rt 9 Howell, NJ 07731

Lovelandtown Grocery and Provisions, 219 Bridge Ave, Point Pleasant,NJ 08742  (732)903-6855

Princes Farm Market , 1123 Mountain Ave, Mountainside, NJ 07092

(908)358-3311

Have a great recipe you want to share?  We would love to feature YOU (and your business)!  If you try this, let us know what you think…

Have a ThirtyOne-derful day!

Saturday Spotlight: Wildtree

Wildtree is today’s product spotlight.   What is Wildtree?

Wildtree offers the highest quality herbs, spices and culinary blends that are free of preservatives, additives, fillers and promote a healthier lifestyle. We believe in the value of making cooking a quicker, easier, more healthful project for those who are short on time. 

Leslie Montie never dreamed she would become the founder of a company that helps families enjoy great tasting, nutritious meals in minutes.  Leslie’s two young children had medical conditions that require special dietary restrictions so she began her search for healthy alternatives. Her sincere desire to help others was the inspiration that led her to found Wildtree in 1996.

  I was looking for a different kinds of salad dressing.  Low in Weight Watcher point value and where a little went a long way.  I found it in the Beet Citrus Dressing.  Just 1 SP for 4 TBSP.  It is more than enough to cover a BIG salad and tastes great with my kale. It is deep, earthy beets pair with sweet orange and acidic white vinegar to make a nuanced dressing that will enhance everything from salad to pizza to a marinated steak! Makes a salad for 6, six times.

 I had heard AMAZING things about organic coconut oil but I was afraid that it would test like coconut.  The only way that I like coconut is in my pina coladas.  Most places had LARGE jars and were a bit pricey.  This size jar was perfect and was only $9.00!  Coconut Oil can be used for oven roasting, pan frying, and in place of butter in many baking recipes. I didn’t find it to have any taste or change the flavoring when I cooked but I know they say it can give food an “exotic taste”.  Maybe our taste buds are just a little OLD!  Here are some health facts about Coconut Oil:

• Coconut oil is 86.5% saturated fatty acid. 
• 58.1% of the saturated fatty acids are medium chain fatty acids 1 which compose medium-chain-triglycerides (MCTs). 
• As part of a balanced diet, plus exercise, using coconut oil in the place of a selection of other fats or oils has been shown to promote a reduction in abdominal obesity.

  I wasn’t sure how I was going to use this.  The suggestion was combine it with oil for dipping but I’m not a big fan of the bread/oil combo.  So I decided to use it on my roasted veggies.  OMG!  This with some olive oil was amazing!

I was not paid for this review, these are all products that I have used or use.  Click HERE to check out more AWESOME products.

Have a ThirtyOne-derful day!