Tag Archives: Fruit and Vegetable

Easy Crock Pot Turkey Breast

Posted on July 17, 2013 by four sweetie pies

The hazy, lazy days of summer are here! Okay, so not very lazy but at least a bit more laid back and relaxed. I have been pulling out the crock pot this week because due to swim lessons, camps and all the flurry of activity all of a sudden its 6 o’clock and everyone is starving. So I’ve been slow cooking some meats so that they are ready to go when everyone is clamoring for something to eat.

Today, I am doing a turkey breast in the crock pot, a small 7 pound boneless breast. I simply tossed some carrots in the bottom along with some sliced shallots (from the weekly CSA share) and rubbed the meat with a dried mushroom and onion soup mix, added a bit of water or white wine in the pot and set on low for 8 hours.

Looking forward to some turkey tonight and sandwiches tomorrow.

Hope you enjoy your summer day :)

Quick and Easy Asparagus Soup

Posted on May 27, 2013 by four sweetie pies

Happy Memorial Day weekend my friends!

A “Quick and Easy Asparagus Soup” recipe to use up the abundance of asparagus from my CSA this week. This recipe is pretty basic, but could be jazzed up with sautéed mushrooms, bits of ham or bacon or some Parmesan crisps.

Ingredients

2 pounds of asparagus, chopped into bite-size pieces

1 TBL light canola oil spread

1 sweet yellow onion, diced

3 cloves of fresh garlic, minced

1/2 cup of dry white wine

3 cups of fat-free chicken broth

1/2 tsp salt

1 tsp Better Than Bouillon chicken base (a great product for jazzing up soup recipes)

1/4 cup low-fat cream cheese

Instructions

1. In a medium-sized soup pot, melt the canola spread and add the onion and garlic. Saute until onion is tender about 5 minutes. Stirring occasionally.

2. Add white wine and cook until mostly evaporated.

3. Add chopped asparagus and the chicken broth. Season with salt (and pepper if you’re a fan) and bring to a simmer. Reduce heat and cook for about 20 minutes or until asparagus is tender.

4. Add cream cheese.

5. Using an immersion blender, puree until desired thickness. I tend to like mine not completely liquefied. You can also wait until the soup is cooled a bit and process in your regular blender.

6. Enjoy! A generous 1 cup serving is 4 WW PointsPlus

Happy Spring cooking :)

* Recipe adapted from http://www.skinnychef.com