What a lovely holiday season we’ve had! I truly didn’t mean to be absent for 3 weeks, but I’m glad we got to spend so much time with our family and friends. It’s been so busy, but the upside is that I got to try out quite a few new recipes that I can pass along to you.
But first I want to make a small confession about how slow the blog’s been for the past few months. Late last year, my husband and I decided that we wanted to try losing some weight, and we started the Trim Healthy Mama (or Man, depending on who you are) way of eating. I don’t think we’ve lost anything because we weren’t very consistent, but now with the new year upon us, we’re going to redouble our efforts to follow the plan and try to shed some excess pounds.
While this was fine for us, it did present me with some difficulties concerning this blog. I definitely didn’t want to become a Trim Healthy Mama blog (THM for short), but eating according to their plan meant that I shouldn’t be baking the sorts of treats that I’d normally share with you. For a while, I tried making do with some recipes that we’d eaten and photographed before, but it felt a little strange to me to be eating one way and sharing another. For a while, I even considered shutting down the blog, but I do still enjoy cooking, eating, and sharing good recipes with y’all. Towards the end of the year, I finally came to a conclusion that I felt good about. One of the reasons we like the THM plan is that so many of the foods, particularly the savory ones, are very normal. You’re not eating pastas or bread-y things, but there’s plenty of tasty meats, vegetables, and soups. I plan to continue blogging foods that we would eat whether or not we were dieting. When we occasionally make “normal” food (for holidays and occasional get-togethers) like we did at Christmas, I’ll share those. Last year, I’d started going through my recipe boxes to try out various recipes so that I could weed out ones we weren’t interested in and share ones that were really good, but that fell to the wayside once we started dieting. Now, I can go through some of the categories and try out the ones that work on plan and share the tasty ones with you. It’s sort of revitalized me, and I’m very excited to search out super tasty entrees and sides to enjoy and share with you.
For today, I wanted to share with you how we fixed our Thanksgiving turkey. We generally spend Thanksgiving with my husband’s family, but I still like to have a separate little dinner just the two of us. Since it is just the two of us, I generally only cook a turkey breast. This year, I decided to try a recipe for a turkey breast cooked in the slow cooker. It was honestly the easiest turkey breast I’ve ever cooked, and it was very moist and flavorful. I don’t know if I’ll ever cook one any other way. The original recipe called for a bone-in turkey breast, but it worked just fine with a boneless one. (It was more affordable to get a boneless breast, plus it fit better in my small slow cooker.) I’ll list the changes I made below.
Slow Cooker Citrus and Herb Turkey Breast (from Mom on Timeout)
1 6-7 lb. bone-in, skin-on turkey breast (I used a boneless, skinless turkey breast that I think was about 3 pounds.)
2 quartered oranges
4 sprigs thyme
4 sprigs rosemary (I didn’t use the herbs because they can be quite pricey. I did use the oranges, but also threw in some cloves of garlic and spices. It worked just fine, so I’m sure you can adjust it to your liking as well.)
1 tbsp. olive oil
1 tbsp. chopped thyme
1 tbsp. chopped rosemary
1 c. chicken broth
- Place the oranges and herb sprigs in the bottom of a large slow cooker.
- Drizzle the oil over the turkey breast and season it with salt, pepper, and the chopped herbs. (Or your desired spices.)
- Place the turkey in the slow cooker and pour the broth around it.
- Cover and cook on low 5-7 hours or til the turkey reaches 165 degrees.
- Remove the turkey, tent it with foil, and let it rest for 20 minutes.
- Place the turkey breast on a broiler pan and broil 3-5 minutes or til the skin becomes golden brown. Rest 20 minutes before serving. (Since my turkey breast was boneless, I omitted steps 5 and 6. Also, I believe that mine cooked in 3-5 hours since it was smaller and boneless. Just keep an eye on it, and check the temperature with a thermometer. While it was resting, I strained the broth and used it to make a very flavorful gravy.)
And now you know what’s been going on for the past few months and what’s going to happen this year. I hope you’ll enjoy seeing what new things come out of the blog – I know I will. 🙂