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Author Notes: Let me tell you about a terrific turkey breast you can get at your deli counter. Boar’s Head offers a no-salt roasted turkey breast (you need to specify “no salt” as the processed meat is only a reduced salt). It is not processed, it is not salty, and it is great, both as a regular sandwich meat or if you ask for ½ to ¾ inch slabs, then you can cube it or (as below) pretend you roasted a turkey.
Except for marinating and heating the turkey, I use my Simply Ming copper-lined wok pan and this was a one-pan preparation.
Makes 6-8 servings
- 6 ½- ¾ inch slices of Boar’s Head no salt turkey breast (about 0.5 pounds per slice)
- 2 lemons, juiced
- 2 tablespoons EVOO
- 4 small sweet onion, thin slices, halved
- 6 large carrots, sliced into thin rounds
- 1 medium zucchini, cut into ¼ inch rounds
- 1 medium summer/yellow squash, cut into ¼ inch rounds
- 2 cups broccoli florets
- to serve two, I only use two slices of the turkey, and made extra vegetables so that I could refrigerate the unused for later
- marinate 2 slices of the turkey in water, lemon juice, EVOO and a generous amount of spices/herbs (oregano, basil, black pepper, thyme), in the refrigerator, for about 2 hours, turning once after an hour
- lightly caramelize the onions, about a quarter was through add the carrots, about three quarters of the way through add the broccoli and then, nearer to the end, the squashes, plus some freshly ground black pepper ; set aside warm (having starting heating the turkey about 30 minutes before you think this will be done)
- heat the turkey slices, in the marinade, at 300F for 30 minutes (until thoroughly heated but not dried out)
- serve sliced turkey over vegetables
- I made a low carb and not quite a Shepherd’s pie that I used as a rich side dish. The recipe is listed elsewhere at this site.