Whole 30 compliant Roasted Turkey Breast

Today it's TURKEY!  I am on The Whole 30 eating plan so I have been using more seasoning when I cook and today I am excited to share with you a fantastic find! Today's recipe Clean Eating Roasted Turkey Breast adapted from: Barefoot Contessa comes from Whole Foods New Body.  I found Turkey Breast at a great price so I thought we should eat it early in the week so I could have leftovers. I followed the recipe pretty much to the "T" (my exception was the chicken broth on the bottom of the pan) and found the breast extremely flavorful.  We could taste the seasoning throughout the breast when eating everyone found it very tasty. 

The What's:

Clean Eating Roasted Turkey Breast (adapted from: Barefoot Contessa)

• 5-6 lb. turkey breast (thawed in the refrigerator for 24-48 hours)
• 1 1/2 tbsp. garlic (chopped)
• 2 tbsp. Herbs de Provence
• 2 tbsp. olive oil
• 2 tsp. sea salt
• 1 tsp. black pepper
• 2 tbsp. lemon juice ( fresh squeezed or organic)

The How:

Pre-heat oven to 325 degrees. Mix garlic, herbs, oil, salt, pepper and lemon juice in small bowl.  Place turkey on a roasting pan skin side up. Make a pocket underneath the skin and rub half of the herb mixture under the skin of the turkey. Use the other half of the mixture to rub all over the top of the skin.  (Optional: Pour chicken broth in the bottom of the roasting pan.)

Bake for 1 3/4 to 2 hours or until thermometer inserted in the thickest part of the breast reaches 165 degrees. I covered my turkey most of the roasting time but left uncovered the last 20 minutes after turning off the oven giving me time to prepare the sides.  Recipe says to cover with aluminum foil for 15-20 minutes (assuming you have left it uncovered the majority of the roasting time-opposite of my method). Slice and serve with the pan juices.

 I can't wait to for my husband to have his dinner tonight.  With myself I am well pleased. 

Raging Cajun

I am so excited to share a chart of seasoning's you can use to create your very own clean dishes!   I made a quick lunch for the hubs and I am jumped right in using the Cajun recipe.  I tasted it once the chicken was cooked and added a few more sprinkles of cayenne.  That was just enough to have you running for the bayou.

I thought the seasoning was great,  especially since I added ingredients like Coriander that I haven't found a use for very often.  The key here people is to have basic spices on hand and spend your money on those.  Don't buy the blends if you can make them yourself.  

I know you will thank me after you try some of these out so readers, you are welcomed! 

Chicken Asparagus Almond Salad

There is a small market up the street that is the land of a farmer, so Farmer's Market?  I THINK SO!  This place has been open a few years now and today was their first day open for this season.  They will stay open until late summer and into the beautiful falls days of the orange foliage.  My children and I bought these items for less than $20 and we immediately sliced the cucumbers up and squeezed lemons for a salad dressing. 

From the above image, I have already made a My Grandmother's Greek Dressing and it was delicious!  Mine was a little tangy because I love lemon and I added in some dill weed.  This dressing should cover a salad for 4 people.

It was lunch time when I drove home from the market.  I wanted to use the lemon's for the dressing recipe (shown above) and the asparagus in a salad I saw a recipe earlier that day.  At least once a week, I cook about 10lbs of chicken breast so it's all done.  I prepare the chicken many different ways then eat it during the week whenever I am short on time, which is always.  The chicken is cooked, it is seasoned (not too much) and it is portioned for breakfast lunch or dinner.

For my Chicken Asparagus Almond Salad, I found this Whole 30 approved recipe.    

The What's:

1 bunch of trimmed and sliced asparagus
1 large chicken breast, pre-cooked, cubed
8 cherry tomatoes, halved
1 Tbsp. Silvered Almonds
Cubed cucumber, as many as you desire 

Bring a large saucepan of water to the boil over high heat. Add asparagus. Boil for 2 minutes or until just tender. Drain. Rinse under cold water. Combine asparagus, chicken, tomatoes, cucumbers and almonds in a bowl. Spoon dressing into salad mix and toss.  Serve cold.  Remove to an airtight container.