Turkey Breast, Roasted Carrots w/Fennel, Lemon Orzo

The Downside to Healthy Eaters

Perhaps I was wrong, raising children that eat a variety of healthy foods was not such a good idea afterall.   We spent a fortune in DisneyWorld this weekend because somebody’s children did not want to eat off the kids menu.  Let’s just say, we didn’t go crazy in the giftshop….

TURKEY:  I never believed my mom that this is, in fact, the EASIEST main course I could ever make for 6 people.  I put a 3 lb. boneless turkey breast on a foil-lined baking sheet and sprinkled a little EV Olive Oil, basil, garlic, salt/pepper and some onion (or shallot) powder on top.  Cover with foil and cook on 325 for about 1 1/2 hrs. until the thermometer reads 165.  Take foil off the last 15 minutes to brown.  My mom always told me to put meat in a very hot oven (around 400) for the first 15 minutes to jump start the process.

Put this on “Delay Cook”  after school and it will be done when you get home from practice!

CARROTS:  Slice carrots and fennel (trust me, it is mild when cooked) and toss with EVOO, salt/pepper and a drop of honey.  Bake for approx. 30 mins. with turkey at 325 then jack up to 400 for another 10 or so to finish.  May need a bit more salt.
If not cooking with the turkey, 30 mins. at 400 should be fine.

ORZO:  Cook orzo (pasta) as directed.  Toss with butter and a little parm. cheese, salt/pepper and a little lemon juice.

SALAD:  Salad in a bag – can’t beat it!  By accident, I added some red wine instead of the red wine vinegar to the dressing – it was delicious!

 

What Can Kids Do?

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