Stuffed Turkey London Broil and Brussel Sprouts w/Pancetta

Snack Drawer

What’s in your snack drawer?  We all deserve a little something sweet or crunchy (or both) once in a while right?  My problem was that I would find my kids continually sneaking the food upstairs in their room or down the basement and worse, hiding it from me.  Something felt seriously wrong about this – I was creating very bad habits not to mention ruining my kid’s appetites for a healthy dinner.  Then I realized, “If I don’t want them to eat the food, why am I buying it?”.  Perhaps I was really buying the snacks for me but using the kids as an excuse.  Sure a few Doritos with your sandwich sounds like a great idea but it all goes wrong when you find the empty bag under the couch or worse, YOU eat half the bag.  Save the occasional junk food for the snack bar at the baseball game or the pool.  In the meantime, gradually transition to some healthier alternatives (e.g., granola bars, cut up fruit, cheese/crackers or even some chocolate covered raisins).   Now about MY secret stash of chocolate/almond bark in the freezer….shhhhh.

Turkey London Broil (aka ½ a turkey breast w/ tenderloin attached).  This is easy and pretty enough for a  dinner party.

  • Rinse a turkey London broil (1-3 lbs.), pat dry and sprinkle with salt and pepper.
  • Lay slices of prosciutto, mozzarella and basil on one half.  Fold the turkey like a sandwich and tie the roast together with butcher string.
  • Drizzle or paint a little EV olive oil on the top.
  • Bake in oven at 350 for until turkey reads 155 degrees (about 60 mins).
    You can also grill the turkey on Med heat for 45 mins.
  • Take turkey out of oven and cover with foil for 10-15 minutes to continue cooking.

Brussel Sprouts w/Pancetta

  • Cut up some pancetta (or bacon) and fry in a pan for a few minutes until crisp.  I keep some pancetta wheels in the freezer.
  • Add brussel sprouts (cut in half) to pan.  Sprinkle with salt/pepper.
  • Continue cooking until tender (7-8 mins).  Add a drop of water and cover to speed cooking.

Spinach w/shiitake Mushrooms

  • Heat a clove of garlic in a pan with EV olive oil.  Add sliced mushrooms and cook until tender (7-8 mins.).  Add a splash of white wine and cook a bit more for extra flavor.
  • Add a bag of fresh spinach and a little salt/pepper.  Toss with a drop of water and continue to cook for about 5 minutes until soft.

Rice Pilaf:

  • Use a good brand (i.e., Far East) and follow package directions.
  • I always keep some frozen brown rice in the freezer for a quick starch (try Trader Joe’s or Genuardi’s Organic brand).

How the Kids Can Help:

  • My daughter layered the prosciutto, cheese and basil onto the turkey (see bikini picture above).
  • She also used the “paintbrush” to paint some EV olive oil on the turkey once it was tied.
  • Kids are great at measuring and pouring to make the rice pilaf.

Did You Know?

  • A male turkey is called a “Tom” and is also referred to as a gobbler.  Female turkeys are called “Hens”.
  • Enjoy this Turkey puzzle:  http://www.kidzone.ws/animals/turkeypuzzle3.htm
  • Children and teens that have frequent family meals are likelier to say that they can confide in their parents.*
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5 responses to “Stuffed Turkey London Broil and Brussel Sprouts w/Pancetta

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