Today, it's in the mood. And E asked to nap at 11:30 (I feel like I'm having to swear a LOT today) and Hubs is out of town for another few hours, and I have mimosas, soooo let's talk turkey!
Are we sick of it? I'm totally over it. We didn't even have it on Thanksgiving (prime rib this year!) but we did take pity on my poor baby sister who spent her Thanksgiving sick at home alone (her story, anyway) and had her over on Sunday and made a smallish turkey breast with all the
Even still, we've been stuck with leftovers all week. I'm going to attempt a brie, asparagus and turkey breast (with sun dried tomatoes for me) pasta with the last of it tonight. I'm hoping it turns out at well as the Chef's Salad I made the other night. Cause that? Was. Delicious.
Chef's Salad is soooo easy. And I never, ever make it. I never think of it—partially because it always seems so fattening. Though I love wedge salad, and that's totally not better. It's actually rather a dumb salad, really. At least a Chef has a wide range of delicious, albeit fattening, toppings.
ANYWAY, I used low-fat blue cheese dressing, only a sprinkle of gorgonzola, and organic bacon bits rather than fresh bacon. Egg is protein. Avocado is healthy fat? So I figure it's totally acceptable once in awhile. Maybe this can be a post-Thanksgiving tradition? And hello, we all have leftover chicken ALL YEAR LONG. Oh, god. We're going to get so fat.
Turkey Chef Salad (serves 2 dinner portions)
One bag mixed greens/romaine
Light blue cheese dressing
Chopped or cubed cooked and cooled turkey (or chicken)
1 half avocado, cubed
Bagged bacon bits/pieces
2 hard boiled eggs, shelled and sliced
Cherry tomatoes, halved
Gorgonzola or blue cheese
Pepper to taste
Arrange salad greens on a plate. Drizzle with dressing. Line up all the other ingredients all pretty-like. Sprinkle with pepper, if desired.
And, done. Seriously. So easy. Go eat it and get Thanksgiving out of your fridge and minds for awhile.
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