Warm Turkey and Rice Salad

I found a stuffed turkey roast for $2.83 today. The cheapskate in me was beyond thrilled, and suffice to say, tonight was destined to be a winner winner turkey dinner.

The beauty of this recipe – which I’ve had in my back pocket for many years now – is that it is so hands off and easy. Sure, the turkey takes over an hour to roast, but you cook it in the container it’s sold in, and while it does its thing, you’re free to do as you please. Then, with all of 5 minutes of active cooking time, which you can do any time within the next 24 hours (although if your bird cost you less than 3 dollars, I recommend cooking and eating it immediately!), the most simple ingredients become something truly wonderful. It’s a 500 calorie dinner that fills you up and feels like it should be a whole lot naughtier, and still yields leftovers for the next day (or to be fought over by the husband and nearly-teenager, as is so often the case in my house now).

Of course, you can cook the rice from scratch… but you do lose a little of that lazy-dinner feel in doing so. And sometimes, we all need a lazy dinner!

Ingredients

900-1.1kg stuffed turkey roast (my favourite one to use is the Ingham Turkey Thigh roast with apple stuffing)

450g microwavable brown rice

200g cherry tomatoes, halved

1 medium zucchini, diced

60g baby spinach

1/3 cup craisins

Method

  1. Cook turkey to package instructions – expect about an hour and a half. Rest for 30 minutes, and either refrigerate until required or continue to step 2.
  2. Microwave rice to package instructions. Allow to cool.
  3. Meanwhile, roughly chop turkey and stuffing into bite sized pieces, and set aside in the pan juices.
  4. Heat a frypan over high heat, spray lightly with oil. Using tongs or a slotted spoon, add turkey to pan and cook to heat through.
  5. Add zucchini and tomatoes, and cook for 2-3 minutes until starting to soften.
  6. Add the rice, and mix to combine and heat through.
  7. Remove from heat and stir through craisins and spinach. Allow spinach to wilt, then serve.

Facebooktwittergoogle_plusredditpinterestlinkedinmail

One Pot Chicken, Bean and Veg Rice

Now that I’m back at uni (and doing it so slowly that I’ll be here for about 5 years, which is vaguely horrifying!), while still teaching full time, raising kids, maintaining a marriage, pretending to have a social life,
spoiling a high-maintenance dog, playing sport, making noises about work-life balance (hahahahaha) and trying to stay sane through it all*, I’m relying harder than ever on quick meals that are nutritious, delicious, cheap, and require no mental energy to prepare.

I’m rather fond of this one-pot wonder, which is very tasty, allows the throwing in of whatever you have on hand, can absolutely be made the night before, is basically begging you to use pre-cooked rice (but is still a one-pot cinch if you cook it from scratch) if you’re feeling particularly rushed, and is full of veggies and protein. We use brown rice most of the time, so there is some wholegrain goodness going on there, too. It takes all of 15 minutes in front of the stove, and is an absolute treasure on those evenings when you’re pulled from pillar to post after a long day at work, but want dinner to consist of something decent (does anyone else have those nights when you don’t even have time for takeout? We call them Thursdays around here).

As if this wasn’t already the dinner that keeps of giving, it’s relatively low calorie, with 1/4 serve consisting of 400 calories. I routinely eat 1/5, and it’s more than enough for me, but I generally don’t eat huge meals at night. One day, I’m sure I’ll use barley instead of rice, but that kind of defeats the quickness of the whole thing.


*Note to self: don’t list it all out like that again in black and white if you want a snowball’s chance of that last one!

Ingredients

1 tsp olive oil

1 onion, diced

1 clove garlic, minced

1 yellow capsicum, diced

500g chicken thigh fillet, cubed

400g tomatoes, diced (quartered cherry tomatoes are particularly nice, but regular sized tomatoes are completely fine)

375g microwavable rice (or 3/4 cup rice, cooked however you please. I steam mine, leaving it just underdone)

200g chicken stock

400g red kidney beans, drained

1 zucchini, diced

pinch cayenne, to taste

Salt and pepper, to taste

Method

  1. preheat oven to 180C. Heat oil in an oven-proof skillet over low heat, and cook onion, garlic and capsicum until softened.
  2. Increase heat to medium-high and add chicken, cooking for five minutes, until well browned.
  3. Add remaining ingredients, and stir to combine and coat rice with juices. Ensure that the rice has separated, as it sometimes comes out of the pack in clumps.
  4. Bake for 15 minutes until golden.

Facebooktwittergoogle_plusredditpinterestlinkedinmail