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.

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Stuffed Sweet Potatoes and Leftover Bubble & Squeak

I love a good two for one deal, and in this case, it’s a delicious deal that I’ll be keeping on rotation. Fluffy baked sweet potatoes with the flesh scooped out and put aside for tomorrow morning, topped with a concoction of tomatoes, beans, and smoked ham, baked to perfection under a sprinkle of cheese – yes please! And the next day, taking the scooped flesh, mixing it with the leftover bean mixture, frying it to gnarly goodness and topping it with a runny egg is the best way to start any day – especially during the blah-ness of Covid-19 quarantine.

I have served this with almond-crusted beef schnitzel for a more decadent dinner, but it seriously is delicious and filling enough to work as a meal on its own. As a stuffed potato, this recipe is 327 calories. The bubble and squeak with 2 runny eggs clocks in at 340 calories. Very reasonable for a superb breakfast!

Serves 4, with enough to make a B&S to serve 2-3 (calories counted at 3 serves)

Ingredients

2 sweet potatoes (about 600g total)

1tbs + 1tsp olive oil

1 red onion, diced

1 carrot, peeled and diced

2 cloves garlic, minced

400g diced tomatoes (tinned or fresh)

1tbs barbecue sauce (a smoky one is great here!)

2tsp dijon mustard

chilli powder, to taste

400g can 3 bean mix, drained

100g ham, chopped

1/4 cup grated cheese

fried eggs, to serve with bubble and squeak

Method – stuffed potatoes

  1. Preheat oven to 230.
  2. Wash and halve sweet potatoes lengthways, prick with a fork and rub with one tablespoon of olive oil. Place on baking tray, cover with foil, and bake for 45 minutes, or until tender.
  3. Meanwhile, heat remaining oil in a pan over low heat. Add onions and carrots and sweat for 8 minutes until softened. Add garlic and cook for one minute.
  4. Stir tomatoes, mustard, sauce and chilli into onion mixture and cook for 5 minutes. Add 1/2 cup water if drying out too much, although this rarely happens over a low heat.
  5. Stir in beans and ham, and cook for 10 minutes, allowing mixture to thicken.
  6. Remove cooked potatoes from oven (do not turn oven off), and allow to cool enough to handle. Scoop flesh into a bowl (cool and refrigerate for later), leaving a 1cm thick layer of flesh in the skin.
  7. Fill potato shells with tomato mixture (reserve and refrigerate the leftovers).
  8. Sprinkle with cheese and bake for 5 minutes, or until cheese has melted and turned golden.

Method – Bubble and squeak

  1. Bring potatoes and tomato mixture leftovers out of fridge and rest to remove the chill. Combine into one mixture
  2. Heat 1tsp olive oil in a frypan. Upturn mixture into pan and flatten into a giant patty. Cook for 5 minutes, and flip. Don’t stress if it breaks… this isn’t a pretty dish anyway! Cook underside for 5 minutes, until slightly charred, gnarly bits form.
  3. Meanwhile, fry eggs to your liking.
  4. Using a spatula, cut the bubble and squeak into 2 or 3 serves, and slide onto warmed plates. Top with fried eggs, season liberally with salt and pepper and serve.

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