Lunch: Opposites Attract

(Our sandwiches were both on sesame topped kaiser rolls, but his was shredded turkey in bottled barbecue sauce and mine was plain, a teeny bit of mustard, and half a shredded zucchini)

Lunchtime

Last year, Adam and I were gifted a twenty two pound turkey and an eight pound turkey breast.  I finally got around to cooking the turkey breast in the slow cooker this weekend.  I had half a Lipton's onion soup mix packet in the pantry, so I mixed that with some salt, pepper and paprika and rubbed the turkey breast and let it six for six or seven hours.  Ding!  I shredded half of it to make enchiladas for dinner and was undecided on the rest.

Until I decided I would throw some in the orzo salad with zucchini and Feta (a variation of Real Simple's) that I had made for tomorrow's lunch.   There is something about the texture and shape of orzo that I have always loved.

Thursday: Turkey Time

Whenever possible, eat turkey in place of whatever meat you are thinking about for dinner.  Not just for your health, but to switch it up!  I don't eat red meat that often, or at least try not to, for general health reasons (i.e. being healthy), and I'd rather save my red meat fix for a quality steak than ground beef in pasta, tacos, whatever.

I make lasagna every few months, never usually with meat, but I had some ground turkey that I bought on sale earlier this week.  I realized I must have been subconsciously inspired by Bon Appetit's Lasagna with Turkey Sausage Bolognese.  I didn't follow the recipe at all, but what I came out with is relatively similar.  I did follow their advice to soak the no-boil lasagna noodles/sheets just to see what it was like, and I'm not sure it made that much of a difference.

The key to cooking, for anyone: do whatever you want.  You don't like a lot of cheese?  I don't.  Omit as much as you can.  Like spinach, want some extra nutritional value?  Throw it in there.  Call it a day.

Then eat.