What I Eat

Turkey Gravy

Serves: 1

Ingredients:

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup organic free range chicken broth
cooked shredded rotisserie turkey breast, to taste
1 serving mashed potatoes*

Directions:
Melt butter in a small skillet over medium heat. Stir in flour. Add broth. Bring to a boil, stirring occasionally so the gravy isn’t lumpy. When thick, turn heat down to low. Add the amount of cooked turkey you like. Stir to coat. When heated through, serve over mashed potatoes. *For a mashed potato recipe, go to my ‘Roast, Garlic Mashed Potatoes, and Cooked Carrots’ recipe (the ingredients make enough to serve 4, so make 1/4 of the recipe for 1 serving) and omit the garlic powder. If you don’t add a lot of turkey to the gravy, have with 1 serving (according to the nutrition label) of milk. If you do add a lot of turkey to the gravy, have with a glass of water.

What I Eat

Turkey, Cheese, and Cucumber Bagel

Serves: 1

Ingredients:
1 bagel that is not made with an enriched flour, such as organic whole wheat, sliced in half
1 slice deli turkey
1 slice Swiss cheese
4 slices English cucumber
mayo, to taste

Directions:
Lightly toast bagel and top with remaining ingredients. Have with a glass of water.

What I Eat

Turkey, Cloverleaf Rolls with Honey Butter, and Cucumbers with Cream

Serves: 12

Ingredients:
1 loaf frozen 100% whole grain bread dough
1 tablespoon unsalted butter
vegetable oil
1-3 lb. boneless turkey breast (I like the brand that’s pre-seasoned and cooks in the bag it’s sealed in.)
1 English cucumber
onion powder, to taste
heavy whipping cream, to taste
4 tablespoons softened, unsalted butter
2 tablespoons honey

Directions:
The night before you are going to make the turkey, put a loaf of frozen bread dough in a covered container in the refrigerator. Two to three hours before eating, melt 1 tablespoon butter. Brush the butter in the muffin cups. Cut the dough into 12 equal pieces. Divide each piece into three pieces. Roll the 36 pieces of dough into balls and put three dough balls into each muffin cup. Brush vegetable oil on a piece of plastic wrap big enough to fit over the muffin tin. Put the oil side down over the muffin tin. Let the dough rise in a warm place. Follow the package directions to cook the turkey. Wash, peel, and slice the cucumber. Season the cucumbers with onion powder. Cover the cucumbers with cream. Stir. Refrigerate until ready to serve. About 20 minutes before the turkey is done, remove the plastic wrap and put the rolls in the oven. Bake until golden brown (mine took about 20 minutes at 375 degrees). Mix the butter and the honey together to spread on the warm, soft rolls. Have with one serving (according to nutrition label) of milk.