How are ya? Thanks so much for sharing all of your fabulous meal prep tips on Monday. You guys are full of great ideas! This week’s featured recipe is an example of me putting the cook-once, eat-all-week routine into practice, so let’s get right to it!
1. Recipe of the Week. Remember back at Thanksgiving when I told you I roasted a 16lb turkey for 2 people? While my mum and I are certainly big turkey lovers, we only ate a fraction of our enormous bird that night. The rest was divided – light meat for me, dark meat for her – and either frozen or kept in the fridge. The next day, I simmered the turkey bones on the stove and made a gorgeous flavourful stock, which I’ve used in this week’s recipe, Cozy Winter Squash and Turkey Soup.
Don’t worry if you don’t have stock made from bones – this works just as well with a bouillon cube dissolved in water. Warm, comforted, and cozy is exactly how I felt when I had my first bowl (hence the name) and I took it for lunch every day that week.
I may just have to have Thanksgiving every month… or at least find some other reason to roast turkeys because my supply has almost depleted!
2. Kirkland Organic No-Salt Seasoning. Spices aren’t really something I prioritize on my must-buy-organic list, but it was the salt-free claim that really caught my eye while I walked past this product at Costco on the weekend. There’s salt hidden everywhere in our food – just flip over your store bought jar of salsa and you’ll soon find out that a 1/4 cup serving sets you up with 1/4 of the recommended 2300mg limit for sodium per day. And let’s be honest, who ever stops at 1/4 cup? NOT this girl. In order to prevent being all bloated up with salt (hello, water retention!), I avoid adding salt to my own cooking. Therefore, no-salt seasoning sounded like a good buy to me.
Ingredients-wise, this is what’s in it:
Organic onion, Organic garlic, Organic herbs, Organic carrot, Organic black pepper, Organic red bell pepper, Organic tomato, Organic spices, Organic orange peel, Organic lemon peel, Organic red pepper, citric acid.
So what did I do with my very clearly organic, salt-free spice mix? I made chicken!
Chicken fingers, actually. One of my previous roommates was hardcore into chicken fingers, but not this kind – I’m talking the from-the-box, not-quite-sure-what’s-actually-in-them chicken fingers. My version was squeaky clean, dipped in egg whites, and dredged in a crispy coating of crushed whole wheat Ryvita crackers and Kirkland Organic No-Salt Seasoning.
I was reminded of said previous roommate the entire time I was making these and thought about inviting her over for a taste…
…but then they somehow disappeared.
Oops. Needless to say, the seasoning was pretty darn good. It has some rather large chunks in it that don’t shake out of the bottle very easily, but this helped to add to the crispiness of the coating. If you’re not a fan of spiciness, don’t worry – this seasoning isn’t spicy at all. I’d love to try it mixed into meatballs or chili next time. Perhaps that’s a job for this weekend!
Now it’s your turn. Tell me…
- What’s your favourite kind of soup on a cold day? Right now my reigning fave is the Velvet Butternut Squash and Apple Soup that I posted a couple of weeks ago, but I’m always down for anything chock-full of veggies!
- Did you try anything new this Tuesday?