Lunch Archives - The Nourishing Home

Turkey Salad Boats {or Chicken Salad Boats}

Dive into a simply delicious way to use up leftover roast turkey {or chicken}!

My post-Thanksgiving tradition for using up leftover roast turkey is to make my family’s favorite Creamy Turkey & Veggies Soup. However, this year, those plans ran-aground when we found ourselves somewhat underwater dealing with a burst pipe in our kitchen. {Yikes!}

Since we won’t have the water back on until later this week, I’m sticking with quick-n-easy {and practically dish-free} meals like these super simple and Tasty Turkey Salad Boats instead.

The secret to the cute-factor here is simple endive, which is actually just as healthy as it is cute and tasty. Endive is chockfull of vitamins and minerals … and obviously it makes the most adorable little edible “boats” perfect for stuffing with your favorite fillings like this easy and tasty turkey salad.

By the way, if you don’t have leftover Roast Turkey on hand, no worries! Simply substitute with leftover Roast Chicken, or Slow Cooker Rotisserie Chicken instead. It’s just as delicious, and a great way to put those leftovers to work for you!

Turkey Salad Boats {or Chicken Salad Boats}

Yield: 2-4 servings

Ingredients

2-3 heads of endive
2 cups shredded roast turkey (or chicken)
1/2 cup diced celery
1/2 cup diced apple
1/4 cup Whole30-compliant dried cranberries (or raisins or currants)
1/4 tsp dried tarragon
3-4 Tbsp of Whole30-compliant mayo
Sea salt to taste

Instructions

Add all of the ingredients to a large bowl. Mix well to combine. Season with a dash of salt to taste.
To create edible “boats” for serving, carefully, cut off the end of a head of endive and carefully remove the leaves.
Stack two leaves on top of each other to form one “boat.” Repeat with additional endive leaves.
Fill each endive boat with turkey salad and enjoy!

Notes

These tasty little boats can be made up to 3 days ahead of time. Either wrap individually, or place close together on a serving plater and wrap tightly.

https://thenourishinghome.com/2017/11/turkey-salad-boats-chicken-salad-boats/

Dive into a simply delicious way to use up leftover roast turkey {or chicken}! These easy Turkey Salad Boats are as delicious as they are adorable!

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Asian Style Wraps {Whole30}

By Kelly · 4 Comments

One-skillet meals make life so much simpler! And that’s definitely a plus, whether you’re doing Whole30 or not!

For some reason, I’ve been craving Asian-style food this month. It started with constantly daydreaming about my favorite let’s-go-out-for-dinner, Chicken Pho Bowls (which are now my favorite let’s-stay-in-for-dinner).

Then this weekend, I started thinking about Thai lettuce Wraps and got all silly-excited about creating a quick-n-easy version featuring delicious Whole30-friendly ingredients.

Variety is the spice of life! … Especially during the later phase of Whole30, when it’s not uncommon to experience serious food boredom. Yet, there’s an easy way to get past this little hurdle – simply spice up your life with something new (or enjoy a new spin on an old favorite).

This simple one-skillet meal is definitely a flavorful new spin! Traditional Asian style wraps call for hoisin sauce, and although you can find gluten-free hoisin, it’s still a big no-no on Whole30 since it’s loaded with non-compliant ingredients. But not to worry, this recipe captures the sweet-n-spicy flavors beautifully!

I’ve also gone off the beaten path by using ground turkey, as most Asian style wraps are made with ground chicken. Personally, I prefer ground dark meat turkey, because I find it to be more flavorful and it’s usually easier to find.

P.S. If you have the luxury of leftovers, or simply want another delicious way to enjoy this tasty dish, I highly recommend creating a spectacular Asian Style Salad.

Start with a bed of butter lettuce. Then, pile a big mound of this sweet-n-spicy meat on top. Next, toss in some cashew pieces and fresh mandarin or clementine orange slices (if using canned mandarins, be sure to read labels to avoid unwanted additives).

Finish with a squeeze of lime and a dash of toasted sesame seeds. Amazing!! (See recipe note below.) Enjoy!

Asian Style Wraps {Whole30}

Yield: 4-5 servings

Ingredients

For the sauce

1/4 cup coconut aminos
3 Tbsp tomato paste
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar (yes, it's Whole30-compliant)
2 Tbsp minced fresh garlic
1 Tbsp grated fresh ginger (use a microplane grater)
1/2 tsp sea salt
1/4 tsp red pepper flakes

For the meat

2 lbs ground dark meat turkey (or chicken)
1/2 cup fine diced sweet onion
1 tsp sea salt
1 Tbsp arrowroot (optional, to thicken sauce)

Accompaniments

Bibb or Butter Leaf lettuce
Shredded carrot
Sliced green onions
Diced red pepper
Cashew pieces

Instructions

For the sauce: In a small bowl, whisk together the sauce ingredients. Set aside.
For the meat: In a large skillet over medium-high heat, add 2 tablespoons of olive oil and the diced onion. Sauté 1-2 minutes until onion softens, then add the ground turkey (or chicken). Season with sea salt.
Sauté ground meat until cooked through (about 3-4 minutes). For perfectly crumbled meat, a potato masher to stir and mash the meat.
Reduce heat to medium. Add the sauce and arrowroot to the meat, stirring until well combined. Continue cooking and stirring the meat mixture until the sauce thickens (about 1-2 minutes).
To serve: Spoon the tasty meat mixture onto soft lettuce leaves and garnish with your favorite accompaniments. So delicious!

Notes

Got leftovers? This dish makes a spectacular Asian Style Salad! Start with a bed of butter lettuce. Then, pile a big mound of this sweet-n-spicy meat on top. Next, toss in some cashew pieces and fresh mandarin or clementine orange slices (if using canned mandarins, be sure to read labels to avoid unwanted additives). Finish with a squeeze of lime and a dash of toasted sesame seeds. Amazing!!

https://thenourishinghome.com/2017/01/asian-style-wraps-whole30/

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BLT Quiche Tartlets

By Kelly · Leave a Comment

Living in a house full of men of varying ages, it’s not often that I make “girly” food. And honestly, I hardly think quiche qualifies as girly? (Real men eat quiche, right?) But I will admit that these adorable little BLT Quiche Tartlets are so pretty and elegant, they do belie the fact that they’re packed with hearty, satisfying flavor!

Whether it’s breakfast in bed, Sunday morning brunch, or just a light dinner, these tasty mini-quiches are so easy and versatile. That’s because you can use virtually any veggies and meats you have on hand, making them a delicious way to use up leftovers. And, if they’re a bit “too girly,” you can always make one large “manly” quiche instead (see recipe instructions below).

The first step in making a tasty quiche is to create a light and tender crust to hold of all of your delicious, nutritious ingredients. This grain-free version uses the Perfect Grain-Free Pie Crust recipe from my latest cookbook, Everyday Grain-Free Baking. (You can either use this crust to make four mini-quiches as shown here, or create one large 9-inch quiche, if you prefer.)

Even though these little quiches are pretty and elegant, they’re also quite tasty and filling. Although, as delectable as they are, it’s quite possible that you may find it hard to eat just one! (I know we do!)

BLT Quiche Tartlets (grain-free, dairy-free option)

Yield: 4 tartlets (or one 9-inch tart)

Ingredients

Quiche Tartlets

1 Grain-Free Pie Crust dough, chilled (see recipe instructions)
5 large eggs
3 tablespoons coconut milk (or milk of your choice)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried basil

Toppings

1/4 cup leftover sauteed greens (or fresh spinach)
3-4 slices cooked bacon, fine chopped
2 green onions, sliced thin
4-5 small cremini mushrooms, fine diced
1 small plum tomato, sliced thin
Optional: 1/4 cup shredded sharp cheddar

Instructions

Prepare the Grain-Free Pie Crust dough according to the recipe, except OMIT the honey called for in the recipe and replace it with one additional tablespoon of palm shortening instead.
Preheat oven to 325°F. Divide the chilled pie crust dough into four dough balls of even size. Place each dough ball into a 4-inch mini-tartlet pan. (If you’d like to make one large quiche in a 9-inch tart pan, see recipe note below.)
Press the dough evenly up the sides and along the bottom of the mini-tart pans. Poke bottom of crust with a fork. Place the tartlet pans on a baking sheet and carefully transfer to preheated oven. Bake for five minutes, just until the crust begins to puff up a bit. Remove from oven and allow to cool a bit on the stovetop. (Do not remove the tartlets from the baking sheet.)
Meanwhile, add the greens (or spinach), bacon, green onion and mushrooms into a small bowl, tossing well to combine. (Remember, you can substitute any of these veggies with whatever you leftovers you have on hand, or prefer. You can also substitute the bacon with crumbled sausage or omit the meat altogether to create a veggie quiche.)
Evenly divide the veggie mixture among the four mini-tartlet crusts. Then, place the eggs, milk and seasonings into a blender. Blend on low, just until combined. Evenly divide the filling among the four mini-tartlet crusts, making sure to not overfill. (Depending on the depth of the pans, you may have extra egg mixture leftover.)
Add a sprinkle of shredded cheddar, if desired. Top with a slice of tomato.
Carefully place the tartlets back into the oven to bake at 325°F for 20-25 minutes until center is set.
Remove from oven and allow tartlets to cool about 3-5 minutes, until pans are cool enough to touch. Remove tartlets from the pans and place on a bed of salad greens tossed with a just a touch of healthy salad dressing of your choice.

Notes

Recipe Variation: To make one large quiche, use a 9-inch tart pan. Increase eggs to 6 and increase coconut milk to 1/4 cup. Following remaining recipe instructions, making sure to add all of the veggies first, before pouring in the egg mixture. Be sure not to overfill. Pre-bake crust as noted in recipe instructions, increasing time to 8 minutes. Also increase quiche bake time to 25-35 minutes, until center of filling is set.

https://thenourishinghome.com/2016/09/blt-quiche-tartlets/

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