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What I made for Dinner last night – Thanksgiving in March

March 10, 2011

It was meaty, so fair warning.  As I may have mentioned, my kitchen currently has a refrigerator, a sink, and no walls.  We’re in week two of this.  Cooking was getting complicated as everything that should be in the kitchen is in the dining room (slowly creeping into the adjacent living room) and covered with a fine layer of kitchen wall tearing down dust.  This is why you aren’t invited over.

So I’m cooking everything in the crock pot.  And this week, it’s been meatier than usual around here. But – there you go.  I’ve felt so crappy this week, that the meat days are over, and next week I’m putting the necessary time and planning into getting menus together, instead of using a pre made list from somewhere else.

Last night’s dinner was pretty good though – so here you go.  Adapted from a Prevention Slow Cooker recipe

Turkey & Cranberries

  • 1 Turkey Breast – about 3 lbs
  • 1 can of whole cranberries (I could not find fresh cranberries, which I would have preferred)
  • 1/4 cup of Dried French Onion Soup Mix, no sodium
  • 1/2 c of Orange Juice
  • 2-4 cups of water, to cover.

Lay the turkey breast in the crock pot.  Mix cranberries, soup mix and orange juice, and pour over turkey.  Add water to cover.

Cook for 7-8 hours on low (or, in my jacked up 6 quart crock pot, on keep low).

This was, because of the OJ, very sweet.  Nahm said “I like it!  It tastes like bakery!”  Nahm likes things from the bakery.

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