Crockpot Turkey Breast

Does anyone else find it absolutely exhausting to cook for your family? I get home each night after a loooong day of work, stare into my fridge and think, "Shit, these people need to eat." My hubby? He's a meat guy. If I even think of serving up a vegetarian dish, he will semi-politely chow down, excuse himself from the table, and heat up a frozen pizza. He must meet his daily quotient of meat!

Baby J, on the other hand, needs his veggies. Did he tell me this? No. Would he even agree with it if he could talk? Probably not. But, mama bear has decided that J absolutely must be a veggie lover. I try to very hard to make sure we have a veggie, preferably green in color, with every single meal.

Me? If I had my way I'd eat a frozen meal or bowl of cereal for dinner. I suppose I should want to eat yummy, nutritious food. I guess I do, but I don't care about it enough to actually cook. When hubby is out of town for work, my staple is a bean burrito. It takes about 2 minutes to prepare and leaves me satisfied.

So, I'm always looking for ways to have scrumptious food around that will satisfy my boys without sucking all my time and energy. Here's a great, easy meal that we had last week...

Crockpot Turkey Breast

Ingredients:
Turkey Breast
Stick of butter
Packet of french onion soup mix
Salt

Directions:
Defrost the turkey breast. This is probably the most time-consuming part of the whole thing. Plan a day or two in advance and set the turkey in your sink to defrost for a few hours before sticking it in the fridge to finish the process. Technically, I think it's only supposed to defrost in the fridge, but I broke the rule and we all survived, so give it a shot.

Unpack the turkey, throw away the gizzard packet, and run some cold water over the turkey breast. Pat it dry with a paper towel, then coat it in salt. I used kosher salt, but any ol' salt would do.

Place the turkey in your crockpot. Turn the crockpot to low.

Melt a stick of butter in the microwave. (Sidenote: We have the most awesome microwave. It came with our house and I love it. Why? It has a single button you push to melt butter. I know, I know, that saves me all of 1.2 seconds, but it makes life feel easier.)

Pour the butter over the turkey. Empty the French Onion soup packet into the crockpot. Mix it into the butter as best as you can.

Put the lid on the crockpot and let it cook for about 8 hours on low. If you are home, you can occasionally use a basting brush to coat the turkey with the dressing, but it's not necessary.

Side Dish: Fall Veggies

I'd like to tell you that this started with a recipe, but it didn't. It started with me trying to cut corners and make a meal out of a hodgepodge of stuff that had been hanging out in my fridge too long. Have I mentioned I get produce delivered every two weeks? Yeah, I'll have to post on that soon.

Ingredients:
Fall veggies
Turkey drippings

Preheat your oven to 350 degrees.

Cut your veggies into fairly small cubes (about 1" at the thickest). I used turnips, sweet potatoes, new potatoes, and onion.

Place cut veggies into a roasting pan.

Use one of those basting bulb/sucky things to transfer liquid from your turkey breast crockpot into the roasting pan. I transferred almost all of it. You pretty much just want to be sure that there's at least a 1/8 inch of liquid standing in your pan.

Put the roasting pan in your oven. Now, go do something else. Me? Hubby and I are training for a 5k. It sucks and I hate it. So, we went for a run while the veggies cooked.

We came back and ate up the super scrumptiousness. Hubby liked it, but J? He loved it. He could not get enough of the roasted veggies.

The best part? This meal produced so much food that we had leftovers for lunch and dinner the next day.