I started the Whole30 plan today, and have to come up with new recipe versions, and sometimes completely new recipes. You will benefit from this, in that I’m going to share each of the recipes here on the blog.
This turkey recipe is a new one for me. One I thought up and threw together just this evening. The parsley I grow fresh in a pot on the table. The recipe is giving me 2 servings, that I’ll serve along with vegetables in the form of a salad/ vegetable slices.
1 cup shredded leftover turkey (reserve any bones and skin for making homemade turkey stock.)
1/2 of an acorn squash
water or homemade stock
- Put the shredded turkey in a slow cooker.
- Peel the squash and cut into chunks. Add these to the slow cooker.
- Wash the carrot and cut the ends off. Cut into rounds and add to the slow cooker. Reserve the ends for making homemade stock.
- Pour just enough water or homemade stock over the ingredients to cover.
- Cook on high for 2-3 hours, until you can easily stick a fork through the vegetables.
- Try different herbs, which can be grown on a windowsill so you don’t have an added expense.
- Try growing your own vegetables to save money.
- Use canned turkey if you prefer.
- Add a tablespoon of coconut oil if desired. A good way to get some good fat if you are also doing the Whole30.
- Serve with cucumber and carrot slices.