Between our various likes, dislikes, diets and food allergies, it's tough to come up with meal plans that satisfy everyone in the family. Thank goodness there are only three of us! I don't know if more children would mean I'd have an easier time of laying down the law... or if I'd go further down the path of separate meals.
If you drew a Venn diagram of the foods everyone in the Mills family likes and can eat without dietary consequences, the circles would intersect at poultry. Thank goodness chicken is so versatile - but even that gets tiring. So I was pleased when my husband and daughter both raved about the turkey breast brought home from Costco last week.
There was only one problem: Half the roast was enough for dinner for a family of three, and that brings us to another of my meal planning difficulties: getting everyone to enjoy the leftovers.
I think I hit the nail on the head tonight, by turning the leftover turkey into stew. I sauteed some chopped carrots, celery and onions (purchased Wednesday at the Santa Monica Farmers Market) with some seasoning, added in a quarter cup of flour and then poured a 32 oz carton of chicken broth into the mix.
Once I'd brought that to a boil, I added in a diced potato, some leftover green beans and the cubed slices of turkey. I covered the pot and baked in the oven for 30 minutes.
I served it to my husband and daughter in bowls. I contemplated baking up some frozen puff pastry to use as a pie crust, but decided that would be too tempting for me. So I served it plain.
There's just one problem: I still have a small amount leftover. But I think it will make me a lovely lunch.
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