Tag Archives: naturally paleo

Bacon Wrapped Turkey Breast Roasted with Vegetables: Two Meals in One Dish

Did you not get enough turkey yesterday? Or do you have too many leftovers and are looking for tasty ways to use them? This recipe features many of the flavors of Thanksgiving in a one dish meal. And part two of the recipe is a hash — a perfect way to make a second night’s meal, or to use extra Thanksgiving leftovers.

We didn’t cook the whole feast ourselves yesterday but joined a large, extended family gathering. I brought pies. The hosts are great cooks and so gracious that they actually send every guest home with a large to go container of leftovers. Still, I couldn’t wait for the tastes of Thanksgiving last weekend. I also make this recipe with chicken, but the chicken just didn’t look as good in the store as the half split turkey breast. Normally I wrap chicken breast in prosciutto or stuff the turkey with a mix of pancetta and fresh herbs, but this time I had bacon at home. To be perfectly honest, we preferred the taste of the prosciutto over the bacon. Any of them will work for adding moisture and flavor, so use what you like! Similarly, any number of vegetables will work. Use whatever you have on hand. Winter root vegetables are particular well suited to the dish and mushrooms add a lot umami.

Meal One: Turkey Breast Wrapped in Bacon Roasted with Vegetables

  • 1 Tablespoon Olive Oil
  • Vegetables (Sweet Potato, Mushrooms, Fennel, Onion, Garlic, Parsnips, Potato, Bell Pepper, Butternut Squash, Leeks, Carrots etc.)
  • Black Pepper, Cayenne
  • 1 Split Half Turkey Breast, Bone-In (can also use Chicken)
  • Prosciutto or Bacon
  • Fresh Herbs (Sage, Thyme, Rosemary, Parsley, etc.)
  • 1/4 cup of Sherry, Marsala or White Wine

Preheat oven to 400° F. Add oil to a large oven proof skillet, pan, dutch oven or baking dish. Chop the vegetables into chunks (slightly larger than bite-sized as they will shrink down) and add them to the pan. Sprinkle with pepper and cayenne (salt is optional since the bacon/prosciutto is salty). Stir so that all are coated with a little bit of oil, and add a little more oil if needed.

Sprinkle pepper and fresh herbs on the turkey breast. Wrap with slices of prosciutto and bacon so that just the top is covered. Place on top of the vegetables. Toss any extra herbs in with the vegetables. Roast in the oven until the meat reaches an internal temperature of 165° F. (I remove it just before then as I find the temperature continues to rise slightly.) Move the meat to a serving dish. If the veggies need more time, throw them back into the oven. If they are near done, add the sherry, marsala or wine, and stir. Place back in the oven for 3-5 minutes. (This can also be done on top of the stove, if using a skillet or dutch oven.) Using a spatula or wooden spoon, scrape up the caramelized bits, stir and serve.


  • If you are using chicken it will be definitely be done before the vegetables. So either cook them alone a little before adding the meat, after, or both.
  • For a nice variation, stuff the turkey with pancetta and herbs instead of wrapping. Make a slice length-wise down the breast and stuff.
  • For a true taste of Thanksgiving, use sage, among other herbs. I try to avoid eating sage while breastfeeding, however, since it can reduce milk production.
  • This is easily a one dish meal, but this time I served it with my favorite green salad of late: baby kale, citrus, fennel and feta.

Meal Two: Turkey, Roast Veggie and Bacon Hash

  • Leftovers from the above dish, or any combination of leftover meat, potatoes and/or veggies
  • 6 or so eggs, beaten

In a large pan heat any fat that has congealed in the leftovers. If needed, add a little oil. Remove the bacon (if any) from the meat and chop finely. Add to the pan. Remove the meat from the bone and cut into bite-sized chunks. Add the meat and vegetables to the pan. Add the eggs. Stir occasionally, like scrambled eggs, until the eggs are done and the other ingredients are heated though. No seasoning is usually needed since the leftovers are seasoned. Can be served with hot sauce and/or ketchup.

What is your favorite way to use leftover turkey?

Quinoa Stuffed Butternut Squash

Quinoa is an all around great for you food. It is an ancient grain, originally the primary nutrition source of the Incas, and has been popular the last 10-15 years–with good reason. It is naturally high protein. Unlike other vegetarian sources of protein, like lentils and other beans, which must be combined with something like rice in order to provide a complete protein, quinoa is one of the few grains that is a complete protein on its own. Although we are not vegetarian, there are many reasons why I try to reduce how often we eat meat, including environmental, economic and health concerns.

Quinoa is also a great source of fiber, iron, magnesium, essential amino acids and other nutrients. It is naturally low fat, low calorie and gluten free. I serve quinoa as I would rice, along side fish, chicken or vegetable mains. It is also great mixed into salads. I love it most, however, mixed into stuffings and veggie burgers. Whenever making it (which I usually do simply, with just water in a rice cooker) I make extra so as to have leftovers.

This recipe is a twice baked butternut squash with quinoa and parmesan cheese mixed in. I made it super simple as I was juggling a squirmy little one. I would normally sauté an onion, at least, and maybe a carrot, some celery, garlic, etc. and mix it in. But it tasted surprisingly flavorful as is!

Quinoa Stuffed Butternut Squash Recipe

  • 1 large Butternut Squash (any winter squash will do)
  • 1 cup cooked Quinoa
  • 1 egg
  • 1/4 cup freshly grated Parmesan cheese
  • salt, pepper, paprika and/or a seasoned salt

Preheat oven to 400° F. Cut the squash in half and scoop out the seeds. Reserve the seeds and toast them for snacking (click here to read how.) Salt and pepper the squash and place on a baking sheet lined with a Silpat Non-Stick Baking Mat. Bake until soft, or when a fork is easily inserted, about 35-50 minutes, depending on the size of the squash.

Remove the squash from the oven. When cool enough to handle, scoop out most of the flesh into a bowl. Add the remaining ingredients, mix, and then refill the shells. Bake another 20-30 minutes, or until the stuffing is heated through.

Tips for Feeding Baby:

This is a great dish for babies. Even the earliest eaters (6-7 months) will enjoy the baked squash mixed with quinoa (reserve some for baby before mixing in the egg.) Quinoa on its own is impossibly messy, but mixed with squash it sticks together much better (and tastes better), especially for the independent babes who want to feed themselves. My daughter enjoyed this both with her hands and practicing her growing spoon and fork skills. We served her just the stuffing, while the presentation in the half shell of a squash is pretty enough for company!

Baba Ganoush

Perhaps our baby bird is a rare one, but she absolutely adores eggplant. She gobbles down the soft roasted vegetable faster than I can cut it for her. But she loves it best made into a garlicky baba ganoush.


I’ve found that the easiest way to prepare eggplant is to stab it once or twice with a fork and stick it whole in a hot oven for an hour. If you don’t puncture the skin, steam within the eggplant may cause it to explode in your oven. (Yes, it can really happen.) Roasting–or grilling–whole, there is no need to cut or salt it to reduce bitterness, or to use oil in order to make the flesh tender.


The eggplant is done when it gets soft and easily can be mushed in. After cooling, it looks wrinkly and is easy to peel. One more reason why I love this preparation is that it becomes easy to separate the tentacles of flesh from the seed pods with your hands. I personally prefer not to eat the seeds.


Easy Roast Eggplant Dip: Baba Ganoush Recipe

  • 2 medium to large eggplant
  • 1/4 cup of sesame tahini
  • 1/4 cup of olive oil
  • 2 or more cloves fresh garlic
  • juice of 1 lemon
  • salt and pepper to taste
  • smoked paprika and cumin
  • (optional) 1 T. of toasted sesame seeds
  • (optional) paprika, zatar and/or olive oil for garnishing
  • (optional but delicious) pomegranate seeds for garnishing

1. Preheat oven to 400°F. Place eggplant in a baking dish. Pierce the skin of each eggplant with a fork or knife. Bake for about 1 hour, until the skin is easily indented and the flesh feels mushy. Allow to cool. Once cool enough to handle, peel and discard the peel, stem and seeds. (Eggplant can then be stored for later use. Try roasting an extra eggplant for baby food or other recipes.) Reserve any liquid with the flesh.

2. Put eggplant flesh and liquid, tahini, olive oil, garlic, lemon juice, salt, pepper, smoked paprika, cumin and sesame seeds in a blender. Note: quantities are all suggestions. Blend until smooth. If the blender struggles, try adding more oil or liquid. Taste and adjust the ingredients to your liking.

3. (Optional) Garnish with a sprinkle of paprika, zatar, fresh pomegranate seeds and/or a drizzle of olive oil. Serve with pita chips, pita wedges or crudites (aka veggies). Also great in pita sandwiches.


Tips for Feeding Baby:

Our baby has loved this as a puree starting at 9-10 months. Before that I pureed the roast eggplant with other vegetables, starting at 8 months. Small cut bites of soft roasted eggplant make excellent finger foods for baby led weaning. She also likes baba ganoush mixed with rice, either eating it with her hands or practicing her spoon skills.

Our baby has never had any digestive issues from eggplant, but her skin does turn red when she applies baba ganoush topically, perhaps from the eggplant, but definitely from the lemon juice and garlic, too. She loves to rub her food into her face and hair, so I try to keep it out of her eyes.