You know how it wake up in the morning and pull something....
anything....out of the freezer, not having a clue what you're going to make for dinner!
That's what happened Monday!
So, I made it up with ingredients I had in my fridge.
I started with a boneless turkey breast and flattened it out using wax paper and a
very small cast iron frypan to bang it with....literally.
I then started gathering the ingredients for my creation!
Obviously, company wasn't coming over...thus the hot jalapenos!
I put a base of pesto rubbed over the turkey breast, some sun-dried
tomatoes, crumbled feta, green pickled jalapeno rings and topped it off
with coarse salt (lightly) and freshly ground pepper.
Yummy, yum, yum!
At this point you're going to roll it all up, starting at the small end.
Secure with string, wrapping around middle and then across to cover ends to keep your luscious ingredients inside or use the heat resistant silicone
elastics I love to use over and over again!
Set your oven to about 375F and place your turkey roll onto a rack.
Here, I just added some baby potatoes around it and a packet, left over from
the night before, holding a head of roasted garlic.  I had plans for my potatoes
when they were ready!
I ground some fresh Romano cheese onto the roast and
sprinkled oregano on top of that.  Cook for approx. 50-60 minutes.

When finished, slice into sections and serve with potatoes (which I slathered
roasted garlic all over!) and a nice green salad with balsamic dressing.
This was tender, tasty and delicious! 
Just leave out the jalapenos if you aren't disposed to heat in your food.
You can put whatever you like on your turkey breast because perhaps you
were thinking you'd like it more cordon bleu-y with some ham & swiss, or maybe
you have a favourite dip leftover from a recent gathering that has
avacados and salsa in it?  Just roll it up into flattened out meat of your choice
and roast to your hearts content!
I won't post a printable recipe here because you basically fly by the
seat of your pants and "create"!
I hope you'll try this Mediterranean Turkey Roll and let me know if you liked it?
I thought it was divine!
            If you love curry, you will certainly love this dish and it will quickly become a favourite, as it has in our household!

            We had a park trailer up north until a few years ago and friends of ours (Shelley and George) made this for me one night and gave me the recipe.  Since then, we haven't stopped making it!  (well...not every night silly!) 

            This is the best recipe for getting rid of all the food in your fridge that's leftover in the veggie, meat category.  All you need to have on hand is two cans of cream of mushroom soup, and some Patak's Mild Curry (we always add Thai Red Curry Paste too....cuz we like it HOT!).

         I'll give you the ingredients we had on hand last night for this, but you can switch it up to whatever you have, which is the beauty of this recipe!


Chicken, cubed & cooked
Red & Green Peppers, chopped
Onion, chopped
3-4 Garlic cloves, sliced thin
Mushroom pieces
2 cans Condensed Cream of Mushroom Soup
Patak's Mild Curry Paste
Thai Red Curry Paste (for heat, optional)
cauliflower, cut into small florets, blanched
broccoli, cut into small florets, blanched
1 cup or so of water
half of a lime

Basmati Rice

Cook the chicken, cubed with a sprinkle of salt & pepper, first and set aside.
Blanch the cauliflower and broccoli, drain and set aside.
Add some olive oil to the pot (we use a big cast iron dutch oven), but have used a cast frypan in the past) and             saute your red & green peppers, onion and garlic cloves.
Add in the mushroom pieces next and saute a little longer.
        (you want to saute the harder pieces of veggies first and add the more tender ones afterward)
At this point, scoop the cream of mushroom soup in...both cans and add about 1/2 cup water and stir.  The
        consistency should be like a thick gravy...add more water as required.
Bring to a boil, then turn down to simmer.
Add in the chicken, broccoli and cauliflower at the end to warm them up.

            Your taste is completely personal in this dish.  Last night, for the first time, I added some lime and cilantro and loved it!  Don't forget to cook your rice alongside as you prepare this!  You can have this with chicken, pork, fish, beef....whatever you like and whatever veggies you have, whether they be cooked already (add at end to warm) or raw!  The flavour comes out as strong or as mild as you like and is always excellent!  Be sure to have bread on hand, especially if you make it spicy! 

            Thanks George & Shelley for an awesome recipe!

        An absolutely scrumptious main course chicken that's so easy to put together...just a little tiny bit time consuming to ensure you seal the edges so the ooey-gooey, cheesy stuffing doesn't drip out into your BBQ!  We've never had any complaints about these...only praises,  and I love to make them for company because you can make them all up ahead of time and leave them in the fridge until you're ready to barbeque them and then the mess of preparing the main meal is not an issue with guests visiting.  I got this recipe several years ago from Dan's mother and I'm really not sure where it originally came from, so apologize if I've seized someone's prize recipe!  I also realize this isn't a Weight Watcher's recipe and is full of fat, but, does it count that I had a vegetarian burger tonight?  I promise to be good tomorrow!  It's awful being human!


6oz Goat Cheese
2 Garlic Cloves, minced
1 Green Onion, minced
1 tsp Dry Thyme
1/2 tsp Dry Marjoram
Pinch Cayenne
4 Boneless, Skinless Chicken Breasts
2 Tbsp Extra Virgin Olive Oil
1/2 tsp each ground cumin/paprika
1/4 tsp each salt/pepper

    In a small bowl, combine goat cheese, garlic, green onion, thyme, marjoram and cayenne until smooth.  Set aside.

    Trim any fat from chicken.  With knife held horizontally and starting at thinner side, cut chicken in half "almost" but not all the way through.  Open like a book.  Spread one side of each with cheese mixture.  I use a heaping regular big spoonful, depending on the size of the breast.  Fold uncovered side over and secure edge with toothpicks.  Be sure to make sure it's fairly tightly sealed or the cheese will ooze out on the bbq....use 2-3 toothpicks as needed.

    In a small dish or measuring cup, whisk together oil, cumin, paprika, salt & pepper.  Brush all over chicken (both sides).

    Place on greased grill over med-high heat.  Close lid and grill, turning once, until golden brown and chicken is no longer pink inside.  Approx. 8 minutes per side.

    Makes 4 Servings

327 cal, 39 gm protein, 18 gm total fat, trace fiber......again.....bad, bad, bad...but yummy!