Turkey Tenderloins

1 lb turkey tenderloins

kosher salt

fresh ground pepper

paprika

Old Bay seasoning

1 tbsp olive oil

1 and 1/2 c. chicken broth

Preheat oven to 375.  Sprinkle the entire surface of tenderloins with salt, pepper, paprika, and a smidge of Old Bay, ensuring you coat all sides.  Heat a braising pan over medium heat for 3 minutes, add olive oil, swirl for 30 seconds then brown turkey tenderloins on all sides.  Add chicken broth, then cover and move to oven.  Cook for 35-40 minutes then check with a meat thermometer.  Ensure an internal temperature of 170 in the thickest part, return to oven if necessary.

Slice at into 1/2 an inch rounds,then top with Chimichurri.  Enjoy!

The problem is, I’m guilty of overcomplicating things.  And home preparing lunch meat, just really should not be high on my priority list.  I’ve already had to remind myself that kindergarten lunchboxes are not a competition, and even though I’m trying to love the earth and all, a pre-packaged yogurt won’t single-handedly destroy the environment.  Plus if I die, killing myself over preparing beautiful, green lunches, where does that get us?  In a burst of inspiration after making the Chicken Stuffed with Spinach, Mozzarella, and Pine Nuts, I realized I already had the perfect easy lunch meat recipe in my repertoire.  This is super easy, and nearly impossible to mess up.  Braising the chicken in a bit of chicken broth leaves the chicken tender – even after refrigeration.  The other great use for this style chicken is dinner for the children. So much healthier than a chicken nugget, yet just as fast from the fridge.  Last night our grownup dinner wasn’t ready until 7:15, so the kids had dinner at the kid table.  These sliced up braised chicken breasts, grapes, and a brownie for dessert.  Done, done, and off to bed with you!

So my new plan?  Make several of these up each week, throw them in the refrigerator, then use them as needed.  This is my husband’s sandwich, you can tell because of the mayonnaise.  If you’re using tomatoes, don’t forget to lightly sprinkle them with sea salt!  It makes such a difference.  Mandy Looney once told me, “When you’re making a sandwich for your husband, you have to make an effort to make it look pretty.  Use the curly green leaf lettuce.”  Of course Mandy also told me to always put lipstick on before my husband came home from work, which I promptly ignored ; )  I’m currently having a torrid love affair with coarse ground dijon mustard.  I highly recommend it on everything straight down to hot dogs.  It just adds a little something extra, don’t you think?

Braised Chicken Breasts Recipe

4 skinless boneless chicken breasts

kosher salt

fresh ground pepper

paprika

olive oil

3/4 c. chicken broth

Preheat oven to 350.  Trim any fat or tough parts from the chicken breasts, then sprinkle them with kosher salt, pepper, and paprika, always in that order.  In a heavy-bottomed braising dish or saute pan, add just a drizzle of olive oil then heat over medium high.  Add chicken breasts, browning on the first side for 5 minutes, turn then the second side about 4 minutes.  Add chicken broth, then cover with a tight fitting lid or aluminum foil.  Bake in oven 15 minutes, then remove to a cutting board to rest.  Slice at an angle and serve!

Happy Eating!

Anyhow, I’m toying with the idea of starting a preschool lunchbox service.  Most of the parents I know hate packing lunches and like cooking for one, making from scratch, fresh, healthy lunches in the quantity for one or two preschoolers, is a whole lot of effort and not very cost effective.  Often my kids wind up with dinner from the night before, which they don’t seem to mind, but I like providing them with variety, since I certainly don’t like eating the same thing several meals in a row.  I know a gal in Austin who started a service like this which wound up phenomenally successful.  So if you’re in Dallas, and you’d be interested in a healthy lunch box delivery service – send me an email to lane@dinnerandconversation.com – I have a few questions for you.  I’m still in survey/info gathering mode, but I’d love to chat.  This article specifically addresses the concerns over nutritional quality of preschool sack lunches in Texas.  Don’t worry I’m not the food nazi – my kids get plenty of snacks.  And luckily, I’ve been blessed with naturally good eaters.  I love cooking for other people, and I love preschoolers so it seems like and idea worthy of consideration anyway.

I’m planning a raspberry shortbread for dessert later tonight – so if preschool lunchboxes are boring to you, scrumptious dessert is on it’s way next!

Preschool Lunchbox Menu

Fresh Roast Chicken Breast

Mixed Vegetables with Olive Oil and a teeny, tiny sprinkling of sea salt

Fresh Raspberries

Orowheat Oatnut Bread