This week started off fairly normally,(what ever that is for us!), but Thursday we were thrown a wild card.  You’ll see.
The week began with a lot of promise. The tomatoes and blueberries are starting to ripen, and the pink eyed peas won’t be far behind. When I reorganized my upright freezer last week I decided that a small turkey was taking up too much real estate and it was time to go. Michael put his grilling skills to good use by smoking it. I think a home Smoked Turkey is a real treat, not at all like the Thanksgiving bird. The smokey skin is not so pretty, but what lies beneath is truly delectable.

Meatless Monday was a success as well. Cooking Light Magazine has come up with a healthier alternative to heavy cream in savory dishes. I gave Cooking Light’s Brown Rice Cream a try. To be honest, the name doesn’t sound appealing, but with a difference of over 700 calories and 87 fat grams per cup I had to see for myself. It really was very good! The “cream” has chicken broth in it, so I don’t think it will work in sweet recipes, but that might be something to experiment with. Anyway, I added a little fresh Parmesan cheese and served the sauce over Butternut Ravioli. Success!
Tuesday’s dinner was good old American Salisbury Steak with Onion and Mushroom Gravy. I debated what to serve on the side…mashed potatoes or mac ‘n cheese? I finally compromised on the lower carb side with Cauliflower Baked Shells and Cheese, which has a blend of cauliflower and small shell pasta with a crunchy crumb topping.

Wednesday we put some of that smoked turkey to good use in Loaded Turkey Sandwiches. No recipe is needed to load up some smoked turkey, cheese, and whatever else strikes your fancy, but I’ve included one for what I did. That was mostly for my own benefit so I don’t forget what ingredients I used or that this type of sandwich is a dinner option.

My Loaded Turkey Sandwich was all the better because the tomatoes in our garden have started to ripen. When we bought the plants this spring I accidentally picked up one of a new variety. This is an heirloom tomato called “Black Prince”. I’m not sure if I like them or not. They ripened a little earlier than my usual “Big Beef” and seem to be fairly prolific, but with the odd color I’m having a hard time telling when they are ripe and not overly so. The flavor is a little different as well. We’ll see how I feel at the end of the season.
On Thursday everything went crazy. Michael’s mother had to be hospitalized for a few days, so all my menu plans changed. I often leave one day a week “undecided” in my menu planning. That’s a day I have the option of doing as I please, be it anything from using up more leftovers to going out to eat. This week, undecided meant hospital cafeteria food. Friday’s Grilled Ahi Tuna will have to stay in the freezer yet again, and Saturday’s Smoked Ribs will have to wait as well.
Anyway, HAPPY FORTH OF JULY! Stay safe, and as always:
Be thankful for what life gives you.