Tonight’s dinner was fast and easy. That was good, because Little Man refused to nap today. He’s about to turn three and is becoming particularly mischievous. It’s time to pull out the preschool quiet time boxes, so I can get dinner on the table.
This is our favorite way to make baked potatoes. This is the original recipe that I modified for my first post on this blog.
Baked Potatoes with Turkey and Broccoli
10 small potatoes, baked using your preferred method
1 lb cooked shredded turkey from the freezer
1/2 medium onion diced
2 lbs broccoli, steamed or roasted
2-3 T olive oil
salt to taste
Vegan Parmesan Cheeze (optional)
Heat the olive oil over medium heat in a large pan that has a lid. Add the onions and start cooking with a pinch or two of salt.
Add the cooked turkey when the onions have turned translucent. Stir it until well mixed and the turkey is warm.
Place potatoes on the plate. Slice and mash slightly with a fork. Drizzle with olive oil or coconut oil and a pinch of salt. Top with turkey and Parmesan.
I served this with steamed broccoli, and served leftover mango rice pudding for dessert.
Seasonally Vegan 