Meals for the week- Part Two

As I wrote here, I put together a week of meals based on the Sunday newspaper ads. I was missing two recipes from my mom so here they are, enjoy!

 

Rosemary Turkey Breast


Ingredients:

• One turkey breast- rinsed and patted dry
• Salt
• Pepper
• 2 tablespoons paprika
• Olive oil
• 2 to 3 tablespoons rosemary

Directions:

1. Preheat oven to 325. Thaw and rinse turkey breast and dry with paper towels. Lightly salt and pepper breast inside and out.
2. Using your hands, rub turkey with paprika, then massage with olive oil
3. Pat rosemary leaves all over the turkey
4. Cover completely with aluminum foil and place in 9 x 12 pan
5. Bake 1/2 hour per pound. Internal temperature should be 170
6. Let rest on cutting board, covered, for at least 10 minutes. That makes it easier to cut and the juices will permeate the turkey instead of running out all over.

 Leftover turkey is perfect for sandwiches, soup, you name it!

Scalloped Potatoes and Ham

 

Ingredients:

• 1 can condensed cream of celery, chicken, or mushroom soup. I prefer mushroom soup
•  1/2-3/4 cup milk
•  Dash pepper
•  4 cups thinly sliced potatoes
•  1 small onion sliced
•  Ham- already cooked, thinly sliced, around 1/2 pound, more or less depending on how much you like ham (note, the ham that I listed in the original blog post is not cooked, so you'd need to cook it before using in this recipe) You could also just buy a single slice of precooked ham
•  1 tablespoon butter or margarine
•  Dash paprika

Directions:

1. Blend soup,milk, and pepper.
2. Arrange alternate layers of potatoes, onion, ham, and sauce in 1 1/2 quart casserole.
3. Have potatoes on the top layer. Dot top with butter;sprinkle with paprika.
4. Cover;bake at 375 for 1 hour
5. Uncover;bake 15 minutes more.
6. Stick a fork into the potatoes to be sure they are soft. Thinner slices of potatoes cook faster.