Last week's new recipe adventure wasn't really a recipe at all. In line with my modus operandus of few ingredients and little clean up, the steps were as follows:
(1) Throw (or gently place, if you prefer) a turkey breast in the crockpot. Mine was about 2 or 2.5 pounds and I took the skin off, rinsed the breast and patted down with a couple paper towels.
(2) Toss (or gently spoon, if you prefer) a couple cans of cream of mushroom soup on top. I like using the healthy request, low sodium variety.
(3) Set on low for about 8 hours.
Appetizing as the process sounds (especially when the soup makes a good ol' *shhluuurp* sound coming out of the can), it turned out really great. The solid hunk o' meat was falling apart and the soup had become a yummy-and-not-too-thick gravy consistency. We tossed it over some egg noodles and steamed some asparagus to go along with everything.
I was a little surprised that a 2.5 lb turkey breast cost about 8 or 9 buckaroos, but we definitely got a lot of servings out of the darn thing. Turkey for dinner? Check. Turkey for lunch? Check. Turkey for dinner...again? Check.
I did not take a photo; I thought about it towards the end, but everything looked like dog food on my plate at that point. No, but really, you should try it some time.
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