Blog on saving money and living on a budget in CT.
Sunday, February 5, 2017
Sunday supper: easy, peasy
I oven roasted one of my frozen, hotel style turkey breasts. Since the oven was on, a tray of cut in 2 Yukon Golds accompanied it, about 2/3 of the way through. Vegetables were recent leftovers: red and golden beets, sauteed cabbage with stewed tomatoes.
Remaining meat has been stripped off of the carcass, which is now simmering away in a Crock Pot, to provide stock for the upcoming week.