When I got married a few (ok a little more than few) years ago, I didn’t know how to cook! As the youngest of 4 children, my mother always thought that she would have the time to teach me how to cook. Until one day, I surprised her that I am getting married and discovered that she didn’t teach me how to cook! Fortunately, she gave me a cookbook to start with but it doesn’t replace mom’s tips for cooking so I made mistakes! Over cooked, not enough cooked. Luckily my husband is a patient man! He helped me and learned with me!
When I had my children and they were old enough, I promised myself that I would teach them cooking basics. Not that I want them to be a cook but just to get them going! They help me in every dish I make: either cut the veggies, prepare the ingredients, mix! I am so proud of my son, he can prepare crepes without my help! He is only 11! They don’t turn out as pretty as I want but they taste as good!
For the following dish, my son was my helper! As a Turkey lover, he was happy to help (so he could sneak in and eat those yummy Butterball Turkey slices)!
As a proud Butterball Ambassador, I will be featuring the Butterball Turkey Roast Smoked in a Turkey and Rice Bake. Last time I used the Butterball Turkey breast in a delicious Turkey, Tomato & Cucumber sandwich.
For those who do not know Butterball Canada, visit their website! They feature easy healthy recipes, product listing as well as top ten questions about Turkey: how to roast a turkey, how to handle it! Be sure to check it!
Butterball Turkey and Rice Bake
The original recipe is Butterball Turkey Broccoli and Rice bake! When my husband went to the grocery store with my precious list, he forgot to buy Broccoli!!! Seriously! It is not the first time this happened. He buys everything on the list (and sometimes things that are not) but forgets the main ingredient!!. Fortunately I had some frozen veggies that could replace the broccoli.
Ingredients for this Healthy Recipe
- 2 tablespoons vegetable oil
- 1 pound boneless,skinless Butterball® Oven Roasted Turkey Breast
- 1 cup chopped fresh broccoli. I used 1 cup of frozen vegetables: cautiflower, carrots, etc.
- 1 cup chopped onion
- no-stick cooking spray
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1 can (14.5 ounces) chicken broth, divided
- 1 can (10.75 ounces) condensed cream of chicken soup.
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1 cup uncooked instant white rice
- Preheat oven to 375°F.
- Heat oil in large skillet (I prefer using T-Fal) on medium-high heat. Rinse and pat dry turkey. Quickly brown turkey. Remove from skillet. My son was happy to brown the turkey!
- Add broccoli and onion! In my case, I added the frozen vegetables. Cook and stir 5 minutes or until well cooked.
- Evenly spread turkey mixture in a well sprayed 13×9×2-inch baking pan. It was my son’s favorite part! Top with 1 cup of the cheese. He could eat some cheese!! I had to watch him closely!
- Combine broth, condensed soup, mustard, and paprika in same skillet. Heat until hot and bubbly. Remove from heat and stir in rice. Pour mixture over cheese. Stir rice mixture into turkey mixture until well blended. Cover pan with aluminum foil. Bake 25 minutes.
- Remove cover and stir gently. Top with remaining 1 cup of cheese.
Results: a delicious dish, ready in less than 30 minutes!!
Disclosure:”This Butterball Turkey post is sponsored by Butterball Canada. In exchange this review, I have received special perks in the form of products and monetary compensation. All opinions on this blog are my own.”