Slow-cooker turkey breast over kale

As a spin-off to my slow-cooker turkey breast soup blog, I want to share a recent recipe I’ve been having fun with.

Like the soup recipe, I still coat the defrosted turkey breast in pesto and cook it in the slow-cooker. What’s different on this one is that I throw in whatever vegetables I have on hand (I’ve done onion and different squash varietals, red peppers, carrots, etc.), add in just enough broth to help their flavors mingle and keep them from sticking, then, I serve them on top of fresh kale. The heat from the meat and veggies wilts the kale just enough.

I add a little Israeli couscous for my son since he needs the additional carbs, but we don’t.

Using spinach or kale as a rice or pasta substitute is a great, easy way to completely revamp the nutritional profile of your meal. Between the fiber and the overall nutritional makeup of dark, leafy greens, you’ll stay full longer, and avoid unnecessary starches. You don’t have to completely change your diet to eat more cleanly; just make easy swaps like this one.

This meal is great all-around because it’s ready whenever we finish our whirlwind day and are ready to eat, and it’s family friendly. Eating well as a rule is easier than trying out a fad-diet. It’s just too hard to make a special, healthy meal for one person. You need options, like this one, that everyone can enjoy. Eating well should taste really good.