Beer Can Turkey
Yes, you read that correctly – Steve slipped two cans of pilsner and a few garlic cloves into the turkey instead of bread stuffing on Christmas Eve. For the potluck dinner we shredded the meat and made turkey a la king, which is a casserole that mixes the shredded meat, pan drippings, a cream-based condensed soup, milk and sweet peas. We served it over soft rolls. Wow it was good but rich!
For Easter, we are defrosting a turkey and (weather permitting) doing up a basket of BBQ vegetables for dinner with Steve’s family. I’m imagining peppers, onion and zucchini. For dessert (assuming I can stand okay with my back – funny it first did this to me the weekend before Christmas and now it’s the weekend before Easter!) I am going to make key lime pie. I brought home a bottle of the juice from Florida, and there is an excellent recipe for the tartlets in SparkPeople (p 352) using a graham-cracker and crushed pecan crust with Greek yogurt as the binding agent. You make them in muffin tins so it’s a single serving under 75 calories (including the whipped cream).
