Turkey with Cranberry and Barley

Ingredients:

2 c. low-sodium chicken broth
1 c. uncooked barley
1/2 c. chopped yellow onion
1/2 c. dried cranberries (Craisins)
1/4 c. slivered almonds
1/2 tsp. ground sage
1/2 tsp. garlic salt
1/2 tsp. fresh cracked pepper
1 frozen Jennie-O oven-ready turkey breast (skinned)
Fresh Parsley, chopped

Combine the broth, barley, onion, cranberries, almonds, and seasonings together at the bottom of the slow cooker. Place the turkey on top. Cook on low for 4-6 hours. Remove the turkey from the slow cooker and let sit for 10 minutes. Stir the ingredients in the slow cooker together.

Slice the turkey and serve with the stuffing. Top with a sprinkle of fresh parsley.

Spinach Feta Bulgur with Shaved Carrots and an Over Easy Egg

Ingredients:

3/4 c. bulgur wheat
2 scallions, greens thinly sliced
1 red chili pepper, seeds removed
2 oz. spinach
1 Tbs. parsley, chopped
1 lime
1/2 c. feta cheese
1 carrot
2 eggs, over easy

Fill a medium pot with water and 1 tsp. sea salt. Place over high heat and bring to a boil. Add the bulgur wheat and turn the heat down to medium. Cook for 25 minutes, drain, and place the bulgur back into the pan. Cover and set aside.

Chop the spinach and chili pepper and add to a medium mixing bowl. Add the chopped scallion and parsley, reserving a small amount of parsley for later. Cut the lime in half and squeeze the juice into the bowl with the vegetables. Add 1 Tbs. extra virgin olive oil, a pinch of salt and pepper. Mix the ingredients in the bowl together. Add in the cooked bulgur wheat and the feta cheese and again, mix everything.

Using a vegetable peeler, peel the outside of the carrot. Divide the bulgur mixture into two serving dishes. Shred the carrot into ribbons. Divide the carrot into two equal parts and place on top of the bulgur. Top each with an over easy egg. Sprinkle the egg with the reserved parsley.