Tis the season for back-to-school! Actually both my daughters go back TODAY! Olivia is going into grade 9 (high school!) and Bridget is starting grade 3. Both of them were looking forward to going back so they could see their friends and get back into a routine. It’s a busy time of year for everyone I think.
One task that parents have is ensuring their kids get a nutritious lunch they kids will actually eat. My girls are fairly picky and have their specific likes and dislikes. I’m always looking for healthy lunch ideas of foods I know they like. Both girls like turkey so I picked up a Butterball Boneless Turkey Breast the other day at the grocery store. I’ve made whole Butterball turkeys before but had never tried this particular product. I was interested in seeing how easy it would be to make and if my kids would like it. My head was starting to fill with ideas of how to use it for their school lunches.
I decided to make the roast in the oven although you could do it on the barbecue. Our barbecue is kaput and I didn’t think it would fit in the George Foreman grill so in the oven it went! It takes about 4.5 hours to cook and with each hour that passed, our home filled with the savoury aroma of turkey!
I let it cool about 15 minutes before attempting to remove the netting. Then my task was to slice it up. I snuck a few bites here and there too. Yum! It was moist, delicious with so much flavour. I couldn’t wait to dive in. However, I was on a mission to create my recipe so I had to stop snacking.
I settled on making Turkey & Cranberry Sandwiches- the perfect marriage of flavour in my opinion. I knew that they would be a hit.
Turkey & Cranberry Sandwiches
- Your favourite bread or buns
- Butterball Boneless Turkey Breast, sliced
- Can of Whole Cranberry Sauce
- Leaf Lettuce
- Salt & Peppe
- Cook Butterball Boneless Turkey Breast according to package directions. After it cools, slice it up (don’t worry about it being perfect!).
- Spread about 1/2 to 1 tbsp of Cranberry sauce on each bread or bun.
- Add some leaf lettuce and sliced tomato to each bun.
- Add the sliced turkey to each bun (1/4 to 1/2 cup per bun depending on what you use).
- Spread about 1/2 to 1 tbsp of mayonnaise on top. Add salt & pepper to taste.
So I’m sure you are wondering how they were right? Let’s just say they were “gobbled” up quickly! A definite winner and one I will be using for school lunches (and lunch pour moi!).
Butterball Canada has more great recipe ideas for kids’ lunches. Check out these recipes for Turkey and Roasted Pepper Quesadillas, Northwoods Maple-Mustard Turkey Sandwich, TBLT Sandwiches and Turkey, Tomato & Cucumber Sandwich.
This 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.