Slide Meals

4-day slide meal plan · Protein: turkey thighs

Days: 4
Protein: turkey thighs
Budget:

$$—
Difficulty:

🍳🍳🍳–

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Explore the rich flavors of Alentejo with turkey thighs. Enjoy garlic, bay leaf, paprika, and cilantro in this budget-friendly plan.

Slide Chain

• Day 1: Portuguese Roasted Turkey Thighs

• Day 2: Turkey and White Bean Stew

• Day 3: Turkey and Vegetable Bake

• Day 4: Portuguese Turkey and Olive Salad

• Combined Shopping List

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Day 1: Portuguese Roasted Turkey Thighs

Ingredients

Main

• 8 turkey thighs

• 1 head garlic, minced

• 4 bay leaves

• 2 tbsp paprika

• 1/2 cup olive oil

• 2 onions, sliced

• 6 potatoes, quartered

• salt and pepper to taste

Optional

• 1 bunch fresh cilantro, chopped

Directions

1. Preheat oven to 375°F (190°C).

2. In a bowl, mix minced garlic, bay leaves, paprika, olive oil, salt, and pepper.

3. Rub mixture over turkey thighs and place in a roasting pan.

4. Add onions and potatoes around turkey.

5. Roast for 1.5 hours until turkey is cooked through and potatoes are tender.

6. Garnish with chopped cilantro before serving, if desired.

Cook’s Notes:

Reserve half of the roasted turkey thighs and potatoes for the next day.

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Day 2: Turkey and White Bean Stew

Ingredients

Main

• Reserved turkey thighs and potatoes

• 1 head garlic, minced

• 2 bay leaves

• 1 tbsp paprika

• 2 carrots, sliced

• 2 red bell peppers, sliced

• 1 cup white wine

• 2 cups chicken broth

• 1 can white beans, drained and rinsed

• salt and pepper to taste

Directions

1. In a large pot, heat a little olive oil over medium heat.

2. Add garlic, bay leaves, and paprika, sauté for 2 minutes.

3. Add carrots and bell peppers, cook for 5 minutes.

4. Pour in white wine, bring to a simmer.

5. Add reserved turkey thighs and potatoes, chicken broth, and beans.

6. Simmer for 30 minutes, season with salt and pepper.

Cook’s Notes:

If stew is too thick, add more broth or water. Serve with crusty bread.

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Day 3: Turkey and Vegetable Bake

Ingredients

Main

• Remaining turkey stew

• 1 large onion, sliced

• 2 carrots, sliced

• 1/2 cup black olives, sliced

• 1/4 cup olive oil

• salt and pepper to taste

Directions

1. Preheat oven to 350°F (175°C).

2. In a baking dish, combine turkey stew, onion, carrots, and olives.

3. Drizzle with olive oil, season with salt and pepper.

4. Bake for 45 minutes until vegetables are tender.

Cook’s Notes:

Use any remaining bread for dipping.

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Day 4: Portuguese Turkey and Olive Salad

Ingredients

Main

• Reserved turkey and vegetable bake

• 1/2 cup black olives, sliced

• 1 bunch fresh cilantro, chopped

• 2 tbsp olive oil

• salt and pepper to taste

Directions

1. In a large bowl, combine chopped turkey and vegetables with olives.

2. Drizzle with olive oil, season with salt and pepper.

3. Garnish with fresh cilantro and serve chilled or at room temperature.

Cook’s Notes:

A refreshing way to end the meal plan; serve as a light dinner or hearty lunch.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• turkey thighs — 8 pieces

• garlic — 2 heads

• bay leaves — 10 leaves

• paprika — 3 tbsp

• fresh cilantro — 1 bunch

• olive oil — 1 cup

• onions — 4 large

• potatoes — 6 large

• carrots — 4 large

• red bell peppers — 2 large

• white wine — 2 cups

• chicken broth — 4 cups

• crusty bread — 1 loaf

• black olives — 1 cup

• white beans — 2 cans

• salt — to taste

• black pepper — to taste

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Final Notes

Enjoy a budget-friendly culinary journey through Alentejo with turkey thighs, using simple pantry staples and fresh ingredients.