Turkey Leftovers  

Sunday, November 30, 2008

Do you still have tons of leftover turkey in your fridge? Are you tired of turkey and mashed potatoes for dinner and lunch and snack and...

Try these recipes for a nice change of pace

Turkey Enchiladas

3-4 cups chopped turkey
1 can cream of mushroom soup
1/2 C. sour cream
1/2 C. Green Chilli Enchilada Sauce
1 C. Shredded Cheese
1 Package flour or wheat tortillas

Combine soup, sour cream and enchilada sauce.  Reserve enough to cover enchiladas. Mix turkey with remaining miture. Spoon mixture on tortilla shells and roll up.  Place seam side down in a baking dish. Cover with remaining mixture and sprinkle with shredded cheese if desired. Bake at 350 degrees for approximately 25 minutes.

Turkey Salad Sandwich
1/2 - 1 C. chopped turkey
Mayo (as much as you like)
Chopped olives
Chopped onion
Garlic salt, pepper
Cranberries (if you like)

Mix everything together and place on your favorite bread

Turkey Patties (I got this one from allrecipes)
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups half-and-half cream, divided
1 cup cooked, chopped turkey meat
1 teaspoon finely chopped onion
1 cup dry bread crumbs
2/3 cup crushed cornflakes cereal
1 (10.75 ounce) can condensed cream of chicken soup

Heat oil in a large skillet over medium high heat. Blend in flour, salt, pepper and 1 cup of half-and-half. Reduce heat to low and simmer, stirring, until thick. Stir in turkey, onion and bread crumbs. Mix well, then shape mixture into 8 small patties and refrigerate to chill for 30 minutes.

Place cornflake crumbs in a shallow dish or bowl and place remaining 1 cup half-and-half in a second shallow dish or bowl. Heat oil in skillet. Dip patties in crumbs, then in cream, then in crumbs again; brown patties in the hot skillet, place in a serving dish and cover with soup.

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Crock Pot Macaroni & Cheese  

Thursday, November 20, 2008

6 cups cooked macaroni (cook al dente)
2 Tbs. butter
4 cups evaporated milk
6 cups cheddar cheese, shredded
2 eggs, beaten
2 tsp. salt
1/2 tsp. black pepper

Combine all ingredients except macaroni. Place in a crock pot and cook on high 1 hour. Add macaroni and cook on low for 4 hours longer.

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Pampered Chef 12 Minute Cake  

Wednesday, November 19, 2008

This is one of my favorite cake recipes because it is so easy and versatile.
For all recipes you need
1 box of cake mix
1 can of goo (this can be any pie filling)
3 eggs

For all recipes you will do the same thing
Spray stoneware fluted pan with oil
Mix filling and eggs
Add cake mix
Drop cake mix into pan and microwave for 12-14 minutes

For this week's menu I'm making an apple cake with caramel topping
1 box of yellow cake mix (spice cake mix would also be good)
1 can of apple pie filling
3 eggs

My favorite cake recipe is this one though
1 box of spice cake mix
1 can of pumpkin pie filling
3 eggs

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Garlic Pork Chops  

Tuesday, November 18, 2008

6 bone in pork chops
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
2 Tbs vegetable oil
1/2 C hot water

Preheat oven to 425 F
Place the pork chops in a broiler pan (without the rack). Brush both sides of the chops with soup mixed with oil.
Bake chops for 25 minutes or until done
Remove chops. Add hot water to pan. Stir and scrap the yummy bits from the bottom of the pan. Serve over the chops.

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Buttered Garlic Noodles  

Monday, November 17, 2008

This is a super easy side dish that my mom made while I was growing up. My kids now love it and ask for it all the time.

Extra Wide Egg Noodles
Garlic Powder or Fresh Garlic (minced)

Boil noodles.  Melt butter over medium heat. Add garlic powder or minced garlic.  Combine with noodles.

This is really a use how much you like type of recipe.
Super easy and really tasty!

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Weekly Menu  

Sunday, November 16, 2008

Our dinner exchange group is going great. I am so glad that we started this - it's so nice to cook only 1 night during the week.  We've actually inspired another group in our neighborhood to start and it's working out just as well for them. 

My dad asked if we were saving money by doing this and I really think we are, with the exception of one meal I made that was really pricey (the Cafe Rio Pork Salad). We're also saving money by not going out to dinner during the week. You know those nights where you have so much going on that you just can't fit in making dinner. Now I don't have to even go somewhere to pick it up - it's brought to me. 

I have several recipes to go along with this week so I'll post one a day to keep this from being a huge post.

Sunday: London Broil, Buttered Garlic Noodles,Veggie
Monday: Oriental Beef
Tuesday: Garlic Pork Chops, Crock Pot Macaroni & Cheese, Veggie, Apple Cake with Caramel Topping
Wednesday: Chicken Alfredo, Veggie
Thursday: TBA
Friday: Chicken and Brocolli Braid
Saturday: Korean BBQ Beef Short Ribs

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Ravioli Soup  

Sunday, November 9, 2008

Because my dinner this week (Cafe Rio Pork Sandwiches) is using leftovers from the salad I made a couple of weeks ago and I already posted the recipe.  I thought I would share this recipe for the yummy soup we had last night.

Ravioli Soup
6 Cups Chicken Broth
1 1/2 lbs Hamburger or Sweet Italian Sausage
3 Cans Italian Tomatoes
2 Cans Sliced Carrots
1 Package Frozen Cheese Ravioli
2-3 Tbs Italian Seasoning (I used 3 and thought it was a bit much)

Brown hamburger. In a big pot add chicken broth, tomatoes, carrots, seasoning and browned hamburger.  Cook over medium 15-20 minutes.  Add frozen ravioli and cook 15-20 minutes longer.

Servings: A LOT!  I would say at least 10 good size helpings.

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Weekly Menu  

We had our menu planning meeting with my dinner exchange group and planned out the rest of the year.  I've decided to start going shopping once a month (with the exception of milk and produce) so my weekly menu will include Saturday and Sunday now. Trying to get a little more organized and save some money.

Sunday: Crock Pot Italian Chicken
Monday: Baked Potato Bar with Chilli, Cheese and Brocolli
Tuesday: Cafe Rio Pork Sandwiches (see post below for recipe), Potato Salad & Corn on the Cob
Wednesday: Chicken Noodle Soup
Thursday: TBA
Friday: Sloppy Joes, Veggie & Chips
Saturday: Ministroni Soup

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Dorito Salad  

Tuesday, November 4, 2008

I have to admit I was a little aprehensive when this was added to our weekly menu but I have to say it was really good. So I thought I would share the receipe
 Chopped Romaine
4 small diced tomatoes
1 can black olives diced and drained
1 can pinto beans drained
1 package of shredded cheese
Ranch dressing
Bag of Doritos

Open bag and smash the Doritos.  Layer ingredents in a large bow.  Right before serving drizzle with Ranch dressing then add the Doritos, stir and ENJOY!

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Greek Chicken  

Monday, November 3, 2008

Here's the recipe for the Greek Chicken I'm making tomorrow night for our dinner exchange.  This is taken from the Fix it and Forget It Lightly Cookbook.

6 medium-sized potatoes, quartered
3 lbs. chicken pieces, skin removed
2 large onions, quartered
1 whole bulb garlic, minced
1/2 cup water
3 tsp. dried oregano
1 tsp salt
1/2 tsp black pepper
1 Tbsp. olive oil

1. Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic.
2. In small bowl mix water with oregano, salt and pepper
3. Pour over chicken and potatoes. Top with oil
4. Cover. Cook on high 5-6 hours or on low 9-10 hours.

Makes 8 servings
Slow cooker size: 6 quart

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Weekly Menu  

Sunday, November 2, 2008

We got together today and planned our menu through December.  We came up with some yummy sounding dinners and are taking a week off from our dinner exchange for the week after Christmas.

Here's our weekly menu. From now on I'll post the recipes for my meals but if anyone sees a dinner they wold like a recipe for leave me a comment and I'll get it from the other girls in the group. 

Monday: Teriyaki Chicken and Rice
Tuesday: Greek Chicken and Potatoes (I'll post the recipe tomorrow)
Wednesday: Chilli and Bread (It's supposed to snow this day, which makes me very sad)
Thursday: French Dip Sandwiches and Dessert

Hope we can provide some inspiration for your menus

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