Posts Tagged ‘leftovers’
Tomorrow is the biggest and best holiday of the year, well, at least the biggest eating holiday of the year. A few weeks ago Malik and I were shopping at Walmart and it was packed with people getting their Thanksgiving fixins’.
Their carts were filled with all the ingredients to make the perfect Thanksgiving meal to share with their family and friends.
Many people will overcook and then have leftovers for days so it’s important to find creative ways in which to make those leftovers appetizing. Now I am not saying that a Turkey and Cheese sandwich with mayo and a slice of tomato isn’t appetizing, but there are other options.
As a small family of four, we always have Thanksgiving leftovers so in looking for creative recipes I found this one for a Crock Pot Turkey and Potato Chowder, but of course added a little twist based on my veggie preferences.
Ingredients:
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4-5 cups of Red Potatoes
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3 tsp Minced Garlic
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1 cup Onions, chopped
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1 bag frozen Mixed Veggies (corn, peas and carrots)
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1/2 bag frozen mixed Sweet Peppers
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3 Sprigs of fresh Thyme – remove from stems
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3-4 cups of cooked Turkey
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4 cups of Chicken Broth
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4 tbsp of Corn Starch
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1 cup Heavy Cream
Instructions:
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Wash and chop potatoes into 1-inch chunks. Stir corn starch into chicken broth than add potatoes and remaining ingredients except for the Heavy Cream into Crock Pot. Cover and cook on high for 4 hours or until the potatoes are fork tender.
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Stir in Heavy Cream, cover and cook for an additional 30 minutes.
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Serve with crackers or corn bread.
Do you have a recipe for leftover Thanksgiving turkey?
Enjoy and be safe!
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Hello Friends and Happy Fri-Yay!
I don’t know about you but I am still dragging from last week’s change to Daylight Saving Time, I need a nap! This week’s feature is another non-Crock Pot dish, but that doesn’t mean I’ve abandoned them, as a matter of fact one of them is home cooking dinner right now.
and the recipe is on the back of the jar.
Ingredients:
- 4 boneless chicken breast – I used 2 packs of tenderloins
- 1 jar Ragu Cheese Creations Creamy Mozzarella Sauce, divided
- 1 cup Italian seasoned dry bread crumps
- 1 medium tomato, seeded and chopped
- 1 Tbsp. basil leaves / Italian seasoning
Pour 1/2 cup of Mozzarella sauce into a bowl ~ coat chicken with sauce and then with dry bread crumbs.
Place coated chicken into 13×9 baking pan, spray with cooking spray for easier cleanup. Bake in preheated oven 450 degrees for approximately 15 minutes.
Spoon remaining sauce around chicken in the pan, bake another 5 minutes or until chicken is thoroughly done.
I cooked a package of Knorr Pasta Sides for chicken which complimented this dish perfectly as would a side of mac n cheese!
This was another family meal that my men loved and no leftovers!
Top cooked chicken with tomatoes and Italian seasoning for an easy breezy mid-week meal.
Stay Blessed – No Stress in 2014!
*Don’t forget to come back at 6:00 pm for this week’s #WWDParty where I’m sure there will be some great St. Patrick’s Day recipes and crafts!
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Hello Friends and Happy Fri-Yay!
You’ve heard me say this before, “we eat so much chicken that I’m afraid one day we’ll wake up with feathers!” No seriously, I cook chicken or turkey at least 3 times a week and it’s not that we tire of it, it’s just I have to find new ways to make it differently. There are times when I am too tired to cook from scratch so I’m always looking for products that makes meal planning easier.
Betty Crocker, the maker of Hamburger and Tuna Helpers recently introduced Chicken Helpers and we loved it. After dicing up skinless *Chicken Breasts, I followed the directions on the box to make the Sweet and Sour Chicken. While the chicken cooked I boiled a pot of Jasmine Rice, dinner was done in less than an hour, tasted better than Chinese Takeout and there were no leftovers!
TIP: grab a few extra bags from the produce department to use as a shaker bag
Grocery store sales coupled with coupons from the Sunday paper and the Betty Crocker website is incentive enough for me to keep a few boxes of Chicken Helper in the pantry!
Have a fantabulous day!
* According to a recent report (see here), it’s more sanitary NOT to wash raw chicken as it spreads more bacteria, just cook it thoroughly.
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“Use what you got to make what you want“ was the inspiration for this mid-week meal.
I usually buy Ground Turkey but this week purchased Perdue Ground Chicken, and using ingredients that I already had on hand I jazzed up an ordinary loaf.
Ingredients
Ground Turkey/Chicken
Taco Seasoning
Salsa
Egg
Bread Crumbs
Sweet Peppers
Onion
Mixed Ground Chicken, an egg, leftover salsa, Taco Seasoning and bread crumbs to form loaf
Top with slices of onion and peppers (cheddar cheese optional)
Placed in loaf pan and baked for 40 minutes @ 350~
Served with Tortilla Strips and mild pepper rings.
Another easy breezy recipe- leftovers can be used to make a Taco Salad when added to lettuce, tomatoes, Avocado and dressing.
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Hello Friends, I hope you had a good day.
I didn’t make it into work this morning because of a quick moving, yet severe rainstorm that caused me to turn around and head home. Fortunately the weather improved and it turned into a wonderful sunny afternoon.
I’m still on the Nutrisystem program and eating their meals but that doesn’t mean I’ve stopped cooking dinner for my men. Last night’s easy breezy meal contained only 4 ingredients that took 40 minutes to prepare.
They really liked this dish and there was enough leftover for them to have for lunch today. If you try this recipe let me know, and if you put your own little twist on it, tell me what you used.
Ingredients:
Dry Pasta
Turkey Sausage
Frozen Broccoli
Salad Dressing
Boil pasta according to box instructions
Cut Turkey Sausage into bit size pieces
Cover sausage with 1/2 cup water and 1/4 cup salad dressing
Cook 10 minutes
Add broccoli, cover and cook add’l 15 mins or until desired texture
Add to drained pasta
Sprinkle with Parmesan Cheese if desired
Enjoy!
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In our house a store bought Rotisserie Chicken is always a two day meal. The leftover chicken is usually cut up, covered with a cream soup and mushrooms then served over rice. Today a co-worker gave me a recipe that added a twist and it was an easy, breezy dinner that the family enjoyed.
Ingredients:
Rotisserie Chicken ~ Package of Frozen Broccoli ~ Can of Cream of Mushroom/Chicken soup ~ 3 tablespoons of mayo ~ 3 tablespoons of lemon or lime juice ~ shredded cheese
I didn’t have lemon juice so I used lime
Added 3 tablespoons of mayo to a can of cream of chicken soup
Added 3 tablespoons of lime juice
Mixed thoroughly
Steamed the broccoli according to package then layered in casserole dish
Cut up leftover chicken over top of broccoli
Poured mayo mixture over chicken and broccoli
I grated Pepper Jack cheese because I didn’t have a bag of shredded cheddar cheese
Placed in a pre-heated oven set on 350~ and cooked for 30 mins. Last 5 mins turned oven to broil to give it a crispy top
Served over Jasmine rice
Dinner is served
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