Turkey Casserole

Now that Thanksgiving is over, are you wondering what to do with the leftover turkey? Here is an easy casserole recipe that you will love. Passed down from my mom. You can also make it with chicken any other time of the year. I made it tonight with my leftover turkey and it was delicious!

Preheat oven to 350.

Turkey (shredded)

1 box stuffing

1 can cream of mushroom

1 cup water or chicken broth

1 cup half and half

2 cups shredded cheese

Combine ingredients (except cheese) in a mixing bowl and stir together well. Place mixture in a greased casserole dish. Sprinkle some pepper on top. Bake for 20 mintues. Add the shredded cheese to the top. Bake for 10 mintutes more. Enjoy with a vegetable on the side!

Corn and Cheese Chowder

I have made this recipe twice. We love it. Enjoy!

Corn & Cheese Chowder

Prep Time 15 Minutes Cook Time 20 Minutes

Servings 12

Difficulty Easy

Ingredients

• 1/2 Stick Butter
• 1 whole Onion, Chopped
• 3 slices Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (Red, Yellow or Orange)
• 1 can corn or 1 bag frozen corn
• ¼ cups All-purpose Flour (I use wheat)
• 3 cups Chicken Stock Or Broth
• 2 cups Half-and-half (or milk)
• 1 cup (heaping) Shredded Cheese
• ⅓ cups Sliced Green Onions

Preparation Instructions

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into bowls and serve immediately. I like to serve this with tortilla chips.

Sweet Potato & Mushroom Soup

This is a pretty good soup, if you like sweet potatoes that is. At my house, we love sweet potatoes and we love mushrooms so this is a perfect combination!

 

2 or 3 sweet potatoes

fresh mushrooms

garlic

1 can chicken broth

1 cup milk

5 slices bacon

cheese (Gouda or Mozzerella, or another kind, Feta)

 

Cook bacon in a big pan until cooked well. I used turkey bacon for mine. Add in some garlic. Throw in the diced mushrooms and let them soften and soak up the juices. Add diced sweet potatoes. Add in can of chicken broth. Bring to a boil and then simmer until potatoes are tender. Place in food chopper and puree the mixture. Put the mixture back in the pot, add the milk and bacon and simmer until warmed through. Add the cheese and stir until cheese is melted. Spoon into bowls. Throw a little Feta cheese and green onion on top if desired. Enjoy!

Awesome Enchiladas & Bean Salsa

So, I’m not gonna lie, these are probably the best enchiladas I have ever had. I used a recipe from “The Pioneer Woman” and tweaked it to make it my own. Enjoy!

Enchiladas

3 chicken breasts

Wheat tortillas

1 can Rotel

2 bell peppers

Shredded cheese

1/2 cup wheat flour

2 T butter

spinach leaves

Paprika (optional)

Heat oven to 350.

The tortillas: Boil chicken breasts until cooked through. Set chicken broth aside. Shred chicken. Chop bell peppers and place in bowl. I used 1 greeen and 1 orange to make it colorful. Open can of Rotel and pour half the can in with the bell pepper mixture. Grease 9×13 pan. Now it’s time to roll the tortillas! Roll each tortialla individually. Lay tortilla flat, add shredded chicken, add pepper/Rotel mixture, throw in a few spinach leaves, add shredded cheese, roll and place seam side down into pan. Do this with all tortillas. I used 8 tortillas for mine.

The topping: This is the best part! Melt 2 tablespoons of butter in skillet. Add 1/2 cup wheat flour. Cook for one mintute. Add in 1 1/2 cups of leftover chicken broth. Cook for another minute. Add in the other half of Rotel can. Add 1 cup of shredded cheese. Stir for another minute. Throw in some Paprika and salt and pepper. Take off burner. Pour over rolled tortillas.

Place foil on top and bake for 30 mintues.

You will LOVE this!

Bean Salsa

This is so easy and very delicious!

1 can black beans

1 can black-eyed peas

1 can corn

tomatoes

bell pepper

1/2 cup vinegar

1/2 cup sugar sugar

1/4 cup olive oil

Drain cans of beans, black-eyed peas and corn and place in bowl. Dice up tomatoes and bell peppers and add to bowl. On stovetop, heat vinegar, sugar and olive oil together until boiling. Turn off burner and pour the mixture over the items in the bowl. Stir together. Add some garlic salt and pepper. Chill for 30 minutes or so. Serve with tortilla chips. Yum!