200 Posts Wow. Left Over Ideas

[dmaeK]

if you get tired of Turkey. I tore down the bird yesterday to make tortilla soup and today made turkey enchilladas. It really makes the left overs not taste like Turkey everyday.

Soup is basically boiling some chicken boulion broth, adding onion, chopped garlic, a large can of diced tomatoes, tons of cilantro, turkey of course, a few hand full of tortilla chips, S & P and lots of cumin. Yum!!! Serve over a handfull of tortilla chips at the bottom of a bowl covered with shredded cheese. YUM!!

Enchilladas - Take about a pound or pound and half of turkey meat, shread the best you can and add one pack of mccormick taco mix with 1 cup water (I know it says 3/4s but a whole cup is better). Cook and shredd for 5 or so minutes. Then wrap in corn torrillas and cover with a really good enchillada sause plus cheese. Bake 30 minutes, 20 covered with foil, ten without.

Anyone have any other left over ideas to help us not feel like we are eating Turkey every day for a week


As for FFF weigh in Monday I am embarrassed to say. I have enjoyed the holiday too much

 

[Hifiman]

Good leftovers

I like the idea of the tortilla soup. I wish we had some turkey to try it out. The enchiladas sound good too. I used to always make enchiladas, but over the years I got lazy and just put the ingredients in skillet to cook. Taste just as good, but still, not the same.

 

[ConnieWI]

Casserole

Chicken/Turkey Noodle Casserole

1 box bowtie pasta
1 ½ T. each butter and flour
1 ½ cups half and half
1 14 oz. can ready-to-serve chicken broth
2 8 oz. pkgs. cream cheese cut into pieces
6 cups cooked, chopped chicken or turkey
1 tsp. each salt and pepper
1 2 ½ oz. can sliced ripe olives, drained (optional)
1 2 ½ oz. can sliced mushrooms, drained
(I use fresh…about a cup.)
1 2 oz. jar diced pimientos (optional)
2 T. dry break crumbs (I use more than this because I like a crunchy top!)
vegetable cooking spray
Preheat oven to 350 degrees. Boil pasta and drain. Melt butter in Dutch oven over low heat. Add flour and stir until smooth. Cook one minute, stirring constantly. Gradually add half and half and broth. Cook over medium heat, stirring constantly, until slightly thickened (about five to ten minutes). Remove from heat. Add cream cheese, stirring until melted. Stir in chicken, salt, pepper, olives, mushrooms, and pimientos. Add pasta. Place in lightly sprayed 13 x 9 x 2 inch baking dish. Top with bread crumbs (I use more than asked for) and coat with cooking spray. Cover and bake at 350 degrees for 15 minutes. Uncover and bake an additional 15 minutes. Yield: 8 servings.