Turkey Leftovers

Sure, who doesn’t love a traditional turkey dinner on Thanksgiving? In my family, that means both turkey and ham. My nephew prefers ham and my grandfather won’t eat bird meat. With six people eating this feast, it leaves a lot of leftovers. My question after eatting leftover for a day or two is: what else can I make with? Below is a recipe from the December2013/January 2014 issue of Taste of Home’s Simple and Delicious that my family will be trying.

Turkey cordon bleu

Photo from Taste of Home website

Turkey Cordon Bleu Casserole by Kristine Blauert
2 c. uncooked elbow macaroni
2 cans cream of chicken soup
3/4 c. milk
1/4 c. grated Parmesan cheese
1 tsp. prepared mustard
1 tsp. paprika
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
1/8 tsp. sage
2 c. cubed cooked turkey
2 c. cubed fully cooked ham
2 c. shredded part-skim mozzarella cheese
1/4 c. crushed butter flavored crackers (I’m using Ritz – they are Brock’s fav)

Cook macaroni (or pasta of your choice) according to the package directions. Meanwhile, mix soup, milk, Parmesan cheese, mustard, and seasonsing together. Add meats and mozerella cheese. Drain pasta and add soup mixture. Pour into a 13 x 9 pan and top with crackers. Bake uncovered at 350 degrees for 25-30 minutes.

Notes:

  • You can cover and freeze this casserole. Thaw in the fridge overnight and bake as directed.
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Nine Must Have Thanksgiving Recipes

Today is probably the last day you are debating – what are we having for Thanksgiving? I thought I would share a few of my favs in case you are looking for a new recipe to try on Thanksgiving or with the leftovers.

PineappleThanksgiving Side Dishes

1. Maple-glazed Carrots – I don’t like vegetables but I love this recipe. The sweet taste will go great with ham or turkey.

2. Pineapple Casserole – Sweet and crunchy

3. Orange Fluff – My mom is going to try this with cranberry Jello, cranberries, and oranges this year. I’m looking forward to this Weight Watchers recipe.

In Addition to Pie

4. Pumpkin Snickerdoodles – a fall flare to a classic recipe

5. Pumpkin Crunch – even my sister will eat this and she doesn’t like pumpkin pie

6. Pumpkin Bread Pudding – the sauce is incredible

Turkey BakeNo Wasting Leftovers

7. Creamed Turkey on Mashed Potatoes – hands down the best elementary school lunch recipe

8. Turkey Dip with Rosemary Au Jus – a flavorful spin on French dip

9. Turkey Crescent Roll Bake – a great way to use up all those leftover

An Amber Original

Back in my Komen days, I remember going with our Community Outreach Manager to Atchison to present our first grant to the hospital. As the only hospital/imaging center serving that region of northeast Kansas, they hosted a big pink party to celebrate. One of the things their chef made was these amazing chocolate cookies with Raspberry M&Ms. I was in love. Although I haven’t been able to locate a recipe for these delicious cookies, I opted to take my best cookie recipe, remove the confectioner sugar, and add raspberry M&Ms. My you enjoys these as much as my Marriott co-workers did. They will melt in your mouth when served warm.

Chocolate Raspberry CookiesChocolate Raspberry Cookies by Amber Bourek
3/4 c. Butter, melted
1/2 c. Unsweetened Cocoa Powder
1 c. Sugar
2 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
2 Eggs
1 tsp. Vanilla
1/2 c. Chocolate Chips
1/2 c. Raspberry M&Ms

In a large bowl, mix butter, cocoa, and sugar. In a medium bowl, combine flour, baking powder, baking soda, and salt. Use an electric mixer to add eggs and vanilla into chocolate mixture. Slowly add dry ingredients. Stir in chocolate chips. Refrigerate overnight. Roll into balls and place on baking sheet. Bake at 350 degrees for 12 minutes.

Notes:

  • I used mini-chocolate chips and it wasn’t as rich as I would have liked. I’d recommend using Milk Chocolate regular sized chips. You might even want to use 3/4 cup.
  • I used 1/2 c. Raspberry M&Ms. That put only about one M&M per cookie. You might want to use 3/4 or 1 cup of M&Ms.
  • I didn’t add but you could easily add a tsp. of raspberry syrup instead of adding more M&Ms.

Doritos Casserole

If you have followed my blog since the beginning, then you may have seen another Doritos recipe. This recipe is a little different and uses chicken instead of ground beef. I also made it a little healthier with some simple substitutions.

Doritos Chicken CasseroleDoritos Casserole from Pinterest
3 c. cooked chicken, diced
8 oz. sour cream
2 cans of cream of chicken soup
1 1/2 c. salsa
2 c. cheddar cheese
a bag of Doritos

Crumble Doritos and sprinkle of the bottle of a lightly greased 13 x 9 pan. In a bowl, mix chicken, sour cream, salsa, soup, and a cup of cheese. Pour over Doritos. Bake at 350 degrees for 20 minutes. Cover with remaining cup of cheese and bake an additional 5 minutes.

Notes:

  • I halved the recipe and baked it in my bubble and brown dish.
  • I grilled boneless, skinless chicken breast. Rotisserie chicken would have also been good.
  • I used fat free sour cream. You could substitute non-fat Greek yogurt.
  • I used the healthy choice Cream of Chicken Campbell’s soup. You could also use the fat free version.
  • I made my salsa using Wildtree Fiesta Salsa mix and a can of reduced sodium diced tomatoes. You could also use a can of Rotel or fresh tomatoes.
  • You could use Baked Doritos for the base of this recipe.
  • I used 2% cheddar cheese for the topping and fat free cheddar cheese in the chicken mixture.
  • A Mexi-corn mixture or black beans would make a great veggie addition.

Pumpkin Spice

Who doesn’t love the taste of pumpkin spice in the fall? This recipe is an easy way to capture the taste of pumpkin pie without all the mess.

Mini Pumpkin Pie CroissantsMini Pumpkin Pie Croissant from Pinterest
1 tube crescent rolls
2 oz. cream cheese
1/2 c. canned pumpkin
1 T. pumpkin pie spice
1 1/2 T. sugar

Topping
2 T. sugar
1 1/2 tsp. pumpkin pie spice

Cream together pumpkin, cream cheese, pumpkin pie spice, and sugar. Spread 1 1/2 tsp. of filling on each crescent roll and roll up. Sprinkle sugar and pumpkin pie spice on top. Bake at 375 degrees for 13-15 minutes.

Notes:

  • I used spreadable light cream cheese and reduced fat crescent rolls.
  • I would suggest maybe cutting the amount of filling by 1/3 or 1/2. It seemed to be a lot. I had to bake for 15 minutes to fully cook the pumpkin.
  • I would also suggest cutting the amount of topping in half. It was twice as much as I needed. I also would suggest maybe even cutting the amount of pumpkin pie spice if you don’t want to be overwhelmed by it.