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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Crispy Ritz Chicken

Ritz crackers are one of my nephew’s favorite snacks. I used leftover crackers from his visit to make this delicious looking recipe from Pinterest. If you like the flavors, I would suggest trying this breakfast recipe for Creamy Swiss Eggs on Biscuits.

Crispy Ritz ChickenCrispy Ritz Chicken
4 chicken breast
2 sleeves Ritz crackers, crushed
1/2 c. buttermilk (or milk)
2 c. shredded mozzarella cheese (or cheddar cheese)
1 tsp. dried parsley

1 can cream of chicken
3 T. sour cream
2 T. butter

Dip chicken in milk, then cheese, and finally crackers. Sprinkle with parsley. Cover and bake for 35 minutes at 400 degrees. Remove foil and bake an additional 10-15 minutes. In a small saucepan, melt cream of chicken, sour cream, and butter. Pour over baked chicken and sprinkle with parsley.

Notes:

  • I used reduced fat Ritz crackers, skim milk, and fat free cheddar cheese. Just remember that skim milk doesn’t stick as well to the chicken.
  • I used 98% fat free cream of chicken and fat free sour cream. You could also substitute Greek yogurt.
  • I served it with mashed potatoes. Chicken gravy also tastes good on them. I would suggest maybe a green side dish like spinach or asparagus as well. One of the Pinterest recipes suggests making cilantro lime rice to go with the chicken. I liked the home cooked meal approach.
  • Another suggestion is to use the veggie flavored Ritz crackers.

Pineapple Casserole

When I worked at SAFEHOME, our managers always hosted a holiday party for us in December. It was actually pretty nice because they cooked all the food. It was a chance to taste some of their best breakfast recipes. I got this recipe from our Associate Director. I hope you like this spin on pineapple.

Pineapple Casserole by Janee’ Hanzlick
2 (15 oz.) cans crushed pineapple (or chunk if you prefer)
3/4 c. – 1 c. sugar
6 T. flour
1 & 1/2 c. grated cheddar cheese
1 sleeve of Ritz crackers, crushed
1 stick of butter, melted

Put ingredients in casserole in order given. Layer and do not stir. Bake 30-35 minutes at 350 degrees.

Recipe modifications:

  • I halved this recipe. I used one 20 oz. can of pineapple, 1/2 c., 3 T. flour, 3/4 c. fat free Kraft shredded cheddar cheese, 1/2 sleeve of reduced fat Ritz crackers, and 1/2 stick of Country Crock. I baked it in my Rachael Ray Bubble and Brown 2 qt. dish for 30 minutes.