Monthly Archives: December 2008

Meal Replacement Drinks

I got this idea from the Vita-Mix website while watching a demo video for a green smoothie. Here is my recipe for a meal replacement shake. It provides a serving of dairy protein, a serving of vegetables, and two servings of fruit in each shake.


Meal Replacement Drink

Serves 2


1 cup skim milk

¼ cup nonfat dry milk

¼ cup Splenda® or other sugar-free sweetener

½ tsp. Vanilla extract

dash nutmeg

1 orange, peeled

1 apple, cored and quartered

1 cup frozen mixed fruit (I use a peaches, pineapple tidbits, strawberries, and melon mix)

1 cup frozen spinach

Add ingredients to the Vita-mix container in the order listed. Start on Low then gradually flip switch to the High setting. Blend for approximately 90 seconds or until fully blended. Pour into two large glasses and drink immediately.

Ignore the icky green color. This smoothie is delicious, nutritious, and filling.  You can experiment with variations by adding carrots or cabbage combined with other fruits.  I recommend always including an apple and an orange for balanced nutrition.

If you don’t have a Vita-mix, visit their website.  There’s nothing comparable on the market.  I’ve owned one for 14 years and can’t imagine life without it!



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Turkey leftovers? Here are some ideas!

For the holidays, I’m recapping some of our favorite turkey leftover recipes. Merry Christmas!


Turkey Tetrazzini
Serves 4-5

(I use a Kitchen Craft liquid core electric skillet, but this recipe can be baked in a conventional oven. I prefer the electric skillet because the entire dish is prepared in one pot, reducing clean-up time in the kitchen. Also, a quality liquid core electric skillet uses less energy than an oven):

Dry sauté in a non-stick skillet:

1 cup sliced, fresh mushrooms
1 small yellow onion, chopped
3 cloves garlic, minced

After the mushrooms have browned, add:

1½ cups cooked turkey, cubed
4 oz. uncooked angel hair pasta, spread evenly across vegetables and chicken in skillet (or 1½ quart baking dish)

In a 1 pint measuring pitcher, blend:

1 10 ¾ oz. can Campbell’s® 98% Fat Free Cream of Mushroom Soup
½ cup milk
¼ cup water
¼ cup sour cream
¼ cup grated Parmesan cheese

Pour soup mixture over turkey and pasta. Be sure all pasta is covered.

If using a liquid core electric skillet, cover and close vent. Set temperature to 200°F and simmer for 30 minutes. Do NOT remove lid to peek. If baking, cover casserole with foil and cook in a pre-heated 375°F oven for 30 minutes.

Garnish with finely chopped fresh parsley and additional parmesan cheese if desired. Serve with a garden salad and whole grain bread. Serves 4.

With the rising cost of canned goods, I’ve started canning my own turkey stock, which is easy using the pressure cooker and pint canning jars.  But whether you make your own stock or buy it, you’ll enjoy making soup from leftover turkey.  Here’s one suggestion, Turkey Noodle Soup:


Turkey Noodle Soup

Makes 4 servings

In a 3 quart pot over medium heat, add

2 teaspoons olive oil

brown for 5 minutes:

1 clove garlic, minced
1 onion, diced
4 stalks celery (including the leaves), sliced
1 bell pepper (any color, but I use red), seeded and chopped


1 quart turkey stock or chicken broth
1 cup water
Seasonings – your choice
1 ½ cups cooked turkey, cubed

Bring to a boil, then reduce to a low simmer and cover. Don’t remove the lid and you’ll be able to cook on the lowest setting.

About 10 minutes before serving, add:<!–[if !supportLineBreakNewLine]–>

1 cup dry whole wheat noodles, or any whole wheat pasta

Taste test for seasonings. You may want to add salt or pepper. When the noodles are al dente, serve the soup.

The beauty of this recipe is the cooking time is flexible. The soup can simmer for 20 minutes or a couple of hours because the starchy pasta isn’t added until the last 10 minutes. It’s a light, healthy meal for those days following the overindulgence of a holiday meal. Double or triple the recipe and feed a crowd on a cold night.

One more tip: You can adapt this for the slow cooker. Add the pasta in during the last hour and turn to Low.

Here’s a new one (for me) that I modified from a GE recipe.  Theirs is baked in a casserole dish, but I use the electric skillet.


Turkey Cashew Casserole
Serves 6

In a pre-heated electric skillet, melt:

1 Tablespoon butter

Sauté for five minutes:

2 cups chopped celery
1 large onion, chopped


5 cups cubed cooked turkey

Mix together in a large mixing pitcher or bowl:

1 cup turkey or chicken broth
2 cans reduced-sodium condensed cream of mushroom soup
dash of hot sauce

Pour over chicken and cover.  Simmer (220°) for 20-25 minutes (or bake in a casserole dish at 350° for 30 minutes in a traditional oven).

Sprinkle cooked casserole with:

1 cup cashews
10 oz. chow-mein noodles

Serve and enjoy!

I saved my favorite for last, turkey burritos!  This recipe can be adjusted according to how much leftover turkey you have.


Turkey Burritos
Makes 6

Preheat oven to 375°.  In a medium bowl combine:

1 cup shredded cooked turkey
1 can Rotel® tomatoes and green chiles
1 cup reduced-fat shredded Mexican blend cheese
1 small onion, diced
1 Tbsp. Mrs. Dash Southwest Chipotle seasoning (or your choice)

Mix together and divide into six equal portions.  Fill each of the:

6 whole wheat tortillas

with a portion of the mixture.  Wrap tortilla around mixture into a roll.  Place burritos in a 9×13 casserole dish.  Cover with aluminum foil and bake for 30 minutes.  Remove from oven and uncover.  After 5 minutes, remove each burrito from the casserole dish and serve.

Happy Holidays and Happy Cooking!

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Filed under Burritos, casseroles, cooking, Healthful Eating, Recipes, Soups & Stews, turkey, Turkey Recipes