Tag Archives: holidays

Turkey leftovers? No problem!

For the holidays, I’m recapping some of our favorite turkey leftover recipes. Remember, it’s easy to shred leftover meat in the Vitamix. I use shredded leftover turkey to make turkey salad, turkey burritos, and turkey barbecue sandwiches.

RECIPE

Turkey BBQ Sandwiches
Serves 2
(I serve these with Cole Slaw made using the Vitamix)

Ingredients:
1 cup shredded turkey dark meat
1 cup prepared barbecue sauce of choice
2 whole wheat burger buns

Directions:
Combine turkey and barbecue sauce in a one quart pan. Cover and place over low heat for gentle heating. After mixture is completely warmed through, remove pan from heat and serve on the burger buns.

RECIPE

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:

RECIPE

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

Add:

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]–>
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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 one I modified from a GE recipe.  Theirs is baked in a casserole dish, but I use the electric skillet.

RECIPE

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

Add:

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.

RECIPE

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

Turkey leftovers? Here are some ideas!

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

RECIPE

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:

RECIPE

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

Add:

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]–>
<!–[endif]–>

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.

RECIPE

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

Add:

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.

RECIPE

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

Healthy Holidays!

HEALTH TIPS

Diabetes
This year I’ve put into practice the importance of reading labels, excercising caution to avoid trans fats, excessive sodium, high fructose corn syrup, and excessive saturated fat and sugar. I also shun refined grains in favor of whole grain products.

I blame much of the current diabetes epidemic on food additives and processing. Yes, we overeat, but why? Some of these additives confuse our bodies and trigger hunger. I proved this in 2007 by changing my diet. I’ve lost weight and have better control of my appetite.
A friend of mine has been diagnosed with Diabetes and recently met with a nutritionist. Here are the guidelines she was given, which boils down eating for diabetes in simple terms:

1400 calories per day
180 carbs per day [break down into 3-45 carb meals and 3-15 carb snacks.]
Eat NOTHING over 5 gms of fat per serving.

Men and children need more calories, so discuss this with your own doctor. I’m not a diabetic and I don’t want to become one, but I’m following these guidelines, too. Maybe I’ll lose a few more unwanted pounds!

COOKING TIP

When making your resolutions for the new year, try incorporating a new health habit, such as: To avoid excess sodium; To eliminate trans fats; To replace refined grains with whole grains. My resolution (since I succeeded in eliminating high fructose corn syrup from my diet in 2007) is to reduce my consumption of sodas. I enjoy my Diet Coke and Diet Dr. Pepper, but all soft drinks are rough on tooth enamel and the digestive system. Much as I hate to give up soft drinks, I plan to limit my intake to one can per day. That’s a step toward eliminating all sodas, but I know me well enough to know I can’t go cold turkey!

Whatever your resolution, make it reasonable and achievable. Don’t set yourself up for failure with grandiose, difficult goals. Double-digit weight loss is the stuff of reality TV shows but not practical for the rest of us. Still, there are lessons to be gleaned from programs such as The Biggest Loser.

To help you make your cooking healthier, focus on menus with lots of fruits, vegetables, and whole grains. Make your protein lean and your fats healthy (olive, safflower, canola, or flaxseed oils). For more information on healthful menus, see the December 2007 issue of PREVENTION magazine, featuring “The Biggest Loser Diet” or go to prevention.com/biggestloser .

RECIPES

Easy Holiday Cookies
Makes 4-6 dozen
Holiday cookies are a tradition, one that’s difficult to avoid during the Christmas season. I’ve tried to make up healthful cookie recipes, but let’s face it—this time of year we want a few indulgences. So here is how I make “cut out” cookies that are festive and moderately improved over the store-bought varieties (I use a “healthy” fat instead of butter or trans fats). This method is also a time-saver.
Ingredients:
One 18 oz. size cake mix, any flavor (but Lemon’s my favorite)
1 large egg, beaten
¼ cup Canola or Enova® oil
1 Tablespoon water
Directions:
Preheat oven to 350° F.
Combine ingredients in a medium size bowl. Batter will be stiff. Work with hands to form a ball of cookie dough. Roll out dough on a pastry board or cutting board (or cover your countertop with wax paper) to ¼” thick. Using your favorite holiday cookie cutters or a small glass, form cookies and transfer to an ungreased cookie sheet (or use parchment paper).
Bake for ten minutes or until slightly brown. Remove from oven. Using a metal spatula, carefully lift each cookie from the pan and place on a cooling rack. Serve plain or decorate, if desired.

The next recipe is our favorite, for holidays or any day!

Foolproof Salmon Fillets
Serves Two
Salmon is farm-raised now and is widely available. I buy it flash-frozen because it tastes great when cooked right—low and slow. Try one of the new Mrs. Dash marinades (I like the Mesquite flavor) or make your own. Avoid high sodium products.
Ingredients:
2 frozen salmon fillets
¼ cup marinade*
Directions:
Preheat a 10″ stainless steel skillet over med/low heat. Add salmon (do not try to move the fish once it “sticks” to the pan), top with marinade, then cover. When the lid vapor-seals (meaning moisture makes it difficult to remove the lid; on some cookware, the lid spins freely at this point), lower the heat and time for 15 minutes.
Lift the lid and check for doneness. Do not overcook. However, when starting out with frozen fish, additional time may be needed. Turn fillets, cover, and simmer for an additional 5 minutes (or in 5 minute increments until fillets are done). Remember to use the lowest heat setting possible and don’t remove lid for the first 15 minutes. This “low and slow” method keeps fillets moist and helps you avoid over-cooking.
Serve immediately.
*Marinades are easy to make yourself. Remember to include an acid and a sweetener for balance, i.e. 1 ounce lime juice, 1 Tablespoon brown sugar, 1 Tablespoon soy sauce, and 1 teaspoon grated ginger. Or 1 Tablespoon each: pineapple juice mixed with soy sauce, rice vinegar, and honey.

Happy Holidays from Chef Cheri!

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Filed under Cookies, cooking, Recipes, Salmon