Sunday, December 7, 2008

The After Holiday Turkey

Having been away from home for Thanksgiving I cooked my turkey the next week and so then was the task of finding what to do with this enormous bird. Plus turkeys are on sale after the holidays and I'm all about saving money. So, here are the three meals that we had after the initial turkey-mashed potatoes-green beans meal.

Turkey Spinach Salad

(I did not measure anything in this...just made enough for our family:)
Baby Spinach leaves
Chopped turkey breast
broccoli slaw
chopped craisens
chopped pecans
poppy seed papaya dressing

Mix it all together in a big bowl. Good with french bread. Sorry the picture is not so great.

(If you feel it's missing something you could add some feta or goat cheese)

2. Turkey Fajita Soup

1 tablespoon olive oil
1/2 chopped onion
2 minced garlic cloves
1 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups of turkey stock or water with chicken bouillon
1 can condensed tomato soup
2 cans diced tomatoes w/green chilis
4 cups cooked turkey (I used up the dark meat)
1 tablespoon dried parsley
1 can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro

6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream
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My folders:

Heat olive oil in a large saucepan over medium heat. Add onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
Stir in stock (water w/bouillon), tomato soup, diced tomatoes, shredded turkey, and parsley. Bring to a boil, then reduce heat, and simmer 5 minutes. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

3. Turkey Pesto Melts

french bread
pesto sauce
parmesian cheese
turkey salad (chopped turkey breast w/mayo mixed together)
diced plum tomotoes

Preheat oven to 350. Butter french bread. Top each slice with 1 tsp of pesto sauce. Sprinkle with parmesian. Then carefully scoop on turkey salad and sprinkle tomatoes on top. Cook for about 10 minutes. Everyone loved these.

1 comment:

Lyssa Rae said...

sounds yummy:P plus they are on square that makes it all the more yummy:P


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