I will get to the menu plan for March. This March is a weird month--at least it will end oddly. Beginning NEXT Monday, my kids will be eating at the high school for more than a week as they prepare for the school's spring musical. The Play Parents (or as I call them, not disparagingly as I'm part of this group this year, the Stage Mothers,) provide dinner for the entire cast, crew and orchestra for about 10 days during Tech Week.
There are themed meals; parents donate food, labor and time. I'll be bringing part of the dinner each night and serving, cooking and cleaning up for 4 of those nights. It's going to be weird not to cook at home, but this is a nice time for the kids involved in the play to bond with each other over a meal and a common goal. (They also have a Mass on either the Saturday or Sunday during play weekend--it's a Catholic school; they are making sure the kids can get to church even though they are spending lots of time with the play.)
Today my neighbors had a party for their daughter and I wound up with a lot of turkey leftovers. (Long story. We got lots and lots and lots of Dark Meat Turkey. It was a small price to pay for donating the use of my oven to cook it.) I'll freeze some, but some of it is going to show up this week in our dinners. good thing I've got a nice big list of things I can make with turkey!
Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Sunday, March 13, 2011
Tuesday, December 07, 2010
Skillet Turkey & Noodles
Better than soup, but serve it in a bowl so you don't lose any of the sauce. I've wanted to figure out how to make this for a long time. Then I was inspired by Barbara's Skillet Stroganoff (which we love) and figured I could do something similar with chicken or turkey. Comfort food? Oh, yes!
SKILLET TURKEY (OR CHICKEN) AND NOODLES
2 TBL butter
1 small onion, chopped fine
3 TBL flour
3 cups turkey (or chicken) broth
1/3 cup milk
1 1/2 cups shredded cooked turkey (or chicken)
1 cup frozen mixed vegetables
3 cups wide egg noodles
salt and pepper to taste
Saute onion in butter until translucent. Stir in flour. Add broth and milk and bring to a boil. Stir in turkey, vegetables and noodles. Season with salt and pepper. Cover the pan and simmer, stirring occasionally, for about 20 minutes or until noodles are done.
Serves 4.
To increase the recipe and serve more people, add an extra 1 cup noodles and 1 cup broth per person. Also add a little extra milk, meat and vegetables.
Print this recipe!
2 TBL butter
1 small onion, chopped fine
3 TBL flour
3 cups turkey (or chicken) broth
1/3 cup milk
1 1/2 cups shredded cooked turkey (or chicken)
1 cup frozen mixed vegetables
3 cups wide egg noodles
salt and pepper to taste
Saute onion in butter until translucent. Stir in flour. Add broth and milk and bring to a boil. Stir in turkey, vegetables and noodles. Season with salt and pepper. Cover the pan and simmer, stirring occasionally, for about 20 minutes or until noodles are done.
Serves 4.
To increase the recipe and serve more people, add an extra 1 cup noodles and 1 cup broth per person. Also add a little extra milk, meat and vegetables.
Print this recipe!
Sunday, April 05, 2009
Turkey Gyros
This is my take on a Rachael Ray recipe. That link is to the original. My recipe is below. With enough pitas, this would have been enough to feed 8 people. I wound up freezing the extra meat.
For the meat:
* 1 (10-ounce) package frozen spinach, thawed
* 1 pound ground turkey
* 1 tablespoon grill seasoning
* 2 teaspoons ground cumin
* 1 tablespoon chili powder
* 1 tablespoon coriander
* 1 teaspoon dried oregano
* 2 pinches ground cinnamon
* 1/2 cup feta crumbles
* 2 tablespoons extra-virgin olive oil
For the sauce:
* 1 cup Greek yogurt
* 1 small clove garlic, grated
* 1/2 tsp cumin
* 1/4 cucumber, peeled and grated
* 1 lemon, juiced (1 to 2 tbl lemon juice)
And the rest:
* a handful of grape tomatoes, halved
* 1/2 cucumber, thinly sliced
* 8 pita breads
Directions:
Preheat oven to 425 degrees F.
Place turkey in a bowl. Add grill seasoning, cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a paper towel and add to meat. Mix the meat and form a long 3-inch roll on a baking sheet. Coat with extra-virgin olive oil and bake 30 minutes. Use a meat thermometer to verify doneness.
Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes and cucumbers.
Soften pita (wrap in foil and place in oven for a few minutes).
Slice meat loaf into 1/4-inch slices. Spread sauce on pitas and top with 2 slices of meat, tomatoes, and cucumbers.
This tastes JUST like the gyros I used to get at the mall during college. Delicious and filling.
I think that the meat can be mixed ahead and just ready to bake, or even baked ahead and warmed later. The yogurt sauce is best chilled, so definitely make that ahead if possible. If I had the meat baked ahead, this would be a great "Saturday night after church" meal, or a good go-to meal during the week when I need dinner to be quick and easy.
Middle Sister didn't like it but otherwise it got good reviews. Little Brother just ate the meat and had his vegetables on the side. No sauce. That was fine with me.
For the meat:
* 1 (10-ounce) package frozen spinach, thawed
* 1 pound ground turkey
* 1 tablespoon grill seasoning
* 2 teaspoons ground cumin
* 1 tablespoon chili powder
* 1 tablespoon coriander
* 1 teaspoon dried oregano
* 2 pinches ground cinnamon
* 1/2 cup feta crumbles
* 2 tablespoons extra-virgin olive oil
For the sauce:
* 1 cup Greek yogurt
* 1 small clove garlic, grated
* 1/2 tsp cumin
* 1/4 cucumber, peeled and grated
* 1 lemon, juiced (1 to 2 tbl lemon juice)
And the rest:
* a handful of grape tomatoes, halved
* 1/2 cucumber, thinly sliced
* 8 pita breads
Directions:
Preheat oven to 425 degrees F.
Place turkey in a bowl. Add grill seasoning, cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a paper towel and add to meat. Mix the meat and form a long 3-inch roll on a baking sheet. Coat with extra-virgin olive oil and bake 30 minutes. Use a meat thermometer to verify doneness.
Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes and cucumbers.
Soften pita (wrap in foil and place in oven for a few minutes).
Slice meat loaf into 1/4-inch slices. Spread sauce on pitas and top with 2 slices of meat, tomatoes, and cucumbers.
This tastes JUST like the gyros I used to get at the mall during college. Delicious and filling.
I think that the meat can be mixed ahead and just ready to bake, or even baked ahead and warmed later. The yogurt sauce is best chilled, so definitely make that ahead if possible. If I had the meat baked ahead, this would be a great "Saturday night after church" meal, or a good go-to meal during the week when I need dinner to be quick and easy.
Middle Sister didn't like it but otherwise it got good reviews. Little Brother just ate the meat and had his vegetables on the side. No sauce. That was fine with me.
Monday, December 01, 2008
Ways to Serve the Leftover Turkey
Yes, I'm late to the Leftover Turkey Party. I'm cooking leftovers tonight and the rest is in the freezer for future dinners. I don't like to O.D. on turkey all at once; then we never want it again! Right now there are 3 more dinners' worth of cooked turkey in the freezer and 1 dinner's worth of stuffing--plus a large container of turkey stock.
Here are some recipes I use with leftover turkey. Any recipe calling for cubed cooked chicken works equally well with cubed cooked turkey.
Turkey Encore Paprikas
Cousin Sharon's Chicken & Biscuit Stew
Chicken & Dumplings
Chicken Fajita Soup
Grandpa's Dark Meat Chicken
Pot Pie
Chicken Chili Blanco
Chicken & Noodle Casserole
Chicken Divan
Scarborough Fair Chicken Soup (I made stock with the turkey carcass, so this would be a great way to use it!)
Crescent Casserole
I also make Chicken Enchiladas using canned enchilada sauce (the red kind), onions, cheese and flour tortillas.
And finally, you can't go wrong (any time of year) with
Thanksgiving-in-a-Bowl
Warm up all your leftovers of the following items, layer in an oven-safe or microwave-safe bowl, and heat it up until the cheese melts.
Turkey (bite size pieces)
Corn
Mashed potatoes
Stuffing
Gravy
Cheddar cheese for topping
The KFC near my house closed, so this is how I satisfy my craving for their famous mashed potato bowl.
Here are some recipes I use with leftover turkey. Any recipe calling for cubed cooked chicken works equally well with cubed cooked turkey.
Turkey Encore Paprikas
Cousin Sharon's Chicken & Biscuit Stew
Chicken & Dumplings
Chicken Fajita Soup
Grandpa's Dark Meat Chicken
Pot Pie
Chicken Chili Blanco
Chicken & Noodle Casserole
Chicken Divan
Scarborough Fair Chicken Soup (I made stock with the turkey carcass, so this would be a great way to use it!)
Crescent Casserole
I also make Chicken Enchiladas using canned enchilada sauce (the red kind), onions, cheese and flour tortillas.
And finally, you can't go wrong (any time of year) with
Thanksgiving-in-a-Bowl
Warm up all your leftovers of the following items, layer in an oven-safe or microwave-safe bowl, and heat it up until the cheese melts.
Turkey (bite size pieces)
Corn
Mashed potatoes
Stuffing
Gravy
Cheddar cheese for topping
The KFC near my house closed, so this is how I satisfy my craving for their famous mashed potato bowl.
Turkey Encore Paprikas
This is a great way to use that leftover turkey without having it seem like you are eating leftover turkey.
2 cups cubed cooked turkey (or chicken)
1 can (14 oz) diced tomatoes with juice
1 1/2 cups chicken broth
1 tbl minced garlic
1 onion, chopped
1/2 of a 12-oz jar of roasted red peppers, chopped
1 1/2 cups whole baby bella mushrooms (white mushrooms work too but these have great flavor!)
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika
I mix all this up in my 6-qt Nesco roaster, turn it on to 250 and let it go for an hour.
If you don't have a roaster, use a nice big skillet with a lid, and simmer it for an hour.
Serve over your favorite pasta (we like bow ties with this dish!)
2 cups cubed cooked turkey (or chicken)
1 can (14 oz) diced tomatoes with juice
1 1/2 cups chicken broth
1 tbl minced garlic
1 onion, chopped
1/2 of a 12-oz jar of roasted red peppers, chopped
1 1/2 cups whole baby bella mushrooms (white mushrooms work too but these have great flavor!)
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika
I mix all this up in my 6-qt Nesco roaster, turn it on to 250 and let it go for an hour.
If you don't have a roaster, use a nice big skillet with a lid, and simmer it for an hour.
Serve over your favorite pasta (we like bow ties with this dish!)
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