Turkey soup

If you are like me you have left over turkey in the freezer from the holidays. I can only eat turkey for so many days before I get bored. I like to freeze my left overs in quart size bags, it is the perfect size for casseroles and soups. The turkey soup is a sweet recipe but very good!

Turkey Soup

2-4 C. Turkey, chopped and cooked (depending on how chunky you like your soup)
1-brick fat free cream cheese, cubed
1 Can Cream Style Corn
1 Red Bell Pepper, chopped
1 Med. Onion, chopped
3/4 C. Skim Milk
2 Cans Fat Free Chicken Broth
1 TBSP Butter

Saute onion and red bell in a large pot with butter on medium heat. Turn down to med-low. Chop the cream cheese into chunks (it helps it to melt faster). Add broth, corn, milk, cream cheese, and stir. Stir continuously until cream cheese is melted and serve.

Easy French Dip Sandwiches

I made this on a cold and rainy day and it really hit the spot. This is a very quick and easy meal. We added raw veggies and ranch for a side and everyone LOVED it!

1 -lb Thinly Sliced Roast Beef
1 Can Beef Consomme
1 C. water
Hoagie rolls
Provolone cheese

Preheat oven to 350.
Open rolls and place on a cookie sheet. Heat consomme and water in a sauce pan. Soak roast in consomme for 5 minutes. Place roast beef and cheese on one side of roll. Leave rolls open and toast in the oven until cheese is melted. Use extra consomme to dip sandwiches in.

*Consomme is found in the soup isle usually next to the broth.

Stuffing Casserole

If you like stuffing, this recipe is for you. It is very easy to make and yummy too. It is a great way to use left over turkey after the holidays.

Stuffing Casserole
1 large box of stuffing
1 large onion, chopped
celery, chopped
12-16 oz sour cream
2 cans cream of chicken
2 cups turkey (or chicken), cut into bit size pieces.

Make stuffing according to directions on the box. Saute the onions and celery in butter, mixing them with the stuffing. Then add the broth slowly while stirring. Divide the stuffing into two. Place half on the bottom of a 9x13 pan. Mix sour cream, turkey and cream of chicken in a separate bowl. Spread sour cream mixture on top of stuffing. Top with remaining stuffing. Heat covered at 350 for 30 minutes or until heated all the way through. The last 10-15 minutes remove cover to allow stuffing to get "crispy".


* can substitute turkey with chicken.

Enchiladas

I've had a few people ask if I was going to start posting my favorite recipes again, so here I go... I love this recipe for enchiladas. It is so easy and so Yummy!

1 lb ground beef
2 handful dried onions, rehydrate
1 can jalapeno (chopped)
10-12 tortillas (I prefer the size just smaller than burrito size)
2 cans enchilada sauce
1 lb cheese (or more according to taste)

1. Brown beef, jalapeno and onion. Let cool.
2. Stuff tortilla with about 1/4 cup filling and a handful of cheese.
3. Roll it and place in 9x13 pan.
4. Any extra meat can be sprinkled over the top.
5. Dump 2 cans enchilada sauce over top. cover and cook at 350 for 30 mins or until heated all the way through.
6. Uncover and add cheese on top and cook until melted about 5-10 minutes.

*Note:
I often add extra meat (about 1-1/2 lbs total) and make larger batch so I can freeze one pan for an easy meal later. One 9x13 pans feed my family for two meals. If I use 1-1/2 lbs, 3 cans enchilada sauce and 2 bags tortillas I get three meals and only cook once.

I prefer to use smaller tortillas as they are easier to work with. In the picture above I used burrito size tortillas. The burrito size is fine it is just not my favorite and doesn't look as pretty.

To find more of my recipes check under the headings recipes and crockpot in the sidebar.

Blue Raspberry Pie

Today, I made a delicious berry pie with raspberries, blueberries and a crumb topping. We have made tons of tarts and pies lately trying to get ride of all the frozen berries in our freezer before we move. At one points we had 14 lbs of raspberries, 20 lbs of blueberries and 16 lbs of blackberries. After today's pie I only have 6 lbs. of berries left, Just enough for Thanksgiving pies!

I have to be honest and tell you I cheated and bought pie crusts today. I always make my own crusts but with all that craziness of getting settled in our temporary housing I wasn't up for the mess today.

Here is my eber-lious recipe. Enjoy!!

Blue Raspberry Pie
Makes 2 pies


Ingredients for filling:
1-1/2 cup sugar
7 TBSP cornstarch
½ tsp salt
1 tsp cinnamon
4 cups blueberries
4 cups raspberries

2 -9 inch pie crusts.

Directions:
1. Preheat oven to 375 degrees
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Heat on the stove until all the berries are thawed, stirring frequently. Pour the berry mix in a strainer to get rid of the extra juices.
3. Line pie dish with one pie crust. Pour berry mixture into the crust.
4. Make crumb topping

Crumb topping Ingredients:
1/2 cup all-purpose flour
1/4 cup sugar

1/4 cup cold butter
1 dash ground cinnamon
Directions:
In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.

5. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Crockpot recipes

I found THIS blog today. This lady cooked one crockpot meal every day for all of 2008. I haven't gone through the whole thing yet, but I am pretty sure that none of the meal were duplicated. My favorite part is she took a picture of every meal and told her honest opinion on the taste. I have looked at a few already and want to try them. I am all about easy meals.