What's in the oven?
Carnivorous pasta bake: ground turkey, pepperoni, pasta sauce, fusilli, Italian cheese blend
Herbivorous pasta bake: cherry tomatoes, pasta sauce, fusilli, Italian cheese blend
Sweet potatoes (we're a bit short on green stuff). Celery sticks (not in the oven).
Fruit crisp: strawberries, blueberries, cranberries.
Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
Wednesday, November 05, 2014
Thursday, September 11, 2014
What's for supper? The weather turns cooler
Baked sweet potatoes
Yesterday's tossed salad, sliced garden tomatoes
Monday, February 03, 2014
What's for supper? Taco Turkey Pasta and a Hot Fudge Sauce recipe
Tonight's dinner and dessert menu:
Taco Turkey Pasta, a casserole I made up with browned ground turkey meat, homemade taco seasoning, macaroni, chopped celery, cheese, a bit of tomato sauce, and water as needed. We had enough left to freeze some for another night.
Broccoli
Very small slices of leftover Chocolate Microwave Cake, dressed up with Gary's Microwaved Hot Fudge Sauce.
Gary's Microwaved Hot Fudge Sauce came from MyRecipe.org about seven years ago, but it's no longer there, because MyRecipe.org is gone. So here is the recipe, because it is very good and because Mr. Fixit says he wants leftover chocolate microwave cake with fudge sauce for his birthday cake next summer.
In a microwaveable container (I use a four-cup glass measuring cup), combine 1/2 cup white sugar, 3 tbsp. cocoa, 1 1/2 tbsp. cornstarch, and a dash of salt. Stir in 1/2 cup water. At this point I cover the container lightly with plastic wrap, although Gary didn't say to--I just like to be careful.
Have a spoon ready, plus something to lay the spoon down on (trust me on this), and maybe a damp cloth in case of drips. Microwave the sauce for between 3 to 4 minutes total, stopping to pull it out and stir every 30 seconds. Gary says not to skip this step--it's important. Stop cooking when it begins to thicken, and stir in 1 tbsp. butter or margarine and 1 tsp. vanilla. Serve hot, cold, or rewarmed; thin with a bit of water if it gets too thick.
Taco Turkey Pasta, a casserole I made up with browned ground turkey meat, homemade taco seasoning, macaroni, chopped celery, cheese, a bit of tomato sauce, and water as needed. We had enough left to freeze some for another night.
Broccoli
Very small slices of leftover Chocolate Microwave Cake, dressed up with Gary's Microwaved Hot Fudge Sauce.
Gary's Microwaved Hot Fudge Sauce came from MyRecipe.org about seven years ago, but it's no longer there, because MyRecipe.org is gone. So here is the recipe, because it is very good and because Mr. Fixit says he wants leftover chocolate microwave cake with fudge sauce for his birthday cake next summer.
In a microwaveable container (I use a four-cup glass measuring cup), combine 1/2 cup white sugar, 3 tbsp. cocoa, 1 1/2 tbsp. cornstarch, and a dash of salt. Stir in 1/2 cup water. At this point I cover the container lightly with plastic wrap, although Gary didn't say to--I just like to be careful.
Have a spoon ready, plus something to lay the spoon down on (trust me on this), and maybe a damp cloth in case of drips. Microwave the sauce for between 3 to 4 minutes total, stopping to pull it out and stir every 30 seconds. Gary says not to skip this step--it's important. Stop cooking when it begins to thicken, and stir in 1 tbsp. butter or margarine and 1 tsp. vanilla. Serve hot, cold, or rewarmed; thin with a bit of water if it gets too thick.
Sunday, January 19, 2014
Mama Squirrel's Turkey Pot Pie
How to make a turkey pot pie with this, that, and whatever else:
Start with enough cut-up cooked turkey meat to fill the bottom of a 9 x 13 inch pan. Cover with any combination of the following: leftover gravy and/or milk plus a little flour, leftover chopped vegetables, sliced mushrooms, carrots sliced or chopped small, frozen peas, salt and pepper, dried onion, garlic powder (just a bit), thyme, even a bit of cheese. Think small pieces of everything, and just enough liquid to keep things moist. Stir it around a bit. Bake at 350 degrees until hot and bubbly; time it so you reach that point about half an hour before dinner. Turn the oven up to 375 degrees.
You can make a from-scratch biscuit crust, but a can of refrigerated crescent rolls works well too. If you're using crescent rolls, do all your messing with the can before removing the hot turkey mixture from the oven. Take the pan out; check to see that it has enough liquid; and cover it with the unrolled dough (or rolled, or cut in circles if you're using homemade biscuits). It doesn't matter if it's all in one piece or not. Leave some gaps, or vent it with a sharp knife. Return the pan to the oven and let it bake through.
Let sit a few minutes before serving. One pan serves about six people, depending on how much filling you put into it.
Start with enough cut-up cooked turkey meat to fill the bottom of a 9 x 13 inch pan. Cover with any combination of the following: leftover gravy and/or milk plus a little flour, leftover chopped vegetables, sliced mushrooms, carrots sliced or chopped small, frozen peas, salt and pepper, dried onion, garlic powder (just a bit), thyme, even a bit of cheese. Think small pieces of everything, and just enough liquid to keep things moist. Stir it around a bit. Bake at 350 degrees until hot and bubbly; time it so you reach that point about half an hour before dinner. Turn the oven up to 375 degrees.
You can make a from-scratch biscuit crust, but a can of refrigerated crescent rolls works well too. If you're using crescent rolls, do all your messing with the can before removing the hot turkey mixture from the oven. Take the pan out; check to see that it has enough liquid; and cover it with the unrolled dough (or rolled, or cut in circles if you're using homemade biscuits). It doesn't matter if it's all in one piece or not. Leave some gaps, or vent it with a sharp knife. Return the pan to the oven and let it bake through.
Let sit a few minutes before serving. One pan serves about six people, depending on how much filling you put into it.
Monday, August 20, 2012
What's for supper? Turkey Fajitas
We've been making the same Chicken Fajitas recipe for years--when we actually do use a recipe. Sometimes we just cook chicken or turkey with salsa and call it done.
Tonight we had some leftover white turkey meat, and green peppers, and tortillas...so we had Turkey-Pepper Fajitas with Cheddar cheese, sour cream, and olives for those who like olives (me). I cooked a pot of rice to go with them. (I know fajitas aren't supposed to be served with cheese, but too bad.)
Here's the recipe, since I don't think I've ever posted it here. It was clipped from a newspaper years ago, so I don't know whose it was originally. It's online here, but I don't think the contributor created the recipe.
Chicken Fajitas (or Leftover Turkey Fajitas)
3 to 4 boneless, skinless chicken breasts (or leftover chicken or turkey meat)
2 tbsp. lime juice (we use lemon juice because it's what we usually have around)
2 tbsp. salsa
1 clove garlic, minced (or garlic powder)
1 tsp. chili powder
1/2 tsp. ground cumin
Few drops hot pepper sauce (optional)
8 7-inch flour tortillas
1 tbsp. olive or vegetable oil
1 large onion sliced, and/or 1 green or red pepper, sliced in strips (we often use just one or the other)
Black pepper (optional)
Toppings: salsa, sour cream, etc.
If using raw meat: cut into thin strips, place in a bowl, and add lime juice, salsa, garlic, chili powder, cumin, and hot pepper sauce. Stir well and set aside. (Because we had already-cooked turkey meat, I just sprinkled the mixture on the plate of turkey and let it sit while I got other things ready.)
In large skillet over medium-high heat, heat oil. Saute onions and peppers until tender-crisp, three or four minutes. Remove from skillet and set aside.
Add chicken and any juices in bowl to skillet. Cook, stirring, until chicken is cooked through. Return onions and peppers to pan. The mixture should be quite moist; if necessary, add a little more salsa. Add black pepper if wanted. Stir over high heat until very hot, about one minute. Spoon chicken mixture onto warm tortillas. Add desired toppings and roll up.
Cooked Turkey Variation: I stir-fried the green pepper strips for a few minutes, then added the chopped, cooked turkey that had been sprinkled with the salsa mixture. I just let it all heat through and that was it. I did add a bit of water so that it wouldn't get too dry.
Linked from Easy Back to School Meals at The Common Room, August 2013.
Tonight we had some leftover white turkey meat, and green peppers, and tortillas...so we had Turkey-Pepper Fajitas with Cheddar cheese, sour cream, and olives for those who like olives (me). I cooked a pot of rice to go with them. (I know fajitas aren't supposed to be served with cheese, but too bad.)
Here's the recipe, since I don't think I've ever posted it here. It was clipped from a newspaper years ago, so I don't know whose it was originally. It's online here, but I don't think the contributor created the recipe.
Chicken Fajitas (or Leftover Turkey Fajitas)
3 to 4 boneless, skinless chicken breasts (or leftover chicken or turkey meat)
2 tbsp. lime juice (we use lemon juice because it's what we usually have around)
2 tbsp. salsa
1 clove garlic, minced (or garlic powder)
1 tsp. chili powder
1/2 tsp. ground cumin
Few drops hot pepper sauce (optional)
8 7-inch flour tortillas
1 tbsp. olive or vegetable oil
1 large onion sliced, and/or 1 green or red pepper, sliced in strips (we often use just one or the other)
Black pepper (optional)
Toppings: salsa, sour cream, etc.
If using raw meat: cut into thin strips, place in a bowl, and add lime juice, salsa, garlic, chili powder, cumin, and hot pepper sauce. Stir well and set aside. (Because we had already-cooked turkey meat, I just sprinkled the mixture on the plate of turkey and let it sit while I got other things ready.)
In large skillet over medium-high heat, heat oil. Saute onions and peppers until tender-crisp, three or four minutes. Remove from skillet and set aside.
Add chicken and any juices in bowl to skillet. Cook, stirring, until chicken is cooked through. Return onions and peppers to pan. The mixture should be quite moist; if necessary, add a little more salsa. Add black pepper if wanted. Stir over high heat until very hot, about one minute. Spoon chicken mixture onto warm tortillas. Add desired toppings and roll up.
Cooked Turkey Variation: I stir-fried the green pepper strips for a few minutes, then added the chopped, cooked turkey that had been sprinkled with the salsa mixture. I just let it all heat through and that was it. I did add a bit of water so that it wouldn't get too dry.
Linked from Easy Back to School Meals at The Common Room, August 2013.
Thursday, July 05, 2012
What's for supper? Turkey fajitas and corn
Tonight's dinner menu:
Turkey fajitas, with green peppers, sour cream, and grated cheddar
Corn on the cob, in the pressure cooker
Banana cake, baked in the toaster oven, and made with butterscotch chips instead of chocolate chips (usually we leave the chips out altogether, so this was a special treat)
Turkey fajitas, with green peppers, sour cream, and grated cheddar
Corn on the cob, in the pressure cooker
Banana cake, baked in the toaster oven, and made with butterscotch chips instead of chocolate chips (usually we leave the chips out altogether, so this was a special treat)
Saturday, September 24, 2011
What's for supper? Tortellini salad, and turkey
Tonight's menu, which I am anticipating is going to be Really Good:
Crockpotted turkey breast (found on sale this morning at the supermarket, and dropped into the slow cooker as soon as we got home at noon)
Reheated sweet potatoes
Tortellini Salad, with variations (see below)
Pop-out-of-the-tube crescent rolls, which are a big treat around here
I bought a small package of refrigerated tortellini at the supermarket, and thought it was about the right size for a salad. But the first tortellini recipe I found (in a lunch cookbook) didn't have any dressing on it at all, just salt and pepper. I think it was intended to appeal to kids, but it didn't sound very exciting. This one at AllRecipes.com fit pretty much with what we had in the fridge, and sounded tastier, so that's what we're having.
Here are the ingredients as given, with my changes and notes.
1 (16 ounce) package refrigerated cheese tortellini: I bought an 190 g package of tri-colour tortellini, which works out to about 7 ounces. I honestly think 7 or 8 ounces is about the right size, though, to balance the amount of other ingredients and the dressing. Otherwise you would have a huge bowl of tortellini and not much else. Note: this salad was really good with tortellini, but I think it would also be fine with non-stuffed pasta--maybe tri-colour fusilli. Then you could use more cheese--see our note below about that.
4 ounces sliced pepperoni, quartered: check. (Thank you, Mr. Fixit--pepperoni wasn't even on the grocery list, and he just happened to get some)
2 green onions, sliced: left these out, they make Mr. Fixit sick.
1 (2.25 ounce) can sliced black olives: our can was bigger, so I weighed out a couple of ounces.
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped: substituted chopped red pepper
6 ounces mozzarella cheese, diced: I substituted a small (5 oz.) bag of crumbled feta, since that's what we had and because I wasn't using the artichoke hearts or green onions--I figured a zippier cheese wouldn't hurt. (NOTE: After eating this, The Apprentice and I agreed that it would probably be fine with about half that amount of cheese--particularly with the cheese-filled tortellini.)
1/3 cup extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons distilled white vinegar I think we used the last of it to clean out the teakettle, so I used cider vinegar
1 teaspoon dried Italian herb seasoning: I used dried basil and oregano instead
salt and black pepper to taste
Crockpotted turkey breast (found on sale this morning at the supermarket, and dropped into the slow cooker as soon as we got home at noon)
Reheated sweet potatoes
Tortellini Salad, with variations (see below)
Pop-out-of-the-tube crescent rolls, which are a big treat around here
I bought a small package of refrigerated tortellini at the supermarket, and thought it was about the right size for a salad. But the first tortellini recipe I found (in a lunch cookbook) didn't have any dressing on it at all, just salt and pepper. I think it was intended to appeal to kids, but it didn't sound very exciting. This one at AllRecipes.com fit pretty much with what we had in the fridge, and sounded tastier, so that's what we're having.
Here are the ingredients as given, with my changes and notes.
1 (16 ounce) package refrigerated cheese tortellini: I bought an 190 g package of tri-colour tortellini, which works out to about 7 ounces. I honestly think 7 or 8 ounces is about the right size, though, to balance the amount of other ingredients and the dressing. Otherwise you would have a huge bowl of tortellini and not much else. Note: this salad was really good with tortellini, but I think it would also be fine with non-stuffed pasta--maybe tri-colour fusilli. Then you could use more cheese--see our note below about that.
4 ounces sliced pepperoni, quartered: check. (Thank you, Mr. Fixit--pepperoni wasn't even on the grocery list, and he just happened to get some)
2 green onions, sliced: left these out, they make Mr. Fixit sick.
1 (2.25 ounce) can sliced black olives: our can was bigger, so I weighed out a couple of ounces.
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped: substituted chopped red pepper
6 ounces mozzarella cheese, diced: I substituted a small (5 oz.) bag of crumbled feta, since that's what we had and because I wasn't using the artichoke hearts or green onions--I figured a zippier cheese wouldn't hurt. (NOTE: After eating this, The Apprentice and I agreed that it would probably be fine with about half that amount of cheese--particularly with the cheese-filled tortellini.)
1/3 cup extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons distilled white vinegar I think we used the last of it to clean out the teakettle, so I used cider vinegar
1 teaspoon dried Italian herb seasoning: I used dried basil and oregano instead
salt and black pepper to taste
Tuesday, October 12, 2010
What's for supper? Thanksgiving Leftovers
Terrific Turkey Tetrazzini
with last night's salad, a couple of sweet potatoes, cranberry sauce
Pumpkin pie, apples, almonds
with last night's salad, a couple of sweet potatoes, cranberry sauce
Pumpkin pie, apples, almonds
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