All Things in Moderation

Leftover Turkey Casserole
by lmsinca

These are all just rough estimates as it’s one of those “created from thin air” recipes

3 Cups cubed cooked turkey
12 oz. of spaghetti noodles, cooked
1 1/2 TBS butter or margarine
1 Can cream of mushroom soup
1 Can cream of celery soup
1/3 diced onion
1 tsp. garlic powder
2 1/4 cups milk
 1 1/2 tsp A1 steak sauce (crazy, I know)
3 cups grated cheddar cheese

In a large sauce pan saute onions in butter until soft, add garlic powder and stir into onions, add turkey, soup, milk and 1 cup of cheese.  Heat through and then add steak sauce (trust me).  Pour over noodles in a large baking dish and cover with remaining cheese.  Bake at 350 until bubbly.

By the way, I don’t use Campbells cream soups unless I need a cheddar.  Pacific makes terrific cream soups if you can find them.  They also make the best vegetable broth I’ve ever had when I don’t have time to make my own.  We buy them here at Sprouts, which used to be Henry’s, which used to be Wild Oats.  Oh, and they’re actually in boxes not cans if you go looking for them.

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Leftover Cold Turkey Sandwich
by Scott (not-a-chef) C

2 slices of White Bread (the whiter the better – no wheat or whole grain allowed)
Mayonnaise
Cold Turkey (preferably white meat)
Salt

Take the two slices of white bread, and cover one side of each with mayonnaise. Place generous portions of turkey on one slice of bread, mayonnaised side up. Add a touch a salt. Place other slice of bread on top, mayonnaised side down. Cut in half, always diagonally. Be sure not to slice horizontally or vertically. Eat.

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Black Friday Fajitafest
by MsJS


This recipe contains no leftovers from the Thanksgiving Day meal.  It’s for folks who want something else the next day.

Serves 8-10

Marinade:
Juice of two limes
4 Tbsp. olive oil
1 tsp. ground cumin
1/2 jalapeno pepper, seeded and minced
1/4 cup cilantro, chopped
2 Tbsp. mesquite liquid smoke or soy sauce
4 cloves garlic crushed and chopped

Other ingredients:
1 lb. skirt steak or flank steak, pounded to uniform thickness
1 lb. skinless, boneless chicken breast, pounded to uniform thickness
5-6 Tbsp. olive oil
2 yellow onions, peeled and sliced with the grain in 1/2-inch strips
4 bell peppers of various colors, cored, seeded, and sliced into strips
2 tsp. cayenne pepper

Served with:
10 flour tortillas
Optional add-ons:  Salsa, sour cream, shredded cheese, sliced avocado or your fave guacamole

Mix all the marinade ingredients together and split into two portions.  Marinade the steak and the chicken separately for at least two hours in the fridge, preferably overnight.  Before cooking the meat, wipe off the marinade and discard.

Split olive oil into two frying pans and heat up a bit.  Saute chicken and steak separately until just cooked.  Cooking time will depend on thickness of meat, but start with 3 minutes a side and then check.  When just done, remove from pans and let rest on a cutting board.

Add more oil if needed to pans.  Saute half of the onions and peppers in each pan until just turning soft, about 5 minutes.  Meanwhile, slice the chicken and steak into thin strips.  Put the sliced meats back into their respective pans for a minute to blend with the onion/pepper combo, mixing in a teaspoon of cayenne pepper into each.

Warm the tortillas in the microwave by covering in a paper towel and heating for 30 seconds.  Serve immediately with the optional add-ons and football.

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