dinner

Turkey Enchiladas

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Turkey Enchiladas

We had a big turkey dinner this past weekend, which left us with a lot of leftovers. More than I thought there would be! I had scheduled a Mexican food night for New Years Eve, so I stuck with that, but added a twist with some leftover turkey. We had delicious Turkey Enchiladas.

Turkey Enchiladas

I pretty much just threw in whatever I had on hand. 1 can of enchilada sauce, a can of black beans, chopped up onion and the turkey. I used both white and dark meat, which made for interesting textures.

Turkey Enchiladas

I stuffed the flour tortillas with the meat mixture, rolled them up and covered them with shredded Mexican cheese.

Turkey Enchiladas

I baked the Enchiladas for 30 minutes at 350 degrees. They were amazing! I love to add hot sauce to everything, which I did, for a nice spicy twist. This was a super easy meal to make. I used up some of the leftovers and everyone enjoyed a fantastic home-cooked meal.

Ingredients:
1 cup cut-up turkey meat
1 can Enchilada sauce
1 onion, chopped
1/2 can black beans
1-2 cups Mexican shredded cheese
Flour tortillas

Instructions:
Preheat oven to 350 degrees F. Place the turkey meat, 3/4 can of Enchilada sauce, onion and black beans in a skillet, heat until boiling. Then let simmer on low for about 5-10 minutes. Stirring often. Grease a casserole dish. Place a cup of the meat mixture in a flour tortilla, add a handful of cheese. Roll up the tortilla and place in casserole dish. Repeat until dish is full and mixture is gone. A throw the extra meat mixture on top of the tortillas if there’s any left. Cover the tortillas with the rest of the Enchilada sauce. Cover with cheese. Bake for 30 minutes. Let cool for 10 minutes, serve with some nice tortilla chips or refried beans. Enjoy!

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Pizza Pull-Apart Bread

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Pizza Pull-Apart Bread

Here’s a fun and different way to have a family pizza night. It’s just 7 basic ingredients and a quick, easy dinner for everyone. The kids will even have fun helping put this one together!

Pizza Pull-Apart Bread

Ingredients:
  • 2 cans of biscuits
  • 2 cups mozzarella cheese
  • 2 tablespoons of Italian seasoning
  • 1/4 cup olive oil
  • 1 – 6 oz package of pepperoni
  • 1 small jar pizza sauce
  • 1/4 cup parmesan cheese
Pizza Pull-Apart Bread
Instructions:
  1. Preheat the oven to 350 degrees
  2. Cut biscuits into quarters
  3. Cut the pepperoni into quarters
  4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
  5. Bake for about 30 minutes  (TIP: If the middle is not cooked thoroughly leave it in another 5 minutes
    at a time until it is done)
  6. Flip over on to a plate while it’s still hot
  7. Serve with a small bowl of pizza sauce and enjoy!

Pizza Pull-Apart Bread

* You can add other ingredients, such as peppers, onions, mushrooms, sausage or whatever your favorite pizza toppings are! Play with different ideas, or even make a vegetarian pizza! Have fun and enjoy!

Turkey Noodle Soup

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Turkey Noodle Soup

I love a good crock pot soup. Especially on a day like today. There’s a big Nor’Easter heading our way, about to dump a foot of snow on us. Not that we aren’t used to a little bit of snow in Syracuse, but well, it’s still perfect weather for a good old fashioned bowl of soup!

I made a similar version of this soup not too long ago, except with chicken. The recipe is about the same, except that I substituted anything that was chicken, with turkey.

Turkey Noodle SoupIngredients:

1 fresh turkey breast (about 1 lb.)
4 cups turkey broth
1 cup chopped carrots, pre-cooked
1/2 cup pasta (I used Stelline pasta, pictured below. They are little stars.)
Salt, pepper and minced onion, to taste
1-2 cups additional water

Turkey Noodle Soup

Instructions:

Place turkey and turkey broth in crock pot and cook on medium for 6-8 hours. Remove the turkey, place in bowl to shred. Return shredded turkey to the crock pot. Toss in the carrots and pasta. Cook for another 30-45 minutes (or longer is fine). Stir occasionally. You may need to add more hot water, the pasta will soak up a lot of the water once it is added.

Turkey Noodle Soup

Serve soup with rolls or crackers. Enjoy!

Turkey Noodle Soup

Chicken Pot Pie Crescent Braid

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Chicken Pot Pie Crescent Braid

This afternoon, my husband mentioned that we should find something to do with the 2 packages of crescent rolls we didn’t use for Thanksgiving. So I went to Pinterest and there it was. The Chicken Pot Pie Crescent Braid. It was fantastic and not as difficult to make as I thought it would be. I would definitely make this again! It’s rich and creamy and perfect for a winter evening.

Here is my version of the recipe:

Ingredients:
2 cups shredded cooked chicken
1 cup diced carrots
1/2 cup chopped peeled potatoes
3 Tbsp butter
2 Tbsp all purpose flour
Salt & Pepper to taste
1/2 tsp. minced onion
1 cup chicken broth
1/2 cup milk
4 oz. of cream cheese
2 packages (8 oz. each) of crescent rolls

Chicken Pot Pie Crescent Braid

Directions:
1. In a saucepan on medium high heat, combine the carrots and potatoes. Bring to a boil. Boil for 15 minutes or until vegetables are tender. Drain and set aside.

2. In a saucepan over medium high heat, melt the butter Turn the heat to low and whisk in the flour, salt, pepper, and minced onion. Slowly whisk in the chicken broth and milk. Simmer until the liquid becomes thick. Add in the cream cheese and stir until well combined.

3. Add the vegetable-chicken mixture with the sauce. Mix well.

4. Take the crescent rolls and arrange in a flat rectangle and roll it out on the surface on which you plan to bake. Make sure all of the seams have flattened and are no longer seems. With a knife, cut 1 inch slits across each side, making sure to leave at least 2-3 inches in the middle. (See photo above for visual.)

5. Take your filling and spread it up and down the center. Starting with the end closest to you, take the strips and place them over each other, like you are braiding them. Continue to do this with each strip until you reach the end.

6. Seal any edges that you may see to prevent the filling from leaking out.

7. Bake for 20-25 minutes at 375 or until the top is golden brown.

Chicken Pot Pie Crescent Braid

* The recipe that I got this from used crescent seamless dough sheets, I did not have those, so I adapted the recipe to the regular crescent rolls that I had on hand. They worked just fine.