Use Up Turkey Day Leftovers!

"Americans generated more than 34 million tons of food waste in 2010, according to the Environmental Protection Agency.
The average American family wastes $1,200 worth of food each year."

-Taste of Home- Healthy Cooking, Dec./Jan. 2013 p. 67.

If your family doesn't like leftovers, serve them up in a new way. Presentation is the key in most meals so make the leftovers into something new and it will save money, time and waste at the landfill!

Here are some ways to use up all the leftovers from your big Turkey Day:


1- Shepherds Pie:
As you clean up from Thanksgiving dinner, layer gravy, turkey and then mashed potatoes in a baking dish. Top with stuffing and a sprinkle of your favorite cheese. Cover and refrigerate.

When it is time for dinner heat oven to 350 degrees and bake for 30-45 min. Wow a fast easy dinner!

2- Turkey sandwich:
Try turkey with cranberries, sprouts, pear slices or lettuce and tomatoes, or a combination of any of your favorites. Just think "Kneaders"!

3- Turkey Panini:
Use sliced french bread and your favorite sandwich spread add a slice of cheese, and thin sliced apples or pears. Grill in a panini maker or waffle iron. Yum!

4- Cinnamon Rolls:
Use leftover mashed potatoes to make some warm cinnamon rolls. Some of the best recipes have mashed potatoes!

5- Salads:
Top your favorite salad with turkey! It is especially great with craisins, apples or pears. If you don't like fruit in salads try peppers, sunflower seeds and green onions.

6- Hot Turkey Sandwiches:
Place a piece of toast on a plate, top with a slice of turkey, pour warm gravy over the top. Serve with salad or veggies!

**These are just a few of my favorites to get you thinking. There are many more ideas. Just use up those leftovers in the first few days. (After 5-6 days turkey leftovers can get an strong flavor and all leftovers should be used up within one week.)

Chicken Tacos

Here are the great recipes for the Chicken Tacos we had at the 

Stake Women's Conference on Sat. Feb. 25, 2012.
Thanks to Debbie Aagaard and her committee!

Recipes from: Debbie Aagaard, Olympus 1st Ward

Mexican Chicken

6 chicken breasts

2 - 3 Tbsp. Taco seasoning

Dice chicken while chicken is still slightly frozen.  Sautee in 2 Tbsp. Olive oil and ¼ to ½ tsp. Garlic powder.  Sprinkle taco seasoning over sautéed chicken and stir until chicken is covered.  Simmer for ½ hour.

Salad Dressings:

Taco Ranch

1 48 oz.  (approx.) Bottle Ranch dressing

2 Tbsp. Taco seasoning

1 lime, juiced

1 bunch cilantro, stems trimmed

Combine all ingredients in a food processor.  Chill in refrigerator overnight.

Cilantro Lime Dressing

1 48 oz. (approx.) Bottle Ranch dressing

3 bunches cilantro, stems trimmed

2 limes, juiced

Combine all ingredients in a food processor.  Chill in refrigerator overnight.

Cherry Chicken

From the kitchen of: Nancy Baird

I found it in the Deseret New years ago

(This is the recipe the Stake R.S. served at the Stake Conference dinner 
for the Stake Pres., Bishops and their wives.)

5-6 chicken breasts

3/4 cup flour

1 T. salt

1/4 tsp. white pepper

1/3 cup butter, melted

Steamed rice

Sweet and Sour Cherry Sauce (see below)

In a bowl stir together flour, salt and pepper.  Dip chicken in melted butter, then roll in flour mixture.  Place chicken in shallow baking pan which snugly holds chicken pieces.  Drizzle any remaining butter over coated chicken.  Bake at 350 until tender and lightly browned - about 1 hour.  Place under broiler for a few minutes to brown the top of chicken.

SWEET AND SOUR CHERRY SAUCE

1 can (1 lb. or 2 cups) sweet cherries

1 T. corn starch

1/4 cup packed brown sugar

1/4 tsp. salt

1/4 tsp. dry mustard

Dash ground cloves

2 T. cider vinegar

1 1/2 tsp. soy sauce

Drain cherries, reserving syrup.  Thoroughly stir together the sugar, salt mustard and cloves.  Gradually stir in reserved cherry syrup, vinegar and soy sauce, keeping smooth.  Cook and stir constantly over moderate heat until boiling and slightly thickened and clear.  Add cherries and reheat but do not boil.  Serve over chicken breasts and rice.

Makes about 2 cups.

Recipe of the Week: Italian Meatball Heros

Pillsbury Casseroles and Slow Cooker Jan/Feb 2011

from:  Amanda Peterson- 8th Ward Provident Living Leader 

2 bags (16 oz each) frozen cooked Italian-style meatballs, thawed

2 jars (26 oz each) tomato pasta sauce

1 jar (8 oz) sliced pepperoncini peppers (Italian peppers), drained

12 hoagie buns, split

12 slices (1 oz each) provolone cheese, cut in half

2 tablespoons chopped fresh basil leaves

1.      Spray 3 to 4 quart slow cooker with cooking spray.  In slow cooker, gently mix thawed meatballs, pasta sauce and peppers. 

2.    Cover; cook on Low heat setting 6 to 8 hours. 

3.     On bottom half of each bun, place 2 half-slices of cheese.  Spoon about 5 meatballs with sauce over cheese.  Sprinkle each with about 1/2 teaspoon basil ribboned.  Cover with top halves of buns. 

Serves lots! This would be a great main dish for a large group and quick to prepare! Try it at your next neighborhood or family party!

**Pepperoncini peppers, also called Tuscan peppers, are a variety of chili pepper with a slightly sweet and spicy-hot flavor.  They are most often sold pickled. (Look for them bottled next to the pickles.)

Recipe of the Week- Eggs Alfredo

from: Michele Higginson- (2nd Ward) Stake Provident Living Leader

 I like to make this recipe after Easter. 
It uses extra eggs and some of the extra ham I always have left.

6 eggs

1/4 C milk

salt and pepper to taste

1/2 C Alfredo sauce (from a jar is fine)*see sauces for Alfredo Sauce recipe

4 slices cooked ham, cubed

1T butter

6 slices wheat toast

In large bowl, beat eggs with milk, salt and pepper.  Melt butter in large saucepan over medium heat.  Add eggs, cook and stir till fluffy and moist. Stir in Alfredo Sauce and cubed ham.  Cook until heated through.  Serve on top of wheat toast. May also add sliced tomatoes or grated cheese. Serves: 6

Recipe of the Week

Huevos Rancheros
A nutritious, quick breakfast or busy day dinner.
from: Christi Jardine, Stake Provident Living Leader


1 fried or scrambled egg
1 corn or flour tortilla  (my family loves the ready to cook tortillas from Costco or Sam's Club)
Salsa



Any of your favorites such as:   lettuce, avocados, guacamole, tomatoes, sour cream, or cheese.

Cook egg and cook or warm tortilla. Layer tortilla, egg and salsa.
Add other toppings of choice. Enjoy!

Serves: 1

Increase recipe according to number of people serving!

Recipe of the Week

Lime Chicken Tacos

Deseret News, Nov. 2006, adapted by Christi Jardine -8th Ward

(Everyone I share this with decides it is their new favorite dinner!)

1 ½ lbs. boneless skinless chicken breasts

3 T. lime juice

1 T. chili powder

1 c. frozen or canned corn

1 c. chunky salsa

I also add:

1 c. of black beans (or just use the whole can)

12  6-inch flour tortillas

Sour cream

Shredded cheddar cheese

Shredded lettuce

Chopped tomatoes
Salsa or pico de gallo

Place chicken in a crock-pot. Pour lime juice and chili powder over chicken. Cover and cook on low for 5-6 hours or until tender. There will be quite a bit of juice in with the chicken.  Remove chicken, shred and return to the crock-pot, mixing the chicken back into the broth, so the chicken  will be moist. (The shredded chicken will absorb all the broth back into it.) Then stir in corn, salsa and black beans. Let the mixture heat through in the crock pot until ready to serve.

Serve chicken mixture on tortillas topped with remaining ingredients. Roll up and enjoy! (or serve over tortilla chips).

*I also serve the chicken as pile-ons over rice without the tortillas and we love the chicken served on buns with lettuce and a tomato. It makes great leftovers because it is so versatile and takes minimal preparation time!

Serves: 8-10

*This is a great recipe for a large group. Just make several crock-pots full and serve buffet style. Everyone can choose their own toppings.

Meal in Minutes Adjustment:

***You can also make this recipe in a quick meal by using canned chicken or by using leftover chicken. Just drain part of the broth from the can of chicken and put it in a sauce pot with the other first 6 ingredients. Warm until heated through. Then serve as stated above.