Leftovers Are Coming

For several years now I have felt like once Halloween hits, it is a downward coast until the first of the year. Seriously. It seems that as soon as the ghosts and goblins ring that doorbell, the next minute the turkey is coming out of the oven, Santa arrives and then it is time for New Year's Eve fun. 

In no way does that mean we can't enjoy each holiday as it comes, we just have to be ready for how quickly they will arrive. Plus, in the food world, we always have to be thinking ahead to make sure our posts are relevant to what you guys need from us. 

So back in August I took one for the team and roasted a whole turkey. Why? So I could have leftovers to test this recipe and offer up something for when the day after Thanksgiving arrives and everyone is Googling ways to use up all that extra bird sitting in the fridge. 

Enter an easy pot pie recipe that involves NO making a crust, cooks in about 30 minutes and is pure comfort food. It is perfect a simple weeknight supper, or post holiday meal. 

Plus, post Thanksgiving you might be able to use up other leftovers too. Got pie dough? Swap the biscuit mix for it! (Just adjust cooking time!) You can also use up veggies for the filling, and it would be so tasty served with some mashed potatoes and rolls on the side. There is so much you can do with this one easy recipe. 

Planners like me are already thinking ahead for the holidays. Halloween right through the new year are on our radar so we aren't leaving anything to chance!

Can I use a different meat?

Definitely! Cooked chicken would be just as delicious!  

Do I have to use condensed soup?

I know many prefer not to use canned soup, but for me, they are great for my quick recipes. If I was going to use something different it would be a quick pan gravy using chicken stock.  

What kind of biscuit mix do I use?

Of course Bisquick is everyone's go-to but I used a store brand from Walmart and it worked just fine. 

Do I have to thaw the vegetables first?

Yes! They have to thawed and drained so they don't add extra moisture to the pie.

Best Tips:

Use any all-purpose baking mix you have on hand. A cheddar bay boxed mix would make this extra delicious!

Cooked chicken or turkey both work equally well. 

If your pie plate is very full, place on a baking sheet before cooking to prevent a mess. 

Be sure to let the pie sit about 5 minutes before serving. 

Serve with mashed potatoes, a green salad, fresh fruit, rolls, etc.

 

Shortcut Turkey Pot Pie

1 1/2 cups cooked turkey, shredded or diced

1 (12 oz.) bag frozen mixed veggies thawed and drained well

1 can cream of chicken soup

1 cup biscuit baking mix

1/2 cup milk

1 egg, beaten

1/4 tsp. dried thyme 

1/4 tsp. garlic powder

Salt and pepper

Dried Parsley

Preheat oven to 350. In a large bowl combine turkey, soup, veggies, thyme, salt and pepper. Pour into a lightly greased 9-inch pie plate. In a separate mixing bowl combine baking mix, milk and egg. Pour on top of turkey mixture. Do not stir. Bake for 30 minutes until golden brown. Let stand 5 minutes before cutting. Garnish with parsley for serving.

More Thanksgiving Recipes To Try

Easy Corn Casserole 

Roasted Butternut Squash with Pecans and Cranberries 

Cranberry Fluff 

Autumn Brussels Sprouts Salad

Cranberry Turkey Bites

Praline Roasted Acorn Squash

 

Leftover Turkey....Hold The Leftover

Nine days people. That's all. Til what? If you're asking that, you might want to look at your calendar...right now! Because we've only got a little over a week before the big Thanksgiving feast we have been looking forward to all year!

While most of you are probably still meal planning, and trying to figure out just what you will be serving when the big day rolls around, it's my job to look past the big meal. To ponder "what about the days after?" In other words, it's my job to help you figure out what you're going to do with all those leftovers!

I don't mind this job. In fact, I take it as a challenge. Here is the one and only problem. I'm testing these leftover recipes in October, and well, let's just say I don't have a 10 pound turkey hanging out in my fridge! So...I have to get creative.

I thought these sandwiches would be a terrific leftover idea because not only do they use up some of that delicious turkey, but if you have that veggie tray still laying around, you can put it to good use too. Obviously, I made mine with some sliced deli turkey, and they were perfectly tasty, but I really think they would be outstanding with some post holiday bird as well!

Sandwiches and the "day after Thanksgiving" seem to go together as much as Thanksgiving and turkey! But this year, switch up the routine beyond the mayo and white bread, using even more leftovers so when that dreaded Monday rolls around, the fridge is empty, ready and waiting for holiday baking!

Turkey & Veggie Bagels

Everything Bagels, toasted

Sliced Turkey, deli or leftover

Thinly Sliced Radishes

Thinly Sliced Cucumber

Boston Lettuce

Green Onion and Chive Cream Cheese

Spread cream cheese on warm bagels. Top with meat & veggies, starting with lettuce to form "barrier". If you're serving a crowd, lay out meat and veggies and let your guests built their own!

Shared at Weekend Potluck

Day After Bite {A Post For Earth Fare}

 Less than a week people. That's right, by this time next week all the menu planning, eating and football watching will be over. And we will have moved onto all those leftovers and tree trimming! 

Today I've got a great idea you can either serve before the big Thanksgiving meal, or wait and put some of those leftovers to good use with. 

Let's face it, while we all look forward to the huge Turkey Day meal, the entire day is really about eating, and even when dinner isn't served until 3 pm, you find yourself looking for things to snack on all day long. You're sitting on the couch, watching football, or the Macy's Parade, and you just have to have something to munch on. It's just part of the Thanksgiving aura. 

The first time I made these years ago, I wasn't sure about the flavor combo because of the addition of the cheese (after all, turkey and cranberry are a no brainer together) but they are like the perfect bite every time you put one in your mouth. 

If you need some ideas for the pre-feast snacks, let this be the first on the list. Or you know you will be in desperate need of ways to use the pounds of turkey you have left come Black Friday, this is the answer to either!

Cranberry Turkey Bites

Snack Crackers

Deli Turkey or Leftover Roast Turkey, sliced thin

Whole Cranberry Sauce

Sharp Cheddar Cheese, sliced tin to fit crackers

Lay cheese on crackers. Top with turkey and cranberry sauce. Serve immediately. 

Shared on The Country Cook Nov. 21, 2014

Cranberry at Very Good Recipes

Disclaimer: I received a gift card in exchange for this post. All thoughts and opinions are my own. 

An Affordable Thanksgiving {Indiana Family of Farmers}

Back in the Spring when I agreed to team up with my good friends over at Indiana Family of Farmers for this incredible Affordability Series, I remember thinking "Wow, the last post is in November. That seems so long away." And wouldn't you know it, forever came very quickly! But in case you need to catch up, check out the first three posts below:

* Stretching Your Grocery Store Budget

* Affordable and Nutritious Options at The Grocery Store

* Out The Door and On The Go

So here we are, Thanksgiving in just 3 weeks, and it's time to look at how we can entertain on a budget. How we can enjoy our big family gatherings without breaking the bank. How we can delight in all of our favorite holiday table staples in an affordable, but still tasty way. So here are a few tips on doing just that, from me to you. Plus, the last tip...it just happens to come with a fantastic recipe too! 

1. Start Planning Early The best way to make sure you stay on budget for a holiday is to start brainstorming early...before most people around you are probably even thinking about the holiday. Start planning that menu so early people might think you're crazy; but you're not. You are the smart one. See, the earlier you plan, the earlier you can adjust it, change it, and finalize it. So what does that mean for your budget? It means you won't be at the mercy of the grocery stores. You won't be shopping at the last minute, having to pay whatever price they want, no matter how high, because you have to have it.

2. Use Sales To Stock Up This goes right along with #1. See, if you're planning early, then you can be watching sale ads and stock up on things you know you will need, long before you actually need them. Now of course, I'm talking about things that have a great shelf life, or can be frozen. (Please don't go buy celery in September and then send me hate mail because it's growing fuzz by November...ha ha.) If you use stuffing mix, some stores have it on sale at the end of summer for really cheap. Or maybe you enjoy Cool Whip on your pumpkin pie. That stuff goes on sale year round, and can last in the freezer forever. So once that menu is set, grab your rewards card and sale ads and figure out those things that can be bought ahead of time and still be yummy come the day of.

3. Don't Be Afraid Of "Off" Brands If you are a shopper who 99% of the time buys name brand products, holiday meal planning is a great time to step out of your comfort zone, if you're looking to stay on budget. Take it from me. The generic, or store brands, taste just as good as their more pricey counter parts. I use them in my every day cooking, and we notice absolutely no difference. For example, the name brand of canned pumpkin (the one most of us would recognize) can run you anywhere between $1.50-$2.00. However, at one of the discount stores I shop at, their brand is currently on "seasonal" special, and only $.89/can!!! That's like finding money!

4. Ask Others To Contribute If you are hosting a huge holiday gathering, there is absolutely nothing wrong with asking others to bring a dish to share. In fact, I am not the one who hosts our family for neither Thanksgiving or Christmas. We are at our parents' houses for both. And while I'm not responsible for the entire meal, I always take something; and the couple times I have hosted, I've others have always done the same for me. Taking the task and cost of the entire spread on yourself, is absolutely daunting, and expensive, so don't be afraid to say to your guests "What dish would you like to bring?"

5. Leftovers Isn't a Dirty Word Sure, we all make the joke about eating leftover turkey every day from Black Friday to Christmas Eve, but in reality, having things left over after a huge holiday meal really isn't that bad, especially if they are items that can be morphed into new, yummy dishes. After all, if you're going to spend the time and money making this huge meal, why not make it even more economical by lasting for meals to come. Remember, the freezer is your friend. Freeze some of those leftovers, until inspiration finds you for ways to use them. In fact, with a little planning ahead, you can even know what kinds of things you will have to work with after the guests have done home and the clean up has begun. Knowing what you're having for the holiday meal, you can easily figure out a few days' meals afterwards working with what's left; and not just the "main" things, but ingredients also...as you'll see below.

And that is exactly what inspired me to share this recipe with you today. I will tell you upfront, when I developed this recipe, I fully intended you to make it with leftover turkey, not chicken. But in  the spirit of affordability, I used chicken because it was what I had in the freezer already. Without a doubt, it would be just as delicious with Thanksgiving turkey!

Plus, it's filled with things you more than likely will have on hand for making all those traditional holiday dishes we love. Celery from stuffing. Cranberries and walnuts from stuffing or pies. You see where I am going. Using every last bit of every last thing you had to buy, and turning all of them into a tasty dish you can enjoy for lunch or a light supper days after the holiday is over.

The holidays and all the food that comes with them, are coming...fast! Be prepared to feed the masses, with these easy, money saving tips...and yummy recipe! 

Cran-Apple Chicken Salad

3 large boneless chicken breasts

Olive Oil

Salt and Pepper to taste

1/2 c. dried cranberries

1/2 c. chopped walnuts

2 small apples, chopped

3 ribs celery, finely chopped

1 c. mayo

1 TBS lemon juice

Preheat oven to 375. Rub chicken with olive oil, salt and pepper. Place on a foil lined baking sheet. Roast for 45 minutes until juices run clear. Allow to slightly cool. Shred using two forks or a stand mixer. In a large bowl combine chicken, cranberries, walnuts, apples and celery. Mix well. In a small bowl whisk together mayo, lemon juice, salt and pepper. Pour over chicken. Stir very well. Chill until serving, or at least an hour. Serve on bread, croissants, rolls, etc. *NOTE* Leftover turkey would be a perfect substitute for the chicken! 

Shared at The Country Cook Nov. 7, 2014

Chicken at Very Good Recipes

Disclaimer: As an IFOF Ambassador for the  Affordable Food Tips For Your Family, From Our Family Series, I was compensated for this post. All thoughts and opinions are my own. 

Soul Food Saturday

There's something wonderful about those quick breakfast sandwiches that make me wanna run through several drive thrus in a hurry. Do you ever feel that way, but really would rather stay in your pjs during breakfast? I sure did when I thought of this quick breakfast idea. Bagels and breakfast sandwiches were the perfect match for this morning treat. All topped your way!

Grab some coffee, breakfast is coming right up!

Your Way Breakfast Sandwich

4 bagels, sliced in half ( I used Parmesan)

8 eggs, fried to desired doneness

8 slices (your favorite cheese) I used cheddar

4 tbs. Mayo or melted butter

8 slices (your favorite sliced meat) I used turkey

On a baking sheet lined with parchment paper place bagel slices bottom faced down, and tops face up. Place in 350 oven and toast to desired brownness.

Carefully remove toasted bagel pieces off of the baking sheet to assemble your sandwich. Add mayo or butter to eat half. Top with a slice of cheese. Then egg. Then your favorite meat. Another egg, another slice of meat, then one more slice of cheese. Finally the top. Enjoy right away or wrap it up to have later with your favorite breakfast drink. Whether it's coffee or O.J. You'll love this one on any morning!

Soul Food Saturday #33

Good Morning! I hope ya'll had a fantastic Thanksgiving filled with family, love, memories made and yummy food! Is your fridge stuffed with leftovers? Want something to use that turkey for besides yet another sandwich? Bekki has just the answer today!

I hope that you all enjoyed your Thanksgiving and all of the wonderful things that surround us during the holidays; our families, friends, and time together. I have a huge soup addiction and the Fall and Winter are the perfect time to make big pots of the bubbly deliciousness. With all the left over turkey we all need new ways to use it up and make it stretch for a few more meals. This is just one more way. Along with my addiction to soup I have a new love for kale. It’s a peppery green leafy vegetable that is perfect in this soup. Add a few more veggies, some pasta, your remaining gobbler and voila dinner! Let’s continue our time of thanks giving, with something to warm you heart and soul. Enjoy!

 

Turkey and Kale Noodle Soup

6 c. low sodium chicken stock

3 c. carrots, sliced

1 medium onion, diced

1 orange bell pepper, chopped

3 c. cooked turkey, chopped

3 c. kale, chopped and stemmed

4 c. cooked pasta

1 tbs. olive oil

Salt and pepper to taste

 

In medium stock pot add olive oil, and onion. Cook until onions are softened. Add bell pepper, and carrots. Stir to combine. Add chicken stock and season with salt and pepper to taste. Bring to a boil and reduce to simmer. Cook until carrots are tender. Add kale, turkey and pasta. Taste for seasoning, add salt and pepper if desired. Soup is ready when kale is tender and turkey is warmed through.

Leftover Time

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

Just A Little Greek

Do you have a food or a dish that each time you eat it you feel...how shall I say it..."fancy"? You don't know why but it just makes you feel like you aren't sitting in your pajamas in front of the television eating it, but instead in a very sophisticated setting with crystal water glasses. For me that food is olive tapenade.

For those of you who have never had it, let me explain. Olive Tapenade is a dish consisting of pureed or finely chopped olives, anchovies, capers and oil. It comes from the French word for capers and is usually eaten as an appetizer in the South of France, but is also seen in Italian and Mediterranean cuisine.

I first had it a few years ago as a spread on baguette bread, and it was love at first bite. I'm not surprised. I love both olives and capers; and their briny, salty flavor. But until that moment, it was always something I had thought of as a delicacy and therefore, it retains this image in my mind every time I eat it. Not to mention, I just love the stuff!!

So you can imagine how thrilled I was when I found a burger recipe using it as an ingredient, not just a "topper". These burgers may be small, but they pack a punch of big flavor. Perfect for a party or family meal, they are also super simple. Plus, they are made with ground turkey, so you can feel good about having three!

If you have never had olive tapenade, I encourage you to try this recipe one because they are delicious; but also because there is enough in a jar you will have some left over and it's the perfect snack with some crackers or pita chips!

Greek Turkey Sliders Adapted from Betty Crocker

1 lb. ground turkey

1/3 c. olive tapenade

6 tsp. dried parsley, divided

1/2 c. plain Greek Yogurt

1/2 c. sour cream

1/2 c. cucumber, peeled and chopped

8 slider buns

16 thin slices cucumber

Salt and Pepper to taste

In a medium bowl combine turkey, olive tapenade, 4 tsp. parsley, salt and pepper. Mix well using hands and form into 8 small patties, about 1/2 inch thick. Spray grill pan with cooking spray and cook patties for about 5 minutes per side. In a small bowl combine yogurt, sour cream, chopped cucumber, 2 tsp. parsley, salt and pepper. Mix well. When burgers are done, spread sauce on bottom of bun, add 2 slices of cucumber and burger. Top with bun and serve.

Shared on Lady Behind The Curtain Mar. 6, 2013
Shared on Miz Helen's Country Cottage Mar. 7, 2013
Shared on The Country Cook Mar. 8, 2013

Weekend Company {Guest Blogger Bekki}

Good Morning and welcome to another weekend. Was your week a busy one? Ours sure was, so I'm very happy to have the next 3 days "off". Yep, that's right we have a 3 day weekend and it's definitely appreciated!

Today I welcome Bekki, EMM super fan and regular here on Weekend Company, back into the kitchen with me! So grab a seat, something warm to drink and join us!

I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 fur baby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things. 

Happy Saturday EMM family! I hope the New year is treating you all well, and finds you in great spirits! Thank you again, Mrs. EMM for inviting me back to spend some time with you. :D

With the holidays now behind us and the new years resolutions still strong in our minds. I thought this recipe would warm us all and keep our goals in sight. I have been able to lose over 60 pounds in the past 6 months and I feel I still have a way to go. So, one of my goals is to cook at home more often. Keeping good hearty recipes, and my pantry full will surely help me. What goals have you set for yourself this year? Who's up for the challenge of meeting our goals? I know I am! Blessings and good luck in all of your endeavors. 

Turkey Chili

 2 c. precooked turkey, chopped

1 green bell pepper, chopped

1 medium onion, chopped

1 tbsp. olive oil

1 40 oz. can pinto beans

1 28 oz. can baked beans

1 28 oz. can diced tomatoes

1 ½ tbsp. chili powder

1 tbsp. granulated garlic

1 tbsp. cumin

½ tbsp. red chili flakes

Salt to taste

In medium soup pot, over medium heat add olive oil, onions, and bell peppers.  Stirring occasionally, cook until onions are clear and bell pepper has softened 7-10 minutes. Add beans and seasonings. Allow to simmer about 25 minutes until beans are completely heated through and veggies have softened slightly. Add turkey and stir to combine. Check seasoning for desired taste, adjust as needed. Chili is ready when turkey has warmed through. Serve hot with your choice of toppings, shredded cheese, sour cream, over tortilla chips, Fritos or with your favorite bread. Enjoy!

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The Day After With Mrs. Cubbison's

In just a couple weeks families from coast to coast will gather around the table, give thanks for the many blessings bestowed upon us,  and enjoy the meal we all forward to the other 364 days of the year.  Thanksgiving is a time for friends, family and of course great food. And one company who is there to help make sure your meal is the best it can be is Mrs. Cubbison's

And this year, the folks at Mrs. Cubbison's have some new and interesting facts about Thanksgiving from their new "Thanksgiving Across America" survey. According to the people polled, 80% think Thanksgiving is the most non-religious holiday of the year. Turkey is still at the top of the menu list in most homes, followed closely by stuffing. Mashed potatoes, yams/sweet potatoes and pie round out the Top 5 Favorite Menu Items. An interesting note however, is that while the traditional favorites are still preferred, 1 out of 5 homes have to consider special dietary needs when planning their menu. (My family would be included in this list!)

When asked which Turkey Day recipes are passed down from generation to generation the most, stuffing topped that list with 80% of people saying onions and celery are the most important ingredients. And stuffing is exactly what Mrs. Cubbison's provided me with to create a Thanksgiving inspired recipe.

I was excited to try this Classic Dressing and wanted to use it in an unique way. Now I will be honest, I love stuffing; but I really love leftover stuffing! I can seriously eat the stuff straight from the fridge. So this got me thinking about leftovers and how many fridges across America will be overflowing with food come the day after Thanksgiving. So that is what inspired this sandwich. Taking a few of the things we love from our Turkey Day meal and turning them into an amazing sandwich to enjoy after the holiday, taking full advantage of all those leftovers before they can go to waste.

I hope you will visit Mrs. Cubbison's on Facebook , YouTube, and Twitter. And if you need some ideas, inspiration or answers to your Turkey Day questions, visit http://www.thanksgivingtips.com/.


Thanksgiving Leftover Sandwich
2 c. cooked turkey, cubed or shredded
2 TBS butter
2 c. stuffing
1/4 c . plus 2 TBS whole berry cranberry sauce, extra liquid removed if necessary
4 ciabatta rolls

Preheat oven to 350. Slice rolls in half and set aside. In a large skillet melt butter over medium heat and add turkey. Saute for 5-7 minutes until heated through and edges are crispy. On bottom half of each roll, place 1/2 c. turkey and top with 1/2 c. stuffing. Carefully press down. (I find if the stuffing is pliable enough you can make a little stuffing patty for easy topping!) In a small bowl, mash the cranberry sauce a little with a fork, removing large pieces. On top half of each rolls, spread 2 TBS cranberry sauce. Add tops to bottoms and wrap each sandwich tightly with aluminum foil. Place all sandwiches on a baking sheet and bake for 10-15 minutes just to heat through. Slice and serve.
*NOTE* This recipe works great with leftover chicken too. Or simply rub some boneless skinless chicken thighs and/or breasts with olive oil, salt and pepper. Roast at 375 for 30 minutes and then shred. That way we can enjoy them year round!

Shared on Make Ahead Meals Nov. 12, 2012
Shared on Mandy's Recipe Box Nov. 13, 2012

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Disclaimer:This sponsorship is brought to you by Mrs. Cubbisons who we have partnered with for this promotion.

Weekend Company {Guest Blogger Lynne

Good Morning! Welcome to yet another Saturday and thanks for dropping by my kitchen to see who I have sharing with us! Today I have a fellow blogger, who challenged herself to quite the task, and after it was finished, kept right on cooking and blogging! So, grab a cup of coffee, or maybe some apple cider and please welcome Lynne to EMM~

Hi everyone!

My name is Lynne and I am the author, photographer and recipe creator over at 365 Days of Baking.  It is such an honor to do this guest post for Krista here at Everyday Mom's Meals and to introduce myself to you!  Thank you, Krista for the opportunity!

I have been married to my high school sweetheart for over 22 years and am a full-time mother to our 3 children; two girls ages 20 and 18, and our son who is 15.  I had been working full-time as the office manager of a veterinary clinic for two years when my husband and I decided that it was time for me to return to my dream job as a stay at home mom.  Staying home is something I've always wanted to do since high school when I saw a mother driving her children around while sitting on the bus.  Yup, that's the perfect life for me!

After being home for six months, I finally decided that I needed something to do while the kids were in school and since I enjoyed being in the kitchen, but hadn't ever done much baking, and really enjoyed writing, I challenged myself to baking and blogging every day for one year straight.  I began on January 27, 2011 and finished on March 9th of this year.  No, It wasn't a straight 365 days, there were 40 days scattered here and there in between because in the beginning I hadn't factored in that life might just happen - headaches, ills, lack of time, and family. And it did.  

Since I've finished my challenge, it's been exciting for me to move on to stove top dishes, recipes using my crockpot and using our grill (though I still need work with that appliance), among many others, but I do still use my oven.

Today I have brought to you some Turkey Spinach Enchiladas in which I use my Homemade Taco Seasoning.  They're easy and full of flavor.  Soon after I started 365 Days of Baking I decided to use a rolling pin rating for each recipe to let readers know what my family thought of the dish and I'll reveal that at the end of the recipe.

Enjoy!

Turkey Spinach Enchiladas - serves 6

1 tablespoon olive oil

1 large onion, minced

1 jalapeno pepper, cored, seeded and diced small

20 ounces ground turkey

2 tablespoons Homemade Taco Seasoning

5 ounces fresh spinach, chopped

10 small flour tortillas
1 (28oz) can green enchilada sauce

3 cups shredded Mexican cheese combination, divided

1 tablespoon freshly chopped cilantro for garnish, if desired

Preheat oven to 375 degrees F. and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.

In a large skillet over medium high heat, warm olive oil.

Add minced onion and diced jalapeno.  Saute until soft, about 5 minutes.

Add ground turkey, breaking it apart as it cooks.

When fully cooked, add Homemade Taco Seasoning and mix until thoroughly combined.

Add chopped spinach and saute until just wilted, about 3 minutes.  You may have to add the spinach in bunches otherwise you may be tossing it all over your stovetop.  Not that I've done that.

Remove from heat.

On a plate, place one small tortilla.

On top of and on one side of the tortilla, put 1/3 cup of turkey/spinach.

Cover filling with about 3 tablespoons of shredded cheese.

Beginning at end of the tortilla where you have placed the filling, gently roll the tortilla up, so that it surrounds the filling.

Place tortilla into prepared baking dish and repeat with remaining tortillas, turkey/spinach filling and cheese.

Pour entire can of enchilada sauce over tortillas.

Cover baking dish with tin foil and bake for 25 minutes.

Remove foil and sprinkle with remaining shredded cheese.  Bake for an additional10 minutes, until cheese is melted and sauce is bubbly.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Turkey Spinach Enchiladas earned 4 rolling pins.  The family LOVED them and requested that they be added to our regular menu.

I've recently started cooking more with turkey and am happy that the family enjoys it

It is a great variation and slightly healthier version than the Chicken Enchiladas I have made in the past.

I've really enjoyed the time spent with you today and a great BIG baking hug goes out to Krista for being her guest here today.

I give you all BIG baking hugs and muffins!!

Light But Manly

So after spending 2 weeks in the sun of Florida, where yes it was quite warm, but also with a comfortable ocean breeze, last Saturday we stepped out of the car after driving for 22 hours onto what can only be described as the "surface of the sun". Yes, it was that hot in Indiana. And yes, it was much hotter than Florida. We're talking almost unbearably hot...103 degrees to be exact! And it wasn't even noon yet! It was that kind of heat and humidity that takes your breath away. After all that traveling (with only an hour of sleep...yes Mr. Everyday is a driving machine!), unloading the car and then helping me to unpack everything, my tired, hot husband was in need of something to fill his stomach. But when it's that hot, who wants to eat? Not him, that's for sure! But he needed to, so I decided to make him something that would be light, yet satisfying. How about a sandwich that eats like a meal, but isn't too heavy?! A sandwich. A manly sandwich. A triple decker sandwich! Filling but not so much he would feel even worse after eating it. He loves rye bread, so I chose to use that, but your favorite would be yummy too. Even when I'm hot and exhausted, it is still my job to make sure my family is well fed!

Triple Decker Turkey Club
Makes 1 sandwich
3 slices marbled rye bread, toasted
Mayo
2-3 slices deli turkey, sliced medium
2 slices tomato
3 slices bacon, crisp
2 leaves leaf lettuce

On first slice of toast spread mayo. Place lettuce, tomato and bacon. Add second slice of toast. Top with turkey and lettuce. Spread 3rd slice of toast with mayo and top sandwich. Cut into 4 triangles and use cocktail toothpicks to hold together.

Shared on The Country Cook July 13, 2012

Sandwiches at Very Good Recipes
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Turkey App...No iPhone Needed

I'm talking appetizer. (But in today's world, let's face it, the "app" had you thinking something was going to need downloaded!) I have had these saved to my Thanksgiving Pinterest board since before the leaves were falling from the trees. I think they would make a great "nibbly bit" (as Alex calls them) for your Turkey Day celebration, or if you want to wait until the day after, something nice and light that could use up some of those leftovers that are taking over your fridge. Adam described them as "Thanksgiving in a bite sized portable package." I couldn't have said it better myself! They are sweet, savory and oh so yummy! I hope you enjoy this "app" brought to you from EMM, free of charge, no data required!!

Turkey Bites

Triscuit Crackers
Roasted Turkey deli meat
Sharp Cheddar Cheese
Whole Cranberry Sauce

On each cracker, place a small slice of cheese and turkey. Top w/ a small dollop of cranberry sauce.

*Leftover turkey and cranberry sauce would be a great substitute. And American cheese would be good, if sharp cheddar is a little too "bitey" for the kids.*

Shared on Make Ahead Meals Nov. 21, 2011
Shared on Home Savvy Nov. 21, 2011
Shared on Celebrating Family Nov. 22, 2011
Shared on Naptime Creations Nov. 22, 2011
Shared on Chef in Training Nov. 22, 2011
Shared on Mandy's Recipe Box Nov. 22, 2011
Shared on This Chick Cooks Nov. 23. 2011
Shared at Newlyweds Blog Nov. 23, 2011
Shared on Miz Helen's Country Cottage Nov. 24, 2011
Shared on A Little Nosh Nov. 24, 2011
Shared on Gooseberry Patch May 9, 2012

Turkey at Very Good Recipes
Appetizers at Very Good Recipes
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