Leftover Turkey Enchiladas

So my hubby is not a turkey fan - but even he liked these.  (Of course I may not have mentioned they were turkey until I was clearing the table!)  They were super easy and were yummy with some black beans and rice.

Leftover Turkey Enchiladas

Ingredients
1 can cream of celery soup
1/2 c sour cream (I used fat free)
2 tsp chili powder
1 small can diced green peppers
2 c.  chopped cooked turkey
1 c. shredded fiesta cheese
6 flour tortilla shells
1 small onion diced
1 tbsp olive oil
1 tsp garlic

1. Preheat the oven to 350.  Then mix the soup and the sour cream in a small bowl and set aside.
2. Cook the onion in the olive oil in a small deep skillet until the onion begins to soften. Once the onion has softened add the garlic and the chili powder continue to cook for about 2 minutes.
3.  Add the turkey and the diced green peppers to the onion mixture. Stir in 1/2 c of the soup mixture.  Continue to cook for about 5 minutes to warm everything through and let the flavors blend.
4.  Spread 1/2 c of the sour cream mixture in the bottom of a 8x11 casserole dish.
5.  Place about 1/3 c. of the turkey mixture on a tortilla and roll it up.  Place it in the casserole dish seam side down when finished.  Repeat with the remaining turkey and tortillas.  Spread the remainder of the soup mix across the top and then top with cheese.
6.  Bake in the preheated oven for about 25 minutes until nice and bubbly.
7.  Serve with avocado if you like.

Yum!!

mandy's cookies

Chocolate Chip Cookies - recipe of Brenda Wright

2/3 c. shortening
2/3 c. melted Parkay (I used butter)
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz. semi-sweet chocolate chips

Cream first 6 ingredients together. Stir in remaining ingredients. Drop by teaspoonful on ungreased baking sheet. Bake at 375 degrees for 8 minutes.

Quick Tamale Pie from Just Plain Chicken

Quick Tamale Pie
(Printable Recipe)

1 polenta roll
9 oz southwestern chicken strips
1 15-oz can chili beans
1 cup mexican cheese blend
1/2 cup frozen corn
1/2 cup salsa
1/2 tsp salt
1 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
cilantro, sour cream and additional salsa for serving


Grease a 10-inch cast iron skillet (or 9-inch square pan) with a little olive oil. Set aside. Preheat oven to 350.

In a large bowl combine the chicken strips, corn kernels, salsa, chili beans (and their juice—just dump the can in) and spices. Stir well to combine.

Slice the polenta into 1/4th inch slices. Cover bottom of skillet with overlapping slices. Pour bean mixture on top. Top with cheese.

Cover and bake for 15 minutes then remove and bake for an additional 15 minutes uncovered. Serve with minced cilantro, sour cream and salsa.

Another Summer Salad

Marinated Cucumbers borrowed from Everyday Mom's Meals

2 large cucumbers
2 tsp salt
6 TBS sugar
2/3 c. white vinegar
1 tsp lemon extract

Wash and thinly slice the cucumbers. Combine rest of ingredients and marinate 3 hours or more. Salt and pepper to taste.

*NOTE* My mother in law and I both usually "eyeball" amounts in this recipe. But she did find out the tsp. of lemon extract is the perfect amount and I consulted Cooks.com for exact amounts to make it easier to follow.

Borrowed Salad

Borrowing this from Good Cheap Eats - and posting here so I can remember it.

1 pounds boneless, skinless chicken breast tenders
1 Tablespoon Tabasco sauce
2 Tablespoons melted butter, cooled
1/2 Tablespoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
mixed greens, spinach or torn romaine lettuce
2 ribs celery, chopped
grape tomatoes
Blue Cheese Dressing (recipe coming soon)
chopped green onion
chopped cilantro

Place the chicken breast tenders in a medium bowl. Drizzle the Tabasco sauce and butter over the tenders. Toss to coat. In a small bowl, combine the garlic powder, paprika, sea salt, and cayenne pepper. Sprinkle 1 to 2 Tablespoons over the chicken tenders, tossing to coat. Allow flavors to blend for 15 minutes before cooking on a hot grill. Allow cooked chicken to rest while you assemble the salad.

Layer mixed greens, grape tomatoes and chopped celery on each serving plate. Drizzle dressing over each salad. Garnish with green onion and cilantro. Top the salad with sliced chicken.

Whole Wheat Pizza Crust

I haven't tried this one yet, but it got 5 star reviews on allrecipes.com

Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Substitute all whole wheat flour and 2T honey for the sugar

Cream Cheese Chicken Bundles

Cream Cheese Chicken Bundles
{serves 4, but doubles/triples easily!}
3 oz. pkg softened cream cheese (I leave out on counter for awhile)
2 tbs melted butter
2 cups cooked diced chicken (or if time is short....canned chicken)
2 Tbs. milk
1 Tbs. chopped white or yellow onion
salt & pepper
8 oz. can crescent rolls
For topping:
More Melted Butter & Bread Crumbs
Directions:
Blend cream cheese and butter til smooth. Add milk and onion. Blend. Stir in chicken. Separate rolls into four rectangles. (press two crescent rolls together to make a seam in the middle of the rectangle).
Spoon 1/2 cup mixture into center of each rectangle. Pull up opposite corners and press to seal, then pull up remaining opposite corners and seal. Brush tops with melted butter and sprinkle with bread crumbs. Bake on cookie sheet @ 350 degrees for 20 - 25 minutes!