Thankful for...

family,

food and....

wrestling.

That is what my 8 year old is thankful for.

Yup, that sounds about right.

In any case, I hope you all had a fabulous Thanksgiving and enjoyed the long weekend thoroughly.

Here are a few good freezer recipes for all that leftover turkey, once you're tired of sandwiches and have the time to get a few meals pre-made for those busy days you don't have time to cook.


Wild Rice Turkey Bake

To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.

Prep time: 20 minutes
Cook time: 45 minutes

Ingredients:

• 3 cups cooked wild rice
• 3 cups chopped cooked turkey
• 16 ox pkg frozen french cut green beans (thawed)
• 17 oz jar of Alfredo sauce
• 1/2 cup soft breadcrumbs

Preparation:

Preheat oven to 350 degrees. Mix rice, turkey, green beans and Alfredo sauce in large bowl. Place in 12x8" glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned. To freeze, under cook rice by 10 minutes. Do not thaw green beans. Mix all ingredients and place in baking dish. Wrap well and attach small freezer bag with bread crumbs. Label and freeze up to three months. To thaw and reheat, thaw casserole overnight in refrigerator. Uncover, sprinkle with breadcrumbs, and bake at 350 degrees for 50-65 minutes until bubbly and thoroughly heated. Serves 6

Turkey Tetrazzini

Prep Time: 12 minutes

Cook Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 8 ounces fresh mushrooms, sliced
• 2 tablespoons non-fat dry milk
• 1 1/2 tablespoons cornstarch
• 2 envelopes or teaspoons instant chicken broth granules or base
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• pinch of nutmeg
• 2 cups cold water
• 3 cups cooked turkey or chicken white meat, cut into 2-inch pieces
• 6 ounces broad egg noodles, cooked until tender (14 to 20 minutes, about 3 cups)
• 2 tablespoons grated Parmesan cheese
• paprika

Preparation:

Heat olive oil in skillet; saute´ mushrooms just until tender, Combine dry milk, cornstarch, chicken broth, salt, pepper, onion powder and nutmeg with cold water in a large saucepan. Cook over medium heat until mixture thickens and begins to bubble.
Arrange noodles in a 2-quart shallow baking dish. Spread mushrooms in a layer over the noodles; top with a layer of chicken. Pour sauce over all then sprinkle with grated Parmesan cheese and paprika. paprika. Bake turkey tetrazzini at 350° for 30 minutes, or until hot bubbling.


Turkey Enchiladas

Cook Time: 50 minutes

Ingredients:

• 1 medium onion, chopped
• 1/2 package reduced fat cream cheese
• 1 tablespoon water
• 3/4 teaspoon ground cumin
• salt and pepper to taste
• 4 cups cooked diced turkey or chicken
• 1/4 cup chopped toasted pecans*
• 12 6-inch flour tortillas
• 1 10 3/4-oz.can reduced sodium condensed cream of chicken soup
• 1 cup reduced fat sour cream
• 1 cup milk
• 1 or 2 tablespoons chopped pickled jalapeno peppers
• 1/2 cup shredded cheddar cheese
• cilantro or parsley
  
• chopped tomato and green sweet bell pepper

Preparation:

In a little water in a skillet, cook the chopped onion until tender.

For enchiladas, spray a 13x9x2-inch baking dish with nonstick coating. In a small mixing bowl combine cream cheese, water, cumin, and salt and pepper to taste. Stir in the cooked onion, turkey or chicken, and toasted pecans*. Heat tortilla in microwave or skillet just until soft.

Spoon about 1/4 cup turkey mixture onto each tortilla, roll up. Place seam side down, in the baking dish. For sauce, in a medium mixing bowl combine soup, sour cream, milk and chile peppers; pour over enchiladas.

Bake casserole, covered, in a 350° oven about 40 minutes or until heated through. Sprinkle enchiladas with cheddar cheese. Bake uncovered for about 4 to 5 minutes longer, or until cheese is melted. Topped with minced cilantro or parsley, chopped tomatoes, and chopped green pepper.
Serves 6 to 8.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.