Showing posts with label Leftovers. Show all posts
Showing posts with label Leftovers. Show all posts

Wednesday, November 26, 2014

Leftover Thanksgiving Turkey Pot Pie

I came across this recipe on Kraft's website or magazine a few years ago and it is my favorite. I use this with leftover turkey, corn and green beans. It's super fast and easy to make as well!
Zippy Turkey Pot Pie recipe
Zippy Turkey Pot Pie

3/4
cup  milk

1/4
cup  MIRACLE WHIP Dressing

1
Tbsp.  flour

1-1/2
cups  KRAFT Shredded Sharp Cheddar Cheese

3
cups  chopped cooked turkey (about 1 lb.)

1
pkg.  (10 oz.) frozen mixed vegetables(peas, carrots, green beans, corn), thawed - This is were I add any leftover veggies I have. 

1/4
cup  chopped onions

1
 ready-to-use refrigerated pie crust 

HEAT oven to 400°F.
MIX milk, dressing and flour in large microwaveable bowl. Microwave on HIGH 2 to 3 min. or until sauce is thickened, stirring after each min. Stir in cheese; microwave 1 min. Mix until well blended. Add turkey, mixed vegetables and onions; toss to coat. Spoon into 9-inch pie plate; smooth surface. -Note this recipe only calls for the top part of the pie, which I actually like it that way.
PLACE crust over filling; flute edge and seal to rim of pie plate. Cut several slits in crust to permit steam to escape. Place on baking sheet.
BAKE 30 to 35 min. or until crust is golden brown. Let stand 10 min. before serving.


What do you like to turn your Thanksgiving leftovers into? 

Tuesday, August 19, 2014

Easy Dinner Bowtie Pasta Using Leftovers

Now that school  is back in session its time to get on some better schedules and routines. It also means busier days. That's why I like recipes that everyone in my family likes that are quick to make, filling and use things I almost always have on hand. This is one of my favorites because I often throw in whatever left over proteins I have left over from prior meals. My favorite is chicken and Hormel pepperoni. Sometimes we eat it just plain, or sprinkle it with real bacon crumbles. Today I tried it with Hormels cubed boneless ham, and it was so good. My husband said he likes it better than when I do pepperoni. This ham is great to have around because I can throw it on a salad real quick, or my girls will snack on it, sometimes they even dip it in ketchup and eat it for part of their lunch. 



Here is my pasta recipe. Please remember I don't usually measure and sometimes just add random things depending on my mood or what I have. So I tried really hard to pay attention to how I actually made it.

Bowtie Pasta Dinner
Bouillon cubes
Bowtie Pasta
Heavy Cream (or half and half)
Italian seasoning
Corn Starch
Shredded Italian Cheese or Parmesan and mozzarella cheese.
Optional: ham, chicken cooked and cut, cut up pepperoni, etc


First I boil a pot off water with 1-2 chicken bullion cubes.  Then when its boiling I add bowtie pasta. Obviously you could use any pasta, but this one seems to be a family favorite.

Then when the pasta is about 75% cooked I drain most of the liquid and add a pint (or so) of heavy cream. I have used half and half before, but heavy cream seems to be best. At this point I lower the stove to medium and stir it often so the milk doesn't coddle. Also add 1-2 T of Italian seasoning.


Then I take 2 Tablespoons of corn starch and mix it in a separate bowl of water. This makes it smooth, versus pouring it straight in and getting all lumpy. Then I add this and my choice protein to the mixture. This time I did Hormels cubed ham.  Stir frequently till the pasta has absorbed most of the liquid and has thickened. 


Once you remove it from the heat add a bag of Italian shredded cheese, or a mixture of parmesan and mozzarella cheese. This is one of the few meals all 6 people in my family enjoy, so we make it often. Enjoy!




In the spirit of full-disclosure, I’ve partnered with Hormel Foods as part of the Hormel Foods Extended Family Blogger Program. Throughout the year I’ll be receiving product, coupons, giveaways and promotions. However, no payment was given or expected for posting about the program, and as always, all opinions given here are fully my own