Preheat oven to 400 degrees F. Thaw two deep dish pie crusts and poke with fork. Bake pie crusts as directed on package for 1 crust pie.

While they're baking, mix:

1 2/3 cups hot water
1 package (6 oz.) Stove Top Stuffing Mix
3 T. butter or margarine
(can add sauteed minced onion and celery too - yum!)

Stir just until moistened. Set aside.

Combine:
4 cups chopped cooked turkey
1 bag (16 oz.) frozen mixed veggies or broccoli
1 can (10 3/4 oz) condensed Cream of Chicken or Cream of Mushroom soup (you can just use leftover gravy too)
3/4 cup milk
1 1/2 cups shredded cheddar cheese (with mushroom or gravy, I leave out the cheese)

Pour Turkey/Veggie mixture into pie crusts, top with stuffing. Turn oven down to 350, and bake 30 minutes or until heated through.

Soooooo delicious - the kids could not get enough of it and had the leftovers for breakfast!

*If you don't have pie crusts, or want to save some calories, just spray a 9x13" casserole and pour the turkey mix in, then top with stuffing mix and bake 30 min at 350.


To Freeze ahead for Once a Month Cooking: prepare soup/turkey/veggie mix. Freeze in two Ziploc containers or 1 gallon freezer bags with the package of frozen pie crusts. Be sure to have your box of dressing in the pantry. On the day of serving, thaw turkey mix in fridge or microwave to soften, and continue as directed.

Oh, I just realized that a layer of mashed potatoes, turkey, layer of cheese, layer of veggies, layer of gravy/soup, layer of stuffing...then bake, would be just heavenly. (Is the word layer starting to look weird to you too?) Yeah, I don't generally love shepherd's pie, but still...it's all about the contents and proportions. Right?

Labels: casserole, easy, freezer, leftovers, OAMC, turkey

1 egg
1/4 cup Milk
1/3 cup crushed seasoned croutons
3/4 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pound lean ground beef
1/2 pound ground turkey
1 tablespoon minced onion

1 8-ounce package wide egg noodles

White Sauce

2 tablespoons margarine
1/4 cup all-purpose flour
2 cups milk
parsley for garnish

In a medium-size mixing bowl, beat egg with milk. Mix in the crushed croutons, salt, sugar, and spices. Add ground beef, ground turkey, and onion; mix thoroughly. Preheat oven to broil and/or 550 degrees F. shape meat mixture into meatballs the size of walnuts. Place meatballs on a rimmed cookie sheet; broil until lightly browned, about 5 minutes. Cool; put meatballs in a 1-gallon bag, and freeze them.

To prepare for serving,, thaw meatballs. Cook noodles according to package directions. At the same time, make White Sauce in a large skillet. melt margarine over low heat. Add flour, stirring constantly until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute until thick and smooth.

Add meatballs to sauce. Bring to a boil; reduce heat. Cover pan, simmer 15 minutes, stirring occasionally. Serve meatballs and sauce over wide egg noodles. Chop parsley, sprinkle over top.

Labels: hamburger, Main dish, noodles, OAMC, turkey

1 family size Cream of Chicken Soup
Sour Cream
½ Onion minced
Green chiles
1 lb cooked chicken breasts or turkey (chopped)
2 doz corn tortillas
2 c. Grated Cheddar Cheese


Serve with:

Refried Beans
Salsa
More Grated Cheese
Shredded Lettuce
Tomato


Process:

1. Boil Chicken Breasts in Broth

2. Chop Chicken

3. Saute Onion & Green Chile

4. Mix Chicken & Cheese

5. Fry 2 doz tortillas

6. Roll Chicken/Cheese Filling in Tortillas in 9x13 foil pan

7. Put any leftover chicken cheese along with minced onions, green chiles, sour cream & soup together in gallon Ziploc

8. Put bag of sauce flattened on top of rolled tortillas, add bag of grated cheese, cover with foil, Freeze.

Directions: Thaw, assemble by pouring sauce over, bake 350 for 30 min., top w/ cheese

OAMC Make with: Red hamburger enchiladas, soft tacos, green chile quiche, green chile burros

Labels: casserole, chicken, freezer, Main dish, Mexican, OAMC, turkey