Turkey and Stuffing Casserole

Thanksgiving is over and you have leftover turkey, stuffing, and cranberry sauce. Sure, you can make a turkey and cranberry sandwich, but if you are looking for another option try this simple and savory recipe for Turkey and Stuffing Casserole. It is lovely, homey, and resourceful.

4 Tbls. butter

4 Tbls. flour

4 cups whole milk

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. black pepper

3 cups leftover cooked turkey

2 cups leftover cooked stuffing

prepared cranberry sauce for garnish

1. In a medium saucepan, melt butter. Add flour and stir until thick and combined.

2. Add milk, garlic, salt, and pepper. Whisk continually until sauce thickens, about 4 minutes.

3. Add turkey and cook until heated through, about 4 minutes.

4. In a greased 9 X 13 buttered dish, spread evenly in bottom.

5. Top with stuffing, spreading evenly.

6. Bake in 350 degree oven for about 15 minutes, or until heated through.

7. Serve with cranberry sauce.

Serves 12



Coconut and Lime Ice Cream Snowballs

Toasted Coconut and Lime Snowballs are an incredibly easy and quick dessert to make on the fly. They are refreshing and are good any time of the year. My youngest daughter devoured these last time I made them. Lovely in the winter.

2 cups shredded coconut
2 cups vanilla ice cream
4 limes

1. Evenly spread coconut on cookie sheet, let cool.
2. Bake in 300 degree oven for 6 minutes or until coconut is toasted.
3. Using a tablespoon, make 32 ice cream balls and freeze until ready to use in covered dish.
4. Zest both limes before cutting each lime into quarters.
5. Transfer toasted coconut to shallow bowl and roll each ice cream ball in it until coated on all sides.
6. Divide and sprinkle ice cream balls with lime zest. \
7. Serve with fresh lime wedges.

Serves 8

Honey Mustard Chicken

This recipe is savory and sweet. The honey and mustard are complementary and make this classic chicken dish a winner with families.

3 boneless chicken breasts

1 Tbls. olive oil
1 Tbls. butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/3 cup dijon mustard
1/3 cup honey
1 tsp. apple cider vinegar

1. Cut each chicken breast in half width wise, about 1/2 inch thick.
2. Sprinkle both sides of chicken with salt, pepper, and garlic powder.
3. In a large skillet, heat olive oil and butter until melted. Add chicken.
4. Pan seare chicken on each side for 2 minutes. Remove from pan and place in 9 X 13 baking dish.
5. In a small bowl, combine mustard, honey, and cider vinegar.
6. Pour honey mustard mixture evenly over chicken.
7. Bake in 350 degree oven for 15 to 20 minutes or until chicken is no longer pink.

Serves 6

Jeremiah Evans 2013 Pleasant Grove High School

Bahama Mama Chicken Soup

While chaperoning a group of Junior High Students in Orlando Florida for an FCCLA competition, I first experienced a similar soup at Bahama Mama Restaurant on International Drive. I love this restaurant and encourage everyone to dine there if you have the opportunity.

This is one of my top three favorite soup recipes and I have many delicious ones to compare it to.

1 Tbls. canola oil
3/4 cup onions, diced
1/2 cup red bell pepper, diced
2 cloves garlic, minced
1 Tbls. jalepeno pepper, seeded and minced
3 (15 oz.) cans chicken broth
2 (15 oz.) cans unsweetened coconut milk
1 (10 oz.) cans lime and cilantro diced tomatoes
3 cups cooked chicken, shredded
3/4 cup carrots, diced
1/2 cup cilantro, chopped
1 tsp. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
tortilla strips
1 lime, quartered
cilantro, chopped (garnish)

1. In a large stock pot, heat oil over medium heat. Add onions, pepper, garlic, jalapeno. Cook until tender, about 4 minutes.
2. Add chicken broth, coconut milk, tomatoes, carrots, cilantro, brown sugar, salt, and pepper.
3. Cook on medium low heat, until carrots are tender, about 10 minutes.
4. Garnish with tortilla strips, lime, and cilantro.

Serves 12