Simple Turkey Salad

Portions depend on your taste and amount of leftover Thanksgiving turkey

Basic Ingredients:

• Equal amounts of:
• White and Dark meat turkey - diced thick
• Yellow Onion - diced small
• Celery - diced small
• Boiled Egg - diced thick

Additional Ingredients:

• Organic Mayonnaise with Olive Oil
• Sea Salt
• Poultry Seasoning
• Black Pepper 

Directions:

1. Mix all ingredients in a large bowl and serve.

For two of us to eat over 3-4 meals, I used 1/2 an onion, 2 boiled eggs, 3 stalks celery and about as much turkey as would balance with the other ingredients so all were equal. I went light on the seasoning.

Meat Loaf and Gravy

Ingredients:

• 1 lb. ground beef
• 1/2 cup bread crumbs
• 1 egg
• 1 can (10 3/4 oz.) cream of mushroom soup
• 1/4 cup water

Directions:

1. Mix beef, egg and breadcrumbs in large bowl.
2. Divide into 4 equal amounts and mold into a ball or oblong and place in a baking pan.
3. Bake at 350 degrees for 30 minutes.
4. Add mushroom soup and water mixed pouring over each small loaf
5. Bake at 350 degrees for another 30 minutes.

Makes 2 meals for 2 people.

Thanksgiving Leftovers - Potato Cakes

Ingredients:

• 2 tsp. butter
• 2 cups shredded turkey
• 1 egg
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• 1/2 cup Cheddar cheese
• 2 cups leftover mashed potatoes

Directions:

1. Mix all ingredients in a bowl so all ingredients are coated with the egg (You can beat the egg first if you choose. I did not)
2. Make 4 equal sized patties from the mixture.
3. Melt butter on non-stick flat surface - skillet or griddle (I prefer the griddle - it is flatter and delivers more even heat)
4. Add patties and cook about 4-5 minutes on each side until golden brown.

Serve with eggs of any style.

Serves 2

Thanksgiving leftover carcass - soup and broth

Ingredients: 

• 3 cans (15.8 ounce) great northern beans
• 4 cloves garlic
• 3 stalks celery – chopped thick
• 1 onion – chopped thick
• 3 cups leftover turkey - mix dark and white meat - diced
• minced parsley
• butter
• 1 1/2 cups breadcrumbs

Directions:

1. Drain the liquid from 2 of the cans of beans and discard
2. Simmer the leftover turkey carcass 2-3 days adding 4 cans of chicken broth.
3. Remove all bones, sift through a colander to be sure. Split the broth in half. Use one half to store in 2 cup containers in the freezer.
4. Put the other half of the broth into a Dutch oven and add the leftover turkey from the carcass.
5. In a large saucepan, melt 1 tsp. butter. Add garlic, celery and onion - saute for 2-3 minutes.
6.  Add the beans. Cover and cook on medium low for 15 minutes.
7. Season to taste, including sea salt and black pepper and parsley if you like.

Total servings = 6.  Since there are only 2 of us, we separated the remaining 4 servings into 2 packets and put them in the freezer for 2 more winter meals.

Egg Muffins

Does anyone know where I got this recipe idea? I tried it this morning and it is very good.

4 eggs
sea salt
black pepper
onion, diced small
green, yellow, orange and red pepper, diced small
grated cheddar cheese

Heat oven to 350 degrees.
Mix all ingredients and pour into a stick-free muffin pan (only fill 2/3 of each muffin slot.)
Bake for 30 minutes

Egg Muffins. Crusty on the outside and very tasty.

Slow Cooker Roast Beef

This 'recipe' is a bit scarce on directions and amounts. The amount of each ingredient varies with the number of servings you want to have.

Ingredients:

Chuck Roast
Fingerling Potatoes (red and white for variety)
Small boiling onions
Carrots - cut into 3-5 inch pieces
Dried onion soup mix
Mushroom soup from a can with no water added
Beef stock or bouillon
Celery cut into 3-4 inch pieces
Garlic to taste
Sea Salt to taste
Lawry's Seasoned Pepper to taste

Put all liquid ingredients into slow cooker and mix well.
Add vegetables, onions, onion soup to bottom of slow cooker, covered by the liquid.
Place the roast on top of the vegetables - frozen or thawed really doesn't matter.
Add garlic, sea salt and pepper to taste.
Cover and put cooker on slow for 10 hours.

This is my own recipe which I fixed for my sisters and brother-in-law. My brother-in-law gave it high praise and ate the vast majority of it over a few days - leftovers over biscuits. Very tender and tasty.

Ground Lamb and Rice

This is my first posting since I was diagnosed with congestive heart failure in February. I am getting my taste buds back and have begun a bit of cooking. As usual, the recipe I started with has been altered.

Ingredients:

• 3/4 - 1 lb. ground lamb
• 1/2 large white onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp. olive oil
• 1 tbsp. Lawry's seasoned Pepper
• 1/2 tsp. sea salt
• 2 tsp. tomato paste
• 1/4 cup + 2 tbsp. beef broth
• Organic Long Grain and Wild Rice Blend

Directions:

1. Cook ground lamb in large non-stick skillet, breaking it finely, until browned evenly - drain grease if any (I leave a tad bit)
2. Saute onion in olive oil until translucent - about 5 minutes
3. Add garlic and saute another minute
4. Add salt and pepper
5. Mix lamb and onion mixture in skillet
6. Add tomato paste and beef broth
7. Simmer about 15 minutes or until liquid has evaporated - stir occasionally
8. Cook rice according to package directions
9. Cover cooked rice with meat mixture

Feeds 2 - with maybe some leftover dependent on your appetite

This recipe can be altered by adding your favorite spices. Garam Masala can be used if you like Indian cuisine (we do not). Or try other ethnic spices for variety. We like it the way I have described.