(no subject)
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Hot Turkey Salad
3 c. cubed, cooked turkey
1 can (10 3/4 oz.) cream of chicken soup
1 c. chopped onion
1/2 c. sliced water chestnuts
1/2 c. mayonnaise
2 tbsp. lemon juice
Mix ingredients, spread in 9x9 baking casserole dish.
TOPPING:
1/2 c. slivered almonds
3/4 c. crushed potato chips
3/4 c. crushed corn flakes
Combine almonds, potato chips and corn flakes. Sprinkle crumb
topping on chicken mixture. Bake at 350 degrees for 30 minutes.
====
Noodle Casserole
3 c. uncooked egg noodles
1 tbsp. butter or margarine
1/4 c. chopped onion
1/2 c. chopped celery
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 c. mayonnaise or salad dressing
2 c. cubed cooked ham or turkey
1/4 c. sunflower nuts, optional
1/4 c. crushed potato chips
Bring 4 cups water, 1 tablespoon cooking oil and 1 teaspoon salt to a
full rolling boil in a 3 quart covered glass dish for 6 to 10 minutes
on High. Stir in noodles and recover. Microwave 8 to 10 minutes on
medium, or until tender. Drain, rinse with hot water and set aside.
Place butter, onion and celery in a 2 quart glass casserole.
Microwave about 3 minutes on high, or until partially cooked. Stir
in remaining ingredients (except potato chips). Sprinkle chips on
top and microwave about 8 to 11 minutes on medium high, or until
heated through. Let stand 5 minutes before serving. About 4
servings.
=====
Turkey Stuffing Casserole
1/4 c. butter or margarine, cut up
1 pkg. (7 oz.) Pepperidge farm herb seasoned cube stuffing mix
1 can (10 3/4 oz.) Campbell's condensed cream of chicken soup
1/2 c. milk
2 c. (about 12 oz.) cubed cooked turkey or chicken
1 c. coarsely chopped celery
1 pkg. (10 oz.) frozen chopped broccoli, cooked and drained
3/4 c. (3 oz.) shredded cheddar cheese
Place butter in large microwave safe bowl. Cover; microwave on high
40 seconds or until melted. Add stuffing mix; toss to coat evenly.
Set aside. In large bowl, stir soup until smooth. Stir in milk;
stir in turkey, celery and broccoli. Spread 1/2 of the stuffing
mixture in 12 x 8 inch microwave safe baking dish. Spread soup
mixture over stuffing. Cover with wax paper; microwave on high 10
minutes or until heated through, rotating dish once during cooking.
Top with remaining stuffing mixture; sprinkle with cheese.
Microwave, uncovered, on high 1 minute. Let stand, uncovered, 5
minutes.
=====
Ham and Potato Casserole
2 lb. bag frozen hash brown potatoes
1 lb. turkey ham, cut in chunks
1 can cream of chicken soup
1/2 c. chopped onions
1 pt. sour cream
1 (12 oz.) pkg. grated Cheddar cheese
Mix all ingredients together and spread into a greased 9x13 pan.
Bake for 1 hour at 350.
=====
Turkey and Cheese Casserole
2 c. cubed chicken or turkey (canned or leftover)
1 c. frozen peas or peas & carrots
1 1/4 c. water
1/2 tsp. salt
1 1/3 c. minute rice
1 can French fried onion rings
Mix soup with water in saucepan. Add chicken, peas and salt. Bring
to a boil while stirring. Put rice in 1 1/2 quart casserole and 1/2
can of the onions. Stir hot mixture into rice and onions. Cover and
bake at 400 degrees for 20 minutes. Garnish with balance of fried
onions last few minutes bake uncovered to brown. Serves 4.
==========
New Year's Day Recipes
http://www.free-greetingcards.co.uk/new-years-day-ecards.htm
Leftover Recipes (Holidays)
http://www.aliciasrecipes.com/left_over_turkey_and_ham_recipes
======
Pineapple Chicken Stir Fry
1/4 C lite soy sauce
2 tbs sugar
1 tbs cider vinegar
1 tbs ketchup
1/2 tsp. ground ginger
2 garlic cloves, minced
1 pound boneless, skinless chicken breast, cut in strips
2 tbs vegetable oil
1 pkg (16 oz.) frozen stir-fry vegetables
1 can (16. oz) unsweetened pineapple chuncks, drained (serve over hot
cooked rice)
In a small bowl combine the first 6 ingredients, set aside. In a
large skillet or wok, stir fry chicken in oil for 5-6 minutes till
juices run clear. Add vegetables & stir fry 3-4 minutes till crisp-
tender. Stir in pineapple and soy sauce mix. Heat through.
Yields 6 servings.
Diabetic Exchange: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat
Without Rice, 1 serving: Calories: 232 Sodium: 877 mg Cholesterol: 44
mg
Carbohydrate: 21 g Protein: 1 g Fat: 4 g Fiber: 1 g
Weight Watcher Points - 5 Points*
*Calculated using a Weight Watcher Calculator
====
Crock Pot Turkey with Mushroom Sauce
1 boneless turkey breast (3 lb.) halved
2 TBS vegetable oil or reduced-fat margarine
2 TBS dried parsley flakes
1/2 tsp. dried tarragon
1/2 tsp. salt (optional)
1/8 tsp. pepper
1 jar or can (4.5 oz.) sliced mushrooms, drained (or
1 C fresh) 1/2 C chicken bouillon (low sodium)
2 TBS cornstarch
1/4 C cold water
Place turkey skin side up in slow cooker, brush with oil, sprinkle
with parsley, tarragon, salt & pepper. Top with mushrooms. Pour broth
over all. Cover & cook on low for 7-8 hours. Remove turkey and keep
warm. Skim fat from juices. In a saucepan stir cornstarch and cold
water. Gradually stir in juices, bring to boil, stir for 2 minutes or
until thickened. Serve over turkey.
Yields 12 servings (2-1/2 C sauce)
Diabetic Exchange: 3 lean meat, 1/2 vegetable 1 serving prepared with
reduced-fat margarine, no salt and low-sodium bouillon:
Calories: 181 Sodium: 76 mg Cholesterol: 60 mg Carbohydrate: 2 g
Protein: 24 g Fat: 4 g Fiber: trace
Weight Watcher Points - 4 Points
*Calculated using a Weight Watcher Calculator
====
Veggie Burgers
1 small zucchini grated
1 medium uncooked potato, peeled & grated
1 medium carrot, grated
1/4 C onion, grated or minced
3/4 C egg substitute pepper to taste In a bowl, combine ingredients,
mix well. Pour about 1/2 cup batter on hot griddle, lightly coated
with non-stick cooking spray. Fry 2-3 minutes on each side or until
golden brown.
Works great on GEORGE FORMAN grill (tilt it up a little if too runny)
Yield: 6 burgers (store cooked in fridge up to a week)
Diabetic Exchange, per burger: 1 vegetable, 1/2 lean meat 1 serving:
Calories: 57 Sodium: 63 mg Cholesterol: trace Carbohydrate: 8 g
Protein:
3 g Fat: 1 g Fiber: 1 g
Weight Watcher Points - 1 Point
*Calculated using a Weight Watcher Calculator
=======================
Hot Turkey Salad
3 c. cubed, cooked turkey
1 can (10 3/4 oz.) cream of chicken soup
1 c. chopped onion
1/2 c. sliced water chestnuts
1/2 c. mayonnaise
2 tbsp. lemon juice
Mix ingredients, spread in 9x9 baking casserole dish.
TOPPING:
1/2 c. slivered almonds
3/4 c. crushed potato chips
3/4 c. crushed corn flakes
Combine almonds, potato chips and corn flakes. Sprinkle crumb
topping on chicken mixture. Bake at 350 degrees for 30 minutes.
====
Noodle Casserole
3 c. uncooked egg noodles
1 tbsp. butter or margarine
1/4 c. chopped onion
1/2 c. chopped celery
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 c. mayonnaise or salad dressing
2 c. cubed cooked ham or turkey
1/4 c. sunflower nuts, optional
1/4 c. crushed potato chips
Bring 4 cups water, 1 tablespoon cooking oil and 1 teaspoon salt to a
full rolling boil in a 3 quart covered glass dish for 6 to 10 minutes
on High. Stir in noodles and recover. Microwave 8 to 10 minutes on
medium, or until tender. Drain, rinse with hot water and set aside.
Place butter, onion and celery in a 2 quart glass casserole.
Microwave about 3 minutes on high, or until partially cooked. Stir
in remaining ingredients (except potato chips). Sprinkle chips on
top and microwave about 8 to 11 minutes on medium high, or until
heated through. Let stand 5 minutes before serving. About 4
servings.
=====
Turkey Stuffing Casserole
1/4 c. butter or margarine, cut up
1 pkg. (7 oz.) Pepperidge farm herb seasoned cube stuffing mix
1 can (10 3/4 oz.) Campbell's condensed cream of chicken soup
1/2 c. milk
2 c. (about 12 oz.) cubed cooked turkey or chicken
1 c. coarsely chopped celery
1 pkg. (10 oz.) frozen chopped broccoli, cooked and drained
3/4 c. (3 oz.) shredded cheddar cheese
Place butter in large microwave safe bowl. Cover; microwave on high
40 seconds or until melted. Add stuffing mix; toss to coat evenly.
Set aside. In large bowl, stir soup until smooth. Stir in milk;
stir in turkey, celery and broccoli. Spread 1/2 of the stuffing
mixture in 12 x 8 inch microwave safe baking dish. Spread soup
mixture over stuffing. Cover with wax paper; microwave on high 10
minutes or until heated through, rotating dish once during cooking.
Top with remaining stuffing mixture; sprinkle with cheese.
Microwave, uncovered, on high 1 minute. Let stand, uncovered, 5
minutes.
=====
Ham and Potato Casserole
2 lb. bag frozen hash brown potatoes
1 lb. turkey ham, cut in chunks
1 can cream of chicken soup
1/2 c. chopped onions
1 pt. sour cream
1 (12 oz.) pkg. grated Cheddar cheese
Mix all ingredients together and spread into a greased 9x13 pan.
Bake for 1 hour at 350.
=====
Turkey and Cheese Casserole
2 c. cubed chicken or turkey (canned or leftover)
1 c. frozen peas or peas & carrots
1 1/4 c. water
1/2 tsp. salt
1 1/3 c. minute rice
1 can French fried onion rings
Mix soup with water in saucepan. Add chicken, peas and salt. Bring
to a boil while stirring. Put rice in 1 1/2 quart casserole and 1/2
can of the onions. Stir hot mixture into rice and onions. Cover and
bake at 400 degrees for 20 minutes. Garnish with balance of fried
onions last few minutes bake uncovered to brown. Serves 4.
==========
New Year's Day Recipes
http://www.free-greetingcards.co.uk/new-years-day-ecards.htm
Leftover Recipes (Holidays)
http://www.aliciasrecipes.com/left_over_turkey_and_ham_recipes
======
Pineapple Chicken Stir Fry
1/4 C lite soy sauce
2 tbs sugar
1 tbs cider vinegar
1 tbs ketchup
1/2 tsp. ground ginger
2 garlic cloves, minced
1 pound boneless, skinless chicken breast, cut in strips
2 tbs vegetable oil
1 pkg (16 oz.) frozen stir-fry vegetables
1 can (16. oz) unsweetened pineapple chuncks, drained (serve over hot
cooked rice)
In a small bowl combine the first 6 ingredients, set aside. In a
large skillet or wok, stir fry chicken in oil for 5-6 minutes till
juices run clear. Add vegetables & stir fry 3-4 minutes till crisp-
tender. Stir in pineapple and soy sauce mix. Heat through.
Yields 6 servings.
Diabetic Exchange: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat
Without Rice, 1 serving: Calories: 232 Sodium: 877 mg Cholesterol: 44
mg
Carbohydrate: 21 g Protein: 1 g Fat: 4 g Fiber: 1 g
Weight Watcher Points - 5 Points*
*Calculated using a Weight Watcher Calculator
====
Crock Pot Turkey with Mushroom Sauce
1 boneless turkey breast (3 lb.) halved
2 TBS vegetable oil or reduced-fat margarine
2 TBS dried parsley flakes
1/2 tsp. dried tarragon
1/2 tsp. salt (optional)
1/8 tsp. pepper
1 jar or can (4.5 oz.) sliced mushrooms, drained (or
1 C fresh) 1/2 C chicken bouillon (low sodium)
2 TBS cornstarch
1/4 C cold water
Place turkey skin side up in slow cooker, brush with oil, sprinkle
with parsley, tarragon, salt & pepper. Top with mushrooms. Pour broth
over all. Cover & cook on low for 7-8 hours. Remove turkey and keep
warm. Skim fat from juices. In a saucepan stir cornstarch and cold
water. Gradually stir in juices, bring to boil, stir for 2 minutes or
until thickened. Serve over turkey.
Yields 12 servings (2-1/2 C sauce)
Diabetic Exchange: 3 lean meat, 1/2 vegetable 1 serving prepared with
reduced-fat margarine, no salt and low-sodium bouillon:
Calories: 181 Sodium: 76 mg Cholesterol: 60 mg Carbohydrate: 2 g
Protein: 24 g Fat: 4 g Fiber: trace
Weight Watcher Points - 4 Points
*Calculated using a Weight Watcher Calculator
====
Veggie Burgers
1 small zucchini grated
1 medium uncooked potato, peeled & grated
1 medium carrot, grated
1/4 C onion, grated or minced
3/4 C egg substitute pepper to taste In a bowl, combine ingredients,
mix well. Pour about 1/2 cup batter on hot griddle, lightly coated
with non-stick cooking spray. Fry 2-3 minutes on each side or until
golden brown.
Works great on GEORGE FORMAN grill (tilt it up a little if too runny)
Yield: 6 burgers (store cooked in fridge up to a week)
Diabetic Exchange, per burger: 1 vegetable, 1/2 lean meat 1 serving:
Calories: 57 Sodium: 63 mg Cholesterol: trace Carbohydrate: 8 g
Protein:
3 g Fat: 1 g Fiber: 1 g
Weight Watcher Points - 1 Point
*Calculated using a Weight Watcher Calculator
=======================