Leftover Turkey Noodle Soup

Thanksgiving has came and gone and if you're like me you can only eat so many turkey sandwiches. I've eaten a few turkey salad sandwiches, too. So what else can you do with that leftover turkey? How about turkey noodle soup?


Ingredients:

• turkey leftovers (I had 2 legs and 2 wings)
• 8 oz spaghetti noodles broken in half
• 14 oz can sliced carrots (draining is optional)
• 1/2 t poultry seasoning
• 1 t of salt
• carton of chicken broth

Instructions:

1.  If you're using turkey leftovers that are still on the bone like the wings and legs, boil them in a large pot filled with water for about 15 minutes. Remove the turkey pieces from the water, but leave the water in the pot. Remove all of the meat from the bones. If you're using meat that is already removed from the bone you can skip this part.

2.  Add the remaining ingredients to the pot and let them boil over medium-high heat until the spaghetti noodles are done. Once they are done, turn the heat down to the lowest setting and let the soup simmer for about an hour, stirring occasionally. Enjoy!

My Mini Meatloaves

If you don't have a mini-loaf pan, you can still use the same recipe to make one large meat loaf.

Ingredients:

• 1 1/2 lb ground round
• 1/2 t Cavender's All Purpose Greek Seasoning
• 1/2 t Salt
• 1 egg, beaten
• 1 T low sodium soy sauce
• 3 slices bacon, cooked and crumbled
• 1/3 c milk
• 1/2 small onion, chopped

Topping:

• 2/3 c ketchup
• 1/3 c light brown sugar

Preheat oven to 375 degrees.

1.  Mix all ingredients for meatloaf. Mixing with hands works best so grab a pair of gloves and squish those ingredients together.

2.  Divide the meatloaf mixture evenly into the mini-loaf pan.

3.  Mix the ingredients for the topping then spoon evenly over the mini meat loaves.

4.  Bake for about 30 minutes or until done.

* Note about the above picture: My oldest son refuses to eat onions so I made him two mini meatloaves without onion. That's why two have toothpicks sticking out, so I'll know which two are his.

Mushroom & Parmesan Omelet

¤ 6 large eggs, room temperature

¤ 5 oz bag parmesan cheese blend

¤ 8 oz package sliced white mushrooms, chopped

¤ 1 T butter

¤ dash of salt

¤ Nonstick cooking spray

Preheat oven to 375.

1.  Melt the butter in a medium pan and add the mushrooms. Sautee until tender. Drain and set aside.

2.  Separate the eggs, placing the whites in a large glass or metal bowl. Place yolks in a bowl, beat with the dash of salt and set aside. Beat the whites with a mixer (stand mixers work best for this) until stiff peaks form. Gently fold in the yolks with a rubber spatula.

3. Spray a 10 inch nonstick skillet with the cooking spray. Pour the egg mixture into the pan. Place the drained mushrooms on top of the eggs, then sprinkle half of the package of cheese over the mushrooms.

4. Bake for 10 minutes or until the omelet springs back to the touch. Loosen the omelet from the sides of the pan and then remove to a clean surface. Let rest for about 30 seconds. Fold the omelet in half, then cut in half.

I served our omelet with bacon and cinnamon toast as seen in the picture.

My tips for stiff egg whites:

1. Make sure the bowl and beaters are grease free.

2. It's very important that no yolks are in the whites.

3. Room temperature eggs work best.

4. You have to use a glass or metal bowl. Plastic bowls won't work. I learned this the hard way years ago.

5. I suggest a stand mixer because this process can take a while but it isn't a requirement. Just a suggestion.

Fried Trout

Ingredients:
¤ 1 cup all purpose flour
¤ 1 Tablespoon Weber N'Orleans Cajun Seasoning
¤ 1 Tablespoon Paprika
¤ 1 Tablespoon Cavender's Greek Seasoning
¤ 1/2 Tablespoon Sea Salt
¤ 2 large eggs
¤ 4 Trout (or other fish) cleaned with heads and tails removed
¤ Vegetable oil

1. Pour oil to about  a quarter inch deep in medium fry pan. Heat over medium pan.

2.  In medium bowl, mix first five ingredients.

3.  In bowl wide enough to lay fish in, beat eggs.

4. Now, dip fish in eggs, then flour mixture, back in eggs, then flour mixture again. Fry the fish, turning often until done. Fish is done when it flakes. Drain on paper towels. (Coffee filters are great for draining fried foods, also.)

Grilled Mac and Cheese Sandwich

This is perfect for the munchies, pms, hangovers, etc.

Ingredients:

¤ 2 slices sandwich bread
¤ about a quarter of a cup of leftover mac and cheese, room temperature
¤ margarine
¤ non stick cooking spray

1.  Stay a small frying pan and with non stick spray. Heat to medium high heat.

2.  Spread both sides of bread with margarine. Add the mac and cheese. Close the sandwich with the other piece of buttered bread.

3.  Grill the sandwich in the heated pan on both sides until golden brown and heated through, turning with a spatula.

Super Easy Red Beans and Rice

Update! I've added a picture! I cooked the rice again tonight as a side dish with some trout we caught last night.

Ingredients:
¤ 1 cup of brown rice, uncooked
¤ 2 cups of water
¤ 1/2 teaspoon of salt
¤ 1- 15 ounce package of ready to eat dark red kidney beans, drained
¤ 1 Tablespoon Weber N'Orleans Cajun Seasoning
¤ 1/2 Tablespoon Ground Cumin
¤ 1 Tablespoon Paprika
¤ 1 package Oscar Meyer real bacon bits
(Seasonings and spices amounts can be adjusted to taste)

1.  Bring the water to a boil in a medium saucepan. Add the salt, then the rice. Reduce heat to a gentle boil, stirring often.

2.  Add the Cajun Seasoning,  cumin and paprika. Stir well.

3.  When water is mostly absorbed, add the kidney beans. Cover and reduce heat to a simmer. Continue cooking until all water is absorbed stirring frequently.

4. Stir in the package of bacon bits and serve.