Creamed Turkey Over Rice

Great to use up your leftover Turkey
COMFORT FOOD yummm
recipe found here at Mommy's Kitchen
I served ours over potatoes, you could also use noodles or rice

Creamed Turkey & Brown Rice

1 - cup celery, thinly sliced
1/2 - cup onion, chopped
6 - tbsp. real butter
1/4 - cup flour
1 1/2 cups chicken broth
1 - cup milk
3 - cups cooked turkey chunks
1/4 - tsp. thyme
1 - tbsp. lemon juice
1/2 - tsp. salt
pepper to taste
brown rice, cooked

Start by cooking your brown rice according to the directions on the package. In a large saucepan saute celery and onion in butter for 5 minutes or until crisp tender. Stir the flour in gradually, and cook over low heat until mixture is bubbly. Slowly add the chicken broth to the celery and onion mixture, stirring constantly. Add milk; bring to boil and simmer, stirring often. Add the chunks of turkey, thyme, lemon juice, salt, and pepper. Heat this mixture thoroughly. Serve creamed turkey on brown rice, white rice or mashed potatoes.

Chili Rellenos Casserole

Chili Rellenos Casserole
recipe from Bonnie at Just A Pinch
this recipe is DELICIOUS I love the crispy edges the best lol. I used green peppers instead of red and also used med cheddar instead of sharp because thats what I had but this is EXCELLENT:)

1	pound ground sirloin
1/2	cup chopped onion
3/4	cup red bell pepper
1	teaspoon olive oil
1/2	teaspoon salt
1/4	teaspoon pepper
1/2	teaspooon garlic powder
1	teaspoon cumin
1/4	teaspoon allspice
2	4 ounce cans chopped green chilis
1 1/2	cups shredded sharp cheddar cheese, and a little more for the top of the casserole
1	cup milk
1/2	cup sour cream
1/4	cup flour
4	eggs beaten
	dash of tobasco
	toppings of sour cream, black sliced olives and chopped green onions Directions 1 In a medium sized skillet, add the olive oil and saute the onion, garlic and bell pepper with a pinch of salt until onion is translucent. 2 Then add the ground beef and season with salt and pepper, cumin, allspice and cook until just browned (cooked through). It is going in the oven so don't overcook the beef. 3 Set your skillet at an angle and allow all the fat to drain away from the beef mixture. Soak up the grease with a paper towel and discard. 4 In a 10 x 6 x 1 1/2 inch baking dish add one can of the chilis, spread evenly over bottom of dish. 5 Sprinkle with the sharp cheese and then add the drained ground beef mixture, spreading evenly. 6 Add the second can of chilis over the meat. 7 In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs and dash of tobasco. Whisk well until smooth and pour this mixture evenly over the dish. 8 Bake at 350 degrees for 45 to 50 minutes until it is set. Add some cheese to the top about ten minutes before the dish is done. If the dish is not brown enough when cooking time ends, turn the oven on broil, watch carefully so it doesn't burn, only takes about five minutes or so. Cut into squares to serve and top with sour cream black olives and chopped green onions. Enjoy!

Taco Meat

Taco Meat
I found this at the My Kitchen Cafe Blog ... RECIPE HERE and to see her pretty pictures

Ground Beef Tacos
adapted from Joy of Cooking

Heat in a medium skillet over medium heat:
2 tablespoons vegetable oil (I used canola oil)

Add:
3/4 cup chopped onion

Cook, stirring often, until softened, 4 to 5 minutes. Increase the heat to medium-high and add:
1 pound ground beef

Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes. Stir in:
1 to 3 garlic cloves ( I used garlic powder it worked great)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander (this is optional – but I love the flavor of coriander!)
Salt to taste (I used about 1/2 to 3/4 teaspoon salt)

Cook, stirring, for 30 seconds. Add:
1 8 oz. can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether, although I think the meat really needs a little kick and the 1 jalapeno I used wasn’t overly spicy)

Cook, stirring occasionally, over low heat for 10 minutes.

Serve meat in taco shells (hard or soft) and your choice of toppings.

The cutest taco salads EVER!

Homemade Taco Tortilla Bowls

Recipe found here ohhh peek at her pics

these are SOOo yummy and crispy, I also used her taco meat, Ill post that recipe and link too, SO good I will be using it from now on

Cheddar Chicken Spaghetti

Cheddar Chicken Spaghetti

recipe from AllRecipes click here

I love this recipe but will be adding a lil spice, maybe some garlic powder, italian seasoning and slices up some tomatoes to put on top :)

Ingredients

• 1 (7 ounce) package spaghetti, broken
• 2 cups cubed, cooked chicken
• 2 cups shredded Cheddar cheese, divided
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 cup milk
• 1 tablespoon diced pimientos (I dont add these, never tried one lol)
  
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.