One-Pot Turkey and Rice

One-Pot Turkey and Rice
Kristen W, adapted from bake-eat-repeat
Yield: 4-6 servings



2 T butter
1/2 c diced onion
2 cloves garlic, minced
1/4 c flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp paprika
2 c chicken stock
1 c milk
2 c cooked turkey, chopped (or chicken)
1 c rice (long grain white, adjust liquid and cooking time if using different kind)
1 c frozen corn kernels
1 c frozen peas
*Optional: cooked and chopped cauliflower, dash of cajun seasoning or hot sauce


In a large skillet with a lid, melt the butter over medium heat. Add the onion and garlic and cook, stirring for 2-3 minutes or until the onion is softened.
Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
Slowly stir in the milk and chicken broth.
Add the turkey and the rice and bring to a boil over medium heat.
Stir, reduce the heat to low, and cover with a lid.
Simmer for 15-20 minutes or until the rice is tender.
Stir in the corn, peas, or other veggies and heat through.
Serve warm!

Turkey Noodle Soup

Turkey Noodle Soup
Kristen W
yield: 4-5 servings



1 TB butter
1/2 c chopped onion
1/2 c sliced celery
1 c peeled and sliced carrots
1 tsp minced garlic
salt and pepper to taste
1/2 tsp dried thyme
6 c chicken or turkey broth
3 c chopped or shredded cooked turkey
6 oz dry egg noodles (curly kind, though other noodles will do if you have them on hand!)
2 T chopped fresh parsley
Optional: add cooked cauliflower, green beans, potatoes, corn, etc.

Melt the butter in a large pot over medium high heat. Add the onion, celery and carrots and season the vegetables with salt and pepper to taste. Cook for 4-6 minutes or until vegetables are just softened.

Add the garlic and cook for 30 seconds more. Add the thyme, broth and turkey to the pot and bring to a simmer. Cook for 20 minutes or until vegetables are tender.

Add the noodles to the pot and cook for the time that's listed on the package. Stir in the parsley and add more salt and pepper to taste. Serve (with warm rolls!)

FOR CROCK POT:
Add all of the ingredients to the crock pot except for the noodles and parsley. Cook on low heat for 4 hours, then stir in the noodles and cook for another 20 minutes. Sprinkle with parsley, then serve.

Rice Crispy Treats - Chewy

Chewy Rice Crispy Treats
Kristen W
Yield: one 9x13 pan




6 TB butter
one bag marshmallows (10 oz)
6 cups rice crispy cereal
1/2 - 1 tsp vanilla
1/4 - 1/2 tsp salt

Melt butter in large pot. Stir in most of marshmallows (reserve about a cup) and stir constantly until melted. Add salt, vanilla and cereal, mix until evenly coated, then add last bit of marshmallows. Spread into greased 9x13 pan and pat down (the more you press down the more dense and hard the bars will be, so pat lightly!) Serve or cover tightly to store for a day or so.

**Variations: add
M&Ms
candy corn
1 tsp. cinnamon and top with sprinkled cinnamon and sugar
chopped candy bar bits
chocolate chips (right at the end so they don't fully melt)
sprinkles
drizzle with caramel or salted caramel
melt in peanut butter (and add chocolate)

Chicken Lettuce Wraps (Asian)

Chicken Lettuce Wraps (Asian)
Tami B
Yield: 4-6 servings



2 c. finely shredded chicken
1/4 c. chopped green onions
1 tsp minced ginger
1 8-oz can crushed pineapple, drained
2 c. shredded cabbage with carrot (or coleslaw mix)
2 T cut cilantro
1/2 c. Asian toasted sesame salad dressing
Ramen noodles, crushed
1/4 c. finely chopped peanuts

Combine all ingredients and serve in Bibb lettuce leaves (romaine will also work)

Bulgogi Tacos (Korean)

Bulgogi Tacos
Cindy via Tami B
Yield: 5-7 servings



3 lb. ground turkey (browned)
    - or 3 lb. pork roast (seasoned with salt, pepper, garlic, onion powder. Cook in crock pot, half covered with water. 10 hours on low. Shred.)

Sauce:
1/2 c. soy sauce
2 T sesame oil
3 green onion, chopped
1/4 c. apple cider vinegar
1/4 c. brown sugar
3 cloves garlic
1 tsp fresh ginger, grated

Slaw:
1/4 c. chopped cilantro
6 green onions, diced
3 c. rough chopped napa cabbage

Dressing:
2 T lime juice
1 T apple cider vinegar
1 T sriracha sauce
2 T soy sauce
1 1/2 tsp sugar
1 T oil

10-15 yellow or white corn tortillas, or a stack of cook at home flour tortillas are the best
Sour cream for serving


Mix sauce in a saucepan and warm. Mix cooked meat with sauce. Mix dressing with slaw. Put 1 TB sour cream on a warm tortilla, then top with slaw mix and meat mixture.

Deviled Eggs

Deviled Eggs
Adapted from Mel's
Yield: 12 +/- deviled eggs

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• 7 large eggs (boiled 10 minutes)
•  3 TB mayonnaise, light or regular (just use good quality mayo)
•  1 tsp yellow prepared mustard (whatever squirt kind you have works)
•  1 1/2 tsp red wine vinegar (or standard vinegar if you don't have red)
•  Dash of Worcestershire sauce
•  Dash of hot sauce (like Tapatio brand) or cajun seasoning
• *optional: squirt of ranch, to taste
•  Salt and pepper to taste
•  Paprika for sprinkling
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• Slice each peeled egg in half lengthwise. Scoop out all of the yolks into a small bowl. Discard up to two of the ugliest egg whites. Mash the egg yolks into small pieces. Stir in the mayonnaise, mustard, vinegar, Worcestershire sauce and hot sauce. Add salt and pepper to taste. Stir or whisk vigorously until the filling is thick and creamy.
• Fill a quart-size ziploc bag with the filling (pressing it into one of the corners) and snip the corner off the bag. Squeeze the filling into the egg white halves. Dust with a sprinkle of paprika and chill until ready to serve.
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• *You can also add:
•    -a dash of Ranch dressing
•    -bacon crumbles on top (though they don't refrigerate well after)
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