Turkey Farfalle Pasta Skillet

This is a great recipe for using leftover turkey or chicken you have on hand.  The turkey is cooked with carrots, celery, mushrooms in  some broth.  Farfalle pasta is then added to the mix and cooked until tender.  Stir in some sour cream, top with grated Parmesan cheese, let rest and serve.

A very easy dinner that is quick, delicious, and inexpensive.  Enjoy.


Turkey Farfalle Pasta Skillet

Ingredients:
1/4 cup butter
3/4 cup diced carrots
3/4 cup diced celery
4 ounces sliced white mushrooms
1/4 cup all purpose flour
3-1/2 cups chicken broth
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1-1/2 cups diced cooked turkey
4 cups dried Farfalle pasta
1/2 cup sour cream
Grated Parmesan Cheese

Directions:
1. In a large skillet melt the butter over medium-low heat.  Add the carrots celery and mushrooms.  Sauce in the butter until the vegetables are soft.
2. Add the flour and cook for about 3 minutes.  Pour in the chicken broth and add the onion powder, dried parsley, salt, garlic powder, thyme, and black pepper.  Stir well.
3. Bring to a boil.  Stir in the turkey and pasta.  Cover and cook until pasta is tender about 11-15 minutes.
4. Stir in sour cream and top the dish with grated Parmesan Cheese.  Let rest for 5 minutes and serve.

Serves 6

Turkey a la King With Rice

Growing up, after a turkey dinner I could count on having Turkey a la King.  It was just as predictable as the sun coming up.  I can't say I was overly fond of the meal but I did not hate it.

Fast forward a few decades, and I find myself making not my parents version of  Turkey a la King, but this tasty recipe I found on the Taste of Home website.  Leftover turkey never tasted so good. Bites of turkey with fresh mushrooms, green pepper, peas, in a flavorful sauce composed of milk, chicken broth and seasoning.  Ladle over rice and you have an appetizing dinner for your family.

Turkey a la King With Rice
Taste of Home

Ingredients
2 tablespoons butter
1-3/4 cups sliced fresh mushrooms
1 celery rib, chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon salt
2 cups hot cooked rice

Directions
1. In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms, celery, onion and pepper; cook and stir until tender.
2. In a small bowl, mix flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add turkey, peas and salt; heat through. Serve with rice.

Serves 4

Cheese Enchiladas

Tonight for dinner, we had Cheese Enchiladas. A family favorite for years.  Enchiladas are a great dish to prepare.   They are easy to make,  quick ( 30 minutes), budget friendly, delicious and filling.   You can serve them with rice, beans, or a fried egg.  I usually garnish my enchiladas with sour cream, shredded lettuce and diced tomatoes.  As sides, I served Spanish Rice and beans.

Cheese Enchiladas
Ingredients:
1-2 tablespoons olive oil
10 corn tortillas
2 cups shredded Mexican cheese
1 (15-ounce) can enchilada sauce
Sour Cream, shredded lettuce, diced tomatoes
Directions:
1. Preheat oven to 350 degrees F. Heat 1 tablespoon oil in a large skillet.  When  the oil is hot place a tortilla in the pan.  Cook for about 3 seconds and turn.  Cook for another 2-3 seconds.  Lift the tortillas with a spatula and place another tortilla underneath.  Cook the tortilla for 2-3 seconds.  Lift both tortillas with the spatula and add another tortilla underneath.  Repeat with the remaining tortillas.  Add more oil if necessary. 
2. When all the tortillas are cooked, place them on a plate lined with a paper towel.  
3. Spread a small layer of enchilada sauce on the bottom of a 13x9-inch baking dish. Take a corn tortilla and cover about 2/3 of it with cheese.  Roll up the tortillas and place in the baking dish.  Repeat until all of the tortillas are rolled up.
4. Pour the remaining enchilada sauce over the enchiladas.  Sprinkle the remaining cheese over the enchiladas.
5. Cover the enchiladas with foil and bake for about 20 minutes or until the cheese has melted. 
6. Remove the enchiladas from the oven and garnish with sour cream, lettuce, and tomatoes.

Makes 5-10 servings







 

Frito Pie

Who doesn't love Frito Pie?  Delicious crunchy Frito's smothered in Chili and topped with cheese.  This makes a delicious meal at home or  on camp outs. You just need to put some Frito's - I use about a 2/3 of a cup and put them in a bowl.  I then ladle some chili over the Frito's and sprinkle with some cheese.   If you like, you can add some diced onions, sour cream. or black olives.

Frito Pie is a satisfying and comforting meal that is friendly on the budget.


Frito Pie

Ingredients:
1 (9 3/4-ounce) bag of Chili Cheese Frito's
1 recipe Crock Pot Chili
Garnishes:  Shredded cheese,diced onion, sour cream, sliced black olives

Directions:
1. Make the Crock Pot Chili.
2. Place Frito's in a bowl - about 2/3 cup.  Ladle chili over the Frito's and top with garnishes.

Frito's in the bowl

Topped With Cheese

3. Serve.

Makes 6 servings