Leftovers

Curry Turkey Salad

Danny and Marilyn joined us for a light supper and really enjoyed this tasty salad.

2 - T. Low fat sour cream

2 - T. Low fat mayonnaise

1 - T. Fresh Lime Juice

1 – T. Honey

1 – Teaspoon Curry Powder

2 – Cups Chopped Cooked Turkey

1 – Cup Seedless Red Grapes, halved

½ - Cup Diced Celery

¼ - Cup Chopped Red Onion

Combine first five ingredients – season with salt and pepper. Add remaining ingredients and stir to combine. Serve on a bed of lettuce, with a light sprinkling of cashew or pecan pieces.

Turkey Wild Rice Casserole

This is going to become an after-holiday tradition in our family – the Captain had “thirds”!

1 – Package of long-grain and wild rice mix

2 – Slices low carb bread, toasted and crumbled

1 – T. Butter, melted

¼ - Cup grated Parmesan Cheese

½ - Cup chopped onion

2 – Cloves Garlic

½ - Lb. Mushrooms, sliced

2 – Cups Chopped Cooked Turkey

1 – Cup Chicken Broth (or leftover gravy)

1 – Cup reduced fat sour cream

Salt and Pepper

Prepare rice according to directions on the box, except omit the seasoning packet. Saute onion, garlic and mushrooms for about 5 minutes. Add turkey, broth, sour cream, seasonings and rice. Stir to combine and spoon into an oiled casserole dish. Put crumbled toast in blender with butter and cheese. Pulse until combined. Sprinkle bread mixture on top of casserole. Bake for 30 minutes at 325 degrees.

Mac and Cheese with Ham

The ultimate in “comfort food” - this is a great use for your leftover holiday ham.

1 - Cup uncooked elbow macaroni

2 - Tablespoons butter

1/4 - Cup finely chopped onion

¼ - Lb. mushrooms, sliced

2 - Tablespoons chopped green bell pepper

1 - Cup shredded sharp Cheddar cheese

1 - Cup sour cream

1 - Teaspoon seasoned salt

1 - Teaspoon pepper

1 1/2 - Cups diced cooked ham

1/4 - Cup milk

1/2 - Cup soft bread crumbs

2 – T. Melted Butter

Cook and drain macaroni, following package directions; place in a large mixing bowl. Cook chopped onion, mushrooms, and chopped green bell pepper in a skillet with butter for 4 minutes. Add skillet mixture to macaroni with shredded cheese, sour cream, salt and pepper, ham, and milk; stir gently to mix thoroughly. Transfer to a baking dish. Mix melted butter with bread crumbs. Sprinkle buttered bread crumbs over the top of casserole; bake at 350 degrees for about 30 minutes.

Brussels Sprouts with Pecans

This sure tasted great with the Turkey and Wild Rice Casserole. If you haven’t tried this vegetable since you were a kid, maybe it’s time for a second chance.

Chopped one onion and thinly slice 4 cloves of garlic – sauté in 2 T. Butter. Slice 1-1/2 pounds of Brussels Sprouts – add to onion and garlic – and cook for 2 minutes. Add ½ Cup chicken broth and 2 T. Sugar. Cook for 5 minutes. Season with salt to taste and sprinkle with coarsely chopped pecans.

Preheat over to 350. Combine first six ingredients in 1-quart buttered casserole. Bake for 35 minutes. Sprinkle with bacon and cheese. Bake 5 more minutes - until cheese melts.

Maybe you celebrated a little too much and don’t feel like a fancy breakfast. Here is a far-fetched sounding recipe that really works well.

Put two eggs in a freezer zip-loc bag – Add 1 T. milk or sour cream – plus ham, cheese, onion – whatever sounds good. Drop the bag into boiling water. In about 5 minutes, you’ll have a great-tasting omelet – with no fuss, no oils, and no dirty dishes.

Serve in the baggie or on a plate – along with store-bought rolls and fresh fruit (and maybe a Bloody Mary or two)

While this isn’t exactly a “left-over”, it is a lunch or light supper that lends itself very well to the day after any holiday – tasty, yet easy to pull together with ingredients on hand.

Drain and chop artichoke. Mix first five ingredients and ½ cup parsley in a large bowl. Place mixture in a glass baking dish. Can prepare up to 8 hours ahead and chill.

Preheat oven to 400 degrees. Bake mixture until bubbling and heated through (about 25 minutes) and remove from oven. Place bread on a baking sheet. Divide hot crab mixture among bread slices (use generous ½ cup each). Top with tomato slices and cheese slices. Bake or broil until cheese melts. Sprinkle with remaining parsley and serve.