Being a slug –


Do you ever have days where you just plain don’t feel like doing ANYTHING? That’s me, today. I had planned on going to deliver the baby hats today – just don’t feel like getting out of my warm, cozy jammies! Played tons of games of solitaire (on line), read lots of posts on Facebook – just can’t seem to get inspired. Other than the hat delivery, the only other thing on my agenda for the day is stripping the turkey carcase – not very great aspirations, but my ‘lack of get-up-and-go’ seems to about fit that  job. Not sick, just plain LAZY!  The weather is nice (for this time of year) – it’s in the 50’s and clear/overcast  – no snow (that’s GREAT!); I should ‘make haste while the (overcast) sun shines’, right? Oh well, we all have a ‘down’ day sometimes.

Gathered some leftovers recipes for ya:


Chicken (or turkey)/Broccoli Casserole

1 (12 oz) pkg.  broccoli
4 medium skinless, boneless chicken breasts*
1 (10.75 oz) can cream of mushroom soup
1 1/2 C. milk
1 C. Parmesan cheese, grated
1 1/2 C. cornflakes, crushed
1 C. plain Greek yogurt
1/4 C. mayonnaise
1/4 C. flour
dash nutmeg
salt/pepper, to taste

Preheat oven 350 degrees F.
Grease 9 X 13 baking dish; bring large
pot of water to boil. Add broccoli to pot&
cook 5-6 minutes until almost tender. Remove
from water; set aside. Add chicken breast to
boiling water, reduce heat to low, simmer
until cooked through, about 15 minutes.
Remove chicken to cutting board to cool
When cool, cut chicken into cubes; place
with broccoli. In large saucepan, whisk
milk, flour, salt, pepper & nutmeg until
smooth; bring mixture to a boil 1 minute,
stirring constantly. Take off heat, add
mayonnaise, yogurt, soup & half of
cheese. Whisk continuously until smooth;
add in broccoli & chicken/ stir into sauce.
Pour  mixture in prepared dish, cover with
crushed cornflakes & rest of Parm. cheese.
Bake 20 minutes. Serves 6-8

*could use already cooked turkey


Creamy Turkey Casserole

4 C. cooked leftover stuffing, divided
4 C. coarsely chopped leftover cooked
turkey (about 1 lb)
3/4 C. mayonnaise, divided
1/4C. whole cranberry sauce
2 C. leftover mashed potatoes
1 1/2 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Spray 8″ baking pan with nonstick
spray. Spoon 2 C. stuffing into pan
then top with turkey. Combine
mayonnaise, potatoes & cheese in
large bowl; evenly spread on turkey,
top with remaining 2 C. stuffing. Bake
40 minutes or until heated through.
Let stand 10 minutes before serving.
Garnish, if desired, with dried
cranberries. Serves 12

(recipe: Hellmann’

Tomato Basil Soup w/Turkey meatballs

8 oz. ground turkey
3 T. basil pesto
3 T. whole wheat bread crumbs
kosher salt, to taste
black pepper, to taste
1 tsp. red pepper flakes
1 T. olive oil
1 onion, chopped
2 small carrots, peeled/chopped
1 small stalk celery, chopped
3 cloves garlic, minced
2 1/2 C. chicken broth
1 (28 oz) can diced tomatoes in juice
1 C. Orzo pasta
fresh grated Parmesan cheese (garnish)

In small bowl combine ground turkey with
pesto, bread crumbs, 1/8 tsp. kosher salt,
1/8 tsp. black pepper & 1 tsp. red pepper
flakes; mix until evenly blended. In large
saucepan, heat oil over medium-high heat.
Add onion, carrots & celery; cover & reduce
heat to medium-low. Cook 5-6 minutes, stirring
occasionally. Stir in garlic; cook 1 more minute.
Add broth & diced tomatoes with juice; bring
to a simmer. Cover & cook 15 minutes.
While that is cooking, roll turkey mixture
into uniform meatballs (should end up with
about 13 one-inch meatballs). Once tomato
mixture is done simmering, add to food
processor or blender (might need to do it
in batches); pulse for about three 1-second
pulses, then blend 1 full minute or until
soup is as smooth as desired. Return soup
to saucepan; add Orzo & meatballs. Cook
on medium heat 15 minutes or until pasta
is tender & meatballs are fully cooked.
Serve topped with Parmesan.
Serves 4

(recipe: 12

Crockpot Creamy Wild Rice/
Chicken or Turkey Soup

1 1/2 to 2 lb. boneless, skinless chicken
thighs or 2-3 C. cooked turkey
1 C. finely diced celery
1 C. finely diced or grated carrots
3/4 C. flour
1/4 C. butter
4 C. chicken broth
2 C. water
3/4 tsp. salt
3/4 tsp. pepper
1 (4.3 oz) pkg. Long Grain & Wild Rice
1/2 C. instant brown rice*
2 C. heavy cream (or Half & Half or milk)

Place chicken thighs in crockpot (can use
frozen). In a microwave-safe dish, combine
celery, carrots, flour & butter. Microwave
5 minutes, stirring every minute (butter
will melt/vegetables will get soft. Flour
should be stirring in as best as possible
but it will be a pasty consistency.) Pour
mixture into crockpot. Add broth, water,
salt/pepper/ Rice-a-Roni and seasoning
packet, instant brown rice (if using). Cover
& cook on High 3 hours or on Low 6 hours,
or until rice & chicken are cooked through.
Stir soup a bit then add cream/milk that
has been warmed up for about a minute
in microwave (if you add in cold it will
probably curdle). Let soup cook on High
without lid about 10 minutes to thicken.
Add salt & pepper, to taste. Serves 8-10

*Poster said she didn’t feel like just using
the Rice-a-Roni gave it enough rice, so
she added in the brown rice. If you like
less rice and more broth, leave out brown


Southwest Chicken Skillet

1 lb. boneless skinless chicken breasts,
or tenders, cut into small pieces*
salt & pepper/any seasonings you use
to season chicken
1 T. olive oil
1 C. uncooked rice
1 (10 oz) can Ro*Tel diced tomatoes &
green chiles
1 (8 oz) can tomato sauce
1 C. water
handful of shredded Mexican cheese blend
sour cream, for topping

Heat large skillet over medium-high heat &
add olive oil – swirl pan to coat with oil. Add
seasoned chicken & cook until no longer pink.
Stir in uncooked rice, Ro*tel, tomato sauce &
water; bring to boil & cover. Reduce heat to
Low & cooked 20 minutes until rice is tender.
(you can stir about half way through time
to make sure it isn’t sticking). Once rice is
done, stir & top with shredded cheese. Turn
off heat & cover 5 minutes until cheese is
melted. Top with a dollop of sour cream &
serve. Serves 4-6

*could use cooked turkey

Southwestern Chicken & Rice Soup

2 (1 lb, ea) chicken breasts (can be frozen)*
10 C. hot water
9 tsp. chicken bouillon
1/2 C. onion, chopped
1 1/2 C. bell peppers, chopped
1 C. carrots, chopped
1 C. chopped celery
2 (14.5 oz,ea) cans Mexican-style
stewed tomatoes, diced
1 (4 oz) can green chilies, undrained
1 (8 oz) can tomato sauce
1/2 tsp. cumin
1/2 tsp. oregano
1/4 tsp. chili powder
1 T. brown sugar
1/2 C. white rice (uncooked)
2 (15 oz. ea) cans black beans,
rinsed & drained

Place chicken breasts in large soup
pot; add 10 C. hot water, chicken
bouillon & onion. Bring to boil
over medium-high heat & let
boil 20 minutes until chicken is
cooked. Remove chicken from
pot & shred using two forks then
place back in pot. Add stewed
tomatoes, green chiles, tomato
sauce, cumin, oregano, chili
powder & brown sugar. Add rice
& stir to combine; bring to a
rolling boil; cover slightly so
that lid is a bit off the pot to
allow steam to escape. Cook
15 minutes until rice &
vegetables are tender. Remove
pot from heat; add black beans &
stir. Serves 8
*could use cooked turkey
Chewy Gingerbread Bars
3/4 C. butter, melted
1 C. sugar
1/4 C. molasses
1 egg
2 C. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cloves

Cream Cheese Frosting:
4 oz. cream cheese, softened
2 T. butter, softened
2 C. powdered sugar
1 T. milk
1/2 tsp. vanilla
dash salt

Preheat oven 350 degrees F.
Spray 9″ X 9″ pan with nonstick
spray. Pour melted butter, sugar
& molasses into stand mixer bowl.
Beat until well combined. Add egg &
beat until smooth. In separate
bowl, toss together all dry ingredients.
Pour dry ingredients into mixer &
beat until just combined. Press dough
into bottom of prepared pan. Bake
15-20 minutes – do not overbake. Stick
a knife in center of bars – if it comes
out clean, remove pan from oven &
let cool completely. Bars will continue
to cook a bit as they cool. (bars will
be refrigerated later to help them
set up & not be too doughy).
Mix all frosting ingredients together
in stand mixer; beat until smooth. Spread
frosting over cooled bars. Refrigerate
one hour. Refrigerate leftover bars.
Recipe can be doubled – use
a large jelly roll pan. Bake 350
for 20-25 minutes, follow rest of
Chicken ‘n Biscuit Bake

3 C. cooked, shredded chicken*
1 1/2 C. chicken stock or broth
1/4 C. butter, melted
2 C. Bisquick
1 1/2 C. milk
1 can cream of chicken soup
1 1/2 C. frozen mixed vegetables-
(allow to thaw about 30 min. before
adding to recipe)
3 chicken bouillon cubes
dash pepper

Preheat oven 350 degrees F.
Warm chicken stock in small sauce pan;
add bouillon cubes to dissolve – keep warm
until ready to use. Lightly spray 9 X 13 pan
with nonstick spray (or large, round casserole
dish). Pour in melted butter; layer shredded
chicken on top of butter. Sprinkle veggies on
top. In small bowl combine milk & Bisquick-
you might have a few lumps) Pour over chicken
& vegetables – DO NOT MIX. Sprinkle a little
black pepper over mix, if desired. Combine soup
with warmed stock in small bowl. Once blended,
slowly pour over Bisquick layer. It’s supposed to
look like a big, soupy mess-DO NOT MIX.
If using 9 X 13 pan: bake 40-45 minutes until
casserole is set and top is brown & bubbly.
If using large round pan: bake 50-55 minutes.
Remove from oven; allow to rest 5 minutes.

*could use cooked turkey

(recipe: Facebook)

Bacon-Spinach Mashed Potatoes

2 lb. Yukon Gold potatoes, about 6,
peeled & cut into chunks
5 slices bacon
3 cloves garlic, minced
1 (9 oz) pkg. baby spinach leaves
1 (8 oz) tub Kraft Philadelphia Chive &
onion cream cheese spread

Cook potatoes in boiling water in large saucepan
15-20 minutes, or until tender. Cook bacon in large
skillet over medium heat until crisp. Remove from pan,
reserving 1 T. drippings in skillet. Drain bacon on paper
towels. Add garlic to drippings in skillet & cook 2 minutes,
stirring frequently. Add spinach; cook & stir 1-2 minutes
or just until spinach is wilted. Remove from heat; crumble
bacon & stir into spinach mixture. Serves 12, 1/2 C. each

(recipe: Kraft foods)

Have been having lots of trouble
posting these recipes – server
keeps wanting to make the print
Billboard size! Lots of cutting,
pasting and adjusting sizes –
whew. Sorry, had a lot of great
recipes to share – maybe some
other day.
Hope you have a GREAT day!Hugs;PammiePS: It’s Cyber Monday and I’m

even too ‘pooped’to shop ON LINE!

Need to get my Mojo back!

Published in: on December 1, 2014 at 2:32 pm  Comments (2)  
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2 CommentsLeave a comment

  1. I just don’t feel like shopping on or off line. Every time I try to think about it I want to go to my games corner and forget everything else!

    • I HEAR YA! Just about any time I feel like doing ANYTHING (shopping/cooking/cleaning, etc.) I want to go to my games or knitting & (like you said) forget about everything!

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