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Yesterday afternoon I wasn’t in the mood to have turkey dinner left-overs for dinner. I decided to instead make the turkey (a small part of it) into something more exciting. I made a zesty turkey casserole. This was my first time ever making a casserole. It turned out very well, and was super yummy. The recipe makes a huge amount. Enough for at least 6-7 people to have medium-large sized servings. Here is my recipe (I combined a few to make my own)

Zesty Turkey Casserole

8-12 oz elbow macaroni

Olive oil

1 cup chopped celery

1 red pepper chopped

1 white onion chopped

3 cloves garlic chopped

1 cup frozen mixed vegetables

Left over turkey (what ever amount you desire)

I can of chicken broth or turkey soup

5 tbsp teriyaki sauce

A few tbsp vodka

½ tsp salt (or more if desired)

½ tsp black pepper (or more if desired)

¼ tsp red pepper flakes

1 cup low fat sour cream

¼ tsp paprika

Basil (to taste)

Oregano (to taste)

Parsley (several shakes)

A few shakes paprika (for the top)

Grated cheese (your choice, I used cheddar and mozzarella)

Preheat oven to 350 degrees F. Coat a large- extra large casserole dish with olive oil ( I used a cooking brush to do this). Cook the macaroni according to the package directions (about 8 minutes). Drain and set aside. In a large frying pan heat some olive oil. Now add the onion, and garlic. Brown. Then add all of the other vegetables gradually. Cut your left over turkey into small piece and put into the vegetable mixture. Cook for several minutes. Now add the spices and herbs gradually. Stir well. Cook for several minutes. Then add the chicken broth (or turkey soup). Also add the teriyaki sauce. Bring to a boil and cook for about 10-15 minutes. While this is cooking grate the cheese you will be using, and set aside. Finally add the sour cream to your mixture and cook for 2-3 minutes. Now combine your vegetable mixture with your pasta and stir well, until pasta is evenly coated. Add one layer of your pasta mixture to your casserole dish. T hen add a layer of cheese. Repeat this pattern a few times. Finish with cheese on top. Sprinkle some paprika over this. Bake in the oven for 10-15 minutes. Enjoy.

Tonight I was in the mood for trying to cook something new. I decided to make chili. I am normally not a fan of beans in any way shape or form. However in this chili they were divine. I served the chili with store bought garlic bread on the side. If it is too spicy try adding extra sour cream to your bowl. Also drinking a glass of milk on the side will help with the heat.

Zesty Turkey Chili

Takes about 1 hour 20 minutes to make (max)

Oil

Medium sized package of extra lean ground turkey

1 tbsp taco seasoning

1 tsp ground coriander

1 tsp dried oregano flakes

1 tsp dried parsley flakes

1 tsp chipotle pepper

1 tsp salt plus a few extra shakes

½ tsp ground black pepper

1 tsp garlic powder

2 packages of vegetable bouillon prepared according to package

1 medium white onion

2 tbsp fresh minced chives

1 red pepper

1 carrot

2 garlic cloves minced

1 fresh tomato

½ zucchini

1 cup frozen corn

398 ml brown beans

156 ml tomato paste

A few peas

About ¼ cup medium salsa

1 (7 oz can chopped green Chile peppers)

water (add if it is too thick once everything else except sour cream is in pot)

1 cup light sour cream

Large bowl grated cheddar cheese

Multi grain tortilla chips

Heat the oil in large pot on medium heat. Place the ground turkey in the pot and cook until brown. Add all the spices and herbs, onion and chives, and cook for a few minutes. While this is cooking prepare all the vegetables including chili peppers. Set aside. Prepare the 2 packages of vegetable bouillon according to package. Add to pot. Now add all the vegetables. Stir occasionally. Now add the tomato paste (with a little extra water), salsa, and beans. Boil for 5-10 minutes (the longer the better). Then add the sour cream and simmer for min 15 minutes. Serve with broken up multi grain tortilla chips, and cheddar cheese.

Enjoy