Archive for the ‘Main Courses’ Category

Two Dishes to Make with Thanksgiving Leftovers

Tuesday, November 21st, 2017

These two recipes aren’t necessarily for Thanksgiving day (although you could try them out, of course); their optimal use falls on the day after, when you have a fridge full of leftovers.

Mashed Potato & Stuffing Patties

What you’ll need:

  • 2 eggs, lightly beaten
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon pepper
  • 2 cups leftover mashed potatoes
  • 2 cups leftover chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 tablespoons butter
  • 2 tablespoons canola oil

Directions:

  1. In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
  2. In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly to form patties.
  3. Fry 4-5 minutes on each side or until golden brown and heated through. Drain on paper towels.

Turkey Stir-Fry

What you’ll need:

  • 1 cup cut green beans
  • 1 tablespoon peanut or canola oil
  • 1 garlic clove, minced
  • 2 tablespoons whole-berry cranberry sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups cubed cooked turkey
  • 2 tablespoons chopped cashews, optional
  • Minced fresh cilantro, optional
  • Hot cooked rice

Directions:Embossed Garlic Keeper

  1. In a large skillet, saute beans in peanut or canola oil until tender. Add garlic; cook 1 minute longer or until fragrant.
  2. Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper. Pour over bean mixture in skillet. Add turkey and simmer uncovered, for 4-6 minutes or until heated through.
  3. If desired, sprinkle with cashews and, if desired, cilantro. Serve with dinner rolls or over rice.

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Slow Cooker Macaroni and Cheese

Tuesday, November 7th, 2017

This homemade macaroni and cheese recipe is made for your slow cooker and for cooler days when you want something extra comforting. Serve it up during the weeknight or for a holiday party this year, and add chicken, bacon, broccoli and more for a well-rounded meal.

Elbow Macaroni

What you’ll need:

  • 1 pound elbow macaroni
  • 5 cups shredded Cheddar cheese
  • 4 oz. cream cheese
  • 24 ounces evaporated milk
  • 2 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 cup butter, melted
  • salt and pepper as desired

Directions:

  1. In the slow cooker, combine macaroni, cheddar cheese, cream cheese, evaporated milk, whole milk and garlic powder; mix well.
  2. Add melted butter, salt and pepper and mix. Put the cover on the slow cooker and cook on high until the pasta is cooked through and the sauce is thickened – about 2-3 hours
  3. Uncover and stir after 2 hours. If the pasta is not cooked through or the sauce is not thick enough, keep the macaroni and cheese in the slow cooker and check every 20 minutes). Serve and enjoy!

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September Recipe Recap

Tuesday, September 26th, 2017

Homemade BBQ Chicken Pizza

As September winds down and we get ready for October, we’re taking a look back at the recipes we’ve featured over the past three weeks. Put these recipes to good use this week, and stay tuned as we move onward to October treats!

BBQ Chicken Pizza

We recommend using homemade crust as the base for this pizza, as well as saving a few slices as leftovers.

Chocolate MilkshakeChocolate Milkshake

We shared this recipe on Milkshake Day, but its creaminess and decadence will have you returning to the recipe even as the days get colder (it’s that good!).

Chicken, Potato and Wild Rice Soup

We actually compiled five hearty chicken recipes last week, but this soup recipe is perfect for fall as it contains simple ingredients that will warm you on the coolest of days.

What recipes did you try during the month of September?

Tell us in the comments below and share what you’ll be concocting during October – whether it’s candy, spooky cookies, Halloween party treats or a festive fall dish.

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