Turkey Tetrazzini
Perfect dinner for all that leftover turkey following Thanksgiving!
Ingredients
- 3 pounds turkey, cooked (this is approximate,,,just use what you have!!)
- 1 pound sliced mushrooms (I had to use a smaller can of mushrooms) one of my boys HATES mushrooms so I gotta sneak them in,,,,shhhh don't tell him they're there!
- 6 tablespoons butter or margarine
- 6 tablespoons flour (use cornstarch for gluten free)
- 1 14.5 oz can chicken broth
- 2 cups half and half (you could also use milk or heavy whipping cream)
- 1-2 Tablespoons of garlic powder (depending on how much you LOVE garlicky things!)
- 1 tsp dried Thyme (optional)
- 1 pound pasta (spaghetti, fettuccine or spirals works great) Use Tinkyada pasta for gluten free!!
- 1 cup Parmesan cheese
- Salt and pepper to taste
- extra Parmesan to sprinkle on top
Directions
- Cut turkey into bite sized pieces. Melt butter in a saucepan, then stir in flour or cornstarch; cooking until it starts to bubble. Gradually add chicken broth, stirring until sauce thickens, then add half and half; salt , pepper, garlic powder,thyme and cheese. Add turkey and mushrooms and slowly simmer.
- Meanwhile cook pasta according to package instructions, drain and stir into the turkey mixture. Pour into a 13x9 baking dish. sprinkle top with Parmesean cheese. Bake at 450 degrees F until heated through and cheese has melted.(about 12 minutes provided it was all hot when you put it in the oven!)
Veggie Taco Cornbread Pizza
This is a great alternative for dinner when you want a break from meat. (That doesn't happen very often around here, but it does happen!)
This is a double recipe that will feed my small family of 7.
However, my boys are still kinda little and haven't started really eating a bunch,,,,
So, you can adjust the recipe to fit your family size and appetites.
First you will need your favorite cornbread.
You can use 2 pkg (8 1/2 oz.) corn muffin mix and prepare according to the package directions
OR you can make it from scratch.
I will post 2 of our favorite cornbread recipes at the end of this post. You can take your pick. They will both work for gluten free diets.
They taste great and most people don't know they are gluten free!
Next come the veggies.
We change these up occasionally depending on what we have on hand.
1 medium red or green pepper, chopped
1 pint canned corn, drained OR 2 cups frozen corn
1 can kidney beans or black beans, drained, rinsed
1 can black olives, drained
1 pint canned green beans, drained (optional)
2 Tablespoons taco seasoning mix (use a packet of seasoning or use the recipe to follow)
1 Package (8oz) shredded cheddar cheese, divided
Preheat oven to 400.
Prepare corn muffin batter as directed on package or use recipe to follow this post.
Spread on a 10x14 cookie sheet. (you can also use a 13x9 pan)
Bake 8-10 minutes or until lightly browned.
While that is baking,
Mix veggies together in a medium saucepan.
Add seasoning mix along with 1/4 Cup of water.
Cover, bring to a boil, and cook for about 5 minutes.
Set aside.
Sprinkle half of the cheese on top of the warm cornbread.
Top with the bean mixture. (we normally use a slotted spoon if there is to much liquid in the bean mixture)
Top with remaining cheese.
Bake for an additional 5 minutes or until cheese is melted.
Corn Bread Recipe #1
1 1/4 Cup Flour (use rice flour for gluten free)
3/4 Cup Corn Meal
1/4 Cup Sugar
2 tsp. Baking Powder
1/2 tsp Salt
1 Cup Milk
1/4 Cup Veg. Oil
1 Egg Beaten
1 tsp Guar Gum if using rice flour
Mix all dry ingredients together except guar gum.
Mix up all wet ingredients and pour into dry mix.
Mix well and then add guar gum.
Spread into cookie sheet or 13x9 pan for making the above pizza, or put into a smaller dish if you want thicker corn bread. Bake in 400 degree oven until toothpick comes out clean. About 10-12 minutes for the thinner crust and about 25-30 min. for the thicker corn bread.
Corn Bread Recipe #2 (corn based)
1 Cup Milk
1/4 Cup Oil
1/2 Cup Corn Starch
1/2 tsp Salt
1 Heaping Tablespoon Baking Powder (big heap)
1 Cup Corn Meal
1/3 Cup Sugar
1 tsp Guar Gum
Mix all ingredients together. Be sure to combine well and mix up all the lumps. This happens quickly with corn starch,,
just keep mixing it all up! The baking powder will also form air bubbles.
Pour the batter into a greased pan.
Bake at 375 for 25-30 minutes in an 8 in square pan.
10-12 Minutes if using the cookie sheet in the above recipe.
Make Your Own Taco Seasoning Mix!
2 Tablespoons Chili Powder
1 Tablespoon + 2 tsp Paprika
1 Tablespoon + 2 tsp. Cumin
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1/4 tsp Cayenne Pepper
Combine all ingredients. Mix well.
Place in a storage container with a tight fitting lid.
An empty spice container works great, just be sure to label it.
About 2 heaping Tablespoons will equal a package of purchased taco seasoning mix.
Cheesy Beef Casserole
Super easy and quick dinner idea
2 lbs of Ground Beef Browned & Drained
1 (16 oz) Package of Pasta (spiral or rotini) Cooked and Drained
Tinkyada makes the BEST gluten free pasta ever!!
1 (28 oz) Jar Spaghetti Sauce
3 cups of Italian blend or Mozzarella cheese, Shredded
Preheat oven to 350 degrees.
Mix together browned ground beef, drained pasta and jar of spaghetti sauce.
Pour half of the mixture into a 13x9 dish.
Sprinkle half of the cheese on this layer.
Top with remaining beef mixture.
Sprinkle remaining cheese on top.
Bake in preheated oven for 25 minutes.
EASY and DELICIOUS!
Meat Loaf That's Not a "Loaf" (It's even Gluten Free!)
Instead of using bread, this recipe uses cornmeal!
This recipe also takes a little less time to cook than traditional meatloaf.
2 lbs of Ground Beef
1/2 Cup Cornmeal
2 Eggs
1 1/2 Cup Milk
1 Small Onion chopped
1 Tablespoon Worcestershire Sauce
1 teaspoon Salt
1/2 teaspoon Dry Mustard
1/4 teaspoon Pepper
1/8 teaspoon Garlic Powder
(For BBQ Sauce Topping)
1/2 Cup Ketchup
1/4 Cup Mustard
1/4 Cup Brown Sugar
Mix Ketchup, Mustard, and brown sugar together and spoon over meat mixture.
Bake uncovered at 350 degrees for about 40 minutes or until internal temp reaches 160.
Super Easy~Super Tasty Chicken Drumsticks
Drumsticks just can't get any easier!
1 to 2 packages of thawed chicken drumsticks (depending on the size of your family)
White wine vinegar
Extra Virgin Olive Oil
Garlic Bread Seasoning
 | |||
| These are the exact ingredients that I use. |
 |
| This makes excellent Garlic bread but that's a different story, today, use it for chicken! |
 |
| Place drumsticks like this in your favorite roaster. Lightly pour some white wine vinegar and olive oil over the chicken and rub it in a little bit with your fingers. Then sprinkle with the garlic bread seasoning. Add a second layer of drumsticks and repeat. (This depends on the size of your family or your appetite!) Cover and cook at 425 degrees for about 45 to 50 minutes. You can uncover the chicken for the last 5 minutes or so to make the top layer a little more brown and crispy. Chicken should reach 170 degrees. |
 | ||
| We served this with some Brown rice and some canned green beans seasoned with some onions and oregano from last summer's garden. |
Here is a super easy, never fail way to cook rice~
Any time you cook rice use a 1:2 ratio.
If you cook 1 cup of rice you want to use 2 cups of water.
If you are cooking brown rice, which is healthier, you'll want to use about 1/2 cup more water to the entire mix. It takes a little longer to cook, but it's worth the wait.
I learned this recipe from a friend from Thailand:
It NEVER turns out sticky!
 |
| Place 2 cups of rice and 4 1/2 cups of water in an oven proof dish. Add a chunk of butter and season with salt and pepper to taste. |
 |
| Cover with foil. Told ya it was easy! |
 | |||
| Bake in a 350 degree oven for about 1 1/2 hours for brown rice. White rice only takes about an hour. You'll want to check it with a fork to make sure it's tender and fluffy. |
Go Have Some Nachos!
Fill your plate with some Tortilla Chips
(We usually just get the cheapest ones or whatever's on sale)
Pile on some Browned Hamburger
Pour some heated Nacho Cheese Sauce over top
Top with Sour Cream and some Homemade Salsa
Add some Black Olives if ya like.
I just borrowed one from my son for the photo,,,,I can't stand olives!!!
Bleh,,,but the rest of my family LOVES them!
Eat em out by the fireplace or some other cozy place with your family.
Spaghetti Pie
1 Package of spaghetti noodles. The BEST gluten free pasta I've found is Tinkyada!
1-2 lbs of ground beef
1 Jar of your favorite spaghetti sauce
Chopped onions and green peppers (optional)
2 Eggs
2/3 Cup grated parmesan cheese
2 Tbls melted butter
12 oz Cottage or Ricotta cheese
1 Cup shredded mozzarella cheese
Cook spaghetti according to package directions, drain, set aside.
Saute beef onions and peppers until beef is browned and onions are translucent.
Drain off fat.
Add spaghetti sauce and stir. Set aside.
In bowl, beat one egg. add parm. cheese and melted butter. stir to combine.
Add this mixture to the hot pasta and toss to combine.
In a well greased 13x9 pan spread the pasta mixture across the bottom and up the sides to form the "crust" (you can cover the mixture with plastic wrap and smooth it out with your hands, then remove the plastic wrap)
Beat the remaining egg in a small bowl, drain the cottage or ricotta cheese and combine it with the beaten egg. Spread over the "crust"
Spoon the meat mixture over the cheese mixture.
Bake at 350 degrees for 20 minutes. Remove from oven.
Sprinkle mozzarella cheese over the top of the pie. Return the pie to the oven for 5-8 minutes more so the cheese can melt.
Let stand for 5 minutes before slicing.
 |
| From my perspective, I think they like it! |
Chicken Pot Pie
1 package chicken breasts cut up into bite size pieces
olive oil
1 package frozen mixed veggies
2 cups chicken broth
minced garlic cloves to taste
salt and pepper to taste
all purpose seasoning to taste (Simply Organic)
1/2 cup flour (use rice flour for gluten free)
1 cup milk
fry chicken pieces in olive oil
season to taste
cook veggies in separate skillet in the broth
add garlic and seasonings
whisk together flour and milk, pour over veggies
add veggie mixture to chicken
mix up a batch of drop style biscuits (gluten free recipe to follow)
spoon over chicken veggie mix
bake at 375 for 20-25 minutes or until crust is lightly browned :)
Gluten free biscuits
1 1/2 cups rice flour
1 TBLS baking powder
1 1/2 tsp guar gum
2 tsp cream of tartar
2 tsp sugar
2 tsp salt
1 stick of butter
1 cup of milk
mix all ingredients together except for butter and milk
cut in butter until crumbly
stir in milk
If you are just making the biscuits:
you can add 1 1/2 cups cheddar cheese and some all purpose seasonings from Frontier
Bake 450 for 12-15 minutes (biscuits only!)
They taste like red lobster biscuits!! love em!!
