Saturday, November 28, 2015

Favorite after the turkey recipes

The Turkey sandwiches have been consumed & you've still have turkey meat .............

want to take a break  from the traditional turkey dinner flavors?


Using leftover turkey and gravy

Lasagna Chicken Florentine

adapted from Cooking Light

Lasagna Chicken Florentine

Serving Size  : 4    

   1 1/2  tablespoons   butter
   3    tablespoons   flour (sweet rice flour for gluten free)
   3 cups milk   or 2 12 oz cans  evaporated  skim milk
   1/2  teaspoon      nutmeg
   6 no-boil lasagna noodles
   1 1/2  cups   shredded cooked chicken breast
   1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
   1/2  teaspoon  black pepper
    3/4  cup    pizza cheese

Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with
cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half
of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat
layers, ending with noodles. Spread remaining sauce over noodles. Cover and
bake at 450 degrees for 25 minutes or until noodles are tender and sauce is
bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5
minutes. Yield: 4 servings.

I don't care for the taste of evaporated skim milk so I use reg milk.
I use tinkyada gluten free noodle which work better partially cooked first about 5 minutes

Chicken and Rice Bake

Chicken and Rice Bake

Cream of chicken base:
2 cups of milk
1/4 cup corn starch
3 Tbsp. Butter
2 GF chicken bouillon cubes
1/2 tsp. salt

Mix milk and corn starch until well blended and set to heat. Add remaining ingredients and bring to a boil. Reduce heat and stir frequently until thickened.

or 2 cans Progresso “cream of mushroom soup”  it is gluten free

To this mixture, add:
2 cups cooked and chopped chicken
2 cups chicken broth
2 cups long grain white rice, uncooked
1/2 cup chopped celery
1/2 cup chopped onion
2 cups green beans or
2 cups broccoli
2 cups sliced mushroom (optional)
pepper as desired

Mix well and pour into a greased 9x13 casserole dish.
Cover with aluminum foil and bake at 350 degrees for 45-55 minutes or until rice is tender.

My Quicker Baked version
4 cups leftover rice
2 cans Progresso cream of mushroom soup
1 tb scoop of mayo
garlic, onion and celery
2 cups leftover vegetables
bake at 350 degrees for 20-30 minutes

Jen's Stovetop version  


1. Spray large pan with non-stick spray (Pam).  SAdd onion, garlic, and mushrooms and sauté for just a few minutes.

2.  Add broccoli, rice, soup mixes, and 2 cups of water/stock.  Add chicken .  Stir to combine and bring to low simmer.  Let cook over medium to low heat until the liquid is absorbed and rice tender (not long – 10 mins or so).  Add more water as necessary (if it starts to stick onto the pan before its done or before you are ready to serve).  Salt and pepper to taste.

Chicken Chili

Chicken Chili


2  pounds skinless, boneless chicken breast, cut into bite-sized pieces (left over works fine too)
2  cups finely chopped onion
1 cup diced celery
1 cup diced peppers (I like to mix red, yellow, and green)
½ cup diced carrots
3  garlic cloves, minced
2  teaspoons ground cumin
1/2  teaspoon dried oregano
1  teaspoon ground coriander
2  (4.5-ounce) cans chopped green chiles, undrained, I like the hot ones
1/4 jalepenos chopped, I like it hot
1  cup water
2  (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1  (14-ounce) can  chicken broth
1/2  to 1 teaspoon hot pepper sauce (to preference)
water plus 2-3 tablespoons corn starch for thickening

2  cups shredded Monterey Jack cheese
1/2  cup chopped fresh cilantro
1/2  cup chopped green onions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Season chicken with salt and pepper.  Add chicken to pan; cook until browned, stirring frequently.  Skip this if you are using left over chicken cubes.

2.  Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion, peppers, celery, and carrots to pan; sauté until tender, stirring frequently (lightly season with salt and black pepper, if you want). Add garlic; sauté 2-5 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in canned chiles; jalepenos reduce heat to low, and cook 10 minutes, partially covered.

3.  Add the chicken, water, cannellini beans, and broth; bring to a low boil.

4.  Mix together water and 2 tablespoons cornstarch removing all lumps.  Add to pot.  Cover and simmer 10 minutes. Stir in hot sauce. Salt and pepper to taste.  If you want it spicier, add a ½ teaspoon of your favorite chili spice or more of your favorite hot sauce.

5.  When in the bowl, top with tablespoons cheese, cilantro, and 1 tablespoon green onions. 

Great thrown in a crockpot and cooked on low for 6-8 hours