Recipes Included On This Page Leftover Chicken or Turkey Tetrazzini Leftover Turkey or Chicken Pot Pie Leftover-Turkey Sandwiches Low Carb Sautéed Sirloin and Mushrooms Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Leftover Chicken or Turkey Tetrazzini Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces spaghetti 1/4 cup butter 4 ounces mushroom stems and pieces -- drained (1 can) 1 small onion -- diced 1 1/2 teaspoons lemon juice 1/3 cup flour 1 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon nutmeg 2 cups chicken broth -- canned or homemade or turkey broth 1/2 cup half & half cream 2 cups leftover cubed chicken -- or turkey 1/2 cup shredded Parmesan Cheese Paprika Cook spaghetti according to directions on package. Drain well. Place in greased 8x12x2-inch baking dish. In a 2-quart casserole, place butter, mushrooms, onion and lemon juice. Microwave at high 2 to 3 minutes, stirring after 1 minute. Stir in flour, salt, paprika and nutmeg until smooth; microwave at high 1 minute. Stir well. Gradually stir in broth. Microwave at high 5 to 6 minutes, stirring after 3 minutes until thickened. Mix half & half cream and chicken or turkey. Pour over spaghetti. Sprinkle with parmesan cheese and paprika. Microwave at high 7 to 9 minutes, rotating dish half a turn after 4 minutes until hot. Makes 4 to 6 servings. Contributed to the FareShare Gazette by Patty; 8 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 404 Calories; 16g Fat (35.8% calories from fat); 15g Protein; 50g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 1207mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Leftover Turkey or Chicken Pot Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups diced leftover turkey -- or chicken leftover gravy 1 cup chopped celery 1 cup chopped onion 1 cup chopped carrots 3 tablespoons flour and water mixture 1 pie crust -- unbaked [homemade or ready made] Cook and simmer turkey or chicken and gravy on stove. Separately simmer celery, onion and carrots until tender. Add to meat. Cook for 20 to 30 minutes at a slow simmer. Thicken with flour and water mixture if needed. Pour into a baking dish and salt and pepper to taste. Cover mixture with pie crust making sure edges touch sides of dish. Bake in 350-degree F. oven until crust is golden brown. I like to use a 10-inch deep dish pie dish for this recipe. You must decide how much gravy you wish to use. If you haven't any leftover gravy, use Heinz in a jar, I think it is closest to homemade especially if you add 1 teaspoon of soy sauce or Worcestershire Sauce. If you want some cooked potatoes or frozen peas can be added to this recipe. Experiment until you find the combination you like. Contributed to the FareShare Gazette by Patty; 10 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 8g Fat (46.7% calories from fat); 2g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Leftover-Turkey Sandwiches Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French bread -- or Italian Bread cut diagonally into 8 long thin slices 4 tablespoons mayonnaise 8 slices Swiss cheese 1/2 pound leftover turkey -- sliced thin 2 large eggs 1/4 cup milk 1 cup leftover gravy -- (1 to 1 1/2 cups) [add some Heinz Turkey Gravy to make up the difference if you're short on leftover gravy] Spread 1 side of each slice of bread with mayonnaise. Making 4 sandwiches; layer each with cheese, turkey, and cheese. In shallow pie plate, beat together eggs and milk. Heat a few tablespoons canola oil in large skillet. Dip sandwiches on both sides into egg mixture. Fry sandwiches in skillet, turning once, until browned on both sides. Warm gravy in microwave or small saucepan. Serve each sandwich with a small bowl of gravy. Dip sandwich into gravy as you eat or pour gravy over sandwich with a few mashed potatoes on the side for a hot turkey sandwich with a cheese surprise. Yield : 4 sandwiches. Contributed to the FareShare Gazette by Patty; 9 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 993 Calories; 77g Fat (69.3% calories from fat); 68g Protein; 9g Carbohydrate; 0g Dietary Fiber; 308mg Cholesterol; 703mg Sodium. Exchanges: 8 1/2 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat. * Exported from MasterCook * Low Carb Sauteed Sirloin and Mushrooms Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-02 Feb 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless beef sirloin steak cut 1/2-inch thick 3/4 teaspoon herb pepper or 1/4 teaspoon garlic pepper 1 tablespoon butter 3/4 cup beef broth 1 tablespoon Hoisin sauce -- teriyaki sauce or Worcestershire sauce 1 small onion -- cut into thin wedges 1 3/4 cup sliced fresh mushrooms Cut steak in serving size pieces. Sprinkle with pepper. In a 10-inch skillet cook steaks in hot butter over medium heat for 8 to 10 minutes or to desired doneness, turning once. Remove steaks from pan; cover and keep warm. For mushroom glaze, carefully add beef broth and Hoisin or one of the other two choices to skillet. Cook and stir until bubbly, scraping brown bits from the bottom of pan. Stir in onion wedges and sliced mushrooms. Cook and stir over medium-high heat about 8 minutes or until vegetables are tender and the glaze is reduced by half its volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop. 3 carbs per serving Contributed to the FareShare Gazette by Pat; 23 February 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 3g Fat (43.3% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 336mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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