HOT TURKEY SANDWICHES

6 c. diced turkey
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 c. Miracle Whip
3 cups Velveeta cheese (American) diced.
In Bean Pot /slow cooker, mix together diced turkey, cheese, cream of mushroom soup, cream of chicken soup, onion, and Miracle Whip. Cover and cook on 200 degrees for 3 to 4 hours. Stir turkey mixture occasionally.

Smoked Turkey Almandine

Take 3 large smoked turkey legs and remove meat
And put in bottom of Bean Pot.
Mix 8 oz. sour cream with 1 can of cream of chicken
Soup and pour over turkey.

Melt 1 and ½ to 2 sticks of butter and pour over all.
Crush up 1 stack of Ritz crackers and spread over all.
Place slivered almonds on top and bake at 350 about 30 minutes with lid off or until lightly brown.
Could use more meat if desired
Could use cooked chicken instead of turkey

EASY TURKEY SOUP (Gluten-Free)

1 1/2 lb. fresh turkey breast, skin on
3-4 cloves garlic, chopped
Half a red onion, finely diced

2 ribs of celery, trimmed and chopped
4 large carrots, sliced (I plan on one carrot per person)
Half of a medium-large winter squash, peeled and cubed (butternut, banana, etc)
Sea salt and fresh ground pepper, to taste
Italian style herbs, to taste (basil, rosemary, thyme)
1 tablespoon balsamic vinegar

Rinse the turkey breast in cold water and place it in the bottom of the bean pot  Top with chopped garlic, onion, celery, carrots, squash. Season the goodies with sea salt, pepper and Italian herbs. Add the vinegar. Pour fresh cold water over the turkey and veggies until submerged.

Cover and cook at 350* for 2-2.5 hours until the turkey falls apart with the turn of a fork. Remove the piece of skin and discard. Pull apart the the cooked turkey into pieces, using two forks or a big spoon.

Serve with a sprinkling of fresh chopped parsley. Serves four.

Thankful Fiesta Soup

3-4 Cups of Leftover Turkey, chopped
20 Ounces of Chicken Broth
1 Can of Black Beans, drained
1 Can of Whole Kernel Corn
1 Can of Rotel
1 Can of Diced Tomatoes
1 Can of Small Can of Green Chilis
1 Can of Tomato Paste
1 Can of Cream of Mushroom or Chicken Soup
4 Ounces of Queso Blanco Velveeta Cheese
Pepper
Ground Cumin
Garlic Powder

Directions
Mix all in the Bean Pot and cook on high for 325 for 1.5 hours

‎13 Minute Meatloaf

1 - 1.25 pounds ground turkey/beef
½ cup bread crumbs
¼ cup ketchup
1 egg
salt and pepper to taste
2 T Worcestershire Sauce

* Mix all ingredients in your Bean Pot.* After all ingredients are mixed, shape into two loaves. * Put lid on Bean Pot and microwave for 13 minutes.* Cooking time may vary depending on the amount of meat and size/power of the microwave. But mine is done is 13 minutes & by making two loaves, your middle will be done instead of with one loaf.

WINTER WHITE CHILI

1 pound ground turkey
1 chopped onion
1 16 ounce can white beans drained
1 14 oz. whole kernel corn drained
1 14 ounce can chicken broth
Chili Powder to taste

Brown meat and onion drain and add to Bean Pot. Add remaining ingredients and cook in microwave for 20 minutes. Serve in the soup and sandwich set, just add chips or bread

Is it really done?

Remember that all cooking times are approximate and the only way to really know if meat is done is to check the internal temperature.

Use a meat thermometer to gauge the internal temperature and follow these FDA guidelines:

Beef, veal, and lamb roasts and steaks, at least 145° F

Ground beef, veal, lamb, and pork, at least 160° F

All poultry, at least 165° F

All pork, at least 145° F (63° C), with a 3 minute rest time.

Happy (and Safe!) Cooking!

Thankful Fiesta Soup

3-4 Cups of Leftover Turkey, chopped
20 Ounces of Chicken Broth
1 Can of Black Beans, drained
1 Can of Whole Kernel Corn
1 Can of Rotel
1 Can of Diced Tomatoes
1 Can of Small Can of Green Chilis
1 Can of Tomato Paste
1 Can of Cream of Mushroom or Chicken Soup
4 Ounces of Queso Blanco Velveeta Cheese
Pepper
Ground Cumin
Garlic Powder

Directions
Mix all in the Bean Pot and cook on high for 325 for 1.5 hours

Turkey Stuffed Bell Peppers

4-6 Green Bell Peppers
1 Pound of Ground Turkey
1 Onion, diced
1 Potato, diced
1 Can of Whole Kernel Corn, drained
1 large Jar of Marinara Sauce
Garlic Powder to taste
Salt and Pepper to taste

Directions
Stuffing: In a large bowl, combine the turkey, onion, potato, corn, 1/2 of marinara sauce, garlic powder, and salt and pepper. Mix all ingredients together, until combined well.
Cut off the tops of the bell peppers, core, and remove seeds.
Place mixture into cored bell peppers until full. Put peppers in the Bean Pot and place tops over the stuffing.
Pour the remaining marinara sauce over the peppers.
Cover and cook on 325 for 2 hours.

Low Fat Chili with a Kick

1-2 Pounds of Ground Turkey
1 Small Onion Diced
1 Can of Tomato Sauce
1 Can of Rotel, Original
2 Tablespoons of Chili Powder
1 Tablespoons of Cumin
1 Green Bell Pepper, diced
1 Can of Large Can of Hot Chili Beans (optional)
1 Cups of Large Can of Red Kidney Beans (optional)
Frozen Corn (optional)
Whole Wheat Elbow Macaroni or Spaghetti (optional)

Directions
Brown and drain ground turkey, onion, and bell pepper on the stove top.
Add the meat mixture along with all other ingredients (except the pasta) to your Bean Pot.
Cook on 325 for 1 hour. Cook pasta on stove top, drain, and add to your chili.
If you like your chili thick and you are not using beans, you can add a tablespoon of corn starch. If you like it thinner, you may need to add a little water.