Skillet Chicken, Broccoli, and Penne

 I just love a good one pot meal. In this case it is a yummy skillet meal with thin slices of chicken, penne pasta, tender-crisp broccoli with an easy and delicious sauce. This meal is easy to put together and perfect for a weeknight dinner. The only problem with this recipe is that the broccoli tends to fall apart a little as you stir the Parmesan into the dish at the finish. So if that bothers you too, you can cook the broccoli separate from this dish. Either way, this is a real tasty meal that I've made several times. Hubby also gives a thumbs up! Here's the recipe.

Skillet Chicken, Broccoli, and Penne
Adapted from The Best chicken Recipes, by Cook's Illustrated
I replaced the wine in this recipe with more chicken broth, and used Penne instead of the Ziti that was called for.

Ingredients:
4 tablespoons olive oil
1 pound boneless, skinless chicken breasts, sliced thin
1 medium onion, minced
1/4 salt
6 garlic cloves, minced or pressed
pinch of red pepper flakes
2 1/2 cups low-sodium chicken broth
2 cups water
8 ounces penne pasta
8 ounces, about 3 cups, broccoli florets
1 cup freshly grated Parmesan cheese (2 ounces)

Directions:
1. Heat 1 tablespoon oil in a 12 inch skillet(non-stick, if you have one. Mine is stainless steel and it worked ok). Add the sliced chicken and break it up. Don't stir-let the chicken brown for about 1 minute, then stir and break it up. Cook and stir for another 2 minutes until chicken is done. Transfer chicken to a bowl; cover to keep warm.
2. Add 1 more tablespoon oil to the skillet and the onion and about 1/4 teaspoon salt. Cook over medium heat until onion is softened, about 5-7 minutes. Stir in the garlic and pepper flakes and cook about 30 seconds until fragrant. Stir in the broth, water and pasta. Increase the heat to high and cook, uncovered, for 12 minutes, stirring often so pasta doesn't stick to pan. Add the broccoli and simmer for 4-5 minutes, until tender crisp and the liquid has thickened some.
3. Return the chicken to the skillet and heat until it is warmed through. Off heat, stir in the remaining 2 tablespoons olive oil and the 1 cup of Parmesan. Season with salt and pepper to taste. Great with crusty bread and a salad. Enjoy!

Italian Wedding Soup (from Ina Garten)

I love this soup! It's hearty with the zesty meatballs and all the healthy veggies, and it's so comforting on cool nights. We had another cold snap earlier this week, so I made this delicious soup. I've made it before, but just now have tweaked it to our liking.
The recipe calls for ground chicken for the meatballs, but our stores rarely have it, so I use ground turkey most of the time. Ground beef also makes some tasty meatballs. This recipe makes a bunch of soup, plenty for company. But if you are going to make it for just 2 or 3, I advise you to cook the pasta separately, and add it to the bowls individually when you are ready to serve the soup. The pasta really soaks up the broth if cooked in it and then not eaten right away. This soup is delicious on it's own, but also good with a salad and some crusty bread. The meatballs have tons of flavor and the veggie filled broth is super good. Hope you'll give it a try!

Italian Wedding Soup
Adapted from Ina Garten

Ingredients:
For meatballs:
3/4 pound ground turkey (or ground chicken or beef)
1/2 pound turkey sausage, casings removed ( or again, chicken, beef,)
2/3 cup fresh, white breadcrumbs
2 cloves fresh garlic, minced
3 tablespoons fresh parsley, chopped
1/2 cup freshly grated Parmesan cheese
3 tablespoons milk
1 large egg, beaten
salt and pepper- I only use about 1/8 teaspoon salt because the cheese is salty. But I'm also a low salt cook, so use your judgement.

For the Soup:
2 tablespoons olive oil
1 cup minced yellow onion
1 clove garlic, minced
1 cup diced carrots
3/4 cup diced celery
10 cups homemade chicken stock, (or use canned, low sodium chicken broth or stock)
1 cup small pasta-I used Ditalini
2 teaspoons dried oregano
about 6-8 ounces kale, washed and chopped-about 4 cups or more (may sub spinach if preferred)

Directions:
Preheat oven to 350 degrees F. In a bowl combine the ground turkey, sausage, bread crumbs, garlic, parsley, cheese, milk egg, salt and pepper and mix with a fork. With a spoon drop about 1 inch meatballs onto a parchment or foil lined baking sheet. You'll have around 40 meatballs. Bake for about 30 minutes.

While meatballs are cooking, heat olive oil over medium-low heat in a heavy soup pot. Add the chopped onions, garlic, carrots and celery. Saute until softened, about 5-6 minutes, stirring occasionally. Add the chicken stock or broth and bring to a boil. Add the pasta and cook about 5 to 6 minutes. Stir in the kale, meatballs and the oregano or other herbs of choice, and simmer about 2 minutes. Season with salt and pepper to taste. Ladle into soup bowls and top with Parmesan cheese. Yum! Enjoy with bread and/or salad!

Chicken Cacciatore

 This dish is delicious with tender chicken thighs in a healthy marinara style sauce full of sweet peppers and mushrooms. Yumminess on a plate! I've been wanting to make this dish since I first saw it on Pam's blog, but had kept putting it off with our extremely hot weather. But we've been blessed with much cooler weather this past week. Today it was only about 82 degrees, so I was craving some comfort food. After a long hot summer, I'm finding myself getting anxious for cool weather and the foods that go with it. Pam's Chicken Cacciatore is a fantastic dish and really hit the spot. She found this winning recipe at Cooking Light.

 Chicken thighs are browned in oil in an oven-proof skillet or dutch oven. Then onions, peppers and garlic are cooked and the sauce added. Pam's recipe calls for jarred marinara sauce, but I didn't have any, but I so wanted to make this, so I subbed a large can of crushed tomatoes. It worked very well. I added the tomatoes and herbs and popped it in the oven to cook. After it came out, I topped it with basil and some grated cheese. Outstanding meal! This be going on my rotation as it not only tastes delicious, but it is easy to put together, even for a week-night meal. Hope you give it a try!

Chicken Cacciatore
Adapted from Pam at For the Love of Cooking

Ingredients:
about 1 1/2 tablespoons olive oil- I may have used little more
6 boneless skinless chicken thighs, any fat trimmed off (Pam's recipe uses 4 thighs)
salt and pepper
1 1/2 cups of baby bell peppers, sliced - I used red, orange and yellow peppers
1 small sweet yellow onion, diced
1 1/2 teaspoons dried basil, or 1 1/2 tablespoons fresh basil
1/2 teaspoon dried oregano
8 ounces mushrooms, quartered or sliced-I used Baby Bellas
4 cloves of garlic, minced
1 can (28 ounces) of good quality crushed tomatoes
salt and pepper to taste
freshly grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F.
2. Heat about 1/2 tablespoon of olive oil in a large oven-proof skillet or dutch oven over medium high heat. Season each side of chicken with salt and pepper and add to the skillet. Brown for about 4 minutes and turn over; brown for another 2-3 minutes. Remove the chicken to a plate.
3. Add more oil to the skillet; add the onions and mushrooms. Cook for a couple of minutes until mushrooms give off most of liquid. Add the peppers to the skillet; cook 1 minute, then add the garlic. Cook until garlic is fragrant, about 1 minute. Add the canned, crushed tomatoes to the skillet. Stir in the dried oregano and basil. Season with salt and pepper. Add the chicken back to the skillet. Bring to a simmer and then place pan into the oven. Bake for 30-35minutes until chicken is done. Larger thighs could take a few minutes more.
4. Remove skillet from oven; top with fresh basil and grated Parmesan cheese. Serve with pasta if desired. Or just sop up the sauces with crusty bread. Thanks Pam for a delicious dinner-Enjoy!

Mediterranean Style Pasta Salad

Well summer is here and I've begun making salads every other day or so.  Seems like they taste so good when the weather gets hot. I made a really good pasta salad last week, then had some computer issues and couldn't post it. But here it is, just in time for Fathers Day. If you are a fan of pasta salad with lots of veggies and a tangy dressing then I'm sure you'll love this. I have fresh herbs in the garden so they flavored this Mediterranean Pasta Salad very nicely. Here's my recipe.

Mediterranean Style Pasta Salad

From Lynda's Recipe Box

12 ounces pasta-I used Rotini

1 pint grape tomatoes, cut in half

1/2 or so of a cucumber, peeled and sliced thin, seeded if desired

1/2 half of a red onion, cut in half and sliced thin

1/2 of a green or red bell pepper, diced

1/4-1/2 cup coarsely chopped olives, optional- I used some Kalamata olives

 which my husband did not like, sigh.....

about 1/2 cup grated Parmesan cheese or crumbled Feta cheese

Dressing ingredients:

2 tablespoons fresh Basil, rolled up and thinly sliced

1-2 tablespoons fresh oregano, minced

1/3 cup olive oil

1/3 cup red wine vinegar

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

2 cloves garlic, pressed

Combine all dressing ingredients in a jar with a lid; shake until well combined

1. Cook pasta according to package directions for al Dente. Drain and rinse thoroughly in with cold water. Drain well.

2. While pasta cooks, make the dressing. Combine all dressing ingredients and set aside.

2. Slice and dice all the vegetables and add to a large bowl. When pasta is drained add to the bowl with the veggies. Pour the dressing over all and stir carefully to combine. Refrigerate until ready to serve. Before serving garnish with some whole Basil leaves and a sprinkle of cheese, if desired. Enjoy! Leftovers taste great too!

NOTE: I like a tangy dressing, so I taste the dressing before I add it to the pasta ingredients, and sometimes I'll add 1 or 2 more tablespoons of vinegar.

If you need some salad ideas for this coming Father's Day dinner, here's a link!



Cajun Chicken Pasta - On the Lighter Side

 This may be a lighter version of the normally cream laden Cajun Chicken Pasta, but you wouldn't know it once you get a taste. This dish is just as packed with flavor and just as satisfying as the more fattening version. The cream sauce is actually made by combining low fat cream cheese, low fat milk and flour, and mixing into broth to make this dish so creamy and delicious. There are tons of veggies and I used a whole grain pasta, so this was healthy as well as packed with flavor from the Cajun spices. We loved it, so I'm already planning to make it again in a couple of days.

 This dish comes together very quickly after you get all the vegetables prepped and the sauce started. So it is crucial to have everything ready to go before you begin cooking. I made a few adjustments to the recipe, but nothing major. I made my own Cajun spice mixture, so that I can better control the salt. I used a little more olive oil, and 2% milk instead of skim, plus a couple of other slight changes. Be sure to check out the original recipe at Skinny Taste. There are many great looking recipes there. Now here's the recipe for this fantastic dish. I hope you will give this a try.

Cajun Chicken Pasta (On the Lighter Side)
Adapted from Skinny Taste

8 ounces uncooked linguine-I used Barilla's whole grain spaghetti instead
1 pound chicken breasts, cut into strips
1-2 teaspoons Cajun seasoning- I used almost 3 by the time it was done
about 2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 ounces fresh mushrooms, sliced
1/2 of a red onion, sliced
3 cloves of garlic, minced or pressed
2 tomatoes, diced- I used Roma tomatoes
1 cup, fat free, low sodium chicken broth
1/3 cup skim milk- I used 2% because that's what we use
1 tablespoon flour
3 tablespoons light cream cheese
salt and pepper to taste
2 scallions/green onions, sliced

Directions:
1. Prepare all the vegetables, mushrooms and chicken.  Add the milk, flour, and cream cheese to a blender and  pulse until well combined and smooth. Set aside. Season the sliced chicken well with Cajun seasoning, and salt if needed. I used 2 teaspoons Cajun seasoning on the chicken. Use more or less, according to your preferences.
2. Cook pasta in salted water according to package directions.
3. Heat a large nonstick skillet over medium-high heat and spray with cooking spray. (I used a stainless skillet, so I had to use 1 tablespoon oil.) Add sliced chicken to skillet and saute for 5-6 minutes until done. You may need to do this in 2 batches. When done, place chicken on a plate and set aside.
4. Add 1 tablespoon oil to the skillet and reduce heat to medium. Add peppers, onions, mushrooms, garlic and a pinch of salt to skillet and saute 3-4 minutes. Add diced tomatoes and just heat through. Reduce the heat to medium low and add the chicken broth. when it simmers, stir in the cream cheese slurry, stirring until thickened about 2 minutes. Taste the sauce and adjust seasonings, if needed. I added a bit more Cajun spice at this point plus more salt.
5. Stir in the cooked pasta and heat through. Top with the sliced green onions and fresh ground pepper.  Boy is this good; Enjoy!

Chicken Pasta Salad with Green Beans

This salad is so easy to make I almost didn't post it, but decided somebody reading this post might need a really tasty, easy idea for dinner tonight. This salad comes together quickly if you have some leftover chicken to use up, or if you purchase a rotisserie chicken from the deli. I baked a couple of chicken breasts that I had in the fridge. I just salted and peppered them and baked them at 425 degrees for 20 minutes. After they cooled I added them to the salad that I found at Cooking Light. My only changes were to use Farfalle, instead of Penne, tomatoes instead of jarred roasted peppers, and a bit more dressing. This was a great salad on a warm spring evening and I thought it tasted better after it had chilled for an hour. Give it a try if you need a quick meal idea. Enjoy!

Chicken Pasta Salad with Green Beans
Adapted from Cooking Light   (3-4 Servings)

2 cups uncooked pasta-recipe calls for penne, but I used farfalle
2 cups, inch cut fresh green beans-about 1/2 pound
2 cups shredded or cubed cooked chicken
1/4 cup fresh basil, cut in strips-don't leave this out
2 teaspoons chopped, fresh parsley
1 cup grape tomatoes, cut in half
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 1/2 tablespoon cold water
1/2 teaspoon salt-I used less, about 1/4 teas.
1/4 teaspoon black pepper
1 small garlic clove, minced

Cook past according to package directions. The last 4 minutes of cooking, add the sliced green beans, so they will cook with the pasta. After 4 minutes, drain the pasta and beans in a colander.Rinse with cold water to make the beans quit cooking and drain well.  combine the olive oil, vinegar, salt, pepper and garlic in a small bowl. In a large bowl, add the rest of the salad ingredients along with the chicken and the pasta and beans. Pour the dressing over the salad and mix. Can be served immediately, or later after it has chilled. We really enjoyed it cold after a hot day of working outdoors.

Chicken with Orzo, Asparagus, and Parmesan

 This tasty meal is a quick cooking dish that will be ready to be put on the table in very short time, as long as you have everything prepped. You have well seasoned chicken breasts, with tender orzo and asparagus that has been flavored with thyme, lemon and Parmesan cheese. It really is a very good weeknight meal for two people. I've made this Chicken with Orzo a couple of times now, so my husband and I both enjoy it The recipe is one of  Cook's Illustrated, and has it's share of touches that are to make this dish more flavorful. After it cooks, you are supposed to mix more oil, lemon zest and garlic and drizzle over the finished dish. I have omitted that step, because fresh garlic doesn't agree with me. I added the extra garlic instead earlier in the cooking. The chicken breasts are dredged in flour and sauteed in the skillet just until brown, and then it is transferred to the oven to finish cooking. This time I omitted coating the chicken with flour, but the chicken didn't have as much flavor, so back to the flour next time.

Chicken with Orzo, Asparagus, and Parmesan
Adapted from Cook's Illustrated  - Serves 2
(Israeli Couscous can be substituted for the orzo, if desired)

1/4 cup flour
2 boneless, skinless chicken breasts-about 5 to 6 ounces each
2-3 tablespoons olive oil
salt and black pepper
3/4 cup orzo
3 tablespoons finely diced red onion -Cook's used a diced shallot
3 medium garlic cloves, minced or pressed
1 teaspoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 1/2 cup low sodium chicken broth
8 ounces asparagus, tough ends trimmed, and cut into 1 inch lengths
1/2 cup freshly grated Parmesan cheese

Directions:
1. Preheat oven to 325 degrees F.
2. Place flour in a dish. Pat the chicken breast dry with a paper towel. Season well with salt and black pepper. Dredge the chicken in flour and shake off excess.
3. Heat 1 tablespoon oil in a non stick 10 inch skillet, over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes. Transfer the chicken to a baking pan and place in the oven to finish cooking, about 5-10 minutes.
4. As chicken bakes, add 1 more tablespoon of oil to the skillet along with the orzo.  Toast the orzo until golden about 2 minutes. Add the onion, garlic, thyme, and lemon zest to the skillet and stir about 30seconds until fragrant.
5. Pour the chicken broth in pan and scape up any brown bits. Stir over low heat for about 4 minutes. Add the asparagus, stir and cover the skillet with a lid. Cook until asparagus is crisp tender and orzo is al dente, 4-6 minutes longer. Season with salt and pepper.
6. Remove pan from heat. Stir the lemon juice and the Parmesan cheese into the orzo. Divide between 2 plates and top with the chicken. Garnish with fresh thyme and lemon zest if desired. Enjoy!

Farfalle with Turkey Italian Sausage and Provolone

 Well, I'm back from our short, but very enjoyable anniversary trip. We enjoyed a few delightful, but very rainy days in Branson, Missouri. Branson is only about 1 1/2 hours from here so we've had many of the same storms. We've had so much rain and it's rather cool outside, but that's another story.
One of the best things about going on a trip is eating out. I loved not cooking and not having to clean up a messy kitchen. Don't get me wrong, I do love to cook, but a break every so often is something I look forward to. And now that we are back home, I'm having trouble getting back in the groove of making meals. Sigh. I didn't even have to cook for Easter. Eric, son number 1, and his wife Steff, had us over for a delicious ham dinner, so no kitchen duty that day either!
Last night I wanted something easy to make, so I used mostly what was on hand. I had gone grocery shopping and picked up some Turkey Italian Sausage and the other ingredients were items I had in my pantry.  Nothing fancy, but it was delicious and full of flavor. I browned the links of sausage in a skillet and then sliced it when cool, but you could break up the meat if you like. I used a jar of marinara, and some pasta that needed to be used, and a few spoon fulls of ricotta cheese that needed to be used. Yup, this is a pantry meal, but it turned out very tasty! Here's what I did.

FARFALLE with TURKEY ITALIAN SAUSAGE and PROVOLONE
from Lynda's Recipe Box

8 ounces farfalle, or other pasta
save about 1/2 cup water from the cooked pasta
1- 24 ounce jar of marinara sauce, or about 2 1/2 cups of homemade sauce
1/4 cup ricotta cheese
pinch of red pepper flakes
12 ounces of Italian Turkey Sausage links - or other Italian sausage or ground beef
Provolone cheese slices- or mozzarella cheese
grated Parmesan cheese

Cook pasta in salted water according to package directions. Save back about 1/2 cup of the water. In skillet over medium  heat, add 1 tablespoon oil and brown the sausage, covered for about 10 minutes, or until done. Reduce heat if necessary. Remove sausages to a plate to cool. Slice sausage into 1/2 inch pieces. Mix the ricotta cheese and the marinara sauce together in a bowl. Stir in the pasta, red pepper flakes and the sliced sausage. The ricotta cheese will make the sauce thicker, so use some of the pasta cooking water to thin the sauce if needed. Pour into a casserole dish and top with slices of provolone or mozzarella cheese. Cover dish tightly with foil and bake in a preheated oven for 20-30 minutes until bubbly and cheese is melted. Serves 4-6 people. Enjoy!

Tortellini Soup

There's nothing like a hot bowl of soup when you've been sick and it's cold outside to boot. I was wanting soup to eat the other night, but didn't want to spend too much time with it. I remembered this recipe that I had bookmarked, so decided to give it a try. With just a few ingredients, including purchased ravioli, it packs plenty of flavor and was plenty filling for me. It goes together very quickly, which is an added bonus. I hope you'll give it a try.

TORTELLINI SOUP
slightly adapted from The Well-Fed Newlyweds at Tasty Kitchen
Ingredients:
1 tablespoon olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1 large carrot, peeled and diced- my addition
1/2 teaspoon dried oregano
1/2 teaspoon dried basil-my addition
1 quart low sodium chicken broth, or stock
15 ounces small diced canned tomatoes-they used whole tomatoes
salt and pepper to taste
9 ounces tortellini, fresh or frozen- any variety (I used cheese filling)
3 cups fresh baby spinach
Parmesan cheese for topping

In a large pot heat the oil over medium heat. Add the onion and cook until softened. Then add the garlic and stir for about 30 seconds until fragrant. Add the oregano, basil, chicken broth, and tomatoes. Bring the soup to a boil and add the tortellini and cook according to the package directions. One minute before the tortellini are done, season with salt and pepper and add the spinach. Stir to combine. Dinner is now ready. Enjoy!

Skillet Lasagna

I needed a quick, hearty and tasty meal last night. My husband had been shoveling snow a big part of the day, and I had helped some also, so I wanted something easy to prepare. I had been wanting to make Skillet Lasagna for a while, and I had most of the ingredients needed. The original recipe comes from Cook's Illustrated, so I was reasonably sure it would be good. It was; this lasagna has a wonderful Italian flavor! The whole dish is assembled and cooked in a large skillet and ready to eat in 30-40 minutes, depending on how fast you are. All the flavor of a delicious lasagna, but this dish is so much faster to prepare. The recipe calls for a mix of ground beef and ground pork. I replaced the pork with Italian sausage since I had it on hand. It added great depth of flavor to this dish. You gotta try it! Here's the recipe that I found at Apples and Twinkies.

SKILLET LASAGNA

adapted from Apples and Twinkies and Cook's Illustrated

3 cans (14.5 oz.) whole, peeled tomatoes

1 tablespoon olive oil

1 medium onion, diced

1/2 teaspoon salt

3 medium garlic cloves, pressed- I only used 2

1/8 teaspoon red pepper flakes- I used a pinch

1/2 pound of ground round beef

1/2 pound ground Italian sausage

10 curly edge lasagna noodles- it is NOT recommended that no-bake noodles be used

1/2 cup (2 ounces) mozzarella cheese, shredded

1/4 cup freshly shredded Parmesan cheese

pepper to taste

1 1/2 teaspoon dried basil

3/4 cup full fat ricotta cheese

DIRECTIONS:

Pour the 3 cans of tomatoes into a blender or food processor and pulse until coarsely chopped.

Heat oil in a 12 inch non-stick skillet. Add diced onion and salt and cook until softened; stir in garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Add the ground meats; break up the meat as it cooks. Drain grease from skillet if needed.

Break the lasagna noodles into 2 inch pieces and scatter over the meat in the skillet. Pour the tomatoes over the noodles and sprinkle with the dried basil. Cover and simmer for 20 minutes. (I used a stainless steel skillet, so I stirred the lasagna a couple of times to keep the noodles from sticking).

When done, remove the pan from the burner. Carefully stir the mixture together, taste and add pepper to taste; more salt if needed. Lightly stir in half of the mozzarella and half of the Parmesan cheeses. Sprinkle the rest of the shredded cheeses over the top. Spoon the ricotta cheese in spoonfuls over the lasagna. Cover skillet with lid and let the cheese melt. I added some chopped fresh parsley also. Serve with some garlic bread and salad if desired. My husband and daughter loved it-it got 2 thumbs up, so I'll be making it again often. Let me know if you give this a try!

Tuscan Minestrone Soup

The first chill of Fall air blew in finally last week, which overjoyed me, so I made one of my favorite easy soups. This yummy soup is full of healthy veggies and it's very simple to throw together. It uses canned chicken broth and tomatoes, which is a wonderful time saver. After all the vegetables are chopped, the soup only takes about 20 minutes to cook. My husband and I love this stuff, although he prefers some chicken added to it. Either way, this body warming soup is delicious,especially with some crusty bread. This recipe is based on one by Bob Greene, author of The Best Life Diet. Give it a try for a quick, delicious and healthy bowl of soup.

TUSCAN MINESTRONE SOUP
adapted from the book The Best Life Diet

2 tablespoons olive oil

1 small-medium zucchini, diced

1 small-medium yellow summer squash, diced

1 large carrot, finely diced-about 3/4 cup

1 small onion, diced

2 cloves garlic, minced

4 cups canned, low sodium, low fat chicken broth

1 (15 ounce) can of diced tomatoes-I used canned fire-roasted tomatoes

1 (15 ounce) can cannellini beans- I have a hard time finding these in my town, so I sub with Great Northern Beans when I have to.

1/2 cup pasta, elbow or small shells

fresh thyme sprigs, if available

1 teaspoon dried Italian herbs, or use fresh herbs that you have available

salt and pepper to taste

1/4 cup fresh basil, thinly sliced

Heat the oil in a dutch oven over medium heat. Add the carrot, onion, zucchini, and yellow squash to the pan and cook, stirring until the veggies begin to soften, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour the chicken broth and tomatoes into the pan, and bring to a boil. Add the beans, pasta and thyme and simmer until the pasta is done, about 10 minutes. Remove the thyme sprigs and season soup with salt and pepper. Stir in the fresh basil. Top each serving with freshly grated Parmesan cheese. Enjoy! Makes about 6 servings.

NOTE: I use whatever herbs I have available, oregano, basil and thyme. My thyme plant died in the heat this summer, so I used 1/2 teaspoon dried in this recipe. I also used 1 tablespoon fresh oregano in place of the teaspoon of dried herbs. Also, sometimes I have to use more chicken broth, depending on the size of squash used. Original recipe calls for medium sized squash.

Easy Tuna Casserole (a no-soup version!)

Sometimes when the weather is cool and rainy, I crave an old fashioned casserole to eat. My Mother-in-law used to make a wonderful Tuna Casserole, but I really haven't tried to make one myself too often. You see, my husband won't eat it-he doesn't care for canned tuna. But, the other day it sounded so good to me that I decided to come up with a Tuna Casserole for my daughter and I for dinner. It turned out wonderful. I did not use creamed soups, but made my own white sauce with a little cheese. This Easy Tuna Casserole was creamy and delicious and I'll definitely be making it again! This recipe is for a small pan and will feed only 2-3 people, so double it to feed more.

EASY TUNA CASSEROLE
from Lynda's Recipe Box

2 tablespoons flour
2 tablespoons unsalted butter
1/2 cup onion, diced
about 4 ounces of sliced mushrooms- I used some leftover from the day before.
1 1/4 cup low sodium chicken broth
1/2 cup milk or half and half
1/2 cup (4 ounces), shredded cheddar cheese
5-6 ounces egg noodles
1 can tuna, drained
3/4 cup frozen peas
1/4- 1/2 teaspoon salt
pepper to taste
crushed potato chips for topping

Cook noodles according to package directions.
To make sauce: In a large saucepan melt the butter and saute the onions and mushrooms for a couple of minutes until onions are soft and mushrooms have lost alot of their liquid. Stir in the flour and cook for a minute. Pour in the chicken broth and whisk while it cooks and thickens. Add the milk or half and half and whisk thoroughly until thickened. If it gets too thick, add a bit more milk. Stir in the cheese, peas, salt and pepper and stir until cheese is melted. Taste sauce and adjust seasonings if needed.
Now gently fold in the noodles and drained tuna, taking care to leave the tuna chunky, if possible. Pour mixture into a buttered 1 1/2 quart baking dish. Top with crushed potato chips, if desired. Bake in a preheated 350 degree oven for about 20 minutes or until casserole is bubbly. Enjoy!

Lasagna Rollups - Adapted from Ellie Krieger

I love a good lasagna. With pasta, and a good, flavorful sauce covered in cheese, what's not to love? I finally got around to making Lasagna Rolls and they were wonderful! I made the sauce the day before I wanted to serve this dish, to save time and let the sauce develop even more flavor. To make the rolls, the ricotta and spinach mixture is spread along each lasagna noodle, and then topped with some of the tomato sauce.

Then roll the noodles up and place in a baking pan. I'm not really sure if this is any faster than layering the lasagna, but it's still a great idea. These rolls are so pretty and pack a punch of flavor. The original recipe calls for portobello mushrooms, but my daughter hates mushrooms, so I used some Italian sausage instead. Next time I'll make these when she's not home because I love mushrooms! But, the sausage gave the sauce more flavor, so I was happy. The sauce needed a bit more flavor, but that was easy to remedy. Whether you use mushrooms, or sausage, you'll enjoy this dish! I hope you'll give it a try. Here's the recipe.

LASAGNA ROLLUPS

adapted from Ellie Krieger

Make the sauce first.

Sauce ingredients:

2 teaspoons olive oil

about 8 ounces Italian sausage (original recipe uses 12 ounces diced portobello mushrooms)

1 medium onion, chopped (about 1 1/2 cup)

2 cloves garlic, minced

2 (28 ounce) cans whole tomatoes with juice

3 tablespoons tomato paste

1 1/2 teaspoons dried oregano, or, 1 1/2 tablespoons fresh (I used fresh)

1 bay leaf

1/2 teaspoon salt

pepper to taste

2 teaspoons sugar- my addition

In a large pot, heat the oil and add the sausage and onion and cook until sausage is done and onion is tender. Add in the minced garlic and cook until fragrant, about i minute. Add the canned tomatoes, and break apart. I like to use a potato masher to break them up quickly. Add the rest of the ingredients and cook uncovered for about 30 minutes. NOTE: If using fresh oregano, add it to the sauce the last 5 minutes of cooking. Taste, and adjust seasoning.

Other Ingredients:

12 lasagna noodles- recipe calls for whole wheat noodles

4 cups Easy Tomato Sauce, recipe follows, or store bought marinara

1 (15) ounce container part-skim ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 egg, lightly beaten

freshly ground pepper to taste

1/4 teaspoon salt

pinch of ground nutmeg

1/4 cup grated Parmesan cheese

3 ounces grated Mozzarella cheese

Directions:

1. Preheat the oven to 350 degrees. Cook the noodles according to package directions. Drain them and spread out onto aluminum foil or waxed paper to prevent them from sticking together.

2. In a bowl, add the ricotta cheese, spinach, egg, nutmeg, salt and pepper and mix well.

3. Spread 1 cup of sauce in a 9x13 inch baking dish.

4. On each noodle spread about 2 tablespoons of the ricotta mixture. Top with about 1 1/2 tablespoons of the sauce mixture.. Carefully roll up each noodle and place in the baking dish. Spread remaining sauce over the Lasagna Rolls. Top with grated cheeses, cover loosely with aluminum foil, and bake for 45 minutes. Uncover and bake another 15 minutes. Now you have some delicious Lasagna Rolls! Enjoy!

Orzo with Sun-Dried Tomatoes and Mushrooms

I love reading food blogs! I get so many great food ideas as I'm sure you all do too. Recently, Karen posted a recipe using orzo and sun-dried tomatoes and cooked it like a risotto. Now orzo is a small, rice shaped pasta that is wonderful in many different dishes. I've cooked orzo like risotto before for this recipe, and I loved how it turned out. Well, yesterday I needed a quick side dish to go with a rotisserie chicken I purchased at the supermarket for lunch, and I thought of making a quick orzo dish using ingredients that I had on hand. It was delicious and it only takes about 15 minutes to cook. The earthy mushrooms paired with the tangy sun-dried tomatoes is wonderful. Give it a try!

ORZO WITH SUN-DRIED TOMATOES AND MUSHROOMS

from Lynda's Recipe Box (inspired by Karen's recipe)

1 cup orzo

1/2 cup finely diced onion

1 large clove garlic, minced

8 ounces mushrooms, sliced (I used white mushrooms)

1/3-1/2 cup sliced sun-dried tomatoes

3 cups chicken broth or stock

1 tablespoon olive oil

1/2 cup freshly shredded parmesan cheese

1 tablespoon Italian parsley, chopped-optional

salt and pepper to taste

Slice onion, garlic, mushrooms and sun-dried tomatoes. Heat the chicken broth in a sauce pan or the micro wave. In a large skillet over medium heat, add the olive oil and the onion. Cook until softened. Add the mushrooms and garlic and stir until mushrooms are cooked. Remove mixture to a bowl. Add the orzo to the skillet and stir until lightly toasted. Add 1 cup of hot broth to the skillet and stir the orzo until the broth is absorbed. Add more broth, 1/2 cup at a time until all the broth has been used and the orzo is cooked al dente, about 15 minutes. Add the mushroom mixture and the sun dried tomatoes back into the skillet with the last addition of chicken broth, along with the parsley. Also stir in the Parmesan cheese. Add salt and pepper if needed. I didn't need to add salt because the Parmesan made it plenty salty for us. Enjoy!

NOTE: This also makes an excellent main dish, served with a good salad.

My Mother's Goulash - for Family Recipes

My Mother was a very busy woman when I was a kid. My brother and I grew up in Colorado on a ranch and my Mother wore many hats, if you will. In other words, she had many jobs. When I was very young, she cooked for the hired men on the ranch, making huge man pleasing meals everyday at noon. She raised a garden, chickens, ducks and she sometimes drove a truck during harvest or feeding cattle, if needed. She had to have some quick meal ideas to fall back on. She went to work when I was in the 5th grade as a secretary at the small school that we attended, so she was always very busy. Goulash, as it was called in our family, is one dish that my Mother would make on really hectic nights. It is typically a hamburger, tomato and macaroni dish that is easy to make and you only need about 30 minutes in which to prepare it. I loved this meal as a kid. Mom sometimes added cheese to the top and she often made biscuits and cooked green beans from her garden to go along with the meal. I hadn't made this dish for quite awhile when I made it a couple of weeks ago. My daughter was overjoyed! As a kid, she loved it as much as I had when I was young. It's still a great dish, easy to prepare and full of flavor. Chopped bell pepper can be added to it as well as cheese, if desired. I know that a lot of families have a similar recipe, maybe going by a different name. Does your family make this tasty dish?

NOTE, 2012: I'm adding this note to my post since this has become such a popular post. I grew up in the 1950's and 60's, and that was a very different time than now. When my mother went to work, she still made dinner every day after she got home from work. People cooked back then; it was a priority. We didn't have fast food places in our nearby town, so we spent our meal time around the family dinner table. Quick, economical meals like this were a lifesaver for many moms. Good memories.

This recipe is my submission to March's "Family Recipes: Memories of Family, Food and Fun", which is hosted by me this month. If you have a family recipe that you'd like to share, please send it to me by March 31st. Check out all the rules here. Any dish that's a family favorite with memories attached will work. We would love to hear from you. This event is hosted by Shelby, from The Life and Loves of Grumpy's Honeybunch, and Laura, of The Spiced Life, and myself. March is my month to host. Don't forget!


MY MOTHER'S GOULASH
from Lynda's Recipe Box

1 pound lean ground beef

1 small onion, diced

1 or 2 cloves garlic, minced

1/2 bell pepper, diced- either red or green(optional)

1 -15 ounce can small dice tomatoes

1 - 15 ounces can tomato sauce

2 teaspoons sugar

2 cups dry macaroni, cooked according to package directions

salt and pepper to taste

cheese for topping, if desired

Bring a large pot of water to a boil and cook the macaroni. While pasta cooks, brown the ground beef that has been seasoned with salt and pepper. Drain beef well and remove meat to a bowl. In 1 tablespoon oil, cook the onion and bell pepper if using, until softened. Add the canned tomatoes, tomato sauce, and sugar. Add the ground beef back to skillet. Cover and cook about 15 minutes. Remove lid and add cooked macaroni. Season with salt and pepper, if needed. Toss well and add cheese, if desired. Enjoy!

Chicken with Mushrooms and Balsamic Cream Sauce

I have made this dish a couple of times now and my husband and I love it! This is a fairly quick meal to put together as long as you've got everything ready to go before you start. While the recipe says to use orzo pasta, I used angel hair. Topped with tender, juicy slices of chicken and mushrooms sauteed in butter, put together in a creamy balsamic sauce, this dish is delicious!
The only problem I have with the recipe is that I would like a bit more balsamic vinegar in it, but my husband prefers it as written. I don't use some of the mushroom varieties called for in the original recipe, because they aren't always available. It's tasty, either way you make it!

CHICKEN with MUSHROOMS and BALSAMIC CREAM SAUCE

inspired by this recipe

1/2 pound angel hair pasta, cooked according to package directions

4 boneless, skinless chicken breasts

2 tablespoons olive oil

white mushrooms, or portabello mushrooms, sliced-up to 16 ounces

2 tablespoons butter

2 cloves garlic, minced

1/2 cup finely diced red onion

1/2 teaspoon dried thyme, or 2 teaspoons fresh thyme

2 tablespoons flour

1 1/2 cups chicken broth, or stock

1 tablespoon balsamic vinegar

3 tablespoon cream or half and half (both work just fine)

1/4 cup chopped parsley

salt and pepper

Cook pasta in boiling, salted water until al dente.

Preheat a large skillet over medium high heat and add olive oil. Dry chicken with paper towels; season well with salt and pepper and add to hot skillet. Cook for about 5 minutes per side, depending on size of chicken breasts. When done, remove chicken to a plate and cover with foil to keep warm.

Turn the heat down under the skillet and add the butter.

Add the mushrooms after butter melts and brown, stirring occasionally for 4 minutes. Add the onion, garlic and thyme and cook about 2 minutes until onion is softened. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the chicken stock, balsamic vinegar and cream. Simmer a couple of minutes or until slightly thickened. Slice the chicken on an angle and add to the skillet along with the chopped parsley. Adjust the seasonings at this time. Add salt and pepper if needed. To serve, pile pasta on a plate and top with chicken mushroom mixture. And savor every bite! I love this dish with a simple salad and bread. Enjoy!

NOTE: I have also served the chicken breasts whole, placing one on a plate topping the pasta, and then spooning mushroom sauce over all. Either way it's a winner.

Quick Rigatoni with Italian Sausage - A Skillet Meal

Our family loves pasta, especially my daughter and I, so I make it almost weekly. I don't always have time to make a sauce that requires a long cooking time. Actually, a quick, light sauce can be just as flavorful as one that has cooked much longer. I have found that putting canned tomatoes in a blender and pulsing a few times, gives you a quick sauce to work with. I learned this trick out of necessity, because my boys would not eat a tomato based sauce that had chunks in it. So I've used the blender to just break up the tomatoes, whole or diced, but not puree them. It really works.

The other evening, I needed a quick meal as I had 5 people to feed, instead of just my daughter and I. So, I turned to this quick pasta dish. This sauce is not a heavy, gravy type that I would use for spaghetti, but is a light sauce that clings well to the pasta. The Italian Sausage adds wonderful spicy flavor to this dish, filling each pasta tube with its goodness. Ground beef could be used instead, but it won't have as much flavor. The only thing I missed was fresh basil, but since my plants are long gone, and my grocery store didn't have any, I had to use dried. Can't wait for gardening weather! Let me show you how to make this delicious skillet dinner.

QUICK RIGATONI WITH ITALIAN SAUSAGE

from Lynda's Recipe Box

12 ounces Rigatoni or other tube pasta - can use Penne

1 pound Italian Sausage, casings removed ( I used mild Italian sausage)

3 cans (14.5 ounces) diced tomatoes or whole tomatoes, pulsed in the blender

NOTE: If you like chunky sauce, don't pulse the tomatoes.

2 tablespoons tomato paste, or 1 can (8 ounces) tomato sauce

1 onion, diced - about 1 1/2 cups

3 cloves minced garlic

2 1/2 teaspoons dried Basil, or 3-4 tablespoons fresh chopped Basil

1/2 teaspoon dried oregano

2 teaspoons sugar

1 tablespoon olive oil, or more if needed

salt and pepper to taste

1/2 - 1 cup shredded mozzarella cheese

1/4 cup Parmesan cheese, shredded

Bring a large pot of water to a boil and cook the rigatoni according to the package directions. Add salt to the cooking water. When done, drain in a colander and put aside.

While pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon, or more of olive oil. Break up the sausage in the skillet with a fork or spatula and let the meat start to brown. Add the onion and stir and let the meat and onion cook together. Lower the heat if the sausage begins to burn. Cook until the onion is soft, then add the minced garlic. Cook until the garlic is fragrant, 1 or 2 minutes more. Add in the canned tomatoes that have been pulsed in the blender, and the tomato paste or sauce. Add the Basil, oregano and sugar; mix well and simmer on low heat, covered, for 15 to 20 minutes. Remove the lid and stir in the cooked rigatoni and top with the cheeses. Remove the pan from the hot burner. Place lid back on pan and let it set for 5minutes or so, to let the cheese melt. Serve with salad and a good crusty bread. Enjoy!

The Italian sausage adds so much flavor to this dish that little, if any salt and pepper is needed, in my opinion. But be sure to taste before adding the cheese to adjust the seasonings.

If using fresh herbs, add them at the END of the cooking time for full flavor.

Chicken Pomodoro - Great Food in 30 Minutes!

I found this quick meal in the latest issue of Cook's Country magazine and immediately wanted to try it. It uses boneless chicken breasts, which are perfect for quick, healthy meals. I only altered the recipe a bit. I couldn't get fresh Basil, so had to use dried. And I only used half an onion, instead of a whole one. I also used less garlic, because this much garlic at the evening meal can make me feel not so great at times. But this dish had lots of wonderful flavor going on with the chunky, but creamy sauce that had a bit of a spicy kick to it. You may want to omit the red pepper flakes if serving small children. Who am I kidding? My kids would have never eaten this dish just because of the diced tomatoes! They never ate things that were chunky. But my husband and I loved this very flavorful dish. I hope you will too! CHICKEN POMODORO
slightly adapted from Cook's Country

4 boneless, skinless chicken breasts (about 1 1/2pounds)
salt and pepper
3 tablespoons olive oil
1/2 an onion, finely diced (about 1 cup)-Cook's used 1 whole onion,diced
2 cloves minced garlic- Cook's used 4 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil - Cook's used 1/4 cup fresh chopped basil
1/4 teaspoon red pepper flakes
1 (14.5-ounce) can small diced tomatoes
1/3 cup heavy cream
2 teaspoons sugar, optional-if sauce tastes acidic, add sugar(see note below)

1. Pat chicken dry with paper towels and season with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken about 3 minutes per side, until golden. Remove chicken to a plate.
2. Heat remaining oil in skillet and cook diced onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes, and dried basil, if using. Cook and stir until fragrant, about 30 seconds. Stir in tomatoes, cream and bring to a boil. Return chicken and accumulated juices to the skillet. Lower heat to a simmer and cover skillet. Cook until chicken is cook through, about 10 minutes, (depending on size of chicken breasts).
3. Transfer chicken to platter and tent with foil to keep warm. Continue to simmer sauce, uncovered, until slightly thickened, 3-5 minutes.
Remove from heat. If using fresh basil, add it to skillet at this time, and season with salt and pepper. I only needed about 1/4 teaspoon salt and no pepper. Pour sauce over chicken and pasta. I served the chicken over Angel Hair Pasta. It was delicious! Serve over pasta, rice or polenta.

NOTE: My husband prefers more sauce than this, but I thought it about right for this spicy, creamy sauce. Enjoy!
ALSO NOTE (added 9-10-10)- I think some tomato brands are more acidic than other brands, so after tasting I sometimes add 2 teaspoons of sugar to the sauce. I've added this info to the recipe.

Butternut Orzo Risotto

Quite a few years ago, my Mother gave me a gift subscription to "Country Woman" magazine, a sister publication of "Taste of Home". I've enjoyed reading each issue from cover to cover, and each time it arrives in my mailbox, I think of my Mom's gift. Since my Mom passed away 3 years ago, I still continue to receive it as many of the stories in it make me think of her. Plus, there are some good recipes, like this Butternut Orzo Risotto, that I tried this week. I love butternut squash, so when I spied this recipe in the October/November issue, I knew I had to try it. It is delicious and not hard to make. The most time consuming part is peeling and cubing the squash. My photos for this step were not great, so please check out A Veggie Venture, for a great tutorial on cutting up this squash. This informative post written by Allana, is quite helpful if you don't know how to wrangle the large squash. So, after you get the squash cubed, it is roasted in the oven in some olive oil until tender. Don't over cook it! While it roasts in the oven, saute onion in a skillet, then add garlic and the orzo along with chicken broth. It is stirred constantly just as if you were making risotto with rice, and then

adding more broth as it absorbed. After broth is absorbed, throw in some herbs and mix in the tender roasted butternut squash. It looks beautiful, smells wonderfully herby

and tastes delicious! I love squash anyway, but it was fantastic prepared this way. My husband gave it a "10", so that means it's good, real good! I hope you'll try it!

BUTTERNUT ORZO RISOTTO (slightly adapted)

3 cups peeled, cubed butternut squash (about 1/2 inch cubes)

2 tsp. olive oil (recipe calls for 1 tsp.)

1/8 tsp. sea salt

1/4 tsp. pepper, divided

3 cups lowfat, reduced sodium chicken broth

1 cup diced onion ( recipe calls for 1 small onion)

1 tablespoon butter

1 cup uncooked orzo pasta

1 clove minced garlic

1 tsp. fresh thyme (recipe calls for 1/2 tsp.)

1 1/2 tsp. fresh sage. minced ( I used 1/2 tsp. rubbed sage)

1 tablespoon minced fresh parsley ( 2T. in recipe)

shaved Parmesan cheese, optional

Place cubed squash in a greased baking sheet and drizzle with the 2 tsp. olive oil. Sprinkle with the salt and 1/8 tsp. butter. Bake at 400 for about 20 minutes til tender, but not mushy. Meanwhile, heat the chicken broth in a small sauce pan or in the microwave. In a large skillet, saute onion in melted butter until tender. Add orzo and garlic and stir for 2-3 minutes. Stir in 1 cup of the warm broth and continue to stir until all the broth is absorbed. Add the remaining broth 1/2 cup at a time. Allow liquid to absorb before adding more. Cook until risotto is creamy and orzo is almost tender, or al dente. Cooking time is about 15-20 minutes. Add the herbs, remaining 1/8 tsp. pepper and the roasted squash. Toss gently. Garnish with shaved Parmesan, if desired.

I loved the mix of flavors in this dish, I only regret that I didn't have fresh sage to use. Next time, I'll definitely buy some. The roasted squash is delicious, of course, but with the fresh thyme mixed in it was heavenly. I'll be making this often, as I couldn't quit eating it! Makes about 4 servings. Enjoy!

Turkey Tetrazzini

I had hoped to post this morning, but it didn't work out. I just want to say a big "Thank you" to all of our veterans and the men and women who are currently serving in our military. Thank you for sacrificing to serve our country and protect our freedoms! My father, father-in-law and my husband all served during war time, and I'm very proud of them. God Bless all of you on this Veterans Day and every day!
And of course, this is a recipe blog, so we must have food! I made this yummy Tetrazzini this week only I used chicken instead of turkey. But of course, left over Thanksgiving turkey is perfect for this dish. I included the mushrooms this time, even though my son protested. He says he does not like "fungi" in his food, but I just didn't listen to him! This is comfort food with the creamy Parmesan sauce, mushrooms and pasta. I found this recipe at Epicurious a few years ago and it has become a staple in our family. I hope you enjoy it.

A white sauce is made with milk, flour and Parmesan cheese, and then mixed with turkey or chicken and some pasta. Add in the mushrooms and peas and top with crumbs. Dot with butter.

Bake until golden and bubbly. It's a comforting casserole that is so good any time of the year, but especially in the colder months. Serve with a veggie or salad and maybe some crusty bread.

TURKEY TETRAZZINI- adapted from Epicurious

2-3 cups cooked turkey or chicken, chopped

8-10 ounces fresh mushrooms, sliced

4 T. butter

1/4 cup flour

1 3/4 cups milk

2 cups chicken broth

1/4 cup half and half (recipe calls for white wine)

10 ounces spaghetti, cooked and drained

1 cup frozen peas

1 cup freshly grated Parmesan cheese, divided

1/2 tsp. salt, or to taste

1/4 tsp. pepper

1/3 cup fresh bread crumbs

1 more T. butter

Cook the spaghetti to package directions. In a large, heavy saucepan cook the mushrooms in 4 tablespoons of butter, over medium heat, stirring until most of their liquid they give off has evaporated. Stir in the flour over low heat for about 3 minutes. Whisk in the broth, milk and half and half. Bring to a simmer and cook until sauce has thickened. Stir in 2/3 cup of Parmesan cheese. Add the peas and salt and pepper. Taste and add more salt or pepper, if needed. Mix in the cooked, drained spaghetti and transfer the mixture to a buttered 3 quart casserole dish. A 9x 13 baking dish works for this dish. In a small bow combine the remaining 1/3 cup of Parmesan, the bread crumbs and 1 T. melted butter and sprinkle over the Tetrazzini. Dot with the remaining tablespoon of butter. Bake in a preheated 375 degree oven for about 25-30 minutes, or until it is bubbling and the top is golden. Dig in!

How do you use left-over turkey?