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Thursday, November 26, 2009

You Know There's Going to Be Leftovers

Check out these great turkey leftover recipes provided by Mission Foods http://www.missionmenus.com/

Turkey and Black Bean Wraps

Serves: 8
PrepTime (min): 10
CookTime (min): 7
Prep Tool: Stovetop

Recipe Ingredients:

8 Mission® 96% Fat Free Heart Healthy 8 inch Soft Taco Tortillas warmed (Available in grocery stores nationwide)

2 medium Tomatoes chopped

1/2 cup canned Black Beans rinsed and drained

4 tablespoons canned Green Chiles sliced

1/3 cup Green Onion sliced

1 tablespoon Cilantro chopped

1 package Spices and Seasonings for fajitas

1/2 cup Water

3 cups cooked Turkey shredded

Recipe Instructions:

1. Combine tomatoes, black beans, chilies, green onions and cilantro; set aside.

2. In large skillet, combine seasonings and water; bring to a boil.

3. Add turkey and reduce heat. Fold in tomato mixture and cook on low for 5 minutes, stirring often.

4. Scoop 1/4 cup of the cooked mixture on each tortilla. Fold in sides and roll-up to serve.

Turkey Veggie Casserole in Easy Bake Shell

Serves: 6
PrepTime (min): 15
CookTime (min): 30
Prep Tool: Oven

Recipe Ingredients:

6 Mission® 6 inch Small Flour Tortillas (Available in grocery stores nationwide)
1 tablespoon Margarine

1 cup button Mushrooms sliced

1 clove Garlic medium, minced

1 10 ounce can condensed Cheese or Broccoli Cheese Soup undiluted

1/2 cup Sour Cream

2 cups cooked or leftover Turkey cubed

1 cup cooked Broccoli Florets fresh

1 cup sliced, cooked Carrots

1/2 cup sliced Green Onions

Recipe Instructions:

1. Lightly brush six 1 cup custard cups or small oven-proof bowls with softened margarine.

2. Shells: soften tortillas by warming briefly in skillet or microwave, and then gently push tortilla into cup or bowl and place on baking sheet.

3. Filling: sauté mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blend well, and add turkey, broccoli, carrots and green onions. Remove from heat.

4. Spoon 1/2 cup filling into each tortilla shell. Bake at 375 degrees F for 20 to 25 minutes until filling is hot. Carefully remove shells from cups and serve.

Turkey Tacos with Cranberry Chipotle Sauce

Serves: 6PrepTime (min): 15
CookTime (min): 15
Prep Tool: Work Surface, Stovetop

Recipe Ingredients:

Tacos:

12 Mission® 96% Fat Free Heart Healthy 8 inch Soft Taco Tortillas (Available in grocery stores nationwide)

3 cups cooked Turkey cut into strips

6 cups Mixed Greens

1/2 cup Candied Walnuts

Sauce:

2 Oranges zested, minced

1 cup Sugar

1 pound Cranberries, frozen whole

1 tablespoon Chipotle (canned), pepper and sauce, pureed

2 tablespoons Orange Liqueur such as Grand Marnier (optional)

1 tablespoon Mint, Fresh chopped

1/4 teaspoon Cloves Ground

1/4 teaspoon Ginger, Ground

Recipe Instructions:

1. To prepare the sauce, zest one orange and set aside. Juice both oranges, pour juice into a saucepan. Add the sugar and bring to a boil. Add cranberries, orange zest, and chipotle. Turn down heat and simmer until cranberry skins burst.

2. Remove from heat, and stir in orange liqueur, mint, cloves and ginger. The sauce can be made ahead and reheated before serving.

3. To prepare tacos, cut leftover turkey into 2” strips and reheat (microwave). Place approximately 1/4 cup turkey in each warm tortilla, top with evenly divided cranberry sauce, greens and walnuts.

Read more: http://www.sheblogs.org/2009/10/turkey-trio-turkey-leftovers-3-ways/#ixzz0W6yrNO6q

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