Leftover Turkey Curry

An quick and easy recipe for a very flavorful and filling turkey curry. It’s one of my favorite ways to use up leftover turkey after Thanksgiving! Healthy Recipes

Spice mix:

1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon black pepper
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Curry:

1 tablespoon avocado oil
1 medium onion , chopped (6 oz)
1 (14 oz) bag frozen bell pepper slices (or use three large bell peppers, chopped)
1 tablespoon minced fresh garlic
1 teaspoon minced fresh ginger root
3 cups cooked turkey breast skinless, cut into chunks (16 oz)
2 cups reduced-sodium chicken broth
2 teaspoons cornstarch

• Mix the spices in a small bowl. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. 
• Add the onions and the frozen bell peppers. 
• Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. 
• If using fresh peppers, add a splash of water if the pan gets too dry.
• Stir in the garlic, the ginger and the spices, 
• Add the turkey and stir to coat.
• Add the broth. 
• Bring to a boil over high heat, then turn the heat down to medium-low 
• Simmer the curry, uncovered, for 5 minutes.
• Mix the cornstarch with 2 tablespoons of cold water. 
• Stir the mixture into the curry. 
• Keep stirring until the curry thickens, about 1 more minute. 
• Serve immediately, over rice or cauliflower rice.

Cranberry Pumpkin Bread

For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling

2 c. granulated sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 (15 oz.) can pumpkin puree
2 eggs
3½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing
1 c. powdered sugar
2 oz. cream cheese, softened
2 tsp. milk
½ tsp. vanilla

*Icing recipe can be doubled according to taste

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
• Beat at low speed until blended.
• Add baking soda, baking powder, salt, and spices. 
• Beat until blended.
• Add pumpkin and eggs. 
• Beat until blended.
• Add flour and water and stir just until blended.
• Stir in cranberries.
• Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
• Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven 
• Cool 10 minutes in pan, then remove to a wire rack to cool completely.
• Combine icing ingredients and mix until smooth. 
• Spoon icing over bread.

Buffalo Chicken Pasta Bake

An easy and delicious meal that can be on your dinner table in 30 minutes. Combining buffalo chicken dip and cheesy pasta in one pan creates a meal that everyone will love. Thank you Inside Bru Crew Life

2 cups (8 ounces) uncooked, penne pasta (or substitute cooked cauliflower)
1 (8 ounce) package cream cheese, softened
3/4 cup ranch dressing
1/3 cup hot sauce
2 cups shredded, cooked chicken (rotisserie or canned)
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
green onions, for garnish

• Preheat the oven to 375 degrees. 
• Spray an 8-inch casserole dish with nonstick spray.
• Cook the pasta noodles, according to the package directions. 
• Drain and drizzle with a little bit of olive oil to keep them from sticking.
• Stir together the cream cheese, ranch, and hot sauce until creamy.
• Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. 
• Spoon into the prepared dish.
• Combine the remaining two cheeses and sprinkle over the top of the pasta. 
• Bake for 20 minutes, or until cheese on top is melted.
• Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

Smoked Sausage and Macaroni Chili Skillet

Another quick and easy skillet meal. Thank you Hillshire Farm

• 1 package Smoked Sausage
• 2 cups uncooked elbow macaroni
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 2 garlic, minced
• 1 can (14.5 ounces) chili style diced tomatoes
• 1 cup frozen corn, thawed
• 1 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 can (15 ounces) pinto or kidney beans, drained
• 2 cups (8 ounces) shredded cheddar cheese

• Cut sausage into ¼” slices; set aside.  
• Cook macaroni according to package directions; drain and keep warm.
• While macaroni is cooking, heat a large non-stick skillet over medium-high heat for 3 minutes.  
• Add sausage, onion, pepper and garlic
• Cook 4-5 minutes, stirring occasionally or until sausage is browned.
• Stir in tomatoes, corn, chili powder and salt; bring to a boil.  
• Reduce heat to medium-low and cook 10 minutes. 
• Gently stir in cooked macaroni and drained beans  
• Heat through, about 3 minutes.  
• Sprinkle cheese over top, cover and cook over low heat until cheese melts, about 4 minutes.

Garlicky Butter Chive Parmesan Pork Chops

Grilled and then baked with a garlicky, cheesy, butter baste, Garlicky Butter Chive Parmesan Pork Chops are simple and rustic, uses common ingredients, and packs whole lot of flavour into each and every bite! Thank you Lord Byron's Kitchen

12 whole pork chops, thin sliced and boneless (about 3-4 ounces each)
1/2 cup butter, softened
2 tablespoons olive oil
2 tablespoons dried chives
1/4 cup parmesan cheese, finely grated, plus more for garnish
4 cloves garlic, grated
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup green onions, sliced, for garnish (optional)

• Preheat your oven to 350 degrees.
• Line a baking sheet with aluminum foil and set aside.
• In a bowl, whisk together the butter, olive oil, chives, parmesan, and garlic. Set aside.
• Lightly salt and pepper both sides of the chops.
• Over medium-high heat, grill the pork chops for 2-3 minutes on each side – just until dark grill marks appear.
• Transfer the grilled pork chops to the baking sheet. Smear the top of the chops with half the butter mixture.
• Bake for 15 minutes.
• Remove from the oven, flip the chops and smear with the remaining butter mixture.
• Return to oven and bake for another 15 minutes.
• Garnish with freshly chopped green onions and parmesan cheese. Serve immediately.

Slow Cooker Salsa Chicken

2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)

• Place the chicken in a slow cooker. 
• Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. 
• Pour a half cup water over the mixture
• Set on low and cook for 6-8 hours. 
• The meat is cooked when it shreds or reaches an internal temperature of 165°F. 
• When ready to serve, break up the chicken with two forks then stir in the sour cream

Frosted Caramel Zucchini Bars

Use up garden zucchini in these simple 5 ingredient Bars.The caramel cake mix matches perfectly with the cream cheese frosting. Thank you Tastes of Lizzy T

1 box Duncan Hines caramel cake mix 16.5 ounces
1 large egg
1/4 cup butter melted
1 cup shredded zucchini
16 ounces cream cheese frosting

Optional Toppings:
10 Kraft caramels
1 tablespoon sweetened condensed milk
1/2 cup chopped walnuts

• Preheat the oven to 350 degrees. 
• Spray a 8x8 square baking pan with cooking spray.
• In a medium size bowl, combine the cake mix, egg, melted butter and zucchini. 
• Mix until combined. The batter will be very thick. 
• Press the mixture into the prepared pan 
• Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. 
• Allow the bars to cool.
• Once the bars are cool, frost the bars with cream cheese frosting.
• For the optional toppings:In a small bowl, microwave the Kraft caramels and sweetened condensed milk in 15 second intervals, mixing inbetween times. 
• Do this until the caramels are melted. 
• Drizzle the caramel on top of the frosting. 
• Sprinkle the top of the bars with the chopped walnuts. 
• Cut into squares and serve.

Cracked Out Chicken Tater Tot Casserole

Super quick and easy to make. Great for using leftover chicken. You can make it ahead of time and refrigerate it or even freeze it for later. Thank you Plain Chicken

3 cups chopped cooked chicken

16- oz sour cream
1 (10.75-oz) can cream of chicken soup
1 (1-oz) package dry Ranch dressing mix
1 cup chopped cooked bacon
2 cups shredded cheddar cheese
2 lb bag frozen tater tots

• Preheat oven to 350 degrees. 
• Lightly spray a 9×13-inch pan with cooking spray. 
• Set aside.
• In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. 
• Fold in frozen tater tots. 
• Spoon mixture into prepared pan.
• Bake for 40-45 minutes, until bubbly.
• To bake after freezing, thaw completely and bake as directed above.

Mascarpone Stuffed French Toast with Peaches

Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too. This recipe serves 8 but can be easily halved. Thank you All Recipes

8 fresh peaches
½ cup sugar
4 pinches ground nutmeg
½ teaspoon ground cinnamon
4 Mexican bolillo rolls
1 cup mascarpone cheese
6 tablespoons confectioners' sugar
1 lemon, zested
6 eggs
¾ cup milk
½ teaspoon vanilla extract
2 teaspoons butter, or as needed
2 teaspoons vegetable oil, or as needed

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. 
• Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. 
• Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. 
• Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. 
• Slice the rolls into 1 1/4-inch-thick slices. 
• Lay each slice of bread on a board
• With a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. 
• Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. 
• Scoop this mixture into a small plastic bag. 
• Cut off one corner of the bag
• Pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. 
• Melt butter with oil over medium heat in a large nonstick skillet. 
• Dip each stuffed piece of bread into the batter
• Add to the skillet, and cook until browned on both sides. 
• Serve hot with the warm peach sauce.
• If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.