Simply Cookbooks

Archive for the ‘Turkey’ Category

Tired of Turkey yet?  Still have a little left over?  I know I am and I do!   Truefully if I don’t see another turkey for a couple of months that will be all right with me.

So on that theme I had to come up with some recipes for the leftover turkey.  There are tons of them out there, but this one I have made before with chicken, so why not use the turkey instead?   The guys in my house (of which there are many) loved it.  I hope you will too!

Ingredients

* 8 No-boil (oven ready) lasagna noodles
* 1 Meyer lemon or lemon
* 4 small skinless, boneless chicken breast halves, halved crosswise
* 1 cup garlic-stuffed or pitted green olives
* 1 cup ricotta cheese
* Fresh Rosemary (optional)

Directions

1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.

3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microwave on 100 percent power (high) for 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Happy Holidays!

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This is a great fast recipe.   For those budget minded individuals use the fruit that is in season in your area…example: peach salsa.  Also if your family doesn’t like Gouda cheese as mine does not, use a cheese they do like.   I did find however, that cheddar doesn’t work well with the recipe.

Ingredients

* 4  8-inch flour tortillas
* 1  Tbsp. vegetable oil
* 6  oz. Gouda or smoked gouda cheese, thinly sliced or shredded
* 8  oz. cooked or smoked turkey or chicken, chopped
* 1/2  cup bottled roasted red peppers, drained and sliced
* 1  cup mango salsa or mango-peach salsa
* 1/4  cup snipped fresh cilantro (optional)

Directions

1. Heat oven to 250 degrees F. Brush one side of each tortilla with some of the oil. Place tortillas, oil side down, on extra-large baking sheet. Top half of each tortilla with cheese, turkey, red peppers, half the salsa, and the cilantro. Fold tortillas in half; press gently.

2. In 12-inch skillet cook quesadillas, two at a time, over medium heat for 6 minutes until lightly browned and crisp, turning once. Place cooked quesadillas on baking sheet; keep warm in oven while cooking remaining.

3. To serve, cut in wedges. Pass remaining salsa. Makes 4 servings.

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