If you like a moister filling add 1/2 a cup of salsa to the chicken filling. I like to serve with Cilantro Guacamole
Chicken & Sundried Tomato Quesadillas
1 cups shredded Monterey Jack or mozzarella cheese
4 6 inch flour tortillas
non-stick vegetable cooking spray
4 teaspoons sour cream
3 tablespoons green onion, minced
8 sun dried tomatoes, soaked and drained
1/2 cup shredded cooked chicken
1/2 cup refried beans
Lightly coat a baking pan with the cooking spray. Combine the cheese, green onions, tomatoes, chicken and beans. Divide evenly among the tortillas. Fold the top of the tortillas over. Bake 8 minutes or until the
cheese is melted and tortillas are browned. Top with sour cream just before serving.
2 cups long-grain with wild rice mixture
1 large onion, chopped
2 tablespoons butter
1/2 cup flour
9 ounces sliced mushrooms, liquid reserved
3 cups half and half (table cream)
2 cups turkey broth
6 cups turkey, cooked and chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons fresh parsley, chopped
salt and pepper, to taste
bread crumbs
Prepare rice according to package directions. Sauté onions in butter.
Remove from heat and stir in flour. Drain mushrooms and save liquid.
Combine mushroom liquid with cream, broth and additional liquid if required to make 4 cups. Stir
slowly into flour mixture. Cook and stir until thick.
Add rice, mushrooms, turkey, toasted almonds,pimiento, parsley, salt and pepper.
Put in a 9" x 13" pan and top with bread crumbs.
Bake for 40 minutes at 350º.
This is such a delicious and comforting meal, you'll wish you had turkey leftovers more often.
1 1/2 cups onions, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup carrots, chopped
1/2 cup canned or frozen peas
1/2 cup canned corn
1/2 cup margarine
6 tablespoons flour
3/4 teaspoon salt or to taste
1 teaspoon ground pepper
3 cloves garlic, minced
3 cups turkey broth (or chicken)
3 cups turkey, cooked and cubed
4 1/2 cups biscuit mix
1 cup milk
paprika
parsley
1. Cook onion, celery, green pepper in butter until soft. Blend in flour, salt, pepper and garlic.
2. Add turkey broth, peas, corn and cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
3. Combine onion mixture with turkey and pour into a greased 2 qt casserole.
4. Put in a hot oven 425 to heat while you make the biscuits.
5. Prepare biscuits mix, according to package directions and cut into either 2 inch round biscuits or squares.
6. Place on the hot turkey mixture in the casserole, sprinkle with paprika and parsley and bake until the biscuits are lightly browned, about 20 minutes.
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Guru Spotlight |
Heidi Splete |