Here is another great recipe for turkey leftovers. This is a nice home-style casserole with lots of veggies. This recipe is from VeryBestBaking.

• 8 oz. dry whole-wheat spaghetti
• 2 1/2 cups chopped broccoli
• 1 red pepper, chopped
• 2 cups chopped mushrooms
• 1 small onion, chopped
• 2 tablespoons olive oil, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (14.5 fl. oz.) reduced sodium chicken broth
• 1 can (12 fl. oz.) evaporated lowfat 2% milk
• 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
• 2 cups cooked, chopped turkey breast meat

Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.

Place the broccoli and a small amount of water in a microwave safe dish, cover and cook for approximately 2 minutes or until the broccoli is just slightly soft. Drain water and set aside.

In one tablespoon of the olive oil, cook in red pepper, mushrooms and onion in a medium skillet until the onion is soft and translucent. Set aside.

Prepare pasta according to package directions. Return pasta to cooking pot. Add all of the vegetables.

Meanwhile, heat the other tablespoon of olive oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.

Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

Bake for 20 to 25 minutes or until lightly browned. Serve immediately.

Serves 10-12

I’ve been making this recipe for so long I have no idea where it came from. Keep it on hand for when you have leftover turkey during the holidays.

• 1 cup diced cooked turkey
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 teaspoons paprika
• 1 large clove garlic, minced
• 2 tablespoons olive oil
• 1 14 oz can chicken broth
• ¾ cup raw regular rice
• ¼ cup sliced pimiento-stuffed olives
• 1 cup chopped canned tomatoes
• Shredded cheddar cheese

In a saucepan, brown turkey along with the onion, green pepper, paprika and garlic in the oil until tender. Add broth, rice and olives. Cover; bring to boil. Reduce heat; cook over low heat 20-25 minutes or until rice is done. Stir occasionally. Add tomatoes; heat through. Garnish with cheese.

Serves 4-6

I changed up the original recipe a bit by adding chard to punch up the nutritional value of this dish. It’s a satisfying Italian supper from Woman’s Day Magazine.

• 8 ounce(s) uncooked ziti rigati pasta
• 1 tablespoon olive oil
• 1 medium red bell pepper, chopped
• 2  cubanelle peppers, chopped (optional, I didn’t use)
• 1 medium onion, chopped
• 1 bunch Swiss chard, washed well, dryed, ribs removed and chopped
• 12 ounce(s) (4 links) spicy or sweet Italian sausage (I used chicken sausage)
• 1 cup(s) part-skim ricotta
• 1 1/2 cup(s) shredded part-skim mozzarella (divided)
• 1/4 cup(s) grated Parmesan (divided)
• 1/4 cup(s) chopped parsley
• 2 cup(s) (from a 24- or 26-oz jar) marinara sauce (divided)

Heat oven to 400ºF. Cook pasta in a large pot of lightly salted water as package directs for al dente or firm texture.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add peppers, onion, chard and sausage; cook 6 minutes or until sausage is browned. Remove from heat; cut sausage into 1⁄4-in. slices.

Mix ricotta, 1 cup mozzarella, 3 Tbsp Parmesan and the parsley in large bowl. Drain pasta; toss with cheese mixture, sausage mixture and 1 cup marinara sauce.

Pour pasta mixture into a 3-qt shallow baking dish. Spoon remaining sauce on top; sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 30 minutes or until bubbly.

Serves 6

This casserole features fish and lots of vegetables sprinkled with olive oil. Mediterranean dishes are receiving a lot of attention these days as this type of diet is said to be very good for your health. This recipe was featured in Family Circle magazine.

• 2 tablespoons olive oil
• 1 pound small white potatoes, cut into quarters (pieces should be small)
• 2 large Italian frying peppers, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, peeled and chopped
• 4 3/4 inch-thick U.S. Pacific-caught cod or halibut fillets, about 5 ounces each (tilapia works well)
• 1/4 cup pitted kalamata olives, chopped
• 2 plum tomatoes, seeded and cut into 1/4-inch wedges
• 2 tablespoons lemon juice
• 1/4 cup flat-leaf parsley, chopped

Heat oven to 400 degrees F. Grease an oval 2-quart casserole dish with 1 tablespoon of the olive oil. Spread potatoes and peppers over bottom of the dish. Season with 1/8 teaspoon each of the salt and pepper. Bake at 400 degrees F for 35 minutes or until potatoes are tender, stirring occasionally.

Scatter garlic over potatoes and peppers. Season fish with remaining 1/8 teaspoon each salt and pepper and place on top of the potatoes. Distribute olives and tomatoes over the casserole. Drizzle with lemon juice and remaining 1 tablespoon olive oil. Sprinkle with parsley.

Bake at 400 degrees F for 25 minutes or until fish flakes easily when tested with a fork.

Serves 4

Fresh Sweet Corn is in season right now - this is a great light dinner for any season. Enjoy it cold or hot for Breakfast, Lunch or Dinner. Goes great with a simple Arugula salad.

Serves 6

Gazpacho soup is perfect for the summer months. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables.   Make sure you only use the freshest, highest quality organic vegetables for this soup.

• 1/2 cup peeled and diced cucumbers
• 3/4 cup peeled and diced red and green bell peppers
• 3/4 cup diced onion
• 1 cup diced plum tomatoes
• 2 1/2 cup Vegetable broth
• 2 garlic cloves
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon worcestershire sauce
• 2 Tbls fresh lemon juice
• Chopped Chives or Scallion tops for garnish

Combine all the ingredients, except the chives or scallion tops into a blender and puree it. Poor the soup into a container, cover tightly, and refrigerate until cold.

Serve in chilled bowls and garnish with the chopped chives or scallion tops

Serves: 8

Here we use a spicy peanut sauce to jazz up an otherwise simple combination of tofu and vegetables. Complete the meal with a platter of red and green bell pepper strips, sliced cucumbers, and carrot sticks.

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