I was actually excited this morning to get up and plan my meals for the week. It took me all of 3 minutes to decide what we’d be eating this week. We are still swimming in turkey left-overs, so I two of my recipes will be using turkey. The rest of the turkey is going into the freezer today. Lesson: 24 pounds of turkey is too much even for a crowd of 19. Next time, go for a smaller bird.
I’ve also been craving more of my holiday 7-layer salad (I just didn’t get enough of it at Thanksgiving). My goal this week: Make double of everything (salad not included) so that I can freeze half to eat later on this month. Thanks for the reminder, Karen!
So, my menu for the week:
** Greek Chicken Pasta (we never got around to it last week–there was too much food in the fridge that we needed to finish. It will be perfect for turkey left-overs)
** 7-Layer Salad (for me) with Spaghetti (for everyone else)
** Tacos (kid favorite, no recipe needed–I will just make extras of the taco meat to freeze and put int he shells later)
** White Chicken Chili (all-time family favorite, also perfect for turkey left-overs; recipe following)
** Friday it’s pizza for KitKat’s birthday party, and Saturday is the Christmas party for church. I’ll be making another turkey for that.
¼ cup margarine or butter
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
4 cups cooked chicken or turkey, cubed
3 cups chicken broth
2 Tbls chopped, fresh cilantro (or 2 tsp dried)
1 Tbls dried basil
2 tsp chili powder
¼ tsp ground cloves
2 cans Great Northern Beans (white beans), undrained
1 medium tomato, chopped
1. Melt butter in large pot over medium heat. Cook onion and garlic, stirring occasionally, until onion is tender.
2. Stir in remaining ingredients except tomato and tortilla chips. Het to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
3. Serve with tomato and crushed tortilla chips.
PS–Happy Monday and Welcome to December!!
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