Turkey and Ham Monte Cristo Sandwiches

This delicious Monte Cristo will use up leftover cranberry sauce, turkey, and ham. It can be served any time of day or night, breakfast, lunch, or dinner. It’s perfect for using up leftovers from Thanksgiving dinner.

Ingredients:
Sliced Texas toast or firm homemade white bread
Sliced turkey breast
Sliced ham
Cranberry sauce
Provolone cheese
Dijon mustard
Maple syrup
Butter
1 egg, ¼ cup of milk, and ¼ tsp cinnamon for each sandwich

Preparation:
Whip the egg and milk together with the cinnamon.
Dip each slice of bread in the egg mixture and grill on one side in butter.
Flip the bread, then while it is still in the pan:
Spread Dijon mustard on the cooked side.
Add the meat and cheese.
Top with a spoonful of cranberry sauce.
Place the second slice of bread on top of the sandwich and continue cooking.
Flip the sandwich once, and cook until the cheese melts.
Warm the maple syrup in the microwave.
Serve the sandwich with the maple syrup.

Turkey Pot Pie

Make this dinner with Thanksgiving turkey leftovers. This is the dinner to make when all you have left are bits and pieces of turkey and the best pieces are all gone.

Ingredients:
1 lb turkey meat, cut into small pieces
1 jar of turkey gravy, or 2 cups of gravy if you still have some leftover
1 package of frozen mixed vegetables
1 cup of chopped celery, onion, and carrots, mixed
2 frozen pie crusts
2 Tbsp olive oil
Tossed salad ingredients:
½ head of iceberg lettuce, chopped
1 stalk of celery, chopped
Dried cranberries
¼ cup of chopped pecans
White wine viniagrette salad dressing

Preparation:
Set the pie crusts on the counter to thaw out.
Cook the celery, onion, and carrots in hot oil until tender.
Remove the vegetables and drain the oil from the pan.
Mix the turkey, celery, onion, carrots, mixed vegetables, and gravy in the pan and warm through.
Pour the mixture into the bottom pie crust.
Remove the top pie crust from the pan and lay over the top of the other crust.
Crimp the edges together with finger and thumb.
Cut slats into the top crust.
Bake at 375 degrees for 45 minutes.
While the pot pie bakes, toss the salad ingredients together with ¼ cup of salad dressing.

Chicken Pozole Soup

Warm Yellow Corn Tortillas
Pico de Gallo




This is a version of the classic pozole made in the crock pot. If you have chicken left over from last night’s Roasted Chicken with Orzo, this is a perfect way to use up the leftovers. Throw it together in the morning, and come home to a nice warm dinner. If you have time, make the Pico de Gallo the night before, or that morning, so the flavors have more time to blend.

Ingredients:
2 cups of cooked, diced chicken
4 cups of chicken broth
4 green onions, chopped
1 yellow onion, chopped
2 fresh jalapenos, seeded and chopped
1 jar of green chilis
2 cans of hominy, including the liquid
1 cup of chopped cilantro
3 cloves of garlic, minced
2 tsp Mexican oregano, ground
2 Tbsp cumin, ground
2 tsp salt

In the morning:
Place all the ingredients in the slow cooker. Cook on low for 7-9 hours.

In the afternoon:
Make the Pico de Gallo if you haven’t done so already.
Warm the corn tortillas over a gas flame or in the microwave.
Serve the soup with tortillas. Garnish the soup with the Pico de Gallo.

Leftovers Turned Into Easy Chicken Enchiladas

We had so much leftover chicken from the Spicy Mexican Chicken with Bacon and the Chicken Breasts with Pico de Gallo this week that I had to think of a way to use it up. We made two types of chicken enchiladas that are favorites in my family’s kitchen. They are both extremely simple and easy to make. Here are both chicken enchilada recipes.


Creamy Green Chili Enchiladas (Sonora Style)

Ingredients:

2 dozen soft yellow corn tortillas
2-3 cups of cut up leftover chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced jalapenos
1 can diced green chilis
1 can sliced black olives
2-3 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees. Mix the soups, chilis, and black olives with 1 soup can of water in a saucepan. Heat until just warmed through.
Dip a tortilla in the sauce and lay in a 9x13 baking dish. I like this AirBake by WearEver Ultra Oblong Baking Pan w/ Cover, 13 x 9 x 2.25 because it has a cover so you can store leftover food right in the pan.
Dip and lay one or two more tortillas in the pan to make a layer.
Spread some of the chicken over the tortillas.
Sprinkle some cheese over the chicken.
Pour two ladles of sauce over the cheese and chicken.
Make another layer just like the first one, on top of the previous layer.
Continue this process until the pan is full. Add one top layer of tortillas only.
Pour some additional sauce on top.
Top with grated cheese.
Bake in the oven until the cheese is melted, about 20 minutes.
The Sonora style turns this recipe into a chicken enchilada casserole. For rolled enchiladas, see the next recipe.


Mild Green Enchiladas

Ingredients:
1 dozen soft yellow corn tortillas
1-2 cups of cut up leftover chicken
1 small can green enchilada sauce (13 ounces)
1 can sliced black olives
1-2 cups longhorn cheddar cheese

Preparation:
Preheat the oven to 375 degrees.
Heat the tortillas in the microwave 45 seconds to soften them.
Spread a spoonful of enchilada sauce on the bottom of a 13 Inch x 9 Inch Bake and Roast Pan.
Lay a tortilla on a plate.
Mound a spoonful of chicken and a spoonful of cheese on the tortilla.
Roll up and place in the pan, seam side down.
Continue until a layer of rolled enchiladas in the pan.
Cover with enchilada sauce.
Spread olives and cheese over the top.
Bake until the cheese is melted, about 15 minutes.