Real Taco Pie

Do you have leftover potatoes and no taco shells or tortillas? Then this is your recipe! I always have leftover mashed potatoes and now I know a way to use them! I love this because it is so simple, different, but tastes absolutely delicious!

Ingredients

• 1/4 cup butter
• 2/3 cup milk
• 1 package taco seasoning mix
• 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup salsa
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1 cup sharp cheddar cheese, shredded
• Sour cream, optional

Directions

1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.

2. Bake for 7-10 minutes until it just BARELY turns golden brown.

3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.

4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.

5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

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Turkey Sandwich (Thanksgiving leftovers)

Ingredients

• 2 slices whole-grain bread, lightly toasted if desired
• 2 tablespoons Romesco Sauce
• 3 ounces roasted turkey breast, sliced
• 2 small leaves romaine lettuce
• Small handful arugula leaves
• Small handful broccoli sprouts

Directions

Spread each slice of bread with a tablespoon of the sauce. On one slice, layer the turkey, and then the lettuce, arugula, and sprouts. Top with other slice of bread, cut in half, and serve.

Prep Time 5 minutes | Total Time 5 minutes | Yield Makes 1

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Turkey and Mashed Potato Potpies

Ingredients

• 6 slices bacon, cut crosswise into 1-inch pieces
• 3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced (3 cups)
• 10 ounces button mushrooms, sliced (4 cups)
• 1 tablespoon chopped fresh thyme leaves
• Coarse salt and ground pepper
• 3 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces (3 cups)
• 1 cup frozen peas
• 4 cups leftover mashed potatoes

Directions

1. Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper.
2. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.
3. Transfer turkey mixture to eight broiler proof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.
4. Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.

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Bacon Cheddar Patty Cakes

Ingredients

• 3 slices bacon
• 4 cups cold leftover mashed potatoes
• 2 eggs
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup shredded Cheddar cheese

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
2. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
3. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

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Chunky Turkey-Vegetable Soup

Ingredients

• 1 tablespoon olive oil 
• 1 medium onion, finely chopped 
• 2 garlic cloves, minced 
• 2 tablespoons tomato paste 
• 1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced 
• 1 can (14.5 ounces) diced tomatoes with juice 
• 1 can (14.5 ounces) reduced-sodium chicken broth 
• 1/2 teaspoon dried crushed rosemary 
• coarse salt and ground pepper 
• 1 pound cooked turkey breast, cut into bite-size pieces 
• 1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well 

Directions

In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. 

Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes. 

Stir in turkey; add escarole in two batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. 

Season with salt and pepper. Serve.

Prep Time 15 minutes | Total Time 40 minutes | Yield Serves 4 

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