Thanksgiving Leftovers

We had a wonderful Thanksgiving spending Thursday with Small Group friends and Friday at home together. I was determined to cook us a big meal so that we could enjoy leftovers and stock a couple more things in the freezer before our baby girl arrives. These recipes are SO simple and a great way to use up your leftovers.

Shepherds Pie 

Ingredients:
mashed potatoes
peas or green beans (really any leftover veggie)
ham or turkey

Directions:
In the bottom of a casserole dish place veggies and meat mixing with a little bit of broth or water so they don't dry out. Add seasoning as you desire, onions and garlic are a go to for our house.
Top w/ mashed potatoes and bake at 350 degrees for about 30 minutes.

Split Pea Soup 

Ingredients:
2 cups peas (dried, canned, frozen)
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onion
1 cup diced ham
4 cups water
salt and pepper to taste

Directions:
I just throw all the ingredients in my slow cooker and cook on low for 6 hours. This freezes great and of course goes good with those leftover dinner rolls.

AND a Tastefully Simple recipe using that leftover Turkey - from TS Recipes.

Enchilada Casserole

Ingredients:
1 can cream of chicken soup (we try to stay away from this but once in a while it won't kill you!)
1/2 cup water
1 TBS Wahoo! Chili Seasoning Blend
1/2 teaspoon Garlic Garlic
1 cup Corn and Black Bean Salsa
2 cups cubed turkey
4 flour or 6 corn tortillas - cut into strips
1/2 cup cheese (can sub Daiya)

Directions:
Stir the ingredients minus cheese in a large bowl to mix. Spoon mixture into a 2-quart shallow baking dish. Top w/ cheese. Cover and bake at 350 for 25 minutes or until bubbling.

Hope everyone had a wonderful and relaxing Thanksgiving!