Ingredients:
3 cups leftover cooked turkey, diced
1-2 tbsp curry paste (depending on your taste)
1 large onion, chopped
1 can crushed pineapple, undrained
2 tbsp flour
1 tsp fresh ginger root, grated
2 cups chicken or vegetable broth
1 tbsp oil
Instructions:
Heat the oil in a large non-stick skillet and add the onions and fresh ginger. Fry until the onions are softened. Then add the curry paste and cook for a minute. Then add the flour, broth and pineapple. Bring to a boil and simmer uncovered for about 5 minutes. Mix in the turkey and cook for about 10 minutes until the turkey is heated through.
Macaroni & Cheese with Grated Carrots
Serves about 4 - 5
Ingredients:
2 cups macaroni pasta
2.5 cups aged cheddar cheese, grated
2 cups of grated carrots
¼ cup unsalted butter, cut into pieces
¼ cup milk
¾ cup reduced fat sour cream
2 large eggs
¼ + ¼ cup parmesan cheese, finely grated
1.5 tsp Dijon mustard
Salt and pepper
Instructions:
Preheat oven to 400°F. Coat an 8-inch square baking pan with cooking spray.
In a large pot of salted boiling water cook the pasta according to instructions. A few minutes before the pasta is tender, add the grated carrot and cook for a further few minutes, then drain.
Add 2 cups of grated cheddar to the hot pasta/carrot mixture and ¼ cup of Parmesan cheese and mix well. Meanwhile, in a bowl, combine the sour cream, eggs, milk, mustard and season well. Stir into the pasta and transfer to the square baking pan. Top with the remaining ½ cup grated cheddar and ¼ cup Parmesan and bake in the oven for about 30 minutes.
Sometimes dinner ideas in the middle of the week are hard. Grab the leftovers out of the fridge and whip up some macaroni and cheese, add a salad and you're all set without the stress.
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