Happy Thanksgiving week! I’m sure you all have your Thanksgiving menus planned already, so today I want to share just a couple quick meals you can put together very easily after a long day of Black Friday shopping! Some you’ve seen before, but they definitely are worth mentioning again!
First up, a healthy way to use up that leftover turkey…
Turkey (or Chicken) Cranberry Wraps
From: my recreation from Fresh Cafe
*No real measurements…just put as much as you want on that will fit in the wrap!*
tortillas (the one I originally had was on spinach…didn’t have those today)
chopped up turkey or chicken, cooked (I like mine grilled)
romaine lettuce, chopped
mandarin oranges
craisins
walnuts
swiss cheese, shaved or shredded
raspberry vinaigrette dressing (Kraft makes a good one)
Assemble and enjoy!
Next up, a crockpot recipe sure to please and and can be ready to pour over some chips when you walk in the door…
Mexican Haystacks
8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro
cheese
(**This makes a big serving so 1/2 the recipe if needed)
Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally. Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you’ll get to it shredding on it’s own 🙂
Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!
Recipe Source: Yummy Fun
This recipe I found when searching for something to do with that huge bag of frozen meatballs sitting in the refrigerator. And really, I am not even going to call this a recipe (I hate calling something a recipe when all you do is throw in a few pre-packaged items 🙂
Meatball Ravioli Bake
1 package (24 oz each) frozen cheese-filled ravioli
1 can (26 oz each) Hunt’s Garlic & Herb Spaghetti Sauce
8 ounces frozen cooked meatballs, thawed
PAM Original No-Stick Cooking Spray
1 cup shredded part-skim mozzarella cheese (1 cup = 4 oz)
1/4 cup chopped fresh basil leaves
Cook ravioli according to package directions. Meanwhile, heat spaghetti sauce and meatballs in medium saucepan over medium heat 5 minutes, or until hot.
Spray 13×9-inch baking dish with cooking spray. Drain ravioli; place in even layer in prepared dish. Ladle meatball sauce over top; sprinkle with cheese. Cover with foil.
Bake 15-20 minutes, or until cheese melts. Remove foil; garnish with basil.
Have a great holiday!
britni