Knowing that our children are given the best care from you and knowing that David will be seizure free is a blessing beyond measure. Thank you for the difference you make in our lives. The back pain I had, I was sure it was for life, thank you for showing me it was not! Oh to not wake up in pain every morning! I am still in awe of the blessing for David and of being free of the pain I used to endure daily.
1 can (10 ¾ ounces) condensed cream of chicken or mushroom soup
Add broth to the pot and heat. Add the carrots, celery, onion and rice. Cover and let simmer until rice and vegetables are tender. Add turkey meat and cream soup to broth; heat through.
2. Cheddar Turkey Casserole
4 cups uncooked spiral pasta
1 garlic clove minced
3 Tbs. butter
3 Tbs. all-purpose flour
1 tsp. salt
¼ tsp. prepared mustard
¼ tsp. dried thyme
¼ tsp. pepper
2 cups 2% milk
1 ½ cups shredded cheddar cheese
2 cups cubed turkey
2 cups frozen mixed veggies, thawed
½ cup slivered almonds
1.Preheat oven 350 degrees. Cook pasta according to package directions
2.Meanwhile in a large saucepan sauté garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat, stir in cheese until melted. Drain pasta, place in a large bowl. Toss with turkey, veggies and cheese sauce.
3.Transfer to a greased 13x9 baking dish. Sprinkle with almonds. Bake uncovered 35-40 minutes or until heated through.
3. Leftover Thanksgiving Panini
2 Tbs. Dijon mustard
2 slices sourdough bread
2 slices Swiss cheese
1/3 cup shredded leftover roasted Thanksgiving turkey
3 Tbs. leftover cranberry sauce
1/3 cup leftover dressing/stuffing
2 Tbs. leftover gravy
2 Tbs. butter at room temperature
1.Spread the mustard on both slices of the bread, then lay a slice of cheese on each piece. On one slice arrange the turkey and the cranberry sauce. On the other slice lay on the dressing/stuffing and spoon the gravy over the top.
2.Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 Tbs. of the butter.
3.Invert the sandwich, butter side down, onto a hot Panini maker (or a grill pan or skillet over medium-low heat). Spread the top with the remaining 1 Tbs. butter.
4.Close the Panini maker and grill the sandwich until the bread is crusty or golden, the fillings are hot, and the cheese is melted. Fill the sandwich halfway through to gill the other side.
Pull it off the heat and slice it in half. This sandwich is to die for!
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