Turkey Potato Casserole

I like turkey leftovers for the casserole options out there, I'm not a huge fan of turkey sandwiches though. I've pulled apart my leftover turkey and froze it in 2 cup bags; it makes it easy to pop out of the freezer for a delicious casserole. This one is Hubby's favorite and it's simple to throw together if you have leftover mashed potatoes. Instant potatoes will also work for the topping.

There are a few GF canned mushroom soups out there, some of them cause me to react digestively to the preservatives in them but the Walnut Acres soup didn't give me any problems. The only place I've seen this is Oak Street Natural Market, I haven't really looked for it anywhere else. It's not as thick as some of the other GF cream of mushroom soups so try the different brands and see which one you like best. I know Healthy Valley makes a GF soup and you can find it at most grocery stores.

Turkey Potato Casserole
Adapted from All Recipes


2 C cooked turkey, shredded
1 onion, chopped
2 cans green beans, drained
1 can GF cream of mushroom soup
16 oz cheddar cheese, shredded - use Daiya for a DF option
4 C prepared mashed potatoes

Preheat oven to 350 F.

In a 9x13 baking dish layer the turkey evenly on the bottom. Top with the onion and green beans. Pour the soup over the beans and sprinkle 4 oz cheese on top. Mix together the mashed potatoes and 8 oz of cheese then spread over the casserole and seal the edges.

Bake for 40 minutes or until heated through. Top with the remaining 4 oz of cheese and bake until it's melted.

BBQ Beef Roll-ups

I had been feeling creative with using up the roast leftovers last week and this is a recipe I winged. I remember having some appetizers similar to this but they were much smaller, I made these “meal size”. It was very easy and very yummy. The best part is you can enjoy BBQ beef without needing bread.



BBQ Beef Roll-ups

Leftover roast, shredded
BBQ sauce
Gluten free tortillas
Shredded Cheese
Sour Cream for garnish, or anything else you think would add a nice touch
Vegetable oil for frying

Mix together the shredded beef and BBQ sauce and warm until heated through. Take 1 tortilla and zap it in the microwave for 20 seconds to make it more pliable. On the end closest to you spoon some meat mixture on the tortilla and top with shredded cheese, I used about ½ C meat and I handful of cheese. Fold the edge closest to the meat over just until its covered then tuck in the sides and roll the tortilla. Lay it seam side down and repeat with the remaining tortillas and meat.

Pour enough oil in a fry pan to cover the bottom and heat to about 400 F. Place the tortillas seam side down in the hot oil and fry for about 1-2 minutes on each side. Drain on a paper towel then serve with sour cream or any other sides you’d like.

Roast Beef Burritos

So I'm doing two posts today because after tomorrow I won't be posting until next week and I really wanted to get two more posts up before Thursday. I can't wait for tomorrow's post because I really like the cookies, but patience is a virtue and I need practice!

Saturday was a busy day for me, we had the play group families over to decorate sugar cookies and do a gift exchange. I knew I wouldn’t have time to make dinner after the fun and mayhem so it was to the crock pot with a roast. This of course resulted in leftovers and this is a delicious way to use up those roast leftovers. I actually used a lot of leftovers for this meal, like rice, black beans, and the mushroom and onions from my roast. Mmm, it’s so good.

Roast Beef Burritos

Leftover Roast Beef, shredded
La Victoria Taco Sauce
Black Beans or Refried Beans
Rice (optional)
Shredded Cheese
Sour Cream
Salsa
Any other favorite burrito toppings
GF Tortilla, I love the La Tortilla Factory Ivory Teff Wraps

Mix together the beef and taco sauce, base how much you use on how saucy you like it ;) Heat through in the microwave for a couple minutes. Heath through your beans and rice then zap the tortilla in the microwave for 20 seconds to help it become more pliable. Pile the toppings in the tortilla as you best see fit, wrap, and eat.

I love this stuff and the best part it's free of MSG, Gluten, and High Fructose Corn Syrup.

Sausage & Potatoes

This is a recipe I don’t make too often but it’s a family favorite, especially for Hubby. It’s great when I don’t have a lot of time or when I’m on cooking burnout, which seems to be happening right now. You can add anything you want for veggies, it’s a versatile dish.

Sausage & Potatoes

1 package sausage*
5 medium potatoes
4 garlic cloves, minced
1 medium onion

Slice the sausage into coins and throw in a hot skillet with the garlic and chopped onion. Stir occasionally while you chop up the potatoes into 1” cubes. Add the potatoes and stir as needed to keep the potatoes from sticking to the skillet. If needed add a dash of olive oil. Cook until the potatoes are tender.

*We avoid nitrates and nitrites so it’s sometimes hard to find sausage that we can eat. I have found some Aidell’s sausage at Costco that we can have but be sure to check the ingredients if you’re trying to avoid these cancer causing ingredients. Also double check that your sausage is GF too, some aren’t.

Leftovers are perfect for a breakfast burrito. Scramble some eggs then add the leftover sausage and potatoes and heat through on the stove top. Wrap it in a GF tortilla with cheese, salsa, and sour cream. Yum!