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What do to with leftover turkey!

Every single time I make a turkey I have a little breakdown trying to think about how I am going to use up the remaining turkey meat.  I was raised in a house that you absolutely DO NOT WASTE FOOD!  Well, I have now perfected a few things that I basically created from scratch because I didn’t really like the other options I found.  

1. Mini Turkey Croissant Pot Pies ( – these are amazing little, bite-sized, decadent pies that make for an excellent meal that uses up most of your turkey dinner leftovers.

2. Turkey soup ( – can be served over rice or with noodles, we generally eat it with neither.

3. Turkey enchiladas ( – instead of chicken use turkey and make a creamy enchilada sauce, OMG.

4. Hot Turkey sandwiches (link coming soon) – creamy and spicy on soft breads or serve over rice.

This has become our go-to list and generally uses up the remains.  We are picky about dark versus white meat – so I separate the meat when pulling it off the bone and use them for different things, e.g. enchiladas versus turkey sandwiches.

I have included links to recipes and someday if I remember to take pictures before devouring the food you will see pictures too 🙂  


Happy cooking….or should I say eating!

Leftover Turkey Soup



Homemade Turkey Soup photo by Taste of Home (I always forget to take pics but this looks so close – I promise to replace with a proper picture someday)

This is where my family finds dark meat acceptable 🙂 

Here is what you will need:

Leftover turkey (as little or as much as you like)

Green beans and diced potatoes (I make this together for holidays, it is seasoned green beans and diced red potatoes – generally seasoned with Tony Chachere’s Cajun seasoning)

Leftover corn

1 quart vegetable broth (or chicken)


Minced  or fresh garlic

Green peppers


Tony Chacere’s Cajun Seasoning

Weber Gourmet Burger seasoning

Salt & pepper

Garlic powder



Sauté onions, finely diced green pepper, garlic, and celery in stock pot. Add broth, let simmer as you add corn, green beans & potatoes and turkey meat.  Season to taste. 


We sometimes thicken with a cream of celery and put over rice.  You can also add noodles or rice however, you may need to adjust liquids and use more broth. We generally eat like a soup without the added calories of noodles or other carbs.  


Mini Turkey Croissant Pot Pies

These are the first things I make following a holiday with leftover turkey – and they are always gone and requested for at least one more round before the turkey is gone.  This recipe could also be done with chicken.

I make a very well-seasoned turkey and I live in the South, so adjust the seasonings to the taste buds of your family.  Because these are leftovers I am going to give you approximates – I don’t measure, I more so use taste and consistency. You don’t want these too runny but you still want them creamy. 

You will need:

1 can of cream of celery/mushroom soup.

2 tsp Garlic powder (you can add more or less)

1-2 tsp minced garlic

Salt (to taste)

Pepper (to taste)

Tony Chachere’s Cajun Seasoning (to taste)

Weber’s Gourmet Burger Season (to taste)

~ 1.5 – 2 Cups Leftover turkey

½ Cup Leftover mashed potatoes

~ ½ can or ½ cup Leftover green beans

~ ½ can or ½ cup Leftover corn

½ Onion

½ Green Pepper

1-2 stalks Celery

2 cans Pillsbury crescent rolls ( I use the rounds or the seamless dough sheets)

Extra Virgin Olive Oil or butter

Milk (as needed)


Muffin tin



Take some oil/butter and place in skillet; begin heating.  Add Onions, minced garlic, celery and green peppers.  Sauté till soft and beginning to caramelize; add can of cream soup and ¾ can of milk.  Simmer as you add leftover green beans (I cut mine up a bit smaller), and corn.  Add in potatoes and stir so it is a thick sauce, add more milk if too thick.  Mix in shredded up turkey.  Season to taste ( I have listed above approximately what I use).


While the mixture is simmering, open crescent rolls and press into greased muffin tin.  The seamless dough sheets work well but do not seem to go as far, I buy the rounds and just use my fingers to create them into a small bowl in each muffin slot.  


When mixture is complete, spoon into uncooked muffin tin – do not overfill, make them about level with the top of the tin.  Bake at 350 degrees for 15-18 minutes or until golden brown on crescent edges. 

 I ate these before we took pictures but I plan to make more tonight – I will post a picture soon!!!


Buffalo Chicken Lasagna in the CrockPot

So I work a lot so anytime I can find something other than soup to make in my crockpot I am a very happy camper.  I looked up several different recipes and in the end, made up my own (of course). 

3 chicken breasts – finely diced (you can make it chunkier if you want – we have texture issues)

lasagna noodles (uncooked)

1 C. Franks Buffalo Wing Sauce (you could also use Frank’s Red Hot)

1 Jar Spaghetti Sauce

1 – 16 oz container Ricotta Cheese

Cheddar Cheese

Oaxaca Mexican Cheese (it melts well and is delish) or you can simply use mozzarella

Salt and pepper to taste

1/4 C. Water

Green Peppers – finely diced

Blue Cheese Crumbles


Spray crockpot with non-stick spray.  Mix chicken, spaghetti sauce and buffalo sauce.  Cover bottom with the meat sauce, sprinkle diced green peppers then spread a layer of uncooked, broken lasagna noodles.  Cover noodles with layer of ricotta cheese, a bit more sauce sprinkled with blue cheese and topped off with a mix of cheddar and Oaxaca cheeses.  Repeat till ingredient are gone!  You want the top to end with sauce and cheeses.  Add the 1/4 C. of water and cook on high for 2.5-3 hours (if you cook longer your noodles will be mushy).  This is messy coming out of the crockpot but yummy.  It stored well and worked well for individual meals all week.  I would say it made about 6 servings. 

Sorry for a half eaten pic – you know me, we ate before I took a pic 🙂


The house of tiny closets

so I knew when moving into a house that was built in the mid-20th century I knew I was going to have very tiny closets – problem is I have not only a ton of clothes but a lot of purses and shoes, which are hard to store no matter your space…. so it was time to get inventive.

I did a whole lot of searching Pinterest and Google for “purse storage”, “shoe storage”, “no closets”, etc…

This is what I came up with and it looks awesome – I couldn’t be happier with the results, the became almost artwork – which any true shoe and purse lover would agree is what they actually are.  This is a $10 shoe rack and a $20 free standing clothing rack with wheels – both were purchased from  I then used shower curtain hooks from the dollar store to hook all the purses.  One a side note I would like to point out that brand new pair of Report knee high grey boots… I got them at Salvation Army for $9.99, say what?!?!  You heard right, now to find an event that demands their beauty!

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Record cabinet transformed

I am tired of particle board furniture from the store – so I have been scoping garage sales like the best of them. One fine Saturday morning in April I went wandering around my neighborhood to see what people were selling.  I found this awesome little cabinet but the lady went on and on about how it was from Brazil and special and she wanted $30 – and if there is anything to know about me it is that I AM CHEAP! Then the best thing happen… I was driving and saw  this random garage sale that wasn’t listed anywhere and had no signs – I of course stopped because she had furniture, asked in very broken Spanish how much for this record cabinet and she says “cinco” – I said “load it up”.  YAY!!!! I am tickled pink and then the imagination started running.

So I forgot to take an initial picture but stopped demolition early on to snap a pic.



I took a 8lb sledge hammer and started busting out the bottom slots to make room for pans and then it dawned on me…the top can organize my lids. Brilliance!


After I finished busting out the bottom slots (which was a lot harder than I initially thought it would be) I put contact paper on the bottom that I purchased for $5 at Target.


After I was done, I decided to paint the inside a matching green that I had on hand from Drey’s nursery.  I am not the best painter nor was I the kid that colored in the lines – probably why I am good at abstract art and not drawing people 🙂

Here it is in my kitchen with pans in it


Now, at some point I should probably deal with the dinged up doors on the inside but this has been amazing and when you have a tiny old kitchen with little storage space it allows me to still be organized with not having to use up my cabinet space for bulky pans and messy lids.. Yay!!

DIY Sandbox

So I was bound and determined not to spend $50 on a plastic sandbox that is more likely to crack, especially in the Houston sun (I mean, what wouldn’t want to crack in the 115 degree sun of July).

Materials list:

1 – 2 x 8 x 10 (cut into 2 – 5 ft pieces)

1 – 2 x 8 x 8 (cut into 2 -4 ft pieces)

3 in galvanized screws

electric drill

circular saw


landscape fabric

staples, small nails or upholstery pins


Have the Lowe’s wood cutter (this is literally their title) cut your wood if you do not have a circular saw.  Make sure the edges are all squared up (4 x 5 ft) and put 2-3 screws into each edge to secure the box together.


After you have it secured together, cut the fabric to cover then entire bottom – if it is thinner type of fabric double it up so that they kids don’t dig through it.  I chose to use landscape fabric because my dad is a landscaper and sent me the “good stuff” and because it allows water to drain without letting the sand seep through (even fine beach sand).  Secure with staples, nails or upholstery pins (I had upholstery pins on hand so I used those).


Flip it over and place where you want it.  I moved mine to a dead area of the yard.  Fill with sand.  I put 300 lbs in and it was not quite enough – I purchased my sand from a local quarry because a) it is much better sand b) it is a lot cheaper c) I wanted beach sand not the gravel crap from Wal-Mart.  Call you local dirt and rock quarries – someone probably has cheap sand (I spent $15 total on 300 lbs).

Let them play 🙂


To cover I currently am using a tarp but will eventually go get a piece of plywood cut and hinge it onto the side, but I wanted to make sure in the meantime it was protected from neighborhood cats and coons.

You can see it in the background


Obviously this idea can be transformed into any size, it could be partially dug into the ground or benches easily added but total this cost me less than $30 and my son is in love.



DIY Italian Dressing Season “Packets”

So I am on this do-it-myself kick but this season packet thing happen one night when I did not have one and was trying to prep the crock pot – after much “pinteresting” I found a few and made my own 🙂 of course, because who likes to follow one recipe. This makes a bulk of season – I just keep it in a sealed tight container and use it at will now. If a recipe calls for a “packet” it is approximately 2 Tablespoons of your homemade seasoning. My Extraordinary Life Blog ( was my main reference point – which I love because she has tons of gluten-free recipes.

2 Tablespoons Onion Powder
2 Tablespoons Sugar
4 Tablespoons Oregano
2 Tablespoons Parsley Flakes
5 Tablespoons Salt
1/2 teaspoon Ground Thyme
2 teaspoons Basil
1 1/2 teaspoon Garlic Powder
1 teaspoon Ground Sage

The nice thing about this is you can control the salt and sugar. Some other recipes added pepper but since I cook a lot with pepper I did not add it to my season mix. Good luck!

Chicken Enchiladas with Green Sauce

Chicken Enchiladas with Green Sauce

So I was hungry for something yummy but quick… so I made my own recipe and got the seal of approval to make again – so in light of the good review, I thought I would share.  The picture sucks, quite honestly I did not take a picture till there were only a few bites left – oops!


1-14 oz can of Green Enchilada Sauce (I use Mild or Medium)

12 Fresh Tortillas (Flour or Corn)

2 Cups Shredded Mexican Cheese or Cheddar

Salt/Pepper/Seasoning (I use Weber’s Gourmet Burger Seasoning – because I like it, but you could use any type of chicken taco seasoning or Tony Chacheres )

1 lb Chicken

1 – 8oz Cream Cheese

1 Cup Salsa Verde (Green Salsa)

Fresh Cilantro

Sour Cream



Season and grill chicken (I did mine on the George Foreman).  In pan, over medium heat melt cubed cream cheese and salsa verde, mix in seasoned and shredded chicken. 

Warm tortillas and fill with chicken mixture.  Dump enchilada sauce over entire 9x13pan and sprinkle with shredded cheese.  Bake at 400 degrees for 15-20 minutes (or until cheese is lightly browned and dish is hot). 


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