About the Author

author photo

I'm Michelle Cox -- the owner of Lipstick to Crayons. I’m also a Mom to three kids (a teen, tween and toddler), a professional writer (www.michellemcox.com) and a blogger (www.fromthemom.com). And I love to save money (and help you do the same) via frugal deals and steals, coupons and other thrifty practices. My freelance writing business allows me to enjoy the great balance of being a stay-at-home/work-at-home mom, while also making time for blogging, running (ran the Chicago Marathon twice) some amateur photography and scrapbooking. I’m a St. Louis native, although I have lived outside of the city and the state. A few of my passions are amateur photography, scrapbooking and attending kids' sporting events.

See All Posts by This Author

What to do with Leftover Turkey???

November 28th, 2008 • Related • Filed Under

If you have not entered, hurry and sign up for our giveaway for a fabulous Covered Casserole Dish and Rack and an assortment of Libby’s vegetables. Thanksgiving is now over and lots of cold turkey leftovers are peering at you every time you open the refrigerator- what’s a girl to do?  We have found some great recipes courtesy of Libby’s Vegetables.

TURKEY PASTA SALAD WITH BASIL DRESSING

Prep time: 10 minutes

Cook time: 8-10 minutes

8 ounces uncooked fusilli or rotini pasta

1 can (15 oz.) Libby’s Sweet Peas, drained

1 cup (about 8 oz.) diced cooked turkey

1 small red bell pepper, cored and diced

1/2 cup bottled Italian dressing

1/4 cup chopped basil

1tablespoon lemon juice

1/2 teaspoon salt

Pinch of red pepper flakes

Cook pasta following package directions; drain and rinse with cold water. In a large bowl, combine pasta with remaining ingredients. Toss gently until well mixed. Serves 4


TURKEY TETRAZZINI WITH GREEN BEANS AND MUSHROOMS

Prep time: 10 minutes

Cook time: 15 minutes

8 ounces uncooked egg noodles

4 tablespoons butter, divided

8 ounces sliced brown or white mushrooms

1can (10.5 oz.) condensed cream of mushroom soup, undiluted

1cup milk

1/2 cup low-fat sour cream

2 cups (about 1 pound) diced cooked turkey

1can (14.5 oz.) Libby’s French Style Green Beans, drained

1cup panko bread crumbs

1/2 cup Parmesan cheese
Heat oven to 350°F. Cook noodles following package directions; drain. While noodles are cooking, melt 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms; cook about 5 minutes or until browned. Add soup, milk and sour cream; stir until blended. Gently mix in turkey, green beans and cooked pasta; transfer to a 2-quart casserole dish. Melt remaining butter; mix with bread crumbs and cheese and sprinkle evenly over casserole. Place in oven about 10 minutes or until casserole is heated through and browned on top.

Serves 4

Popularity: 7% [?]

Welcome back!

Posts like this

There Is 1 Response So Far. »

  1. #1 val karpinski on December 4, 2008:

    recipe was awesome and very tasty
    very easy to make and use chicken, tuna or shrimp for the turkey
    from:the sisters mother