Like many people, I make my turkey on Friday.
We go to family's house on Thursday, so we make a simplified version of thanksgiving on Friday while we decorate the house for Christmas.
Gotta get that smell and of course, the leftovers!
Now normally I would get a nice 10lb bird. Its just enough for a dinner or two, a sandwich or two and a pot of soup. Perfect!
But the stores always seem to charge $1.50 per lb for the nice little ones, and $ .59 per lb for big guys. This works out to be about the same price for twice as much turkey, and that's got to be a good deal!
So, Turkey on Friday,
turkey on Saturday.
On Sunday, turkey tetrizzini
On Monday I need to get a little more creative with it.
On Monday it needs to not taste so much like turkey.
On Monday it needs to not look so much like turkey.
So, on Monday will it be...
Turkey Enchilada Pie
a recipe I found on the WW site.
POINTS® Value: 4
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Moderate
1 sprays cooking spray
3/4 pound uncooked ground turkey breast ( or in my case, cubed turkey)
1 medium onion(s), chopped
1 tsp chili powder
3 Tbsp all-purpose flour
1 cup fat-free skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 tsp ground cumin
2 large burrito-size wheat flour tortilla(s)
3 cup tomato(es), chopped
10 Tbsp low-fat shredded cheddar cheese
Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to crumble meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil, reduce heat to medium and simmer until thickened, about 2 minutes.
Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
Cover pie plate with aluminum foil and cook until cheese melts, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.