Creamy Pasta with Leftover Turkey and Peas

Creamy Pasta with Leftover Turkey and Peas  transforms your leftover turkey into a juicier, more delicious meal everyone will enjoy.

INGREDIENTS 

8 ounce package fettuccine pasta or wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes
3 cups skinless, boneless leftover turkey, chuncked
1 small onion, cut into wedges
1/4 teaspoon ground black pepper
1 Tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup white dry cooking wine
1/4 teaspoon sea salt

Shredded Parmesan cheese

DIRECTIONS

Cook pasta according to package directions, adding peas to water with the pasta.

Drain pasta and peas, return to saucepan.

Meanwhile, pour  tomatoes (do not drain) in a food processor cover pureed. 

Set tomatoes aside.

Cut leftover turkey into bite-size chunks.

In a large skillet add olive oil and brown turkey lightly.

Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.

Reduce heat, and pour blended tomatoes and turkey (or chicken) broth in the skillet. 

Simmer about 6 to 8 minutes or until liquid is reduced by half.

Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.

Pour sauce over pasta mixture and mix gently to coat. 

Dish servings into bowls and sprinkle with Parmesan cheese.

Swiss Steak In A Red Sauce

Swiss Steak In A Red Sauce is nothing short of awesome! My family has enjoyed this recipe for years so I know your family will love it.

Ingredients

3/4  cup vegetable oil
1 1/2 pounds white mushrooms, trimmed and sliced thin
Salt and pepper
2 onions, halved and sliced thin
1 teaspoon dried
1 1/2 teaspoons sweet paprika
1 1/2 cups all-purpose flour
3/4 cup low-sodium chicken broth
1/4 red wine
6 (6- to 8-ounce) cube steaks
1 (8oz) can of diced tomatoes
2  (8oz) cans tomato sauce
1 large celery stalk diced
2 tablespoons minced fresh parsley
2 tablespoons minced fresh garlic

Directions

Coat both sides of the cube steak with mixture of flour, salt and pepper.

Heat 1/2 cup oil in 12-inch skillet over medium-high heat fry steak until golden brown. 

Heat remaining ¼ cup oil in skillet over medium-high heat until shimmering. 

Add onions, mushrooms, celery, garlic, thyme, and paprika and cook until onions are softened and lightly browned, 8 to 12 minutes. 

Transfer to crock pot.

Slowly whisk in broth, diced tomatoes, tomato sauce and red wine, scraping up any browned bits and smoothing out any lumps; transfer to crock pot  and stir, mixing the vegetables into the sauce. 

Add the steaks making sure each one is covered with the sauce. 

Cook on medium heat for 6 to 8 hours. 

Serve with either mashed potatoes.

Salisbury Steak and Mushroom Gravy

Enjoy this flavorful and simple meal that anyone can make and everyone will enjoy—This is the perfect dinner if you're in a rush also great for saving as leftovers and freezing for next week. An all-around hearty dinner with little effort!

Ingredients

Hamburger Patties 

2 pounds ground beef 

1/2 cup bread crumbs

2 pcs medium-sized eggs

1 tsp black pepper

1 small onion, finely chopped

1 tsp sea salt

1 tbsp extra virgin olive oil

1 tsp ground garlic

2 tbsp A1 Steak Sauce

Mushroom Gravy

2 cups brown mushrooms, sliced thinly

2 1/2 cups drippings from roast meat, fat removed 

3 tbsp unsalted butter

2 tbsp flour

1 tbsp onion powder

1 tbsp soy sauce

1/2 tsp sea salt

1/2 tsp black pepper

Directions

In a bowl beat the eggs and add all the remaining ingredients, mix well and form into burger patties.

In a pan shallow fry the patties until cooked.  

Using the same pan, quickly fry the mushrooms and set aside.  I use brown mushrooms as this have more flavor than the white button ones.

Add the butter in the same pan and flour, mix well until it forms a roux.

Add the drippings and whisk until free of lumps, then add onion powder, soy sauce and cooked mushrooms.

Place in a plate and set aside.

Season with salt then pour over the cooked hamburger patties.

Great with mashed potatoes.

Cheesy Ravioli with Vodka Sauce

There is nothing more comforting than a warm bowl of Cheesy Ravioli with Vodka Sauce. This is absolutely delicious!! Creamy and full of flavor this is why it's a great option for an Italian inspired meal. 

Ingredients

2 packages (9 ounces each) cheese filled ravioli

1 quart store-bought Ragu marinara sauce, blended until smooth

1 6 oz can of Hunt's diced tomato

1 tablespoon sugar
1 1/2 cup vodka
1 1/4 cup heavy cream, at room temperature
1/2 cup freshly grated Parmesan

Sea salt and freshly ground black pepper to taste

Directions

Cook and drain ravioli as directed on package, keep warm.

Spray same saucepan with cooking spray, heat over medium heat.

Stir in marinara sauce and half-and-half. Heat to boiling, reduce heat.

Stir in ravioli, cheese and parsley. 

Top with freshly chopped parsley.

Serve with slices of  toasted Italian bread with garlic.

Cheesy Ravioli with Alfredo Sauce

There is nothing more comforting than a warm bowl of Cheesy Ravioli with Alfredo Sauce. These ravioli's are so creamy and full of body that it is a great option for an Italian inspired meal. 

Ingredients

2 packages (9 ounces each) cheese filled ravioli
1 jar (28 ounces) Alfredo sauce
3/4 cup half-and-half
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Directions

Cook and drain ravioli as directed on package, keep warm.

Spray same saucepan with cooking spray, heat over medium heat.

Stir in spaghetti sauce and half-and-half. Heat to boiling, reduce heat.

Stir in ravioli, cheese and parsley. Serve with warm buttered Italian bread.

Top with freshly chopped parsley and serve with slices of  toasted Italian bread with garlic.

Beefy Asian Noodle Bowl

"Beefy Asian Noodle Bowl" a excellent comfort food and it is fast, easy and oh, so good!

Ingredients

1-2 lbs. sirloin stake; thinly sliced

8 ounce dry buckwheat soba, udon, vermicelli, or egg noodles 
2 cups Pacific Organic Beef Broth
1/2 cup bottled peanut sauce
1 cup snowpeas

2 cup broccoli florets

1/2 cup dry roasted peanuts; chopped

1 Tablespoon olive oil

1/4 green onion; bias-sliced 

Directions

I a large pot add oil and brown the steak strips.

Add beef broth and peanut sauce and bring to a boil over medium heat.

Stir in the noodles.

Reduce heat and let simmer 4 minutes occasionally stir to keep the noodles from sticking.

Add broccoli florets and snowpeas.

Cover and simmer until noodles are done.

Divide noodles and broth among 4 bowls.

Sprinkle with peanuts.

Serve.

Easy Pasta Recipes

Easy Pasta Recipes

Beefy Asian Noodle Bowl
Creamy Pasta with Chicken and Peas
Cheesy Ravioli with Vodka Sauce
Chicken and Dumplings

Three-Cheese Macaroni with Bacon

Olive Oil Garlic Chicken

Chunky Vegetables and Beef Italian Spaghetti Sauce

Easy Pierogies

Creamy Pasta with Leftover Turkey and Peas
Cheesy Ravioli with Alfredo Sauce

Chive Dumplings
Baked Macaroni Cheese with Bread Crumbs

Caribbean Jerk Pot Roast

A "Caribbean Jerk Pot Roast" recipe that melt in your mouth tender, and packed with mouth watering flavor!

Ingredients

4 pound brisket, rump roast, or pot roast 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
3/4 cup Pacific organic beef stock

1 1/2 teaspoons Caribbean Jerk Seasoning

1/4 teaspoon pepper
1/4 cup red wine vinegar
3 garlic cloves, minced
3/4 cup red wine
2 Tablespoons olive oil
2 bay leaf
2 Tablespoons

Directions

Preheat oven to 350 degrees F.

Rub the Caribbean Jerk Seasoning into the roast on both sides.

Heat the oil in a skillet  and brown both sides of the roast.

Place the roast in a roasting pan; center.

Add garlic and onions to the skillet cook for 1 - 2 minutes to absorb the roast juice leftover.

Scrape them into the roasting pan around the sides of the roast.

Place bay leaves on top.

In a bowl add wine, vinegar, and beef stock; mix well.

Pour mixture over the roast.

Put vegetables around the sides of the roast.

Cover and cook on low for 3 to 3 1/2 hours at 350 degrees

Remove meat and vegetables with spatula.

Serve.

Easy Swedish Meatballs

These Easy Swedish Meatballs are flavorsome, creamy, and so good that you will want to lick the plate.

Ingredients

1 pound lean ground beef
1 small graded onion1 large egg

1/4 cup seasoned dry bread crumbs

2 Tablespoons grated Parmesan cheese

1/4 teaspoon sea salt

1/4 teaspoon black pepper
4 garlic cloves, minced
1 teaspoon oregano 
1 teaspoon basil
2 Tbsp. butter (optional)
1 Tbsp. flour 1 cup chicken stock 1/2 cup sour cream
1/4 tsp. allspice
1 cup cream or heavy cream

Directions

In a medium bowl mix the beef, egg, bread crumbs, cheese, salt, 2 cloves garlic, basil, allspice, oregano, onion and pepper.

Form the mixture into small to medium meatballs.

In a large, deep nonstick skillet, brown the meatballs over medium-high heat, turning occasionally until done.

Drain the excess fat from the pan, leaving about a tablespoon. 

Add the butter (if you like, or just leave the drippings in the pan) and the flour, and whisk to combine.

Add the chicken stock, cream, and stir, scraping up the browned bits from the bottom of the pan, until the mixture boils and thickens. 

Whisk in the sour cream and stir until it has the texture of creamy gravy. 

Goes great with mashed potatoes, rice, or noodles and  peas, carrots or corn.

Portabella Mushroom and Steak Stir Fry

Enjoy this flavorful and simple meal that anyone can make and everyone will enjoy—This is the perfect dinner if you're in a rush also great for saving as leftovers for next week. An all-around hearty dinner with little effort!

Ingredients

¾ pound flank steak
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 large carrots
1 pound small portabella mushrooms
3/4 pound snowpeas
1 bunch scallions (about 6)1/3 cup beef broth
3 drops hot pepper sauce¼ teaspoon black pepper
2 Tablespoons vegetable oil
2 cloves garlic, minced
3 quarter-size slices thin fresh ginger, unpeeled
3 Tablespoons chopped cilantro (optional)

Directions

Cut the steak into 2 inch thin strips. Then cut each strip across the grain into thin slices.

In a medium bowl, combine the steak with 1 Tablespoon of the soy sauce and the cornstarch. Stir to coat steak and set aside

Cut the carrots on the diagonal into thin slices. 

Cut the scallions into 2-inch lengths.

In a small bowl, combine the broth, remaining 1 Tablespoon soy sauce, hot pepper sauce and black pepper.

In a large skillet or wok, warm 1 Tablespoon of the oil over medium-high heat until hot but not smoking.

Add scallions, garlic, and ginger. Stir fry for few seconds.

Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5 minutes.

Remove the vegetables to a plate and cover loosely keep warm.

Add the remaining 1 Tablespoon oil to the skillet and warm over medium-high heat.

Add the steak and the marinade in stir fry until steak is browned, but still slightly pink in the center, 2 to 3 minutes.

Return the vegetables to skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.

Cook, stirring constantly, until vegetables are tender and the beef is cooked through, 2 to 3 minutes longer. Stir in the cilantro, if using, and serve hot. 

Traditional Pot Roast

A "Traditional Pot Roast" recipe that melt in your mouth tender, and packed with mouth watering flavor!

Ingredients

4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
3/4 cup Pacific organic beef stock
1 1/2 teaspoons Louisiana House Seasoning
1/4 teaspoon pepper
1/4 cup red wine vinegar
3 garlic cloves, minced
3/4 cup red wine
2 Tablespoons olive oil
2 bay leaf
2 Tablespoons

Directions

Preheat oven to 350 degrees F.

Rub the Louisiana House Seasoning into the roast on both sides.

Heat the oil in a skillet  and brown both sides of the roast.

Place the roast in a roasting pan; center.

Add garlic and onions to the skillet cook for 1 - 2 minutes to absorb the roast juice leftover.

Scrape them into the roasting pan around the sides of the roast.

Place bay leaves on top.

In a bowl add wine, vinegar, and beef stock; mix well.

Pour mixture over the roast.

Put vegetables around the sides of the roast.

Cover and cook on low for 3 to 3 1/2 hours at 350 degrees

Remove meat and vegetables with spatula.

Serve.