Turkey Soup

So, you’ve got a few holiday left-overs in the fridge? Here is a quick and easy way to make the best of your Thanksgiving Day Turkey.  Cozy up with a warm bowl.  You’ll love it.

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Beer-Braised Beef

Ingredients: 1 lb beef tips 1 large onion 2 cloves garlic 2 cans Guinness 1/2 cup water rosemary, thyme, salt and pepper to taste

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Mini Chicken Pot Pies

Ingredients: 4 cups chicken stock 3 lbs chicken breasts 1 premade pie crust 3 cups frozen mixed veggies 1 cup heavy cream 1 can cream of chicken condensed soup salt, pepper, celery salt, bay leaves, fresh parsley to taste

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Corn and Veggie Chowder

Ingredients: 1 tablespoon butter ½ large onion 1 large carrot 1 celery stalk 4 ears of sweet corn, kernels removed from cob 2 bay leaves 3 ½ cups whole or low fat milk 1 potato diced ½ red bell pepper, chopped ½ teaspoon fresh thyme leaves Kosher salt and pepper to taste

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Roasted Pork with Cajun Slaw

Ingredients 1 tablespoon plus 2 teaspoons Cajun seasoning 1 tablespoon plus 2 teaspoons packed brown sugar 1 large pork tenderloin (about 1 ½ pounds) Kosher salt 2 teaspoons extra-virgin olive oil ½ cup mayonnaise 2 tablespoons Creole or whole grain mustard Juice of 1 lemon 2 tablespoons drained horseradish 1 12-ounce package of broccoli slaw mix 2 small bell peppers 1 red and 1 yellow sliced thin 3 scallions sliced thin

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Crispy Chicken Strips with Salad

Ingredients 2/3 cup mayonnaise 1/3 cup fresh dill chopped 2 teaspoons mustard powder 2 teaspoons fresh lemon juice Kosher salt and ground pepper 1 ¼ cups breadcrumb 1 cup finely grated sharp cheddar cheese 2 large eggs 1 cup vegetable oil 1 ¼ pounds boneless skinless chicken beast cut into wide strips 1 5- ounce package of spring mix ½ cup cherry tomatoes cut in half

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