Turkey tostadas

A great way to use up leftovers from Thanksgiving…This will serve 2 people.

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4 corn tortillas
cooking spray
1 cup cooked turkey, shredded (Could also use chicken)
1 teaspoon taco seasoning
1 can mashed black or refried beans
Guacamole
1/4 cup sour cream
Shredded cheese (Cheddar or Monterey Jack)

Spray tortillas with cooking spray and put in oven at 400 until crisp, turning once (about 10 minutes). Meanwhile, stir the taco seasoning into the turkey, and make the guacamole (if you’ve chosen to make it instead of buy premade).

When tortillas are crisp, place on plates and spread each with 2 tablespoons of beans. Top with some guacamole, 1 tablespoon sour cream, 1/4 of the turkey, and a little cheese.

You could also add shredded lettuce and/or tomato.

Coca-Cola cake

This is Faith Hill’s recipe from what I understand. What I would like to know is how she stays so thin and gorgeous if she ever eats this cake!

2 cups all-purpose flour
2 cups sugar
2 sticks butter
2 tablespoons cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 tablespoon vanilla
1 1/2 cups miniature marshmallows

For the icing:
1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
2 cups confectioner’s sugar

Preheat oven to 350°F and lightly grease and flour a 9- by 13-inch sheet cake pan. Sift flour and sugar into a large mixing bowl. Set aside. In a small saucepan, bring butter, cocoa, and cola to a boil over medium heat. Pour over flour mixture and stir. Add buttermilk, baking soda, eggs, vanilla, and marshmallows, and stir. (Batter will be thin and marshmallows will float to the top). Bake cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. About 5 minutes before the cake is done, make the icing by bringing all the ingredients to a boil in a large saucepan. Cook until it reaches the consistency of a thin glaze. Poke holes in the cake with a toothpick or wooden skewer (to let the icing sink into the cake), then spread the icing over the cake while both are hot.

Turkey stock

What better way to use up those Thanksgiving leftovers and not waste the turkey bones?

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Bones from a cooked 12-pound turkey

1  peeled carrot, cut in half crosswise

1  celery stalk, cut in half crosswise

1/2  medium onion, peeled and quartered

4  quarts cold water

1/8  teaspoon  black peppercorns

4  thyme sprigs

4  parsley sprigs

1  bay leaf

Preparation

Preheat oven to 425°.

Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion on a jelly-roll pan or shallow roasting pan. Bake at 425° for 35 minutes, stirring once.

Place bones, trimmings, vegetable mixture, 4 quarts water, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours; skim surface occasionally, discarding solids.

Strain stock through a sieve over a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard.

Swedish Meatballs

This recipe is weight watchers and South Beach Diet friendly.  Who would have thought it could be so easy, too?  You could substitute ground turkey for the beef.

3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 pound lean ground beef

1 tablespoon extra-virgin olive oil
3/4 cup chicken broth
3 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh parsley

Mix together salt, allspice, and pepper in a medium mixing bowl. Add ground beef and gently mix with hands to combine; shape into 24 (1-inch) balls.
Heat oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan. Using a slotted spoon, transfer meatballs to a plate.
Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.
Whisk in sour cream and cook 1 minute more. Add meatballs. Sprinkle with parsley and serve hot.