Crock Pot Recipes for Your Turkey Leftovers

June 3, 2009

The age-old question of ‘what to do with this left-over turkey’ lives on today, but with the revival of the slow cooker, we now have more options for stretching our food dollars by creating some delicious crock pot turkey recipes.

Today’s turkey crock pot recipes are creative and fun to cook, and should be taken advantage of throughout the year, not just during the holiday season. Gather your ingredients, plop em’ in your crock pot in the morning before you leave for work, and when you arrive home in the evening your meal is waiting, and your home smells fantastic! Using leftover frozen turkey makes meal prep even easier. Here are some Turkey Crock Pot Recipes that your family will love.

Crock Pot Turkey Stew

1 large bag of frozen mixed veggies
2 lbs boneless, skinless turkey, cut into bite size pieces
2 tbl flour
1 cup chicken broth
1-1/2 tbl tomato paste
1 tsp Worcestershire sauce
1/4 cup chopped fresh parsley
Salt and pepper to taste

Place veggies and turkey into crock pot. Mix flour, broth, tomato paste, Worcestershire sauce, salt and pepper in a bowl and then add to crock pot. Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey that has stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

Crock Pot Turkey Sandwiches

6 c. shredded turkey
3 c. shredded cheese
1/2 c. Miracle Whip
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup

Mix everything together and cook in crock pot for 4 hours. Stir twice during cooking, remembering not to have the top off very long. If the mixture is really thick, add some hot water at end of cooking. Serve on hoagie buns.

About the author: Sherry Frewerd publishes ‘Family Crock Pot Recipes’. Visit today for delicious crock pot recipes that your family will love – Sherry’s blog, ‘Recipes to Live By’ is the place to go for great recipes of all kinds, cooking tips and interesting articles on food and nutrition.

[tags]crock pot recipes, slow cooker recipes, turkey recipes, thanksgiving recipes, frugal recipes[/tags]


Fish Recipes

May 31, 2009

These recipes are wonderful and they are old family recpies.
Armenian Baked Fish

3 lbs. whitefish-in the white fleshed bland fish may be substituted
3 fresh tomatoes or one small canned tomatoes
1 cloves garlic mashed
1 tbsp. flour
1 c. water
4 tbsp. minced parsley
1/2 cup olive oil
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper

fillet and rinse fish. Spread the fillets skin side down in a buttered baking pan. Cover fish with tomatoes garlic and the flour mixed with water. Spread with parsley. Seasoned with salt and pepper. Pour oil and lemon juice all around fish. Bake at 325 after 420 to 40 minutes depending on the thickness of the fish. Spoon pan juices over the fish several times while baking. May be served hot or cold. Garnish with sliced lemon. Serves six.

Pine smoked trout

Use a wire holder to get a smoky flavor when cooking trout. The idea is to be able to turn the meat over like the type made to hold hot dogs or hamburgers.

Cut server pine boughs and place them on your campfire. Lay the holder with your trout directly on top. Light the pine boughs, then the fire will sear, cook, and smoke your trout in about a minute before burning out. Just turn the holder over to sear the other side – repeat the process. A couple of boughs and less than a minute for each side is perfect for a half-pound trout.

Pickled Bluegills

Use only a stainless steel pan for good taste.

Cut fish into small pieces – you will need about 5 cups of fish. Soak in a quart of water and one cup of salt for 2 days. Rinse fish in cold water and drain. Then pour two cups of white vinegar over the fish and put it in the fridge for another 2 days. Pour it off.

Next, cook the following mix for five minutes and let cool

2 cups white vinegar

New York Style Cheesecake Recipe

May 31, 2009

New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920’s, this particular silky style of cream cheese was developed in the New York area.

New York style cheesecake recipes were introduced by Jewish delicatessens in New York City. Arnold Reuben Jr., owner of the legendary Turf Restaurant at 49th and Broadway in New York City and a descendant of immigrants from Germany, claimed his family developed the first cream cheese cake recipe. Reuben’s cheesecake was so good, it won a Gold Metal at the 1929 World’s Fair.

The superior qualities that make Reuben’s classic New York style cheesecake are a graham cracker crust, a creamy texture, and distinct lemon flavor that is firm but light in density. Below you will find his Classic New York Style Cheesecake recipe.

Classic New York Cheesecake


Heavily coat 10-inch spring form pan with cooking spray

1 1/2 cups commercial graham cracker crumbs

5 Tbsp. butter

1 tsp. honey

1/4 cup sugar

Mix ingredients together with hands until well blended and crumbs appear moist. Pour into pan. With hands, spread evenly across the bottom and pat down firmly.


5 8-ounce bars cream cheese, at room temperature

2 Tbsp. flour

1 Tbsp. confectioners’ sugar

11/2 cups sugar

grated rind of 1 lemon

1/2 tsp. orange liqueur

3/4 tsp. vanilla

2 egg yolks at room temperature

5 eggs at room temperature

Preheat oven to 400 degrees. Place first five ingredients in large mixing bowl and beat on high until they are completely blended. Add vanilla and 2 yolks, and beat again. Add eggs one at a time, beating well. Pour into prepared pan. Batter will fill pan. Bake for 10 minutes. Top will be golden. Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and a toothpick tests clean. Cool to room temperature. Serve immediately or cover and refrigerate. Bring to room temperature before serving.

Yield: 16-20 slices

The history of cheesecake is believed to have originated in ancient Greece. The first recorded mention of cheesecake was when it was served to the athletes during the first Olympic Games held in 776 BC. Centuries later, cheesecake appeared in America. The recipes were brought over by the immigrants.

If you ask a New Yorker, the only true cheesecake makers and connoisseurs are in New York. Every New York restaurant has their own version and thus the cheesecake from New York has been re-named New York cheesecake.

I hope you enjoy this New York style cheesecake recipe.

Copyright © 2005 Perfect All Rights Reserved.

This article is supplied by where you can purchase quality coffee online, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to:

[tags]new york style cheesecake recipe,classic cheesecake recipe,history of cheesecake[/tags]

Quick Low Carb Cooking

May 28, 2009

Low Carbohydrate Diets have helped a lot of people to lose weight. The purpose of this article is not to inspire you to low carb. Only your doctor can tell you if it’s right for you. What you will learn are some fantastic ideas to cook and prepare great low carb meals fast.

One of the neat things about a low carbohydrate diet is that it is so simple. Meal preparation can be done quickly because it is not complex. The more complex the recipe, usually the more carbohydrates it has because it would involve sauces, etc.

Grilled Meats

The basics of a low carb diet are proteins and vegetables. So in it’s most simple form, that can mean a nice grilled steak with a salad. That can be done in 10 to 20 minutes (and by the way, it’s delicious).

So the first thing you need to do is keep a selection of meats on hand, beef steaks, pork chops, chicken, fish; anything that can be grilled and some salad fixings.

Quick Salads

Salads can be the most enjoyable part of the meal. There is no end to the variety of salads. To do quick low carb cooking, you should have a few items on hand to help you prepare your salads.

First, stock up with different kinds of lettuce. Many people just buy iceberg lettuce and build from there. Actually, iceberg lettuce doesn’t have the nutritional value that other lettuces do, nor the flavor. Experiment with different types of lettuce as a base for your salad. Mix several different kinds, as well as tossing in some spinach, turnip greens or any low carb greens.

You can tear the lettuce up as you need it, or you can tear it up all at once and store it. I suggest tearing because it’s not a good idea to use a steel knife on lettuce. It will make it turn brown. They do make plastic knives for this purpose.

You don’t want just lettuce in your salad. While this provides fiber, just eating plain lettuce will get tiring after awhile. So you will want to stock up on some great fresh vegetables that go well in your salad.

The best thing to do, is to gather these vegetables, clean them and have them ready to go when you need them. You will want to trim them, even chop or dice them so they are ready to hit the salad and store them in a plastic bag or container in the refrigerator. Then, you can just pull them out when you are building your salad and toss a handful into the salad.

Some good ideas for low carb salad vegetables would include celery, green onions, radishes, green bell pepper, broccoli, cauliflower, small amounts of carrot or tomato and bean sprouts (gives a nice crunchy feel).

One way to do this is to prepare all the vegetables you may want for your salad and store them in one container. That way you can reach in and grab a handful whenever you need them. This works well, but you make sure you leave plenty of room in the container to shake the vegetables up and make sure they are mixed well.

Another option is to store each veggie in a separate plastic bag (you could still keep them all in one plastic bowl) and then you can have different vegetables on your salad every night.

One more quick idea about adding vegetables to your salad: Use frozen veggies.

Frozen vegetables retain a lot of the nutritional value. You could take a mixture of low carb frozen veggies and put them in a bowl of hot tap water. Once they thaw and lose their chill, put them on top of your lettuce, add a good low carb dressing and you have a nice salad to go with your chops or steak.

Mmmm. I think I’ve talked myself into cooking a quick low carb meal.

Michael Russell

Your Independent guide to Cooking


How to Make a Sensational Breakfast Menu with a Light Fluffy Pancake Recipe that Everyone Will Love

May 28, 2009

There’s nothing like a nice full and filling breakfast in the morning.
A balanced breakfast with plenty of choice makes a great start to any day!

How hard is it for you to get your entire family together for a sit-down breakfast? Don’t let breakfast become endangered, add some light fluffy pancakes to your menu and live a great life!

Pancakes are so versatile and easy to make. I will show you how easy it is for you to make light fluffy pancakes that are tasty and almost melt in your mouth.

These light and fluffy pancakes are great for kids of all ages as you can add just about any topping you like or simply eat them like cupcakes. They are not too sweet so you can enjoy the nostalgic taste of maple syrup on top.

You can use ingredients straight from the fridge – which makes this pancake batter recipe a great last minute breakfast item.

I recommend using an electric beater to save time when possible. Save your time for sharing some valuable moments with your entire family at your breakfast table.

-* Light and Fluffy Pancake Recipe *-

Preparation Time: Less than 10 minutes
Cooking Time: Approximately 5 to 10 minutes

Makes about two dozen pancakes.

Ingredients you will need:

– 1/4 cup butter
– 1/4 cup sugar (or icing sugar)
– 1 egg
– 1 1/4 cups self-raising flour (sifted)
– 2/3 cup of milk (light or low fat is ok, you can also just use water or a combination of water and milk)
– vanilla essence


– Beat butter and sugar until creamed or until butter is a lighter colour.
– Add the egg to the mixture, then add flour around the mixture and pour in the milk and vanilla essence.
– Mix all ingredients together until well mixed and smooth. If for some reason your pancake batter mixture is a little thick, stop the mixing and quickly add a little more milk or water. (If you are hand-beating the batter, start from the center of the mixture and beat in one direction only.)

The texture that you are looking for is a thick but liquid-y batter that you can easily pour onto the frying pan.

– Next, heat up your frying pan until it is hot. If you need to, add some oil to the pan. I use a French cr

Tips to Help You Use Less Fat in Your Everyday Cooking!

May 25, 2009

Just as you don’t have to give up sweetness in your foods, you don’t have to give up fats altogether. It is important, however, that you limit your intake. Cutting back begins in the kitchen, and continues at the table.

Remember that eating too much fat may have a direct effect on insulin activity in your body, causing an increase in your blood glucose level.

– Select lean cuts of meat and remove skin and fatty deposits from poultry.

– Use the absolute minimum oil or fat in cooking. If possible, don’t use any added fat at all.

– When you must use fat, use a brush to spread a thin layer of fat onto your pan, or use a cooking spray.

– Grill or roast meat on a rack to allow the fat to drip away.

– For soups and casseroles, drop meat into boiling water to seal it rather than browning it in fat or oil.

– Spread butter or margarine very thinly on bread and biscuits, or leave it off. Use ricotta, cottage cheese, a little avocado or a scrape of low-fat cream cheese as a spread instead.

– Use low fat dairy products in preference to the regular varieties.

– Use ‘no-oil’, ‘low-oil’ or ‘low joule’ (low-calorie) salad dressing instead of oily ones or mayonnaise. Better still, use lemon juice or vinegar with herbs to add zest to your salads.

– Learn to use fresh or dried herbs and spices to add flavor to food instead of butter or oil.

– Avoid adding oil or fat to vegetables during or after preparation. For instance, when you mash potato or other vegetables, don’t add butter, margarine or cream. Use low-fat milk. Wrap your vegetables in foil with herbs, or try dry baking them in the oven in their own skins.

– If you like sour cream as a vegetable dressing, use low-fat leben or cottage cheese or low-fat natural yoghurt instead.

The author is a big fan of cooking recipes. Visit the following website for more info about health and cooking recipes.

[tags]fat, cooking, limit fat intake, use less fat, cooking tips, fat cooking tips, reduce fat[/tags]

Cooking Videos A Memorable Recipe

May 22, 2009

Who can forget grandma’s cookies, or mom’s sweet-bread twists? We share meals with loved ones our whole lives and this video project preserves both the treasured recipes and the sights and sounds of the person who made it.

The goal of a recipe video is to follow a friend or family member as he or she makes a favorite recipe — capturing the process of preparing the food and the personality of the person making it.

The recipe is the script. Shoot each step in order as it is performed. As a bonus feature, I like to include an interview of the chef that focuses on the history of the dish, who taught it to him or her and the recipe’s place in the history of the family or circle of friends.

Here is the ‘recipe’ for the video:

  • Welcome to the kitchen – Introduce the recipe
  • List the required ingredients
    • Include a title screen listing the ingredients
  • Prepare the food step-by-step
    • Include close-ups of preparations
    • Explain special tools/techniques
  • ‘Glamour Shot’ of finished dish
  • Interview with Chef

With careful planning you can edit this project in the camera by shooting everything in the exact order you want to show it – including titles and credits. But this is a project that will really benefit from editing. If you plan to edit you can shoot extra close-ups on the food preparations and select the best angles and moments to demonstrate the process.


If your subject isn’t comfortable talking on camera, have a ‘side-kick’ in the kitchen. This person can ask questions about what is happening and the chef will be more comfortable talking with another person rather than performing for the camera.

A grandparent teaching a grandchild adds a wonderful dimension to the project.

Get creative with your titles. Spell them out in cookie dough on the counter, write them on the kitchen chalk board or write them in frosting on a cake. Use your imagination and have fun.

Allow 4-5 hours to shoot and make sure your chef knows that it is going to take longer to prepare the recipe when it is being filmed.

Prepare and measure as many ingredients as possible before you start. You only need to peel one potato for everone to understand the process. Enlist helpers to peel the remaining 20 and the chef will love you.

Use a wireless microphone to record audio. If you must use the camera mike, get in close and have your chef speak loudly.

Recipe videos make great gifts. You can buy cases and labels online, or at your local computer store. Hand written recipe cards in the case are a perfect final touch!

Best of luck with your Reel History project!

Andrew Seltz has been producing film and video projects for more than 10 years. His work has included many documentary projects which inspired him to begin documenting his family’s stories. He is now helping others do the same through his website

[tags]video, recipe, family, history, project, hobby, tutorial, howto[/tags]

Low Fat Food Not No Fat Food Part II – Low Fat Fish Recipe

May 22, 2009

This low fat fish recipe is delicious, can be made easily and contains only 3.61 grams of fat. Try it out today.

Mild Fish Curry


2 cups of Fish or Vegetable stock
1 tspn of Chili Powder
2 Potatoes
1 1/3 Tblspns Corn Flour
3 cups of Water
1 cup of Frozen Peas
1 cup of Jasmine and Basmati Rice
2 tspns Korma Curry Paste (mild)
9 Tblspns Non Fat Plain Yogurt
1 1/8 lb or 500 g Raw Perch


1. If you are using stock cubes to cook this low fat fish recipe, combine the stock cube with water in a cup. Add in the curry paste, corn flour and chili powder. Mix thoroughly and leave for 10 minutes to sit and combine.

2. Peel and wash potato and cut into bit sized portions. Rinse the rice and cook in a rice cooker or if using a saucepan, add 2 cups of water for every cup of rice. Cook until the rice has absorbed the water, stir thoroughly. Wait until the water has boiled off. Take off the burner.

3. Add the fish whole or in pieces to a frying pan, add the stock mixture and potato and water. Cook with the lid on for 10 minutes or until the fish meat has turned white.

4. Take the lid off and cook until potato is soft. Add in the yogurt and peas and cook for a couple of minutes. Take off the burner.

5. Serve the rice and fish curry together.

Serves 4.

This low fat fish recipe contains:

257.37 calories.
28.26 calories come from fat.
3.61 g fat
1.03 g saturated fat
115.77 mg cholesterol
372.99 mg sodium
1079.80 mg potassium
24.35g carbohydrates
2.14 g sugar
2.97 g fiber
32.37 g protein

Note: These values are only averages.

Diet Tips:

This low fat fish recipe has a medium to high amount of cholesterol in it depending on the type of fish you use. It represents just over a 1/3 of your daily intake of cholesterol.

To lower the cholesterol levels of this recipe substitute the fish for lean chicken breast. This recipe has about 3.61 g of fat in it which represents about 6% of your daily intake of fat.

The fish we selected for this recipe also contains about 12 mg of alpha linolenic acid, 79 mg of eicosapentaenoic acid and 174 mg of docosahexaenoic acid which are omega 3 fatty acids.[1]

If you are cooking for small children, or are pregnant purchase locally caught fish. See the Fish Advisory Board for more information on this subject.

Date Written: 13th February 2006.

My name is Jenny Mathers, I certainly hope that you’ve enjoyed part II of this article detailing my low fat fish recipe. You’re very welcome to visit my site Savvy Fat Burning Foods here. I encourage all those wishing to lose weight to seek individual advice from a dietitian, doctor or health care professional.

[tags]low fat fish recipe, low fat dinner, low fat food, low fat diet plan[/tags]

Easy Potato Recipes

May 19, 2009

This time of year, we think more about staying inside our warm houses and enjoying a home-cooked meal. But sometimes it’s hard to think of things to prepare for dinner night after night, especially when you’re trying to use up things you have on hand.

Potatoes are a staple food in my family’s winter diet. They’re inexpensive, easy to prepare, and there are so many different things that you can do with them. Even though my husband sometimes complains, “potatoes again?!” when we’ve had them in some shape or form for dinner every night for a week, I still manage to come up with new and different ways to serve them. I personally never get tired of eating them.

Potatoes are very versatile in that you can serve them as a main course, side dish, or appetizer. They also freeze very well, so you can prepare meals ahead of time and freeze them for later use. One easy meal to prepare is a simple potato soup base consisting of potatoes, onions, garlic, salt, pepper, and milk or water. You can add flour to thicken it up if you wish, or I add cream of mushroom soup to give it a richer flavor. From there you can add whatever you wish to create a meal your family is sure to enjoy. I often add clams for an easy-to-make clam chowder, ham, or corn and bacon for corn chowder. There is no end to the possibilities you could come up with. Served with fresh homemade bread, you can’t beat the feeling of comfort a bowl of potato soup brings on a cold winter’s day.

Potato Soup Base

3 tablespoons butter

1 cup onion, chopped

2 cloves garlic, minced

4 cups potatoes, peeled and cubed

2 cans (21 oz) cream of chicken or mushroom soup

2 soup cans milk

Salt and pepper

Melt butter in a large saucepan. Add onions and garlic, cooking until soft. Add potatoes and enough water to barely cover the potatoes. Cook, covered, until potatoes are tender (15 to 20 minutes). In a medium-sized bowl, mix together soup and milk. Pour soup mixture into potato mixture and stir. Heat but do not boil. Season to taste.

Parmesan Potato Casserole

2 cups mashed potatoes

8 ounces cream cheese

2 eggs

1 small onion, diced

2 tablespoons flour

1/4 cup Parmesan cheese, grated

1/4 cup dried bread crumbs

Salt and pepper

Preheat oven to 300 degrees. In a small bowl, mix Parmesan cheese and bread crumbs; set aside. In a medium-sized bowl, combine mashed potatoes, cream cheese, eggs, onion, and flour. Beat with a mixer on low speed until blended. Beat at high speed until mixture is light and fluffy. Add salt and pepper. Pour potato mixture into a greased casserole dish. Sprinkle with bread crumb/Parmesan cheese mixture. Bake for 35 minutes.

Originally published at Suite 101. Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For recipes, tips to organize your home, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at

[tags]potato recipes, cooking, soup[/tags]