With a turkey carcass that large, I made A LOT OF soup. The stock came out so rich and flavourful, I simmered it for most of a day, then drained it all and added veggies, spices and lots of shredded turkey. We will be eating this for months to come!!! I threw in some potatoes this year to make it a little extra filling, and they added the perfect touch.All the meals I made for our guests seemed to be a hit. The Mexican Style Slow Cooker Chicken was easy and doubling the recipe easily fed 12-15 people plus lots of leftovers. The turkey and stuffing were amazing too, and my husband's cousin Anne did basically all of the side dishes. We were a good team and we fed about 17 people . . . who all left satisfied and pretty darn full.
Here's my menu this week:
Sunday: Slow-Cooker Pot Roast
Monday: Meal from the freezer (we have quite a few from last weekend!)
Tuesday: Slow-Cooker Chili Chicken Tacos
Thursday: Cayenne-Rubbed Chicken with Avocado Salsa
Friday: Baked Ziti
Saturday: Pizza or take-out
Baked Ziti
I got this recipe from my mother
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 jars spaghetti sauce (or we use home-made)
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 T Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente. Drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, simmer 15 minutes.
3. Preheat oven to 350. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and then remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the oven, or until cheese melts.
1 comment:
I am so jealous of all that soup. Your ziti recipe looks really good too.
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