Left over Madness

A lot of use will be going home for Thanksgiving or have been invited to someone's house, but we all have one thing in common: we somehow get stuck with Tupperware or Ziplock bags full of leftovers. Here are some ideas on what to do with them, all on a budget.Breakfast
BREAKFAST FRITTATA
1 cups leftover chopped turkey
2 cups of eggs
¬ cup of cheese (cheddar, gouda, swiss, even a cream cheese-like spread would be good)
cup left over cooked vegetables (green beans, broccoli, peas, spinach, just some ideas)
¬ teaspoon minced garlic
¬ teaspoon of your favorite dried spice- basil, oregano
salt
pepper
1 tablespoons of butter

Heat oven to 325 ?F. Whisk eggs. Add turkey, cheese, vegetables, and spices. Heat butter in saucepan with metal handle. Add garlic and saut until light brown. Add eggs and continue to cook until just starting to set. Finish cooking in oven additional 5-10 minutes.


Lunch
TURKEY PITA SANDWICH
Pita bread
Cranberry sauce
Sliced turkey
Lettuce-romaine, spinach anything leftover
-anything else you like-tomatoes, avocado, cheese,

Cut pita in half. Stuff and eat.


Dinner
TURKEY TORTILLA SOUP
1 cups chopped turkey
1 cup leftover vegetables-corn, green beans, peas
3 cups chicken or turkey broth
1 can diced tomatoes
1 can black beans (rinse them off before adding them)
¬ teaspoon oregano
Pinch chili flake
Salt
Pepper

Tortilla chips-ADD AT THE END, before serving

Mix ingredients over heat. Stir and serve hot. Great served with avocado, cilantro, sour cream, cheese, chopped onion, etc.

Pumpkin Roll
With Halloween up and gone, everyone wants to throw up Christmas lights without so much as a glance toward the Thanksgiving holiday. While Halloween has costumes and candy and Christmas has presents, people fail to realize that Thanksgiving is a celebrating of good food and, more importantly, good deserts. Here is a Thanksgiving recipe from this dessert-lover to you. Go ahead, try one out and impress mom and dad this Nov. 23.



Pumpkin Roll

Primary Ingredients:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp baking soda
3/4 cup flour

(Filling ingredients):
8 oz. cream cheese
1 tsp vanilla extract
1 cup cool whip
2 tbsp butter
1 cup powdered sugar

Preheat oven to 375*. Combine all primary ingredients into a large mixing bowl. Cover a cookie sheet in non-stick cooking spray or cooking grease. Place a piece of wax paper on top of the tray and then spray/grease the wax paper. Pour the mix onto the cookie sheet. Bake at 375* for 15 minutes.
Place a hand towel on the counter and put powdered sugar on the towel. Flip cookie sheet over, placing the cake onto the towel. Roll the towel and the cake together and let sit for 1.5 hours.
While waiting, mix all filling ingredients together until smoothly blended. Once the 1.5 hours is up, unroll cake and smooth filling onto it. Roll back up with filling this time and put in the freezer
When you want to eat the pumpkin roll, take it out of the freezer, let sit for 10 minutes and then slice.