Holiday Turkey Leftovers: Turkey Frame Soup

Thank you, Sally, for sharing this leftover turkey recipe with us! We hope more of our families will share a holiday leftover recipe too, we don't want one bit of food to go to waste! :o)

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Turkey Frame Soup

Recipe for those leftover turkey bones and the tons of meat you didn't know still
clung to them!

1 meaty turkey frame  (I usually throw mine in the freezer and cook several at a time)

3 quarts. water (12 cups)
1 onion, quartered
2 tsp. salt
1 16-oz. can tomatoes, cut up
1 T. instant chicken bouillon granules
1 ½  tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
1/8 tsp. pepper
4 c. fresh veggies (any combination of uncooked sliced celery, sliced carrot, chopped onion, chopped rutabaga, sliced mushrooms, chopped broccoli, and cauliflower flowerets)
1 ½ c. uncooked medium noodles

Break turkey frame or cut in half with kitchen shears; place in a large Dutch oven with water, onion and salt.  Bring to boiling; reduce heat.  Cover; simmer for 1 ½ hours.  Remove turkey frame; when cool enough to handle, pull off remaining meat from bones and discard bones.  Strain broth.

Return broth to Dutch oven.  Stir in cut-up turkey meat from bones, undrained tomatoes, bouillon, oregano, thyme and pepper.  Stir in fresh vegetables.  Bring to boiling; reduce heat.  Cover; simmer for 45 minutes.  Stir in uncooked noodles; simmer uncovered, 8 to 10 minutes or until noodles are done.  Season to taste with salt and pepper.  Makes 10 servings.

Submitted by: Sally Ferguson
Source: Better Homes & Gardens New Cookbook

Trader Joe's Albondiga Soup - Turkey Meatballs, Salsa

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Here's a quick soup recipe using frozen turkey meatballs. Although the submitted recipe calls for the Trader Joe's brand, you can look for other brands at your local grocery store. :o)

Trader Joe's Albondiga Soup


I always have these ingredients on hand for when I don't have much time to make dinner.

1 package Trader Joe's turkey meatballs (frozen, precooked)
1 jar roasted tomato salsa (I get it from Trader Joe's)
1 carton chicken broth (again, from Trader Joe's)

Just mix ingredients together, heat through and eat. It's amazing how good it is!

You can also throw in some leftover veggies or a handful of spinach, etc. Just use your imagination. It's very good with just the three ingredients, however.

Submitted by Michelle DeFields-Gambrel

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Easy Chicken Skillet Recipes (2)

12-Inch Pre-Seasoned Iron Skillet

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Chicken Skillet Recipe (1 of 2)

Here are two recipes for making a quick and easy meal in the skillet.  

Ingredients:

1 tbsp. vegetable oil
4 boneless skinless chicken breast halves
1 can Cream of Chicken, or Cream of Mushroom
1 1/2 cups water
1/4 tsp. each paprika and pepper
2 cups Minute Rice, or cooked rice
2 cups fresh or frozen broccoli flowerets

Directions:

Heat oil in skillet, add chicken and cook until browned. Remove chicken, add soup, water, paprika and pepper; stir, heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper; cover, cook on low heat 5 min. or until cooked through. Serves 4.

Note: I buy regular rice and cook it separate (I have a rice cooker), less expensive this way.

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Chicken Skillet Recipe (2 of 2)

Ingredients:

1 tsp. butter or margarine
4 boneless chicken breast halves
1 box chicken stuffing
1 can cream of soup (your favorite)
1/2 cup milk
1/2 cup of cheese

Directions:

Heat butter in skillet, add chicken and cook 12 to 15 min., or until done. Remove chicken. Prepare stuffing using pkg. directions (except let stand 2 min.). Top with chicken. Mix soup and milk. pour over chicken, sprinkle with cheese. Cover and heat through. Serves 4.

Note: I only buy the chicken, soup and stuffing when it is on sale.

Submitted by Tiffany Peppers

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Editor's Recipe: Quick and Easy "Grilled" Pork Chops w/ Sauce

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What a treat. Thick, center cut, pork chops, on sale!  Especially when the family has been sick for several weeks and we've been relying on easy to cook, "sick people" foods.  You know, like baked potatoes, mac 'n cheese, etc.  Anything really easy to make.  I didn't want to waste these babies with overcooking (like in a crock pot), that would be tragic.  Instead, I had more of a restaurant grilled chop in mind.  With no barbeque grill and it being too cold to cook outside with pneumonia anyhow... what to do?!

I thought about it for three days.  Probably more a symptom of not being able to breathe than not knowing how to cook.  I've been cooking since I was a young child; too many decades to count.  Enough pork chop recipes to last a life time.  But I didn't have energy to even look for a recipe.  I wanted to just cook them perfectly, grill them (even though our grill is broken), and get it done QUICK.

Having just bought two dozen cans of cream soup on mega sale last week, I knew I could easily spare a can for a quick sauce.  (Though I did NOT want the basic meat, soup and rice recipe that's been around for ages.)

Next, for the grilled effect, I would cook them on the large electric griddle on our kitchen counter (an indispensable small appliance for a family of 6), with steak seasoning!

Decision made and our delicious dinner was ready in about 45 minutes.

Quick and Easy Grilled Pork Chops w/ Sauce

Ingredients:

8 thick center cut pork chops (more or less okay)
Salt, pepper, Montreal steak seasoning (or any steak seasoning you prefer)
1 can Cream of Mushroom soup
1 c. water

Directions:

Heat grill to 350 degrees and preheat oven to 350.  Remove plastic covering from pork chops and season while still in tray with salt, pepper and steak seasoning.  Place chops season side down on grill.  While cooking, repeat seasonings on top of chops.  Turn just once, for about 5-7 minutes of good "grill" time on each side.  After chops have developed a nicely browned glaze, remove to foil lined baking pan and set aside.  (Use two pans if you don't have one large enough for all 8 chops.  Foil is for easy cleanup; okay to use cooking spray.)    

In a separate bowl, whisk together soup and 1 c. water until blended well.  Spread sauce over top of chops.  Cover with foil and bake for 30 minutes.  Serve with veggies and rice, spooning some of baked sauce over rice, if desired.  YUM!!!

Submitted by Michelle Jones, Editor

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Matzo-Ball Soup

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Matzo-Ball Soup

Hi Michele,
I have an easy to make matzo-ball soup recipe I think you’ll like.

Ingredients:
7 cups chicken stock ( reserve 1/4 cup of the stock for matzo balls)
2 carrots, peeled and cut into “coins”
2 stalks celery, chopped
1/2 an onion, diced
1/4 chopped fresh parsley
1 1/4 cup of crushed matzo crackers (can crush in food processor, don’t worry if you have some
larger pieces as this adds some texture)
*I found the crushed matzo crackers made a lighter matzo ball*
4 eggs, separated
1/4 cup veg. oil
Pinch of salt & pepper

Directions:
In a large pot add chicken stock and all the veggies including parsley.
Bring to a simmer and cook until veggies are tender.
While stock is cooking combine crushed matzo crackers, 1/4 cup stock that was reserved, 4 egg yolks, 1/4 cup of oil and pinch of salt & pepper.
In another bowl beat egg whites until frothy but not stiff.
Fold the egg whites into the matzo mixture, then it’s important to refrigerate for about 15 min.
Then shape matzo mixture into approx. 2inch balls and gently add balls to simmering soup.
Cover and cook about 20min.
* If matzo balls soak up too much broth you can add more chicken stock*

Enjoy!

Submitted by Gina Siska
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Thank you Gina, this is one of my all-time favorite soups!!!

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Vietnamese Style Chicken and Rice Soup

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Vietnamese Style Chicken and Rice Soup

This is a recipe my aunt taught me and is very inexpensive to make but a hit at dinner time. All measurements are approximate, it's a recipe you make to your liking.

Ingredients:

4 lb. whole chicken, or chicken cut up (you can also use chicken thighs, legs or whatever you have on hand)
4 cans of chicken stock or broth
Fresh ginger sliced (3 or 4 slices)
2 shallots
2 or 3 T. fish sauce (usually found in the Asian section of your grocery store)
1 to 1 1/2 cup med. grain rice, uncooked

Directions:

Bring 6 quarts of water to a boil in a large pot. Add chicken and cook over med. heat until done, skimming the fat off the top of the water. Once chicken is done, remove and set aside. Add chicken stock and take fresh ginger slices and pound them a bit (just enough to get the juices flowing), add them to the pot. At this time also add the rice. Allow to cook for about an hour, until the rice is cooked.

While waiting for the rice and ginger to do its thing, cut up the shallots and put into a chopper with the fish sauce, salt and pepper. Blend those three together until it is almost a paste (can also squish by hand). Add the paste into the soup a spoonful at a time until it is to your liking. Shred the chicken and add to bowls of soup.

We like to garnish this soup with fresh cilantro and green onions. We also like to thinly slice an onion and cook until browned in hot oil, take the browned onion and a bit of the oil and add to your soup as well for extra flavor.

Hope you enjoy this as much as our family does! Thanks!

Submitted by J. Morgan, McGuire AFB, NJ
http://www.frugalfamilyrecipes.blogspot.com/

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Stove Top Rice-a-Roni Casserole

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Stove Top Rice-a-Roni Casserole

When money was tight and we had a lot of mouths to feed, we created this stove-top Rice-a-Roni "casserole." It is inexpensive if using store brands, and tasty.

Ingredients:

1 box any flavor Rice-a-Roni
1 lb. ground beef or ground turkey
1 can cream of mushroom soup

Directions:

Brown ground beef, drain. In Dutch oven or large pot, cook Rice-a-Roni according to directions. When done, add ground beef and can of soup. You can also add a drained can of mushroom stems and pieces, and/or black olives (if you can find them on sale), and/or cooked onions. If needed, add water to thin a little. Simmer until heated to your preference.

Submitted by Anne Powlas 
http://www.frugalfamilyrecipes.blogspot.com/

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Congressional Bean Soup

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Here is a crockpot recipe that my family loves (it's one of our favorites), and perfect for cold winter nights. Toss a salad and you have a hearty meal with a few simple, and CHEAP, ingredients.

When I have celery that will go bad before we use it all, I chop the ingredients for this soup and freeze. Then when I need a meal, I just have to throw in my bag of veggies & ham in the crockpot along w/ beans and water and we have dinner cooking in a snap.

Congressional Bean Soup

8 cups water
1 pound dried Navy beans (sorted & picked through)
1 cup finely chopped celery
1 onion, finely chopped
2 Tbsp. finely chopped parsley (optional)
1-2 cups chopped left over ham
1 tsp. salt
1/4 tsp. pepper

For a quick soak, in a large pot on the stove, bring water to a boil. Add beans and boil gently 2 minutes. Turn off heat and let stand 1 hour. OR, just soak beans overnight and in the morning rinse and fill crock with 8 cups water. Whichever method you use, put 8 total cups water in the crockpot/slow cooker. Add all other ingredients. Cover and cook on HIGH 6-7 hours until beans are very soft. Add more salt if needed to taste and pepper.

Submitted by Susan Smith
http://www.frugalfamilyrecipes.blogspot.com/

Ham and Potato Casserole

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Ham and Potato Casserole

1 pkg of diced ham ($2.25 at Wal Mart in Louisiana)
1 pkg shredded cheese (2/$3.00 again at Wal Mart) Use your favorite type of cheese
1 can cream of mushroom or celery soup, even cream of chicken works well
1 pkg of frozen hash browns

Mix all ingredients in casserole dish and pop in the oven at 350 degrees for 20-30 minutes depending on your oven.

Don't know how many adults it would feed, but I feed twelve children under four years old, including "seconds." The kids love this dish. And, my own family loves it. I generally feed 4-5 people and add a salad. My husband, myself, and three to four college aged grandsons depending on who is home that night! I usually make a fruit desert or jello to add to menu.

Submitted by Ginger
http://www.frugalfamilyrecipes.blogspot.com/

Noodles with Tomato Soup, Corn, Cheese

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Ricky's Ship Wreck

3 cups elbow noodles
2 small cans of tomato soup  
1 can of corn
1 cup shredded cheese

Cook noodles, mix soup and corn. Top with cheese.

Submitted by Kristal McCune
http://www.FrugalFamilyRecipes.blogspot.com

Beef or Turkey Lentil Soup

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Hi, here is my son's favorite soup of all times. It's very inexpensive and super healthy!

Lentil Beef or Turkey Soup

(Serves 8)

1 T. vegetable oil
1 lb ground beef or ground turkey (about $4.00)
1 lb. bag lentils (about $1.00)
4 c. water ($0)
3 beef bouillon cubes ($.75)
1 28oz can pureed or crushed tomatoes (about $1.00)
1 c. chopped onion ($.50)
1 1/2 - 2 c. chopped carrot ($.50)
Salt/pepper/red pepper flakes to taste

Total: $7.75 (I did not count the oil and spices)


Directions:

Brown ground beef/turkey and drain. Put everything else in pot, bring to a boil, cover and simmer for 1 - 1 1/2 hours. Add water if it is too thick. Enjoy

It tastes even better the next day.

Submitted by Susanne Wright
http://www.frugalfamilyrecipes.blogspot.com/

Quick Soup - Chicken, Egg Noodles

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This recipe is delicious, quick, easy and inexpensive.

Quick Soup

Add 1 package (or more) of egg noodles to equal parts of boiling water and chicken broth
Add salt, celery seeds and pepper to season the boiling water
Add 1 can (or more) of canned chicken to noodles before the noodles finish cooking.

Note: You may add vegetables to this recipe as you desire. The above recipe is a basic recipe the has blessed my family. Enjoy!

Submitted by Tara Wyche
http://www.frugalfamilyrecipes.blogspot.com/

Vegetable & Beef Soup Hotdish

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Vegetable & Beef Soup Hotdish

1 lb hamburger
2 cups elbow macaroni
1 large can Vegetarian Beef or Vegetable ABC soup

Cook hamburger till done. Cook macaroni according to package directions and drain.  In a large kettle combine cooked hamburger, cooked macaroni and soup.  Heat through and serve.

* To add more moisture use V8 juice, tomato juice or occasionally I have added cream style corn.

** Kids love this recipe and it's fast, easy and budget friendly.

Submitted by Lola Nelson
http://www.frugalfamilyrecipes.blogspot.com/

Nacho Potato Soup

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Nacho Potato Soup

Ingredients:

1 box of Au Gratin Potatoes
1 can of corn, drained
1/2 can of Ro-tel tomatoes and chilies (dump other half in a baggie and freeze until next time)
2 cups water

Directions:

Combine above ingredients and contents of powder packet in the Au Grain Potato package and bring to a boil. Reduce heat and simmer for 15 minutes.

Add...

2 cups milk
1 cup Velveeta cheese

Simmer until Velveeta is melted. This soup is so yummy and you'll never be able to tell that the potatoes are the dried variety. Even better the next day as leftovers! My kids love this soup.

Submitted by Karin Mueting of Ohio
http://www.frugalfamilyrecipes.blogspot.com/

Turkey Breast, Turkey Noodle/Rice Soup and Turkey Waldorf Salad

This is actually a terrific way to use 1 whole turkey breast in 3 different ways. Purchase a 5-6 lb. uncooked frozen turkey breast (should be in the freezer section of your grocery store, near the whole turkeys). Place frozen turkey breast in an oval crock pot on low for 8-10 hrs. Do not add water. (If it won't fit under the lid, cover tightly with foil and cover with lid). You may also thaw the turkey ahead of time in the fridge, but it isn't necessary). When it falls off the bone, it is done. Strain the leftover broth for #2meal below.

1. TURKEY BREAST - MAIN MEAT DISH

You may then serve this for a meal along with potatoes, dressing, etc. After the meal, carefully debone the turkey and cube the rest of the meat. Yield will depend on how much was served for above meal.

2. TURKEY NOODLE OR RICE SOUP

9 c. of turkey or chicken broth (use broth from cooking turkey and add to it)
4 med. carrots, shredded
3 celery ribs, diced
1 med. onion chopped
2-3 c. cooked turkey, cubed
1 c. uncooked macaroni OR instant rice (if using regular rice, you will need to cook it longer before serving)
1 t. sage, optional
1 t. parsley

In large kettle, bring first 4 ingredients to a boil. Reduce heat;cover and simmer for 1 hr. Add turkey, macaroni or rice and parsley; cover and simmer for 10-15 min. til done.

3. TURKEY WALDORF SALAD

2-3 c. cooked turkey, cubed
1 red delicious apple, diced and dunked in salt water to keep from browning
1 c. red grapes, halved
1 c. mayo
1/4 c. walnuts, broken, optional

Combine all and chill. Serve over a bed of lettuce, in a croissant or as a sandwich.

Submitted by Susan Cogan
www.FrugalFamilyRecipes.blogspot.com

Chicken and Dumplings - Crock Pot

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Chicken and Dumplings

You need:
1 whole chicken (or you can use a rotisserie chicken, rotisserie cooking directions are at the end of the paragraph)
Package of frozen dumplings
1 can of chicken broth
1 can of cream of chicken soup

Put whole chicken in crock pot with some water, can of chicken broth, and some salt and pepper (I let my chicken cook all day on low while I'm at work, approx. 8 hours). When done take chicken out of crock pot and set it aside. Take the juices from the crock pot and pour them into a big pot. Pour can of cream of chicken soup in the pot. Bring to a boil and put your dumplings in one at a time (the package should have directions how to cook them). Meanwhile, your chicken should be cool enough for you to handle. Start tearing the chicken off the bones and when your dumplings are just about ready add the chicken to your pot. Dinner is served, Enjoy!!! (P.S. You can also use a rotisserie chicken. Just add chicken broth, cream of chicken soup, and a couple cups of water, as well as some salt and pepper, bring to a boil and cook your noodles. When noodles are done add your chicken! Easy!)

Submitted by GMC
www.FrugalFamilyRecipes.blogspot.com


Editor's Note - I just cooked a large pot of our homemade chicken and dumplings last week, would love to give this recipe a try next time! :o)

Beef-Potato-Hash Soup

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Beef-Potato-Hash Soup

My Grandma taught me to make a different Hash recipe. She would save a small piece of leftover beef roast (about 2oz.) and add it to a small pot of water (enough to cover the potatoes), add one onion diced and one potato per person (sliced), salt & pepper to taste. This is more like hash soup but my husband loves it to this day, especially when it is cold outside. All you have to do is cook until potatoes are tender. She survived the great depression and she was a great cook. Her kitchen always smelled great!

Submitted by Judy
www.FrugalFamilyRecipes.blogspot.com

Minestrone Soup

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Minestrone Soup

Here's a recipe I picked up during my vegetarian years, this one's really easy and can feed an ARMY. Whenever I make it I always end up with enough leftovers for 2-3 days of work lunch, and it's 100x better reheated anyway. You will need:

1 large can whole stewed tomatoes
1 can tomato sauce
1-2 vegetable or chicken bouillon cubes
1/2 bag of pasta (macaroni or small shells are the best)
1 bag of frozen vegetables (whatever's on sale--I like the frozen "stew" vegetables with the whole baby onions)
1 can of beans or chickpeas
Spices

Directions: In a big soup pot, make the bouillon according to the package instructions (generally 1 cube to 1 cup water). Add the tomato sauce and tomatoes, cooking on medium heat until it begins to boil; mash up the whole tomatoes, then pour in the vegetables. Season to taste with oregano, rosemary, salt, pepper, and 1-2 whole bay leaves. Once vegetables start to cook, add the pasta and beans. Cook until the pasta's done.

Note: you may end up having to adjust the liquid, adding some water or more bouillon in order to get it "soupy" enough for your taste.

Submitted by Tiana Bodine
www.FrugalFamilyRecipes.blogspot.com

Juicy Pork Chops

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Juicy Pork Chops

1 can of cream of chicken soup (or cream of mushroom)
4 med size pork chops
1 cup of water

Heat oven to 350 degrees, mix together soup and water until blended. Place pork chops in pan and pour soup mixture over it. Add salt, pepper, garlic, curry... anything you like for taste. Bake for 30 minutes. Have salad, potatoes, veggies and crescent rolls for sides and it's a great meal.

Submitted by Tara Prater

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Adding curry as you suggested, Tara, very cool idea. I love curry! - Michelle

Mushroom Pork Chops and Rice

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I have a recipe that is inexpensive and can feed a lot of people easily. My mom made it for us for years (5 kids, plus her and my dad) and it's easy to increase or decrease the amount of people it feeds!

Mushroom Pork Chops and Rice

4 boneless, skinless pork chops
1 can cream of mushroom soup
4 servings minute rice

Pre-heat oven to 350 degrees.
Cook minute rice according to package directions.
Brown pork chops, reserving the juice.
Place rice in bottom of a casserole dish, drizzle the pork chop juice over top.
place pork chops over top of rice in a single layer
Spread mushroom soup over top.
Bake in oven, covered, for 30 minutes.
Remove lid, bake for 10 more minutes.

Makes 2-4 servings, as made above. Increase portions as needed.

Variations: I like to put a drained can of mushroom stems and pieces, as well as about 2 cups of frozen peas or french beans, making a full meal.

Submitted by Jennifer Spalton

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The soup in this recipe will keep the pork chops moist, and I love your additions Jennifer, especially the mushrooms! - Michelle