Feed me Friday- Turkey Leftovers

So you probably have a TON of leftover turkey...right?! Here is a great recipe I found to help you use those left overs up in a super yummy way!

Ingredients
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise

Directions
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.

Chefs Notes:
By: Ann Sizemore
"This recipe can be made with leftover turkey, or a turkey breast. It is my great-grandmother's recipe. The cook time will not include the baking of the turkey, just making the salad. Keeping the salad somewhat chunky is part of what makes it good. No food processors, please. I serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or breads."

Enjoy!!

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Feed Me Friday- Tomato Bisque Soup

Hooray! It's Feed Me Friday again! I am sharing another one of my favorite recipes! I usually make this one if I am having company because the recipe really makes a lot! This tomato soup is loved by both regular tomato soup fans and even non-tomato soup fans! I don't like regular tomato soup but I love this soup! The recipe is from a local restaurant that is famous for this dish. The Beach Bar in Jackson, MI. Enjoy!

Beach Bar Tomato Soup

What you Need:


1/2 cup butter
1 small onion chopped fine (I usually blend mine in my magic bullet)
1 (26oz) can tomato soup
1 qt half and half
1 Tbsp garlic powder
2 Tbsp basil or dill
1 qt stewed tomatoes (I don't like green pepper so I substitute italian diced tomatoes)
12 oz. cream cheese (blend with half and half to get smooth consistency)
Saute butter and onion. Add other ingredients. Heat on low heat watching so it doesn't stick to pan. Very rich and filling.

**Optional--Top with shredded mozzarella cheese and croutons***

Soooo good, everyone will go crazy over this soup!!

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Feed Me Friday-- White Chicken Chili Dip

I'm so excited to share this favorite recipe of mine! It's so simple, yet very very delicious. It has few ingredients and can be made either in a crock pot or on the stove!
Here's What you need:

1 package boneless skinless chicken breast
1 large 48oz jar of Great Northern Beans
2 8oz blocks pepper jack cheese
1 8oz block monterey jack cheese
2 16oz jars Medium Salsa
1 bag tostitos scoops

Directions:
1. Boil and shred your chicken.
2. Cut cheese into small cubes.
        
          Crock Pot
3. If you'd like to use the crock pot you can throw it all in and cook it on low, stirring occasionally until all your cheese is melted.

          Stove Top
3. If you prefer to try it on the stove. Using a medium heat. Grab a deep large pot, add your beans and cheese stirring while the cheese is melting, make sure you stir enough so that your cheese doesn't stick to the bottom.
4. Once cheese has melted into the beans add your chicken and salsa.
5. Keep stirring it all together until heated.

Enjoy! That's it. Grab your chips and dive right in. It doesn't look all that appetizing but I've not met one person who hasn't asked me for the recipe after they've tried it!

This week I've added a MckLinky so that you can add your recipe and join in on the Feed Me Friday fun! Just post the button on your post and add your link to the list. I love trying out new recipes!

Button Grab box is to the right:

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