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Five cans of beans are mixed with bell pepper, onion, and celery and tossed in a simple dressing for a delicious marinated bean salad.
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Use your left-over turkey to make a surprisingly elegant cream soup full of tender wild rice and turkey, simmered in broth enriched with half-and-half. Slivered almonds add crunch.
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Potato pancakes are flavored with Parmesan and Cheddar cheeses and are sure to please the whole family. Wrap them in foil and bring them along in your lunch.
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This egg salad is packed with bacon, celery, onion, and relish. A hit of chile-garlic sauce lends a bit of heat.
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This tossed green salad with apples, avocados, and walnuts simply sparkles with a marvelous mandarin orange juice dressing!
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This panini has the tangy taste of ranch dressing, plus three cheeses and delicious Mediterranean vegetables. Veggies are made and marinated ahead of time.
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Instant brown rice, smoked sausage, and canned cooked chicken help get this easy jambalaya to your dinner table quickly.
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This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
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Use your leftover cooked turkey to make a creamy, cheesy casserole with a mild Mexican flavor.
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Warm barley tossed with sautéed mushrooms, onions, and green beans.
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A baked taco-style lasagna with layers of corn tortillas, salsa, seasoned ground beef and sour cream Topped with Cheddar and Monterey Jack cheeses.