My musings…

Archive for October, 2013

What we ate this week

I had to go into the office 4 out of the 5 days this week because my boss and colleagues were in town. I had dinner mostly made every night, though so my husband.didn’t have to worry about it.

Sunday
Mexican take out

Monday
sloppy joes
French fries
Corn

Tuesday
chicken taco Chili (crock pot)

Wednesday
meatloaf
Crockpot scalloped potatoes
Broccoli

Thursday
Leftovers (yep, for out anniversary)

Friday
Turkey tetrazzini

Advertisements

This week’s menu

Sunday
Turkey
Stuffing
Mashed potatoes
Gravy
Broccoli and cauliflower

Monday
Leftovers

Tuesday
Turkey tetrazzini

Wednesday
Pork chops
Butternut squash ravioli

Thursday
Leftovers

Friday
Chipotle (I had a buy one get one free coupon)

Saturday
Birthday party with friends

Turkey Tetrazzini

I hate it when I log into a recipe website and see that everyone has rated a recipe with 5 stars, but then to read the comments and see all of the changes that people made.  The original recipe, therefore, shouldn’t have 5 stars, it should have 3 or 4 and a new recipe should be created which incorporates the changes you have made.  Anyway, that was the case with this recipe. It was loosely based off of one I found online.  This is how I made it and we loved it!

Turkey Tetrazzini

Serves 8 – 10

2 T olive oil

1 medium onion, chopped

2 stalks celery, chopped,

8 oz mushrooms, chopped

4 cloves garlic, chopped

4 c cooked turkey, chopped

2 c frozen peas, thawed

1/2 c butter

1/2 c flour

3 c chicken stock

2 c milk

8 oz shredded Parmesan

2/3 c seasoned bread crumbs

1 lb spaghetti noodles, cooked

 

Saute garlic, onions, celery and mushrooms in olive oil.  When cooked, add in turkey and peas to heat.

Melt butter in a saucepan.  Add flour, whisking constantly.  When the roux begins to smell nutty, add in chicken stock and milk, stirring until it reaches a boil.  Add in all but 2/3 c of Parmesan, stir until it melts.  Pour over vegetable and turkey mixture. Add cooked spaghetti noodles and mix. 

Pour into a 9×13″ pan.  Mix bread crumbs and remaining Parmesan cheese together and sprinkle over top. Bake at 350* until bubbly and lightly browned on top (about 20 minutes).

Alternatively, divide in half.  Put half in 8×8″ casserole dish, top with half of the bread crumbs and Parmesan and bake.  Freeze the other half in a casserole dish or a freezer bag, reserving bread crumbs and Parmesan, thawing and baking as normal.