Leftover Turkey Nachos

(Update 2017) As you can probably tell, I’ve spent some time this year experimenting with and trying out new versions of recipes. I’ve changed them here on the blog to reflect how I am eating now.

For the most part, I’m keeping the recipes healthy. But you’ll notice a few family favorites here and there that are not necessarily the healthiest. There are just some things I don’t want to change. Not just yet anyway.

While the overall focus of the blog has become eating healthy on a budget, there are still some recipes here that aren’t really all that healthy – only because I make them for get-togethers and such. I trust each of you knows what is healthy for you.

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This one is good as a snack, or as a movie night treat.

This recipe can be made with children who can either use a microwave or an oven.

Younger children will enjoy putting this together, if there is someone around who can pop them into the microwave or the oven.

Ingredients:

tortilla chips (there are paleo versions)

shredded mozzarella cheese

shredded mild cheddar cheese

bite size pieces of leftover turkey

chopped kale or spinach

  1. Place chips on a parchment lined baking sheet.
  2. Sprinkle mozzarella cheese over the top.
  3. Add chopped spinach or kale over the cheese.
  4. Sprinkle mild cheddar cheese over the greens.
  5. Add the turkey.
  6. Bake at 325* for 15-20 minutes, or until cheese is melted.

Tips

  • Try adding diced tomatoes.
  • Use different cheese combinations to see what your favorite is.

Serving Suggestions

Leftover Thanksgiving Mini Casserole Cups

(For when you do not have enough ingredients for a whole casserole) Children who can use an oven by themselves will find this easy. Younger children can put the casserole together for you to bake. To make this recipe even easier, you can prepare it when cleaning up after your Thanksgiving meal, and pop it in the oven the next day. You could also put it into the freezer to save.

Ingredients

leftover turkey

leftover vegetables

leftover mashed sweet potato

water

  • Put 1/2 tsp.  water in each muffin pan cup that you will fill, and then fill each one you wont use 1/3 of the way with water.
  • Put a few bite-size pieces of turkey in bottom of each cup.
  • Add 1 tbsp. leftover vegetables.
  • Cover the vegetables with mashed sweet potatoes.
  • Bake at 350* until warmed through.

Tips

  • Can be frozen. Flash freeze in muffin tins. Pop out and put into gallon size freezer bag. Get out as much air from the bag as you can.

Serving Suggestions

 

Baked Cheese Pumpkins

This recipe is great as a snack, or can be made for a Halloween. Children will love helping you make these, once they have cooled.

8 slices paleo bread
4 slices white cheese
pumpkin cookie cutter
  1. Line a cookie sheet with parchment paper (can be wiped and reused later).
  2. Place 4 slices of bread on the cookie sheet.
  3. Put a slice of cheese on each slice of bread.
  4. Put a slice of bread over each slice of cheese.
  5. Bake both at 350* until cheese is melted.
  6. Remove cookie sheet from the oven.
  7. Remove the sandwiches from the pan and place on a cutting board. Allow to cool some.
  8. (This is the part the children can do!) Use the pumpkin-shaped cookie cutter cut ghost shapes out of the sandwiches.

This actually gives you eight pumpkin-shaped cheese sandwiches. The cutouts and the outer edges.

Enjoy!

Shannon

Berry Parfaits

I love Parfaits. I like to pretty them up for the children, to turn them into special treats.

  • I put them into sundae cups for a nice treat. Or I use decorative bowls.
  • I have real tea-spoons with long handles that I place in the cups.

Berries are healthy and should be a part of everyone’s diet, with the possible exception of babies. My daughters and the daycare children love these, as do I.

  • Use any type of berries you like, and or combination of berries.
  • Use coconut cream, flavoring it if you’d like with pure vanilla or mint extract.
  • Add toppings such as fresh cherries or dried fruit, if desired.
  • Add seeds or nuts to the top.

All you do is:

  • Put a tablespoon of cream in the bottom of the cup.
  • Layer coconut yogurt and berries until you get to the top.
  • Add your choice of topping(s).

These parfaits are great for:

  • Daycare children to make.
  • Hot summer days.
  • Party treats.

They make great:

  • Snacks.
  • Breakfast ideas.
  • Desserts.

Enjoy!

Shannon

P.S. If you have any parfait ideas that you’d care to share, please post them in the comments. Thank you.

Shannon

 

Strawberry Cream Surprise

I love strawberries, and I love coconut. I love mixing coconut cream with pure extracts to come up with different flavorings. This recipe uses pure mint extract.

Add add different toppings to this for variety, choosing something different each time you make it.

Ingredients

Serves: 1

sundae cup

long-handled tea-spoon

coconut cream flavored with pure vanilla extract to taste

3 large sliced strawberries

1 teaspoon baker’s cocoa

  1. Put a few tablespoons of cream into the bottom of a small sundae cup.
  2. Sprinkle with the baker’s cocoa and give it just a little mix.
  3. Add the sliced strawberries.

Tips

  • Grow and/or pick your own strawberries to save money.
  • Try using a different type of pure extract, such as almond or vanilla.

Serving Suggestions

  1. Serve for breakfast with a turkey based egg scramble.
  2. Serve for dessert or a snack.
  3. Serve for lunch or dinner with a casserole.

Shannon

 

Fruit Parfaits

I love Parfaits. I put them into the sundae cups for a nice treat. I have real tea spoons with long handles that I place in the cups to add just a little fanciness to this treat.

Ingredients

any type of fruit that you like, and you can mix and match them

coconut cream flavored with pure vanilla, citrus, or mint extract

toppings such as cherries, crushed almond slivers, or unsweetened coconut cream.

  1. Put a tablespoon of cream in the bottom of the cup.
  2. Layer the cream and fruit until you get to the top.
  3. Add your choice of topping(s).

Tips

  • These parfaits are great for daycare children to make, though adults may need to cut (or supervise the cutting of) the fruits.
  • They are refreshing on a hot summer day.
  • And they make great party treats.

Serving Suggestions

  • Serve at breakfast with an egg scramble.
  • Serve for a dessert or snack.
  • Serve as a side with lunch or dinner.

Enjoy!

Shannon

P.S. If you have any other parfait ideas that you would care to share, please post them in the comments section. Thank you.

Blueberry-Strawberry Parfait

I love parfaits during the spring and summer months. This berry based parfait is easy to make for a quick snack any time, and a little dark chocolate can be added if it is to be consumed as a dessert.

Ingredients

blueberries

strawberries

coconut cream flavored with pure vanilla extract

unsweetened coconut flakes (optional)

Paleo granola (optional)

dark chocolate chips (optional)

  1. Rinse the berries well, and lay them out on a towel to dry for a few minutes.

  2. Slice the strawberries, disposing of the tops.

  3. Layer the ingredients like so: Coconut cream, blueberries, strawberry slices. Do this, being sure the top layer is of coconut cream when done. Sprinkle Paleo granola over the top, and some dark chocolate chips if desired.

Tips

  • To save money, grow your own berries.

  • Try other berries when in season.

Serving Suggestions

  • Serve with a vegetable-based salad on a warm day.

 

Shannon

Melon Parfaits

I enjoy my parfaits with vanilla or mint flavored coconut cream when consuming them as a snack or dessert, but can also be used as a side at lunch or dinner. This is a refreshing dish to have on a warm day.

Ingredients

1/8 cup diced cantaloupe

1/8 cup diced honey dew melon

1/8 cup diced watermelon

coconut cream flavored with pure vanilla or mint extract

1 tsp crushed almond slivers or unsweetened coconut flakes

  1. Place a tablespoon of cream at the bottom of a tall, clear glass.

  2. Put the cantaloupe into the glass, and top with another tablespoon of cream. Spread the cream over the cantaloupe.

  3. Add the honey dew and spread another tablespoon of cream over diced melon.

  4. Add the watermelon, and add more cream.

  5. Top this with a teaspoon crushed almond slivers or unsweetened coconut flakes.

Tips

  • Top with berries rather almonds or coconut flakes.

  • To save money, grow your own melons and berries.

Serving Suggestions

  • Serve parfaits with a casserole.

  • Serve in place of salad with meat and sweet potato meals.

Enjoy!

Shannon

 

Frugal Popsicle Ideas

Spring and summer are the best times for popsicles. Sitting on the front porch with the family on a warm evening, enjoying a popsicle, and watching the stars, was one of my favorite things when Skye and Zowie were little.

These popsicles are easy for children to make, though mom or dad may need to cut the fruit for them.

You can make popsicles from these drinks by simply pouring them into popsicle molds bought for $1 per set at a dollar tree, making these very frugal treats for everyone. Pull them out when you hear the ice cream truck approaching.

Liquids for Popsicles

Fruit add-ins for popsicles

Adding fruit to the popsicles will make them extra special.

  • kiwi
  • banana
  • apple chunks
  • pear chunks
  • strawberry chunks
  • raspberries
  • blueberries

What are your favorite popsicle liquids and add-ins? Let us know in the comments.

Shannon

 

 

Fruit and Chocolate Trail Mix

I don’t eat snacks often but, when I do, I’m trying to make healthy choices. These mixes can be placed in small jars and stored in the pantry, so you can quickly grab one when putting together a meal for work or when you want a snack.

Trail mixes are easy to make, and allow me to use up leftovers from other cooking ventures. The chocolate chips are not Paleo, but they are organic – as are the other ingredients.

Ingredients

( 4 (8 ounce) servings)

1 cup unsweetened coconut flakes

1/4 cup chocolate chips

2/3 cup unsalted sunflower seeds

2/3 cup dried cranberry and blueberry mix

2/3 cup slice almond and dried cranberry mix

  1. Place all the ingredients in a bowl and mix with your hands.
  2. Divide between four 8 ounce canning jars.
  3. Cover and place in the pantry.

Notes

  • Use different types of seeds, nuts, and dried fruit, for variation.

Serving suggestions

Shannon