Tangy Creamed Turkey

Tangy Creamed Turkey I’m pretty sure the reason I love Thanksgiving so much (besides the fact that I get to eat enough for 10 people) is the turkey leftovers and all the delicious things you can make with them (diet?! what diet??!). This recipe (passed down in the family) is by far my favorite (favorite as in I would cook turkeys all day every day just to make this dish) thing to make with turkey leftovers. After all, it’s always good to make something that is healthy, which this semi-sort-of is (if you pretend there isn’t mayonnaise in it and serve it over brown rice), after a day of binge eating.

Tangy Creamed Turkey // Runway Chef chopped vegetables what to do with Thanksgiving leftovers Tangy Creamed Turkey Recipe Thanskgiving leftover recipes

Tangy Creamed Turkey
Serves 4
A creamy dish that is easy to whip up with Thanksgiving turkey leftovers or chicken, making it a perfect weeknight meal
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 2 tablespoons of olive oil
  2. 1/3 cup of mushrooms, sliced
  3. 1/2 cup chopped onion (about 1 small onion)
  4. 1/4 cup chopped green pepper
  5. 1 cup peas
  6. 1/2 cup mayonnaise
  7. 1 1/2 cup yogurt or sour cream (I use Greek yogurt)
  8. 1 1/2 cups cooked & chopped turkey
  9. 1/2 teaspoon of salt
  10. Dash of pepper
  11. Rice or egg noodles, for serving
  1. In a medium-size skillet, heat the olive oil over medium heat. Saute the mushrooms, onions and peppers for about 15 minutes, or until tender and wilted.
  2. Stir in remaining ingredients and cook until heated through (about 5 minutes more). Serve over rice or egg noodles.
  1. The original recipe calls for one cup each of mayonnaise and sour cream. I have adjusted to make the recipe healthier but feel free to play around with the amounts according to your tastes.
  2. Chicken can be used in place of the turkey.
Adapted from my Mom
Adapted from my Mom
Runway Chef http://www.runwaychef.com/

Stuffed Cabbage Rolls

Sometimes it’s a struggle for me to come up with something to write.

Now is one of those times.

It could be the ridiculousness of  the Big Rich Texas episode that I’m watching distracting me (please don’t tell me I’m the only one that watches this!).

Or it could be the  weakness I feel from the juice diet I’m semi-attempting (me and giving up sweets & carbs are not a good combo).

Regardless, you should make these.

Stuffed Cabbage Leaves

1 head of cabbage



1 lb. ground turkey

2 cloves of garlic minced

2 tbsp. parsley

½ tsp. thyme

¾  tsp. salt

½ tsp. pepper

1/3 c. grated parmesan

½ an onion, chopped and sautéed for 5 minutes in a splash of oil



1 can tomatoes

1 c. chicken stock

Salt and pepper


Bring a large pot of water to boil and add the whole cabbage head. Boil for about 5 minutes, pull out of the water and remove as many leaves as you can without breaking them. Continue putting it in the water for a few minutes, then pulling out the head until you have removed all the leaves.

Meanwhile,mix all your sauce ingredients in a pan and bring to a boil over medium heat. Continue simmering until the mixture is reduced by about half. Next mix all the filling ingredients together in a medium bowl.

To stuff the leaves, lay a cabbage leaf flat on the counter. Place about 3 tbsp of meat in the center, roll once up,fold in the sides and then continue rolling up. Secure the end with a toothpick and place in a greased 9×13 baking dish.Continue until you have used up all your filling.

Top the rolls with the sauce and some grated mozzerella cheese, if desired. Bake for 30 minutes at 350 degrees.



Easy Chicken Enchilada Recipe

Whenever I need a go-to comfort food that’s still healthy, this is the dish.
My Mom received this easy chicken enchilada recipe from a family friend years ago and has been making it ever since. When I moved out on my own, I continued regularly making these easy peezy cheesy (try saying that 3 times fast!) enchiladas myself. They are great on a cold night or for unexpected company and require only 6  ingredients and 30 minutes to make. What could possibly be better?! Ok, maybe bacon….or a cupcake….or a Chanel bag….

easy chicken enchiladas

Easy Chicken Enchiladas
Serves 4
Easy, cheesy chicken enchiladas made with just 6 ingredients
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 2 cups chicken, cubed (either 2 chicken breasts or 2 12.5 oz cans; can also use turkey)
  2. 1 package of low-fat cream cheese
  3. 3/4 cup salsa (any variety)
  4. 1 1/2 c. grated Cheddar cheese
  5. 1/4 c. milk
  6. 6 whole wheat tortillas
  1. In a medium saucepan combine the chicken, cream cheese and salsa and cook over low heat, stirring until combined, about 3-4 minutes.
  2. Place about 1/3 cup of the mixture in each tortilla, then roll up and place it in a greased 9"x13" pan.
  3. In a smaller saucepan combine the milk and cheese and cook over low heat, mixing until melted, about 2-3 minutes.
  4. Pour the sauce over the enchiladas and bake at 350 degrees for 20 minutes or until golden brown and bubbling.
  5. Serve with chips and guacamole and salsa. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Adapted from a recipe from a family friend
Adapted from a recipe from a family friend
Runway Chef http://www.runwaychef.com/

Man Meals-Part 1

These recipes are so simple…even a man can do it :)

I know it’s hard to believe,but trust me on this one guys. If you can turn on the stove, you are golden.

For the first ‘Man Meals’ I chose things that are classics and that absolutely everyone will love (or at least everyone better!).

These recipes are ones I turn to whenever I am in need of a quick meal. Nothing can beat the ease, the taste or the basic list of ingredients.

Chicken Nuggets and Mac n’ Cheese remind me of being a kid, but somehow no matter how old I get these  dishes don’t get old.

Chicken Nuggets
From my Mom

1/2 c. bread crumbs (I prefer the Italian seasoned ones)
1 tbsp. Parmesan
1 tbsp. parsley or thyme, chopped (Ok to use dried)
Salt and pepper
4 tbsp. butter, melted
4 chicken breasts, cut into cubes

Combine first four ingredients. Take the chicken cubes and dip them first in the butter then the bread crumb mixture. Lay the cubes on a foil lined baking sheet. Bake at 400 degrees for about 15 minutes, or until chicken is cooked through.

Mac ‘n Cheese
From Macaroni and Cheesecake

2 c. pasta
2 c. milk (I use fat free)
1 c. shredded cheddar cheese
1 tsp. salt
1 tsp. Dijon mustard (I prefer it w/o)

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.
Turn heat off, add cheese, salt (and mustard if you’re using it) and stir to melt the cheese and combine. If not creamy enough, add milk a little at a time, and gently stir.
*This recipe can easily be doubled*

Turkey for Two

Or last minute T-Day dishes…..Or breakfast…..Or a midnight snack. Whatever your little heart desires.
<<Disclosure: This post is forever long…just be happy you are the one doing the reading, not the writing :) >>

Get the party started with these apps.

Cranberry Pear Brie Packets
1 pear, chopped
1/2 c. cranberries
1/2 c. chopped onion
2 tbsp. maple syrup
1/2 a puff pastry sheet
2 oz. brie
Olive Oil

Saute onion, pear and cranberries in olive oil until tender. Stir in maple syrup and continue to cook a few more minutes. Cut the pastry into 4 even squares (about 2″ x 2″). On a foil or parchment lined baking sheet, place one square, then 2 tablespoons of cranberry topping, the brie cheese, and second square of pastry and then fold over the edges and seal in. Repeat with other squares. Baked at 350 degrees for about 15 minutes, or until golden brown.

(Set aside remaining cranberry mixture for you cranberry sauce)

Best Stuffed Mushrooms….Seriously
Taken from my local paper over 10 years ago

1/2 a package of cream cheese (I use light)
2 tbsp. parsley
2 tbsp. chopped onion
1/2 lb. sausage (I like turkey)
8 oz. mushrooms

Start sauteing sausage in a skillet. Remove stems from mushrooms without breaking the the cap. Chop the  stems and add those along with the onions to the sausage and cook until tender. Add the remaining ingredients and stir until cream cheese is melted in. Place the mushroom caps on a foil lined baking sheet. Fill each cap with filling, then broil on high for 5 minutes or until golden brown. Serve warm.

Next up, the side kicks.

Sweet Potato Gratin

2 sweet potatoes
2 tbsp. butter
4 tbsp. brown sugar
4 tbsp. milk (or OJ)

Slice potatoes thinly. Grease a 6″x9″ and place a layer of potatoes on the bottom. Top with 1/2 the butter and sugar. Repeat with the remaining ingredients. Pour the milk over the top. Bake at 400 degrees for 20 minutes, or until a knife inserted into the potatoes easily comes out.

Sausage Apple Stuffing

1/2 lb. sausage (Use the other half from the the mushrooms)
2 apples, chopped
1/2 an onion, chopped
1 tbsp. rosemary
Salt and pepper, to taste
2 tbsp. butter
8 oz. chicken broth
2 c. cornbread, crumbled

Saute the first four ingredients together, until sausage is cooked through and onions are tender. Add butter, cornbread and chicken broth and season with salt and pepper. Stuff your turkey….or your face :)

Cranberry Sauce

Remaining cranberry sauce from above brie recipe
1/2 c. cranberries
2 tbsp. maple syrup

Add the cranberries and maple syrup to the remaining sauce from the brie. Saute for about 20 minutes, or until the berries start to caramelize and juices thicken.

The Main Event

Stuffed Chicken Breast

2 chicken breast
Salt, pepper and olive oil

Butterfly the chicken breast. Brush with olive oil then place about 3 tablespoons of stuffing in the middle. Fold over the other half of the chicken breast, sprinkle the top with olive oil, salt and pepper and bake on a foil lined baking sheet at 400 degrees for about 12 minutes.

And last, but certainly not least, dessert.

This ice-cream is so ridiculously easy, you should make it every day…for real.

Pumpkin Ice -Cream

1 c. whipping cream
1/2 c. condensed milk
3/4 c. puree pumpkin
1 tbsp. cinnamon
1/4 tsp. ginger
A dash of nutmeg

Whip the cream until stiff peaks form. Fold in the remaining ingredients. Spread into a freezer proof container and freeze, 4-5 hours or until solid.

Cranberry Pear Crisp

3/4 c. cranberries
4 pears, sliced
2 tbsp. flour
2 tbsp. sugar

1/3 c. oats
1 c. flour
6 tbsp. butter
1/4 c. brown sugar
1 tbsp. cinnamon
1/4 tsp. ginger
Dash of nutmeg

Mix together first four ingredients in an 8″ x 8″ pan. In a separate medium sized bowl, melt the butter. Add remaining ingredients and stir until well mixed and crumbly. Sprinkle on top of fruit. Bake at 400 degrees for 30 minutes or until juices begin to bubble. Cool and serve with pumpkin ice-cream.

*Special thank you to Mr. Runway Chef….this post would not have been possible without all is help and support*