Yet another recipe using leftover holiday turkey, this thick and filling soup will warm you, body and soul.

16 ounces lentils, any color

6 cups water

2 cups cooked, shredded turkey (or chicken)

1/2 cup chopped onion (1 small)

2 cups chopped zucchini (2 medium)

1 cup chopped carrot (2 medium)

2 cups finely shredded fresh spinach

8 ounces frozen corn

2 – 4 cups chicken or vegetable broth (amount depends on how much broth you want)

1 cup cooked rice (white or brown)

salt, pepper, Mrs Grass Table Blend, garlic powder, onion powder, to taste

Place lentils and water in a large pot. Bring to a boil over medium high heat. Cover and boil for 10 minutes.

Add the rest of the ingredients and simmer for 10 more minutes or until all vegetables are tender.

Tips: This recipe makes a lot of soup, so make sure you have plenty of small containers or zip top baggies to freeze leftovers in.

Omit the turkey for a healthy and hearty vegetarian soup.

Add or change vegetables based on your preferences or what you have on hand.

Despite a light snow fall this past Thursday, I bundled up and headed to the Farmer’s Market. Michael was out of lunch meat!

This set of gnomes caught my eye, but I thought $25 was robbery. I had just bought three at Goodwill for Michael’s Christmas present – for $3!

I bought a pound of turkey and pastrami from Hiatt’s Poultry. This is all natural, free range, no chemicals, preservatives or hormones. And it’s only $4.50 a pound. Cheaper than processed!

I also bought some headcheese to try. Not quite sure how I feel about it yet…

Bought some marinated olives from Oh Mamma’s Italian Deli. Oh Mamma, I will never buy cheap olives in a jar ever again. This 1/3 pound only set me back $1.70.

Some Brussels sprouts from Johnson’s Produce and sesame seeds and minced onion from Coffee and Tea Thyme rounded out my meager purchases.

Unfortunately, Freestone Ornamental Cement was closed. But I spied this whimsical garden stone under their booth cover. I hope it’s there next week!

Cake:

2 cups flour, plus 2 tablespoons (can use half white, half wheat)

1/2 cup butter, softened

2 eggs

2/3 cup sugar

1 teaspoon baking soda

2 tablespoons grated orange zest

1/4 cup chopped pecans or walnuts

3/4 cup sour cream (or plain yogurt)

Topping:

1/4 cup sugar

1/8 cup orange juice

1 1/2 teaspoons grated orange zest

Preheat oven to 375*.

Cream 2 tablespoons of flour with softened butter in a large bowl. Beat eggs in a small bowl. Add sugar to eggs and combine with flour and butter mixture.

Sift remaining flour with baking soda and add slowly into the egg-butter-sugar mixture until combined. Add orange zest, nuts and sour cream. Pour into greased metal loaf pan.

Bake 30 minutes.

For the topping, combine sugar, orange juice and orange zest.

Remove cake from oven when done and pour topping over cake while still hot. Let cake absorb topping and cool before removing from loaf pan.

Tips: Use lemon instead of orange for another version of this tender tea cake.

Instead of butter, you can use a good quality 65% vegetable oil stick. I like Best Life Buttery Baking Sticks.

You will need approximately 6-8 oranges for zesting and 1 for juicing.

Adapted from “My Ex-Sister-in-Law’s Orange Pour Cake” from Insatiable by Gael Greene.

6 ounces uncooked egg noodles

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup chopped red bell pepper

1 package (10 ounces) frozen spinach, thawed, drained

2 boneless, skinless chicken breasts, cooked, cut into 1 inch pieces

4 ounces fresh mushrooms, sliced

2 cups (8 ounce bag) Kraft Italian Five Blend shredded cheese (mozzarella, provolone, romano, asiago, and parmesan)

3/4 cup half & half (or evaporated milk)

2 eggs, lightly beaten

3/4 teaspoon each salt, pepper, garlic powder

1 tablespoon dried parsley

Preheat oven to 350*. Cook noodles until slightly underdone. Spray a 13×9 baking dish with non-stick cooking spray.

Saute onion and pepper in oil 2 minutes over medium-high heat. Add mushroom, cook 1 more minute. In large bowl, mix spinach, chicken and noodles. Add onion, pepper and mushroom mixture.

In a medium bowl, combine cheese, sour cream, half & half, eggs and seasonings.

Add cheese mixture to chicken mixture, stir to combine. Pour into baking dish. Bake uncovered 30 minutes.

Tips: You can use thigh or leg meat in this recipe. Use leftover grilled or baked chicken.

Make it a bit healthier by using whole grain pasta and 2% milk cheese.

Add or substitute vegetables: broccoli, zucchini, olives, cauliflower, green beans, carrot, etc.

Servings: 8

This easy Irish recipe utilizes leftover ham, and if you have them, leftover mashed potatoes. It’s great for post-holiday dinners when you’re pressed for time and money.

1-2 cups cubed, cooked ham

2-4 cups hot mashed potatoes

1-2 cups chopped cabbage

butter or margarine

salt and pepper

Put cabbage in a medium bowl, add 2 tablespoons water. Microwave on high for 10 minutes, stirring halfway through. Heat a medium skillet over medium-high heat. Add a teaspoon or two of butter to melt. Saute cabbage in butter until just beginning to turn golden. Add cubed ham and toss with cabbage. Continue to cook until ham is reheated. Season well with salt and pepper.

Combine cabbage and ham with mashed potatoes. Serve topped with pats of butter and more pepper, if desired.

Note: Range of ingredients is based on how many servings you are making.

This recipe is not exact because it doesn’t need to be. If you don’t like cabbage, you can saute broccoli, cauliflower, onion, mushroom, green beans, etc. If you don’t have ham, use roast beef, corned beef, chicken, turkey, etc.