So the cream cheese version of the green bean casserole wasn’t bad but was a little dry and not creamy enough. I’m not sure if I would add some more cream cheese, some cream or milk, or a can of cream of mushroom soup but it needed something to make more gravy type consistency.
Bean soup. I just winged it so am going from memory on what I put in there, but it did turn out well.
29oz package mixed beans (I used Bob’s Red Mill 13 bean soup mix)
2 32oz packages reduced sodium chicken broth
1 onion, diced
3 stalks celery, diced
4 cloves garlic, minced
1 15oz can diced fire roasted tomatoes
1 smoked turkey leg, whole
Juice of one lemon
Herbs/spices/salt to taste: I used about 1T of an umami spice mix, approx 1.5t italian herb mix, approx 1t dried parsley, plus salt and pepper. If you use regular broth rather than reduced sodium you might not need added salt.
Rinse the beans well and inspect for any debris. Throw it all in a crockpot on high and cook until done. As it starts getting close to done, remove the turkey leg, remove the meat from the bone, shred, and return meat to the crockpot.
Various recipes tell me this should have been done in 4 to 6 hours, but it took 8 hours plus. I’m guessing perhaps because this is such a big pot of stuff it took the crockpot longer to get up to temp. If you make this big batch, I’d suggest trying them around hour 5-6, deboning the turkey then, and deciding how much longer it will be to finish. If your cooking a smaller batch, maybe check it at hour 3.5-4.
Local grocery stores here often sell 2 packs of smoked turkey legs. They freeze nicely if well packaged. Throw the spare one in the freezer for the next time you make soup or greens. Bean soup also freezes nicely.
I looked for a smoked turkey anything last time i wanted to use my stash of beans. I struck out.
Must be a regional thing, as here it’s available at regular grocery stores
I’ve seen smoked chunk-o-turkey breast, which I’ve used before. Yeah, I’m sure it’s regional.
The last time I made this, wife was quite pleased with how it turned out, so I need to put it somewhere where I’ll remember it:
tl;dr: 400°F for 40 minutes. 170°F for 30-60 more minutes.
I am going to try this tonight - thanks! Side of asparagus as well
I made these tonight for my pre-pre-game appetizer:
(I didn’t have all of the branded ingredients they called for in the recipe, but any home cook worth their spatula could figure out alternatives, so don’t let that bother you unless you don’t know which end of the spatula to use.)
True Lemon Pepper Zucchini Patties
A unique and delicious appetizer or side dish.
2 cups zucchini, grated
1/2 cup Egg Beaters (or 1 egg)
1/4 cup carrots, grated
1/4 cup celery, grated
1/2 cup all-purpose flour
1/4 cup bread crumbs, plain (unless you prefer flavored)
1/2 cup reduced fat parmesan cheese
1/2 cup fat free mozzarella cheese, grated
- 1 cup non-fat plain yogurt
- 4 tbsp sweet honey mustard
- 2 packs pure Via Stevia sweetener
- 2 tsp honey
- 1/2 tsp True Orange Ginger Spice Blend
- For the sauce, mix all ingredients together and keep cool until ready for use.
- In a large bowl, put grated Zucchini, carrots, and celery. Take about 4 paper towels and press onto the vegetables to soak up as much moisture as you can.
- Add Egg Beaters, flour, bread crumbs, cheeses and spice blends. Mix well to distribute ingredients evenly.
- Heat non-stick skillet on medium heat and spray with non-stick cooking spray. You can also fry them in any oil of your choosing.
- Drop the mixture by heaping spoonfuls into the pan and gently press with the spoon to flatten them a little. Also use your spoon to form them into round patties. Cook until golden brown on each side, remove from pan and put on paper towels to soak any leftover grease.
- Let cool and eat with your dip. Enjoy! (Yields 10-12 patties)
The recipe makes way more sauce than I actually needed, but I’ll be able to use it as a dip for my chicken wings tomorrow during the pre-game appetizer, so, in a way, it’s a bonus.