Menu - Week of 11/24

We have plenty of leftovers and we are going out of town Wednesday so I used some of this week's grocery money to buy house supplies, such as diapers, tissues, laundry detergent, and freezer bags.  I spent $35 just on diapers and laundry detergent!!!!! Six more months of diapers - yippee!!!!

Since we have a short week, here's an abbreviated menu:

• Monday - Turkey Noodle Soup, Veggie Tray, Orange Wedges, Leftover Sweet Potato Casserole
  
• Tuesday - Turkey Mole, Rice, Veggie Tray, Grapes, Banana Rounds
  
• Wednesday - Turkey Sandwiches for a picnic lunch on our out of town trip; dinner at my parent's house!
  
• Thursday - Thanksgiving Feast with my family
  
• Friday - Thanksgiving Leftovers with my family
  
• Saturday - Curried Turkey Soup, Orange Wedges
  
• Sunday - Grilled Steak and Shrimp, Baked Potatoes, Steamed Broccoli, Raw Carrots
  

Turkey Noodle Soup

De-bone the leftover turkey and use the bones to make turkey broth.  Simmer bones in 4 cups water or enough water to cover about an inch over the bones in the pot.  Add 1/2 an onion, 2 cloves garlic, and two carrots (you can leave the last three things whole since you will strain the broth anyway). Simmer for at least an hour.  Strain the broth and use immediately or freeze. My husband did this last night so tonight I just had to pull the broth out of the freezer and heat it up.  

Add about two cups leftover shredded turkey to your broth, another 1/2 onion (leave it whole), and 1 clove garlic (leave it whole), and salt to taste.  Let simmer for a half hour.  Discard onion and garlic.  

In a separate pot, boil egg noodles until done.  I don't like to boil the noodles in the broth because the starch released by the noodles makes the broth cloudy.  To serve, ladle noodles in a bowl.  Ladle turkey soup over noodles.  Top with fresh ground pepper.

Provecho!