My friend Lisa is going to kill me for not elaborating on this, but I used up my early morning shopping energy at the H&M/Lanvin collection 8am door opening last Saturday. Long story short—got my yellow wrist band at 5:30am, left for coffee and breakfast, came back at 8:05am, shopped in second group at 8:20am…
…bought my fur coat and black one-shoulder frill dress…sigh…
…everything was sold out by 8:45am. Done.
This early morning excursion means that for me, there will be no pre-sun mayhem of Black Friday. In truth, this day has never been spent shopping. Instead it usually is spent trying to fit leftovers into the fridge.
The amount of food we take home from Thanksgiving dinner at my parents’ house could serve as its own separate holiday meal. The turkey. The stuffing. The everything. I never know what to do with them, except make these awesome turkey cranberry enchiladas (didn’t think I would stiff you on the recipe, did you? See below, oh ye of little faith but with tons of turkey).
Enter the Chef’tover Kit. This brand new program (we’re talking a few weeks) at Whole Foods Market gives “your leftovers a second chance”…clever slogan, isn’t it? The $8.99 kits provides the extra ingredients and easy-to-assemble instructions for your leftovers, including a pot pie, hearty rice soup, mushroom casserole (I’m trying this tonight) and chow mein. Simply add your leftovers and you have a righteous meal for four people…better than turkey sandwiches.
And since your hands have probably shrunken to oblivion from all the dish washing (thank you, honey…my dishwasher is a handsome man I call “husband”), rejoice in the oven-ready container it comes in.
And here’s that recipe I promised. Happy Black Friday.
2 to 2-1/2 cups shredded cooked turkey
1 16-oz. can whole cranberry sauce
1 15-oz. can black beans, rinsed and drained
1-1/2 cups bottled salsa
1 cup shredded Colby and Monterey Jack cheese (4 oz.)
1/2 cup dairy sour cream
3 green onions, sliced
1/4 cup snipped fresh cilantro
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
8 7- to 8-inch whole wheat or regular flour tortillas
1 tsp. bottled hot pepper sauce
Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.
Calories 406, Total Fat (g) 12, Fiber (g) 6, Protein (g) 22
Tell me something…Did you shop today? Did you get something at H&M/Lanvin? Do you have any great leftover recipes?