Leftover Turkey Soup

Trying to think of a way to use your leftover turkey? I love this turkey soup recipe. Make sure you save the drippings from the turkey pan. I pour it into a bowl, let it cool. Place the lid on it and put it in the refrigerator until I am ready to use it. When I take it out there is usually a thick portion of fat on the top. I skim it off and then use the gelled portion left on the bottom.

Leftover turkey deboned, skinned and chopped into bite size pieces
Drippings from turkey pan
1 Package of Shirataki Linguine (rinsed well)
1 Butternut squash chopped
1 Vidalia onion diced
5 carrots peeled and diced (you can use baby carrots if you prefer)
1 whole stock of celery diced
1 clove diced garlic
1 TBS Poultry seasoning
Salt and Pepper to taste

Start by putting the gelled drippings in a large pot and water so the pot is filled about ¾ full. Now add all other ingredients. Cook on low until all veggies are done. Keep an eye on it because mine tried to boil over at times. Stir as needed.

MMMmmmm It makes the house smell like Grandma's!

Really easy and really good! FYI the Shirataki Linguini tasted like egg noodles to me. Pete didn’t even know they were not regular noodles!;-D

Carrot Cake (No Four and No Sugar Added)

Ingredients:

4 eggs
1 1/4 cups vegetable oil
2 cups splenda
1 cups almond flour
(Almonds that have been ground down to a flour texture. You can get it at health food stores or order on line)
1 cup ground oats (I ground up instant oatmeal in the blender)
1 tsp. salt
2 tsp. cinnamon
few drops vanilla (optional)
3 cups finely grated carrots
¾ cup raisins
2 TBS club soda (help to recipe rise)

Beat eggs, mix with oil, then splenda. Combine dry ingredients then mix all together. Add grated carrots and raisins.
Bake in greased loaf pan or 9" at 350°F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean.



CREAM CHEESE FROSTING:

1 cup splenda
1/4 lb. butter, softened (or butter substitute)
1 8-oz. pkg. low fat cream cheese, softened
2 tsps vanilla
1/2 cup chopped pecans

Combine butter and cream cheese. Stir in splenda, add vanilla and pecans. Ice cake


I think this was my favorite desert for Thanksgiving!!! IT was SOOOO GOOD!!

Black Bean Brownies

1 (15 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons canola oil
1/3 cup cocoa powder
1 pinch salt
1 teaspoon vanilla
3/4 cup splenda
1 teaspoon instant coffee (optional)
1/2 cup coarsely chopped walnuts (optional)


Preheat oven 350F degrees.

Lightly grease an 8-inch square baking pan and set aside.

Combine black beans, eggs, oil, cocoa powder, salt, vanilla, splenda, and instant coffee in a blender or food processor until smooth.

If you are using walnuts stir in now.

Pour the mixture evenly into the prepared pan.

Bake in the preheated oven until the top is dry and the edges start to pull
away from the sides of the pan, about 25 to 30 minutes.

Cool completely on a wire rack and then cut brownies.

Enjoy!