Turkey and Rice Soup

Leftover turkey, brown rice, celery, carrots, onions, garlic, broth, and thyme make up this super simple and delicious soup, just in time for the cold weather.

Turkey and rice soup
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Prep Time: 15 minutes

Cook Time: 40 minutes

6-8 servings

Turkey and rice soup

When you have a ton of leftover Thanksgiving turkey, it's time to make SOUP. I made mine with brown rice instead of noodles (healthier), but you could easily substitute the rice for egg noodles for a turkey and noodle soup. Just be careful not to overcook the noodles.


  • 3 cups shredded turkey (I used leftover Thanksgiving turkey)
  • 2-3 cups cooked brown rice (can substitute with wild rice)
  • 4 carrots, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 1/2 a large onion, chopped
  • 2 tbsp butter
  • 1 tbsp fresh thyme leaves
  • 5-6 cups chicken or vegetable broth
  • Salt n pepper


  1. Precook the brown rice about half way. I cooked in half broth and half water. Remove and set aside.
  2. In a large pot, over medium heat, melt the butter and saute the carrots, celery, onion and garlic for about 5 minutes. Add the thyme and cook for another couple minutes.
  3. Add broth, turkey and rice to pot. Add dash of salt and pepper to taste. Bring to a slight boil, then reduce heat and simmer, covered, for about 30 minutes.
  4. Remove from heat, and serve!
  5. Refrigerate for up to a week. When reheating, you may need to add more liquid, as it gets absorbed. Simply add a little water or more broth when reheating.
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Coconut Curry Pumpkin Soup

Fall is upon us, and that means SOUP time! I love making homemade soups….they are so easy, and so much healthier for you than the store-bought kind. Here is my coconut curry pumpkin soup to start the season out right.

Coconut Curry Pumpkin Soup
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1 ratings

Prep Time: 10 minutes

Cook Time: 15 minutes

25 minutes

6 servings

Coconut Curry Pumpkin Soup

Soup time! When fall hits, and the weather starts to get chilly, homemade soups are the best way to go. Simply add a salad, sandwich, or protein of your choice to create a full meal.


  • 2 tbsp butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, roughly chopped
  • 4 cups chicken or vegetable broth
  • 2 small cans of pure pumpkin puree
  • 2 tsp curry powder
  • 1/2 tsp coriander powder
  • 1/4 tsp ginger powder
  • Dash of cayenne pepper
  • Dash of cinnamon
  • Dash of ground cloves
  • 1/2 cup coconut milk (more if needed)
  • 1/4 cup brown sugar (more if needed)


  1. In a large pot, over medium heat, add butter and saute the onions and garlic for about 4 minutes.
  2. Add the broth, pumpkin puree, curry, coriander, ginger, cayenne, cinnamon and cloves. Stir to combine.
  3. Simmer for about 10 minutes.
  4. Remove from heat and let cool slightly.
  5. Transfer, in batches, to a food processor to puree the soup to a smooth consistency.
  6. Transfer to the pureed soup to another pot or large bowl.
  7. Add the coconut milk and brown sugar. Stir to combine. Depending on how sweet and creamy you like it, you can add more brown sugar and milk if needed, to taste.
  8. Reheat if needed, and serve!
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Mexican Lasagna Casserole

Layered corn tortillas, with pork, beans, corn, onions, peppers, cheese, spices and enchilada sauce, topped off with a little sour cream. D-lish!

Mexican Lasagna Casserole
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Prep Time: 20 minutes

Cook Time: 45 minutes

1 hour, 10 minutes

10-12 servings

Mexican Lasagna Casserole

Easy, delicious, semi-healthy, family meal, which makes for great left-overs as well. You can add more spice via chili powder or spicy enchilada sauce if that is what you prefer. But I like to keep it on the mild side. Hope your family loves it too.


  • 6 thin cut pork chops, boneless
  • 24 white corn tortillas
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 large can enchilada sauce (approximately 2-3 cups)
  • 1/2 cup chopped red or yellow bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup chopped black olives
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp seasoning salt
  • 1/2 tsp black pepper
  • 1/4 tsp chili powder
  • 3-4 cups grated cheddar cheese


  1. Season and grill the pork chops, about 3-4 minutes per side over medium-low heat. Remove and let sit 10 minutes.
  2. Preheat oven to 350 degrees F.
  3. Dice pork chops into small pieces and transfer to large mixing bowl.
  4. Add beans, corn, bell pepper, onion, olives, and spices. Stir to combine and set aside.
  5. In a 9x13 casserole dish, pour a little enchilada sauce on bottom of dish.
  6. Layer 8 tortillas, overlapping, on top of sauce.
  7. Layer some cheese on top of tortillas.
  8. Layer half the meat mixture atop the cheese.
  9. Layer 8 more tortillas atop the meat mixture.
  10. Pour half the remaining sauce atop the tortillas.
  11. And repeat a layer of cheese and meat.
  12. Finish with last layer of 8 tortillas, pour remaining sauce over tortillas (make sure tortillas are all covered in sauce), and sprinkle with remaining cheese.
  13. Cover with foil, and bake at 350 degrees for 20 minutes, remove foil, then bake another 15 minutes.
  14. Remove and let stand 5 minutes before serving.
  15. Serve with sour cream.
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