Turkey Divan

1 package of frozen broccoli, thawed
Left over turkey slices/pieces
1 can creamed soup (your choice of flavor)
1/3 c milk
8oz shredded cheddar cheese

Oven at 450. Arrange thawed broccoli in a shallow baking dish. Top w/ turkey. Blend soup with milk and pour over turkey. Sprinkle with cheese. Bake until heated through, about 15 minutes.

**Note-this is a very easy and very yummy dish (what's not to love about creamed soup, turkey and cheese?). Although it isn't the healthiest, I have included it for sentimental reasons as well as it is a perfect way to use up left over turkey from the holidays.
**Note-This dish would freeze well. Do not defrost the broccoli and lower the amount of milk to 1/4 cup. Assemble in a disposable pan. When ready to use, thaw completely in the fridge and bake as directed.

Family Meatballs

1 lb Ground turkey
2 Eggs
1 Cup Seasoned Bread Crumbs
1/2 Cup Parmesan & Romano Grated Cheese Blend
1/2 Cup Milk
1 Tbsp Parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt and pepper, each

Wash your hands really well because you'll be doing all the mixing by hand. In a large mixing bowl, add all ingredients and mash them up in your hands, working all the ingredients into each other really well, like a meatloaf**.

This recipe makes about 20 regular sized meatballs. To do this, I score the mixture into 4 equal pieces and then make 5 meatballs out of each quarter.

Bake at 350 degrees for about 45 minutes.**

**Note-this is my mother's recipe modified to my cooking techniques and tastes. It was one of those that she was "famous" for. You could always count on my mother's meatballs to be delicious. Even though my family eats about 95% vegetarian, this is one recipe my husband is not willing to give up!
**I prefer to mix up all the ingredients, sans meat, with a whisk in a large bowl then add the meat and work it into the egg mixture. I find this cuts down on the amount of handling you are giving to your meat, working it less.
**I bake these uncovered for 30 minutes, then take them out and cover them with my favorite sauce for the last 15 minutes.
**Although I haven't tried, I think you could probably make a double batch of these and freeze half. Use half of the half in spaghetti and meatballs one night and the other half in meatball subs one night.

Italian Meatball and Escarole Soup

½ lb. ground Turkey (or Chicken)
½ tsp. Salt and Pepper to taste
1 Egg White (I use the whole egg)
1 clove Garlic, minced
2 Tb. Parsley, chopped
1 Tb. Parmesan cheese
5 C Chicken broth
½ C Orzo pasta
1 bu. Escarole, washed and shredded
2 Tb. Lemon juice

In a bowl, mix together turkey, egg white, garlic, parsley, cheese, salt and pepper. In a large pot, bring broth to a boil. Add meatballs and orzo, reduce heat to med. low, cover and simmer 15 min., or until meatballs are cooked through. Add escarole and lemon juice. Cover and simmer 5 min, or until escarole is tender. Serve sprinkled with cheese.

**Note-This is one of my favorite soups. Do not omit the lemon juice-it makes this dish!
**Note-You may substitute the orzo for any type of small pasta-I have used extra alphabet pasta I couldn't find another use for. You could even use broken up pieces of pasta you've saved from the bottom of your other pasta boxes.