Weekly Meal Plans #7

It's time to begin a new week.  I've cleaned out the refrigerator, which means I've gotten rid of all of the Thanksgiving leftovers.  I thought it was time I stopped having squash casserole for lunch and a spoonful of pumpkin banana mousse tart each time I opened the refrigerator!  Have you cleaned out your own refrigerator?  If not, I'm telling you it is time . . .As part of Weekly Meal Plans this week I am including the recipes for homemade turkey stock and Turkey Soup with Orzo and Greens.  If you haven't made stock from your leftover turkey before, like me until this year, this is a great way to try it!  If you still have leftover turkey use it in this soup for a great meal this week!1.Turkey Soup with Orzo and GreensIngredients:1 T olive oil1/2 cup chopped onion1/2 cup sliced celery1/2 cup thinly sliced carrots2 tsp minced garlic6 cups Turkey Stock (see below)3 cups shredded cooked turkey1 cup orzo (or pasta of your choice, optional)5 oz fresh kale (or spinach)pepper to tasteshaved parmesan cheese for toppingDirections:Heat oil in dutch oven.  Add onion, celery, and carrots and cook until vegetables begin to get soft.  Add garlic and cook one minute.  Add Turkey Stock and turkey and bring to a boil.  Reduce heat to low, and simmer 10 minutes.  Add orzo and simmer until it is cooked, about 6 minutes.  Stir in greens and pepper.  Remove from heat and serve with parmesan or preferred toppings.Homemade Turkey StockPlace the carcass and skin of a cooked turkey in a very large pot.  Add 2 qt reduced sodium chicken broth and enough water to cover turkey.  Add 2 chopped celery stalks, 2 chopped carrots, 1 yellow onion, quartered and bring to a boil.  Reduce heat and simmer 2 hours or until carcass falls apart and stock tastes very rich.  Allow to cool and remove and discard the bones and vegetables.  Pour liquid through a wire mesh strainer, discarding any solids. Cool completely and place in containers with lids in the refrigerator until ready to use.  Skim off any solidified fat from the top before using.  Stock may be stored in refrigerator one week or frozen up to 6 months.2.  Garlic and Herb Roasted Shrimp      English Peas with Pancetta3.  White Chicken ChileThese will be three meals in our home this week.  All easy for weeknights, healthy and easily paired with a side salad for some more vegetables.What's on tap for your week?  Enjoy Your Day!