Turkey Cream Corn

2-3 cups leftover turkey, cubed
1 can sweet corn, drained
1 can condensed cream of mushroom soup
1 can water
pepper


Mix cream of mushroom soup and water in a pot, medium high heat. When it starts to bubble, add the turkey and let it simmer for 10 minutes. Add corn to the pot, gently fold into the mixture. Simmer, low heat, for another 5 minutes. Pepper to taste. Serve.


This recipe reminds me of my favorite lunch in elementary school: Turkey Corn Scallop. I had this entree in mind when I made up the recipe. Since my older daughter is a big corn fan, this dish is a hit with her!

Rotisserie Chicken

Buy it ready-made from Costco.
Serve immediately.


(This is my husband's recipe entry!)

Creamy Brussels Sprouts

1 lb brussels sprouts, washed and trimmed
1 cup heavy cream
1/2 tsp salt

Combine all ingredients in a two quart sauce pan. Bring to a boil and simmer for 10 minutes.
Serve.