As promised, here are two more recipes using up that meat (roast beef and chicken)
you may have leftover from Thanksgiving, Christmas or New Year’s Day.

Recyclable Recipe No. 1-
Make a meal that tastes like it’s from South-of-the-Border.
Beef Enchiladas!
Ingredients:
1/2 cup of sour cream
1/2 cup of shredded Jack cheese, 2 oz.
1 Tbs. of oil
1 red pepper, quartered and sliced
2 cups of diced cooked roast beef, about 8 oz.
1 small onion, thinly sliced
1 tsp. of chili powder
1/2 cup of taco sauce
1 can of corn, rinsed and drained (12 to 16 oz.)
4 (7 1/2″) soft-taco size flour tortillas
1 Tbs. of chopped fresh cilantro or parsley
To make:
Heat oven to 400*F. In a bowl, mix sour cream and cheese, set it aside.
Coat an 11″ X 7″ baking dish with cooking spray. In large nonstick
skillet, heat oil over medium-high heat; add pepper and onion. Cook, stirring
occasionally, until softened, about 5 mins.
Cover; reduce heat to medium-low. Cook until tender, 5 to 7 mins.
Add the beef and chili powder. Cook, stirring occasionally, until flavors
blend, about 3 to 4 mins. Stir in the corn and taco sauce. Spoon mixture
in centers of tortillas. Fold ends over filling. Transfer to a baking dish. Top
with sour cream mixture. Bake 10 mins. Turn on the broiler. Broil until lightly
browned, 2 to 3 mins. Top with fresh cilantro or parsley.
Calories per serving- 355

Recyclable Recipe No. 2-
Get over a cold or just take the chill (off of your body) with this soup.
Chicken-Veggie Soup!
Ingredients:
1 Tbs. of olive oil
3 carrots, halved lengthwise, thinly sliced
2 turnips, cut into 1/2 ” pieces
2 ribs of celery, thinly sliced
6 cups of lower-sodium broth
2 cups of chicken, shredded, about 8 oz. (cooked)
1/s cup of uncooked rice
1/4 cup of fresh parsley, chopped
2 Tbs. of lemon juice
To make:
In a pot, heat oil over medium-heat; add carrots, celery, turnips and onion.
Cook, stirring, until softened, about 10 mins.
Stir in broth and 1 cup of water. Over high heat, bring to a boil; reduce heat to
low. Toss in the chicken and rice, cover. Cook, stirring occasionally, until
rice is soft about 10 to 15 mins. Stir in parsley and lemon juice and use the
remaining parsley as garnish.
Calories per bowl-270

That’s It- 2 more recipes to create “spin-off” meals.
Enjoy.

Sources:
* Woman’s World Magazine
* A Taste of Home, The Magazine
* Paula Deen The Magazine and PaulaDeen.com
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