Turkey and Potato Soup with Canadian Bacon Menu
Use leftover Thanksgiving turkey, mashed potatoes, and cranberry sauce to create a satisfying supper. (Serves 4)
Arugula and grape tomato salad
* Combine 1 cup whole-berry cranberry sauce and 2 tablespoons Cointreau (orange-flavored liqueur) in a small saucepan over medium-high heat; bring to a simmer, stirring constantly with a whisk. Cook 2 minutes, stirring occasionally. Serve warm over vanilla low-fat frozen yogurt.
Cooking Light, November 2008
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