October 22, 2019

Spicy Asian Noodle Soup with Chicken (or leftover turkey or tofu!)

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*Originally posted in December 2012*

I still had leftover turkey in the fridge, so here’s another soup recipe for you tonight! This one is incredibly easy and very adaptable based on your likes. It was ready in less than 30 minutes.


2 cups cooked chicken – you could use shredded rotisserie chicken and I bet it would taste amazing. Or you could probably substitute firm tofu, cubed.
I used about 2 cups of leftover turkey  

6 cups chicken broth

2 teaspoons red curry paste

1 Tablespoon Sriracha sauce (if you’re worried about spice, start with 1/2 Tablespoon)

5 oz rice noodles (like Maifun)

1 red bell pepper, thinly sliced

4 scallions, sliced

1/2 bunch of cilantro

Lime wedges (optional)


1.) In a medium sauce pan, bring broth and water to a light simmer.

2.) Wisk red curry paste into broth. Add Sriracha sauce. Bring back to a low boil.

3.) Toss in noodles and bell pepper. Cook until just tender (about 3 minutes)

4.) Toss in your cooked chicken, turkey or tofu. Bring to a low simmer again.

5.) Ladle soup into bowls, top with scallions and cilantro. You could serve with lime wedges, which you could squeeze over the soup right before eating.

I think this would also be good with mushrooms – but I like mushrooms in asian-flavored soups. If you add these, I’d use a cremini mushroom and toss them in before noodles so they can cook down.  My husband thought there were too many noodles in the soup – but in all honesty I tossed in the whole 6 oz package because I didn’t know what to do with the extra 1 ounce of noodles. You can adapt based on what you like.

I wouldn’t freeze this soup. I’m guessing the rice noodles wouldn’t freeze well. Anyone freeze rice noodles before? I’d love to know your experience.

Source: Recipe adapted from a recipe in the January/February 2013 edition of Rachael Ray magazine.

This soup recipe is part of our Soup and Salad recipe series! You might also like:

Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!

May 29, 2014

Mozzarella-stuffed Turkey Meatballs {Freezer Meal}


Checkout this and other similar recipes on my Pinterest: Dinners board

Mozzarella-stuffed turkey meatballs

This week I lucked out and found some major markdowns on ground turkey and mozzarella – so I stocked up and I made the best of the deal by turning it into Mozzarella-stuffed turkey meatballs – one of our favorite freezer meals. It’s a super easy recipe and adding the mozzarella takes barely any extra time at all.

This recipes will make about 48 meatballs – for us this is about 4 meals. Each meatball is about 2 inches in diameter.



3.75 pounds of ground turkey (this is three (3) 20 oz containers)
I used Jennie-O Italian Seasoned variety because it’s what I found on sale. Any variety will work. I prefer the leaner meat.

12 oz mozzarella block, cut into 1/2 cubes, about 48 (this is usually how the round mozzarella loaves are sold)
I had a little bit of cheese left over, but not much! You can also use string cheese – cut into little squares. 

2 Cups bread crumbs

4 eggs beaten

4-5 garlic fresh cloves, minced
Add more if you really love garlic, less if you don’t!

2 Tablespoons dried Oregano or italian seasoning 

salt and pepper, to taste

Other ingredients you could consider – minced fresh onion, fresh or dried parsley or fresh parmesan cheese. 



1.) Preheat oven to 350 degrees F. Line cookie sheets with foil or Silpat baking sheets. (I didn’t do this and didn’t have too many issues with sticking).

2.) Toss ground turkey and all ingredients into a very large bowl.

3.) Using your hands (clean hands), gently mix the ingredients together. Try to mix as little as possible. The more you mix, the more likely your meatballs are to fall apart.


4.) Once ingredients are evenly combined, take a small handful of turkey and make a little patty. Press your thumb into middle of patty and place a piece of cheese inside indentation. Wrap turkey around cheese, sealing edges.

5.) Place meatball on cookie sheet (with edge) or broiler pan or on oven-safe grate inside cookie sheet (especially if you have higher fat content meat).


6.) Bake for about 25 minutes at 375 degrees, until thoroughly cooked through and lightly browned.

Serve your turkey meatballs with a homemade spaghetti sauce or a homemade roasted marinara sauce or with sauce from a jar (I won’t judge), pasta and some fresh mozzarella or parmesan cheese. These would also make great meatball subs! They’d also make great appetizers – just stick a toothpick inside hot meatballs and serve with marinara dipping sauce!



Freeze meatballs for up to 3 months. I usually just place mine in freezer bags in groups of 12. To thaw, take out the morning or evening before you plan to serve. Heat in marinara sauce or in the oven until heated throughout.


If you like this recipe, you might also like:

October 14, 2013

Slow Cooker Crockpot Turkey Minestrone soup

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Slow Cooker Turkey Minestrone Soup

Here’s an easy crockpot minestrone soup made with ground turkey and lots of vegetables. You can’t really mess this up – you can add more of what you like and less of what you don’t. You can leave out the turkey if you prefer to make it vegetarian style.  You could probably also change out the turkey for a beef minestrone soup.


Chicken broth, 5 cups

Ground turkey, pre-cooked, 16 – 20 ounces

Oregano, 1 Tablespoon

Carrots, 1 Cup sliced

Celery, 1 Cup sliced

Garlic, 2-3 cloves chopped

Onion, 1/2 Cup chopped

Beans, 3 cans, red kidney and/or white northern beans

Tomatoes, 1 can crushed

Pasta, 1 pound, cooked


1.) Pre-cook your ground turkey

2.) Toss the turkey and ALL the ingredients, except the pasta, into the slow cooker.

3.) Cook on high 4-5 hours. Add cooked pasta and serve.

Do you have a favorite Crockpot Minestrone recipe? What do you like to add to your minestrone soup.


It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive!  This recipe was sent in by klegyrl as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Here are some of the slow cooker recipes we’ve featured this month:

January 2, 2013

Best leftover turkey recipe – Turkey Chowder (even uses leftover mashed potatoes!)

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I made the the WORST TURKEY EVER on New Year’s Day. It was the driest bird you ever did see. If you tried to eat it, you nearly choked on every dry bite. I don’t know where I went wrong – but I feel redeemed because we used the leftovers for this Turkey Chowder recipe – and everything was right with the world again.

This chowder uses leftover turkey AND leftover mashed potatoes. How perfect is that? It’s creamy, not too fattening, and super easy. Did I say it was easy? We’re talking homemade chowder in 30 minutes or less. It’s a keeper.


2 slices of bacon (about 2 oz total), chopped

1 onion (8 oz) peeled and chopped

1 Quart low-fat (1%) milk

4 Cups cooked mashed potatoes

3 Cups 1/2-inch chunks of cooked turkey

2 cans (11 oz) corn, drained

2 Tablespoons chopped fresh cilantro

1/2 teaspoon pepper

Salt to taste

How to prepare

1.) In a 4- to 5-quart pan, over medium-high heat, cook your bacon until it’s just how you like it. We like ours crunchy.

2.) Throw in the onion and stir often until onion is limp (yes, you cook it in the bacon grease). About 5 minutes.

3.) Stir in milk, mashed potatoes, turkey, corn, cilantro and pepper. Bring to a simmer and cook, stirring often.

4.) After about 10 minutes soup should be hot and slightly thickened. Add salt to taste.

5.) Serve immediately. You can garnish with extra bacon and cilantro.

I’d love to hear what you think! We loved it.

This soup recipe was sent in from Rawson as part of our Soup and Salad recipe series! Since I am featuring it on the blog, Rawson gets a $10 Amazon gift card!  This recipe is from the 2003 Sunset magazine.

Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!

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