Menu Plan Monday: Turkey Time Edition

I am lost without a menu plan. I am even more lost without a grocery list. I'm not even one of those people who write the list and then never look back at it, I have to look at every item on the list and even then usually have to go back to get at least one thing.

But luckily I very much enjoy the solution to this problem..... meal planning!


So here is my meal plan for the week. Since we had a HUGE turkey on Saturday (15 lbs. of turkey feeds way more than 5 people) I decided to do all leftover meals.

Monday: Turkey Shepherd's Pie, Spinach Salad (Recipe follows)
Tuesday: Turkey Chowder (from Weight-Watcher's Cookbook)
Wednesday: Turkey Potato Patties, Poached Eggs, Ranch Salad (Canadian Living: Make-Ahead Meals)
Thursday: Leftover Buffet
Friday: Turkey Salad wi. Honey Vinaigrette (Canadian Living: Make-Ahead Meals)

Turkey Shepherd's Pie
Makes 81/2x9 baking dish
all of the amounts are approximates as I didn't actually measure

1 tbsp. butter
1/2 onion, sliced in rings
2 cups shredded cooked turkey meat
10 baby carrots, cooked & diced
1 cup frozen corn
1 can golden mushroom soup
1/2 cup turkey stock
salt & pepper, heavy sprinkles
herb & spice mixture to taste (I used Epicure Turkey Rub, italian seasoning or Mrs. Dash would work)
1 dash worchestershire sauce
2-3 cups leftover mashed potatoes

Melt the butter over medium in frying pan. Add onions & cook until browned. Put turkey into baking dish, add onion. Add the carrots & onion, stirring well to mix. Set aside. In a small bowl mix together the soup and turkey stock, continuing to add in 1 tbsp. increments until desired consistency is reached. Add the salt, pepper, spice mix and worchestershire. Stir well. Add to turkey mixture and mix. Spread potatoes on top creating a smooth top. Sprinkle on more spice mix. Bake in 350ºF oven for 20-30 min.