18 meals from my 12 pound Turkey.

I saw several news stories this Thanksgiving about the amount of turkey people throw away after the holiday.  It’s a known fact that the most expensive food you buy is food you throw away. So I thought I would share with you how we got 8 meals and turkey stock for 10 more meals for my family of 3 out of one 12 pound bird.

I roasted it for 4.5 hours (1 hour longer than the package said to because it wasn’t done yet)



  1. Sliced turkey breast hot from the critter, fresh from the oven.
  2. Turkey sandwiches at a nearby theme park with swiss & mayo & mustard.
  3. Turkey casserole (whole wheat pasta, frozen peas, fresh carrots, cream of anything soup, french’s french fried onions)
  4. Turkey burritos (homemade refried beans, fresh made pico de gallo, cheese, Daisy Sour Cream)
  5. 5-8 are yet to be determined, the turkey has been frozen in 1 pound, cooked portions in ziplocks for a quick addition to any meal.
  6. The other 10 meals I will use this turkey in, will be in the form of turkey stock/broth.  I have 10 16 ounce portions frozen flat in my freezer to use when a recipe calls for stock.  I know what’s in it and what is not.

I will blog on the recipes and the process for dividing this bird up sometime this week as I have to head off to my other job for a bit.

Happy Thanksgiving & thank you for reading.  May you find yourself Feeling Good Fast!

Pico de Gallo–Our weekly version

Pico de Gallo
I use this stuff on EVERYTHING! It is important that we increase our raw veggies so we have more fiber in our diet and raw so we haven’t cooked the nutrients out of them!

I like to make a big batch once a week and then eat it on everything from omlettes to burgers, chicken, anything else that could use some relish or some kick!

Pico de Gallo

  • 3 good sized tomatoes (preferably organic – I prefer big uglies) Sliced and diced very small.
  • 1 large onion minced or diced very fine
  • 2-4 jalepeno peppers minced. (this can be adjusted to your liking, we also use our organic, home grown chili peppers for this as well.
  • 1/2 a large bunch of fresh cilantro (leaves only) minced up

Mix it all in a big bowl and let it sit at room temperature for at least an hour for the flavors to meld.  FABULOUS stuff!

Stores well in the refrigerator for a week to a week and half. I eat it on everything!!!