Purdue extension educator Edie Sutton has more great ideas to cut your grocery bill with some smart shopping tips and recipe ideas.

Thanksgiving Leftover Casserole

• Yield: Serves about eight.

• 3 tablespoons butter or margarine
  
• 1 cup chopped onion
  
• 2 tablespoons all-purpose flour
  
• 1 (12 oz) can evaporated milk
  
• 1 cup water or chicken broth
  
• ¼ teaspoon salt
  
• ¼ teaspoon freshly ground black pepper
  
• ½ teaspoon dried thyme
  
• ½ teaspoon dried rosemary
  
• 1 teaspoon dried sage
  
• 2 cups left over dressing
  
• 1 cup cooked diced turkey meat
  
• 1 cup shredded cheddar cheese
  
• 2 cups leftover mashed potatoes

1. Preheat oven to 350 degrees F.
   
2. Lightly grease a 9x13 inch baking dish.
   
3. Melt butter or margarine in a saucepan over low heat. Brown onion in the butter.
   
4. Add and stir flour in butter.
   
5. Slowly stir in evaporated milk and water, then season with salt, pepper, thyme, rosemary, and sage.
   
6. Place the turkey in the prepared baking dish.
   
7. Pour the sauce over the turkey, then sprinkle with cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing.
   
8. Bake 45 minutes.

Turkey Chili

• Yield: Makes about 12 cups

• 2 cups chopped onion
  
• 4 garlic cloves, chopped fine
  
• 1 cup chopped green pepper
  
• ¼ cup olive oil
  
• 2 (35 oz) cans stewed tomatoes, crushed
  
• 2 (15 oz) cans kidney beans, drained
  
• 2 Tablespoons tomato paste
  
• ¾ cup chicken or turkey stock
  
• 2 Tablespoons chili powder
  
• 1 Tablespoon ground cumin
  
• 1 Tablespoon dried hot red pepper flakes
  
• 1 teaspoon dried oregano
  
• 1 teaspoon salt
  
• ½ teaspoon black pepper
  
• 3 to 4 cups shredded, cooked turkey meat

1. Shredded cheddar cheese, chopped red onion, sour cream for optional garnish
   
2. In a large, 8-quart, thick bottom pot, cook the onion and green pepper over medium-high heat, stirring, until golden, about 5 minutes.
   
3. Add the garlic, chili powder, cumin and red pepper flakes and cook, stirring, for a minute or two more.
   
4. Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper and cooked turkey meat. Bring mixture to a simmer and reduce heat to low.
   
5. Simmer, uncovered, for an hour.
   
6. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

Leftover Turkey Soup

• Yield: 6-8 servings

• 2 quarts chicken broth or water
  
• 1 turkey carcass, all meat removed
  
• 1 onion, halved, plus 1 onion minced
  
• 1 carrot, halved lengthwise, plus 1 carrot, minced
  
• 1 whole stalk celery, plus 1 more stalk, minced
  
• 2 bay leaves
  
• 3 cups cooked turkey meat cut into pieces no larger than the size of a soup spoon
  
• 2 garlic cloves, smashed
  
• 2 tablespoons olive oil
  
• 3 cups leftover cooked Thanksgiving side vegetables, diced (Brussels sprouts, sweet potatoes, green beans, corn)

1. Put chicken broth or water, turkey carcass, onion halves, carrot halves, 1 stalk celery, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 ½ hours.
   
2. Before straining the broth, remove large bones and carcass with tongs. Strain broth through a sieve or colander. Discard the solids. You can store the broth in the refrigerator overnight.
   
3. In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery and onion.
   
4. Cook over medium-low heat until softened, about 7 or 8 minutes, stirring frequently.
   
5. Add turkey broth and bay leaf to the pot. Bring to a simmer. When simmering, add meat and all the diced vegetables, except sweet potatoes. Bring it back up to a simmer.
   
6. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover.
   
7. Allow to sit and steam for 5 to 7 minutes.

Baked Lemon Chicken

• Serving Size: 2 pieces
  
• Yield: 5 servings
  
• Time: 30 minutes

• 3 1/2 pounds chicken - skinned and cut into 10 pieces
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 1/2 thinly sliced cloves of garlic or 1 tsp garlic powder
  
• 4 fresh thyme sprigs or 1 tsp dried thyme
  
• 3 cups thinly sliced onions
  
• 1 1/2 cups chicken stock or water
  
• 1/4 cup lemon juice
  
• 1 lemon sliced into 10 slices, seeds removed

1. Combine salt, pepper, garlic, and thyme.
   
2. Lay chicken pieces into a 11x13 baking pan. Sprinkle seasonings over chicken.
   
3. Combine onions, stock, and lemon juice in a sauce pan. Heat to a boil.
   
4. Pour hot lemon mixture around chicken. Top each chicken piece with a lemon slice.
   
5. Bake for 30 minutes at 400 degrees until golden brown and juices are clear colored.

• Per Recipe: $ 4.90
  
• Per Serving: $ 0.98

Breakfast Burrito with Salsa

• Serving Size: 1 burrito
  
• Yield: 4 servings
  
• Time: 30

• 4 large eggs
  
• 2 Tablespoons frozen corn
  
• 1 Tablespoon 1% milk
  
• 2 Tablespoons diced green peppers
  
• 1/4 cup minced onions
  
• 1 Tablespoon diced fresh tomatoes
  
• 1 teaspoon mustard
  
• 1/4 teaspoon granulated garlic
  
• 1/4 teaspoon hot pepper sauce (optional)
  
• 4 - 8 inch flour tortillas
  
• 1/4 cup canned salsa

1. Preheat oven to 350 degrees.
   
2. In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.
   
3. Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.
   
4. Bake for 20-25 minutes until eggs are set and thoroughly cooked.
   
5. Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas. The steam can be hot.
   
6. Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.
   
7. Serve each burrito topped with 2 Tablespoons of salsa.

• Per Recipe: $ 1.33
  
• Per Serving: $ 0.33

Manly Muffin Meat Loaf

• Serving Size: 2 muffins
  
• Yield: 6 servings

• 1 egg
  
• 1/2 cup non-fat milk
  
• 3/4 cup oats
  
• 1 pound lean ground beef
  
• 3 Tablespoons chopped onion
  
• 1/2 teaspoon salt
  
• 1/2 cup grated cheese (any variety)

1. Preheat oven to 350 degrees.
   
2. Combine all ingredients and mix well.
   
3. Spoon mixture into greased muffin cups.
   
4. Bake for 1 hour, or until temperature in center of meat loaf is 160 degrees.
   
5. Cool slightly before removing from muffin cups.

• Notes: Combine meat loaf ingredients until well mixed, but don't over mix; too much mixing can make a meat loaf tough.
  
• Safety Tip: Cook your meat loaves to 160 degrees. Use a meat thermometer to test the temperature. You will know that your loaves will be completely and safely cooked without being dried out from overheating.

• Per Recipe: $ 3.56
  
• Per Serving: $ 0.59

Skillet Noodles and Beef

• Serving Size: 1 1/2 cup
  
• Yield: 8 servings
  
• Time: 30

• 1/2 pound ground beef
  
• 1/2 cup chopped onion
  
• 1 can (15 ounce) tomato sauce
  
• 1 1/2 cups water
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon oregano
  
• 1/4 teaspoon basil
  
• 3 cups noodles, uncooked, 1/2 inch wide
  
• 1 package (10 ounce) spinach, frozen, chopped
  
• 1 cup cottage cheese, nonfat
  
• 1/2 cup cheese, part-skim mozzarella, shredded

1. Brown ground beef in a large skillet. Drain and rinse to remove fat.
   
2. Add onion, tomato sauce, water, and spices. Cover and bring to a boil.
   
3. Add noodles. Cover and simmer for 5 minutes.
   
4. Defrost spinach in the microwave. Stir spinach into skillet mixture. Cover and simmer for 5 minutes.
   
5. Stir mixture. Spoon cottage cheese on top and sprinkle with shredded mozzarella. Cover and simmer for 10 minutes. Add water if mixture gets too dry.

• Per Recipe: $ 4.92
  
• Per Serving: $ 0.61