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A light and easy way to use up those turkey and mashed potato leftovers!
Heat olive oil in a medium sauce pan over medium high heat. Add onions and cook for about 2 minutes.
Add garlic and mixed vegetables. Reduce heat to medium and cook until soft and fragrant, about 5–6 minutes. Add in turkey and chicken broth. Reduce heat to low and simmer until liquid reduces.
Preheat oven to 350ºF. Remove vegetables from heat and scoop evenly into 4 lightly greased ramekins. Top with mashed potatoes and shredded cheese.
Bake for about 20 minutes, or until cheese has melted and inside is bubbly.
Recipe adapted from Food Network.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!