This recipe, Mexican Turkey Roll Ups, is a great way to use any left over turkey you may have from Thanksgiving Dinner or any time you fix a delicious turkey meal. All you need to do is add a bowl of Spanish rice and some refried beans, and you will have a meal that even the pickiest eaters can’t resist. The rich colors from the tomatoes, black olives, and salsa invite you to pick up a fork and dig in. It really is a wonderful meal and so easy to fix. You will love every bite. My family sure does!

Mexican Turkey Roll Ups 2 ½ cups cubed cooked turkey 1 ½ cups sour cream 10 ¾ oz can cream of mushroom soup 4 teaspoons taco seasoning (I use hot for my family) 1 ½ cups shredded cheddar cheese 1 medium onion, chopped ½ cup salsa (I use mild or hot) ¼ cup sliced black olives ½ cup shredded lettuce 2 tomatoes, chopped 10 flour tortillas

In a bowl combine turkey, ½ cup sour cream, half of the soup, 2 teaspoons taco seasoning, 1 cup cheese, onions, ¼ cup salsa, and most of the olives. Spoon 1/3 cup of mixture on each tortilla. Roll up and place seam side down in a greased 13 x 9 pan. Combine remaining sour cream, soup, and taco seasoning; pour over tortillas. Cover and bake at 350 for 30 minutes or until heated through. Sprinkle with remaining cheese. Just before serving, garnish with shredded lettuce, chopped tomatoes, and reserved sliced olives. Serve with extra salsa if desired.

Lemon Blueberry Coffee Cake 1 egg beaten 1/3 cup sugar 1 teaspoon grated lemon peel 2/3 cup milk 2 ¼ cup biscuit mix 1 cup frozen blueberries ¾ cup powdered sugar 4 teaspoons lemon juice

In a bowl combine the egg, sugar, lemon peel, and milk. Mix well. Stir in the biscuit mix just until moistened. Fold in the blueberries. Pour into a greased 9 inch round baking pan and bake at 350 for 30 minutes or until a tooth pick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing from pan.

Combine the powdered sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges.

Shopping List: cooked turkey sour cream 10 ¾ oz can cream of mushroom soup taco seasoning (I use hot for my family) shredded cheddar cheese onion salsa (I use mild or hot) sliced black olives Lettuce Tomatoes 10 flour tortillas egg sugar grated lemon peel milk biscuit mix frozen blueberries powdered sugar lemon juice