Okay, I actually made it one of my priorities to keep this blog going in the new year, committing to at least one post per month, so here is my initial January post.

In today’s economy, waste is not an option.  Being a early Gen Xer, I am keen to the frugality of the Baby Boomers.  Both my mother and my wife grew up in poverty in third world countries, and my father grew up a poor minority in New York City.  I count myself blessed by this diverse background that formed the strong work ethic and sense for thriftiness that I possess.  I will, however, admit that growing up not so poor in America made me a little frivolous in my younger years.  Those days are over.  I, like so many of us, can no longer afford that extravagance, so back to basics.  This one comes from my awesome, beautiful, Panamanian mother.

I hate leftovers, so what to do after the holidays?  We’re all tired of turkey, so it’s time for a change.  (IMPORTANT NOTE:  This will also work for the leftovers from that baked chicken.)

POULTRY CASSEROLE

• 1 bag of egg noodles cooked to package instructions. (I personally prefer whole grain noodles)
• 1 can of cream of mushroom soup
• 1 can of vegetable soup
• 1 cup shredded cheddar cheese
• At least one and a half cups chopped turkey (or chicken)  If you don’t have enough, add a can of condensed cream of chicken soup.
• (optional) 1 – 1.5 cups steamed broccoli

Mix all ingredients together and pour into a casserole dish.  Bake at 350° for 20 – 30 minutes.