I don't know about you, but I STILL have leftover turkey (now along with leftover ham). So tonight I'm making turkey reubens for dinner! Here's the recipe, thanks to the Real Simple November issue.

Serves 4
Spread 4 slices rye bread with Dijon mustard and another 4 with Russian dressing. Dividing evenly, top the mustard-spread bread slices with 8 slices roasted turkey, 1 cup sauerkraut, 8 slices Swiss cheese, and the remaining bread. Pan-fry the sandwiches in olive oil until the cheese melts.

I'll be adjusting it to use Thousand Island dressing and Pepperjack cheese. And I'm thinking about making oven fries to serve with it. And, of course, pickles!

I know a lot of people are traveling to visit friends and family around this time of year. If you're headed anywhere on a plane, you have to check out this article. It chronicles the healthy-ness (or lack) of meal choices on many different airlines. And I didn't even know this was an annual thing. I'm curious to see if these airlines change according to how they rank on this survey every year. Interesting stuff, check it out!

Are you like me and still trying to figure out what to do with Thanksgiving leftovers? Well last night we used up some turkey leftovers by making Turkey Enchiladas. They were so yummy! Here's the exact recipe from Real Simple's November issue and then I'll tell you what I changed.

Combine 2 cups shredded roasted turkey, 1 cup corn, and 1 cup shredded pepper Jack cheese; season with salt and pepper. Roll up in 8 small flour tortillas and place in a baking dish. Top with 1 cup enchilada sauce and 1/2 cup shredded pepper jack cheese. Bake at 400 until heated through, 15 to 20 minutes.

I thought using corn was a little too much carb so I used fat free refried beans, canned diced tomato and a small can of chopped green chiles. We also don't really ever have flour tortillas in the house, so I used corn ones. It was seriously so good, I highly recommend trying this. And if you don't have turkey, use chicken!

Food Quotes

Eating well gives a spectacular joy to life and contributes immensely to good will and hapy companionship.
-Elsa Schiaparelli, Shocking Life

Sharing food is communion with friends and the earth.
-Paul Hawken, Blessed Unrest

I made this recipe the other night but I didn't have all the ingredients listed so I adjusted it a little. I'll give you the recipe first and then tell you what I did instead. (Courtesy of Food Network Magazine November)

Cheesy Chile Rice
Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450.

So I didn't have sour cream, scallions, shredded cheddar or parmesan. So instead, I added some regular pepper, a can of cream of celery and then sliced pepperjack cheese on top. Use your own variation and it's sure to be DELICIOUS!

Here are some tips from the November issue of Food Network Magazine on how to eat more this Thanksgiving.

Stretch out your stomach.
A few days before Turkey Day, prepare the way cranberry-sauce-eating champ Juliet Lee does: Have one big meal and nothing else. "A lot of people eat six meals a day," Lee says. "I only eat once." That way, he trains her stomach to take in loads of food at a time.

Stay away from the booze.
It's tempting to reach for a big glass of wine during the feast, but turkey-eating champion Patrick Bertoletti says to resist; the calories will keep you from being able to consume more food. "Wine just takes up extra space in your stomach," he says.

Start with dessert.
You'll get funny looks when you bwgin your meal with pie, but tiramisu-eating champion Eater X says this is the best strategy. "The sugar burns off real quick," he says, so by the time you're done with turkey and stuffing, you'll be ready for round two of pumpkin pie.

Check out this site: Cheeseforme.com
It tells you, based on your personality, what type of Wisconsin cheeses you'd like. I got baby swiss, what'd you get?