Healthy Families


Julie Cascio is the coordinator for the Health, Home and Family Development (HHFD) program in the Mat-Su/Copper River District. HHFD offers many programs that provide knowledge and skills for the optimal well-being of families and individuals. Specifically, we offer information on food safety and preservation, nutrition, financial management, home management, household equipment, family relationships, consumerism, and leadership skills.

Recipes for turkey leftovers

Turkey Enchiladas

1 can cream of chicken or mushroom soup

1 3-ounce can chopped green chilies

8 ounces of Monterey jack cheese, grated

1 pint sour cream

2 cups cooked turkey

Chopped flour tortillas

¼ cup chopped onions

Mix soup and sour cream. Heat tortillas 20 seconds in microwave or 1 minute in oven. Place a spoon of soup/sour cream mixture in tortilla. Sprinkle on scant teaspoon of onions, a few green chilies, cubed turkey and 2 tablespoons cheese. Roll and place in 9x13-inch pan.

After enchiladas are made, take remaining soup/sour cream mixture and dilute with a little milk, so it is the consistency of gravy. Pour down the top of rolled enchiladas. Top with remaining turkey, onions, green chilies and cheese. Bake at 350F for 25 minutes or until thoroughly heated.

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Turkey Shepherd’s Pie

2 teaspoons olive oil

2 teaspoons fresh sage or ½ teaspoon dried

2 medium onions

3 cups defatted, reduced-sodium chicken broth

1 ½ cups thinly sliced carrots (2-3 carrots)

2 cups diced cooked turkey

3 cloves garlic, minced

1 cup frozen peas

3 tablespoons all-purpose flour

3 cups leftover mashed potatoes

Preheat oven to 425F. In a large skillet or Dutch oven, heat oil over medium heat. Add onions and carrots and cook, stirring until the onions are soft, about 7 minutes. Add garlic and cook, stirring, 1 minute more. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in chicken broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes. Add turkey and peas and season to taste with salt and pepper.

Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside. Spread the potatoes on top of the turkey mixture. Set the dish on a baking sheet and bake 25 to 30 minutes, or until the potatoes and filling are heated through and the top is golden brown. (Recipe reprinted from Eating Well.)

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Community Garden Plot

Interested in growing a garden this year? Community garden plots are available at the Matanuska Experiment Farm, 1509 S Georgeson Drive, Palmer (behind the hospital off old South Trunk Road). See the application form, garden rules and etiquette, and waiver for more information, or call Julie at 745-3677. The farm will plow the land when the ground is ready, for planting to begin Mid May. The cost is $25 per 10x20 foot plot.

Application and Waiver form can be found on the MatSu home page.

Programming (click headings below to unfold)

Food Preservation


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