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What to do with those thanksgiving leftovers
Great Ideas for those Thanksgiving leftovers
Gobble Up the Leftovers!
You’ll enjoy these tasty ideas for Thanksgiving leftovers.
It’s never too early to think about what you’re making for Thanksgiving, or even how you’ll use the leftovers for that matter! Before you know it, the holiday will be upon us, and you’ll be scrambling. However, just as quickly as the holiday sneaks up on you, it’s gone. For many, that’s where the fun lies: the leftovers.
Forget the cold turkey sandwiches and cold mashed potatoes! There’s plenty you can do with your Thanksgiving leftovers that involves more than punching buttons on a microwave. Here are some ideas of what you can do with the food after the table is cleared and the guests have left.
Turkey: The most crucial part of most Thanksgiving feasts, this meat is a healthy choice and can be used as a substitute in any chicken recipe. Contrary to belief, turkey is not what makes you tired! Sure, it has the amino acid L-tryptophan, which can induce sleep, but only if it’s taken on an empty stomach – or without any other amino acids or protein. With high amounts of protein in a serving of turkey, it’s a safe bet that turkey alone isn’t making you sleepy!
Turkey & Rice Soup (serves six)
Ingredients:
4 cups of chicken broth
1 cup of water
1 teaspoon of snipped fresh rosemary (or ¼ teaspoon of dried rosemary, crushed)
¼ teaspoon of pepper
1 ten-ounce frozen mixed vegetables (2 cups)
1 cup quick-cooking rice
2 cups cooked turkey
1 14-1/2-ounce can tomatoes, cut up
Directions:
1. Combine chicken broth, water, rosemary and pepper in a large saucepan. Bring to a boil.
2. Stir in mixed veggies and rice; return to boiling. Reduce heat and simmer covered for 10 to 15 minutes or until the veggies and rice are tender. Stir in turkey and tomatoes, heat through.
Cranberry Sauce: Don’t let cranberry sauce sit in the refrigerator only to get tossed out! Boil it down until it becomes cranberry syrup that you can pour over ice cream, tapioca pudding or any type of dessert. You can even mix with cream cheese for a delicious spread on bagels, muffins or toast.
Mashed Potatoes: Use leftover potatoes – white or sweet – for Shepherd’s Pie. To make the recipe even healthier, consider using ground turkey meat.
Veggie Side Dishes: You can use veggies in nearly any dish; throw it in soup or throw it in the frying pan with egg whites for a healthy egg white omelet!
Rolls: When life hands you rolls…make garlic bread! Brush both sides of the roll with melted margarine, sprinkle with Italian seasoning or garlic powder and parmesan cheese. Bake at 400 degrees for five minutes or until the rolls brown.
Perhaps the easiest way to handle leftovers: Give them away! Whether you send the relatives off with the leftovers or donate untouched leftovers to homeless shelters, it’s the best way to keep food from going to waste.
Happy Thanksgiving and Bon Appétit!
Gobble Up the Leftovers!
You’ll enjoy these tasty ideas for Thanksgiving leftovers.
It’s never too early to think about what you’re making for Thanksgiving, or even how you’ll use the leftovers for that matter! Before you know it, the holiday will be upon us, and you’ll be scrambling. However, just as quickly as the holiday sneaks up on you, it’s gone. For many, that’s where the fun lies: the leftovers.
Forget the cold turkey sandwiches and cold mashed potatoes! There’s plenty you can do with your Thanksgiving leftovers that involves more than punching buttons on a microwave. Here are some ideas of what you can do with the food after the table is cleared and the guests have left.
Turkey: The most crucial part of most Thanksgiving feasts, this meat is a healthy choice and can be used as a substitute in any chicken recipe. Contrary to belief, turkey is not what makes you tired! Sure, it has the amino acid L-tryptophan, which can induce sleep, but only if it’s taken on an empty stomach – or without any other amino acids or protein. With high amounts of protein in a serving of turkey, it’s a safe bet that turkey alone isn’t making you sleepy! Turkey & Rice Soup (serves six)
Ingredients:
4 cups of chicken broth
1 cup of water
1 teaspoon of snipped fresh rosemary (or ¼ teaspoon of dried rosemary, crushed)
¼ teaspoon of pepper
1 ten-ounce frozen mixed vegetables (2 cups)
1 cup quick-cooking rice
2 cups cooked turkey
1 14-1/2-ounce can tomatoes, cut up
Directions:
1. Combine chicken broth, water, rosemary and pepper in a large saucepan. Bring to a boil.
2. Stir in mixed veggies and rice; return to boiling. Reduce heat and simmer covered for 10 to 15 minutes or until the veggies and rice are tender. Stir in turkey and tomatoes, heat through.
Cranberry Sauce: Don’t let cranberry sauce sit in the refrigerator only to get tossed out! Boil it down until it becomes cranberry syrup that you can pour over ice cream, tapioca pudding or any type of dessert. You can even mix with cream cheese for a delicious spread on bagels, muffins or toast.Mashed Potatoes: Use leftover potatoes – white or sweet – for Shepherd’s Pie. To make the recipe even healthier, consider using ground turkey meat.
Veggie Side Dishes: You can use veggies in nearly any dish; throw it in soup or throw it in the frying pan with egg whites for a healthy egg white omelet!
Rolls: When life hands you rolls…make garlic bread! Brush both sides of the roll with melted margarine, sprinkle with Italian seasoning or garlic powder and parmesan cheese. Bake at 400 degrees for five minutes or until the rolls brown.
Perhaps the easiest way to handle leftovers: Give them away! Whether you send the relatives off with the leftovers or donate untouched leftovers to homeless shelters, it’s the best way to keep food from going to waste.
Happy Thanksgiving and Bon Appétit!