Instead of the typical meal plan I normally post on Mondays, this week I’m switching it up! Since Thanksgiving is a few days away, I’ll be giving you some ideas for what to do with all of those leftovers. I’m not a big fan of leftovers…I can do (maybe) one meal of leftovers. After that, I need something new. But, I really can’t stand wasting food, either. So, here are some ideas for creating something easy and new from what you already have!
-Have leftover turkey? You know you do. Try turning it into Slow Cooker Sweet Potato Turkey Chili (make gluten free by subbing the flour for cornstarch or tapioca starch, dairy free, paleo- if you use tapioca). This recipe calls for ground turkey….skip that and just shred up some of the cooked turkey you already have. If you have savory sweet potatoes leftover, use those! Saving time and resources, people. If your meat and potatoes are already cooked, your cook time is going to be drastically reduced.
-Another option is: Turkey and Butternut Squash Enchiladas (use corn or g-free tortillas to make g-free, sub the cream cheese and other other cheeses for dairy free) Again, shredded turkey, and leftover squash or sweet potatoes.
– Lots of mashed potatoes or stuffing left over? How about mixing them with a can of chick peas or black beans and some veggies for some vegetarian patties? Form them into patties, refrigerate so they hold together, and brown them in a greased pan. Easy.
-What to do with all of the leftover bread and rolls? Cube them, and let them set out (uncovered) over night. In the morning, throw the cubes into a greased baking dish with a mixture of milk (any kind will do), maple syrup, a couple of eggs, and cinnamon for a French Toast Bread Pudding. Bake at 350 for 45-60 min, depending on how brown you like it.
-Turn your sweet potato casserole into Cinnamon Squash Bread. Just use the sweet potatoes instead of the squash. Save time and skip the frosting. This bread is really good on it’s own. Or slather with ghee and honey.
-Take your leftover veggie side dishes and saute them in a pan with some eggs cracked on top for a fast, breakfast hash. Add some bacon, or sausage for a heartier dish.
-Cranberry sauce (homemade or canned) becomes salsa. Take your sauce and put it in a blender or food processor with onion, cilantro, jalapeno, lime juice, peppers, tomatoes, salt and pepper…maybe some cumin. Pulse until it’s combined, but still chunky.
-Tons of alcohol left over? Fail. That has never happened to me. Keep drinking until it’s done. In the spirit of the season, I’ll give you the benefit of the doubt…let’s say someone brought wine over that you don’t like…even I have my limits. If it’s white, pour the bottle into a blender with a bag of frozen strawberries and blend til smooth. If it’s red, add fresh squeezed orange and lime juice and whatever fruit you have for a sangria, or simmer with 1/4 c-1/2 c sugar and mulling spices to make Mulled Wine/Glühwien/Vin Brulee/ Vin Chaud…whatever you call it.
Hell yea, you kitchen ninja. You are saving so much time and money, and not being wasteful. Life is good.