|
Utilizing leftovers is one of my most famous money saving secrets. And since the most famous of American feasts days is fast approaching, I thought I’d share with you how Turkey day leftover’s are used in my house.
Breakfast:
Mashed Potato Pancakes
Couple tablespoons olive or vegetable oil
4 cups cooked mashed potatoes
2 eggs, beaten
1/2 cup flour
Directions:
Combine mashed potatoes and egg. Sprinkle with flour. Add oil to pan and heat to medium/high heat. Add potato pancakes and cook about 5 minutes each side until browned. Eat with a topping of Turkey Breakfast Scramble.
Breakfast scramble
4 eggs
8 ounces cooked turkey or ham – cubed
1 small chopped red bell pepper
1 small chopped onion
1 tablespoon low fat cheddar cheese – shredded
cumin.
Directions:
Chopped red bell pepper, onion, and turkey and sauté everything in a skillet until fragrant and heated through. Pour in beaten eggs. Sprinkle with cumin to taste. Cook 3 - 5 minutes until egg is fluffy. Top with shredded cheese and heat until cheese starts to melt. Serve over potato pancakes.
If you find you have no left over mashed potatoes, but a lot of stuffing, here’s what you do instead.
Leftover Stuffing Frittata
Cooking spray
2 to 3 cups leftover stuffing
1 cup shredded Cheddar (regular or reduced-fat)
6 large eggs
2 large egg whites
3/4 cup milk
1/2 teaspoon mustard powder
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan
Salt and pepper
1 tablespoon chopped fresh parsley leaves
Directions:
Preheat broiler.
Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.
In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly. Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes.
Lunch:
Easy Pita Pocket Sandwich
Use ham or turkey, we usually use the rest of the ham for this dish since we usually serve both during Thanksgiving.
1 Slice Pita Pocket cut in half
2 thin slices of ham or turkey
1 table spoon cranberry sauce or sweet potato casserole
1 table spoon stuffing or mashed potatoes
1 teaspoon butter
Salt & pepper to taste
Directions:
Spread the inside of each pocket with a smear of cranberry sauce or sweet potato casserole or both; spread on some stuffing or mashed potatoes or both, add a thin slice of ham or turkey. Salt & pepper to taste, melt butter is a sauté pan and grill each side until toasted.
Dinner:
Turkey Taquitos - are the next day Thanksgiving leftover dinner tradition in my house.
1 package corn tortillas
2 – 3 cups shredded turkey
1 cup shredded cheese (you choose, I like Monterrey Jack)
1 cup olive or vegetable oil
Directions:
Heat Olive Oil in large sauté pan until you see wisps of smoke. The oil needs to be frying hot. As oil is heating, warm corn tortillas in microwave, heat them in there plastic bag to steam them or they will get hard. Steam until they become pliable and easy to roll. Now you’ll have to work quickly or reheat corn tortillas as needed to keep them pliable. Get a tortilla, put a small amount of turkey and cheese in a thin line and roll it up. Place the open edge fry side down first, this will seal it. Fry one side until golden brown then roll it over to the other side. I can usually get 5-6 frying in the pan at once this also helps keep them closed. Repeat this process until you have all you want. Enjoy with a big salad some avocado and salsa.
Turkey Chili – this one is good if you’ll be shopping during black friday. Throw it on in the morning and by dinner it’s done.
1 lb. left over turkey, chunked
1 med. onion, chopped
1 green pepper, chopped
2 - 32 oz. cans peeled tomatoes
2 to 3 - 16 oz. cans pinto or kidney beans
3 oz. can diced green chilies
1 tsp. garlic salt
Chili powder
Directions:
Brown turkey with onion and green pepper until heated through. In crock pot, break up tomatoes using a potato masher. Add beans and meat mixture. Add garlic salt and chili powder to taste. Add green chilies. Cook on low 6 to 8 hours.
Try these delicious recipes using the remains of your holiday feast to make wonderful meals for family or guests.
|
Ladybug McGreen's Blog 
