Friday after Thanksgiving
You awaken from a long night of coma-like, turkey-induced sleep. Your heart is still warm from yesterday's idyllic family feast around the Thanksgiving turkey and trimmings. And you breathe a sigh of relief that all the hard work—planning, shopping, peeling, chopping, stuffing, stirring, baking, basting, serving, cleaning—is done.
You hear noise from downstairs. A toilet flushes, the kitchen cabinets and refrigerator are opened and closed, your grandson is pounding on his drum... they are still here!? And they're still hungry! Ugh. You pull the covers over your head.
Liven up your leftovers. Here is how:
Anyone can make a turkey sandwich (not that there is anything wrong with turkey sandwiches), but with a little creativity and minimal labor, you can easily prepare "the day after" meals to rival those you served on turkey day.
Ingredients: 6 eggs1/8 teaspoon pepper1/4 cup chopped onion1 tablespoon margarine or butter3/4 cup chopped cooked vegetables (could be broccoli, green beans, corn, peas, sweet potato, turnip, squash, or whatever is leftover) and/or turkey2 tablespoons grated Parmesan or Romano cheese
Directions: In a bowl, beat eggs and pepper; set aside. In a 10-inch broiler-proof or regular skillet, sauté onion in margarine until tender. Stir in chopped vegetables and/or turkey.Pour egg mixture into skillet over vegetables and/or meat.Cook over medium heat.As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portions to flow underneath.Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).Place broiler-proof skillet under the broiler 4-5 inches from the heating element.Broil for 1-2 minutes or until the top is just set.OR: if using a regular skillet, remove skillet from heat, cover, and let stand 3-4 minutes or until top is set.Sprinkle with Parmesan cheese and cut into wedges.Serve with a slice of zucchini or pumpkin bread.
Better Homes and Gardens Cookbook
Dry ingredients: 1 cup flour1 teaspoon baking powder1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves
Wet ingredients: 2 cups cooked, mashed squash or sweet potatoesDash of vanilla extract
Directions: Combine dry ingredients in one bowl.Combine wet ingredients in another bowl.Add wet to dry and stir just until blended.Prepare griddle or skillet by lightly greasing with butter or margarine, or spraying with cooking spray. Heat the pan over medium-high heat.Once pan is hot, spoon ¼ cup batter onto griddle for each pancake.When pancakes have bubbly surfaces and slightly dry edges, flip them over.Continue to cook until pancakes are slightly golden brown.Remove from griddle and serve with syrup.
Better Homes and Gardens Cookbook
Ingredients: 1 1/2 cups shredded cooked turkey breast1/4 cup thinly sliced celery1/4 cup light mayonnaise2 tablespoons chopped unsalted cashews2 tablespoons chopped dried apricots2 tablespoons chopped green onions2 tablespoons raisins2 tablespoons plain low-fat yogurt1/8 teaspoon salt1/8 teaspoon black pepper4 leaf lettuce leaves8 slices pumpernickel bread
Directions: Combine first 10 ingredients in a bowl.Place a lettuce leaf on each of 4 bread slices.Spread 1/2 cup turkey salad over lettuce.Top with remaining bread slices.
Makes 4 sandwiches.
Pull the Tupperware out of the fridge and set up the leftovers buffet-style, along with pita bread and tortillas. Have each person stuff their own pita or roll their own tortilla with any combination of turkey, stuffing, cranberry sauce, leftover vegetables, and whatever else strikes their fancy. Stick the sandwiches in the oven for a few moments to warm them before serving.
Start with a big bowl half-full of lettuce. Add any of the following, toss with your favorite light dressing, and enjoy with bread or rolls leftover from dinner. Cooked, chopped turkey with chunks of apple, dried cranberries, and walnutsChilled roasted vegetables and grated Parmesan cheeseCooked, chopped turkey, green peas, and cornChilled roasted potatoes, green peas, and chunks of cheeseMarinated carrots, green beans, corn, and fresh dill
Ingredients: Mashed potatoes; the amount from 2 pounds of potatoes1 cup chopped broccoli1/2 cup diced onion1/2 cup part-skim ricotta cheese1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill1/2 teaspoon salt1/8 teaspoon ground red pepper1 (8-ounce) container fat-free sour creamCooking spray3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
Directions: Preheat oven to 375º.Combine mashed potatoes, chopped broccoli, and next 6 ingredients (broccoli through sour cream) to pan, and stir well.Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray; bake at 375º for 35 minutes.Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
Ingredients: 1 tablespoon olive oil1 large onion, chopped1 green bell pepper, seeded and chopped1 clove garlic, minced2 cups cooked, chopped turkey1 15-oz can red kidney beans, with juice1 15-oz can tomato sauce1 15-oz can Mexican-style tomatoes, chopped, with juice2 tablespoons chili powder1 teaspoon ground cuminSalt and pepper to taste
Directions: Heat oil in a Dutch oven and sauté onions, peppers, and garlic over medium-high heat for 10 minutes, or until vegetables are tender.Add remaining ingredients; reduce heat to low and simmer, uncovered, for 30 minutes.Serve with dinner rolls or crusty bread.
The Eating Well Cookbook
Ingredients: 1 cup sugar1/2 cup vegetable oil2 large eggs1/2 cup cold, plain, mashed potatoes1 cup flour1/3 cup unsweetened cocoa powder1/2 teaspoon baking powder1/2 teaspoon cinnamon1/4 teaspoon baking sodaPinch of nutmegPinch of salt1/2 cup buttermilkConfectioners' sugar for dusting cake
Directions: Preheat oven to 350 degrees F.Lightly oil a 9-inch round cake pan and line the base with wax or parchment paper.In a large mixing bowl, whisk together sugar, oil, and eggs.Whisk in potatoes.In another bowl, stir together flour, cocoa, baking powder, cinnamon, baking soda, nutmeg, and salt.Using a spoon or rubber spatula, alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients.Spoon the batter into the cake pan.Bake for 30-35 minutes, or until the top springs back when touched lightly.Let cool on a rack for 10 minutes.Invert the cake onto a rack and let cool thoroughly.Transfer to a plate and sift confectioners' sugar over the top.Makes one 9-inch cake; serves 12.
The Eating Well Cookbook
Ingredients: 1/4 cup dry nonfat milk powder1 cup skim milk1 large egg1 large egg white1 1/2 cups cooked, mashed sweet potatoes1/3 cup brown sugar1 tablespoon molasses1 teaspoon ground ginger1 teaspoon ground cinnamonVanilla frozen yogurt
Directions: Preheat the oven to 370 degrees F.Lightly grease or coat with nonstick cooking spray a 3 to 4- cup baking dish.In a large mixing bowl, whisk together the nonfat milk powder and skim milk.In a bowl, lightly beat together the egg and egg white and add them to the milk.Beat in the sweet potatoes, brown sugar, molasses, ginger, and cinnamon, until smooth.Pour into the baking dish.Bake about an hour, or until firm and springy when you press it with your finger.Serve hot, cold, or room temperature topped with vanilla frozen yogurt.
Sunday after Thanksgiving
The kids and grandkids are all packed in their cars and on their way home. As you prepare to settle into the couch to relax, you notice a few hunger pangs, so you head into the kitchen.
There are no more leftovers!