I think most people go home with the same 3-4 dishes every year after Thanksgiving. The truth is that by Saturday you get a little tired of eating leftovers, yet you struggle with throwing them out because they are so good. Then you also have to contemplate that they are filled with so many calories. This is what I have done to stretch out my leftovers and give me some healthier options.
- Turkey Veggie Soup – Use whatever section of the turkey you got: wing, leg, breast bone and make soup. A lot of people think that making soup means you need to have a huge pot and make enough to feed an army. But if one of the turkey legs ended up going home with you, throw it in a pot of water. Cook on low for a few hours. Add a little sliced ginger to help prevent a cold. Then season it with whatever you got. Add whole-wheat pasta and any veggies you have. My favorites are leeks (sliced thin), carrots, mushrooms and spinach. It cooks over the heat until the meat falls off the bone (then of course remove the bones and skin). I leave the bone and skin in the pot as long as possible because it provides the soup with so many flavors. It usually takes about an hour. Remember that the chopped veggies and pasta cook in no time so you need to add them about 20 minutes before you want enjoy a bowl of Thanksgiving soup You will end up with many servings, so do not forget that you can freeze the soup for future meals.
- Sweet Mash Spread – Take your left over sweet potato mash and separate it into small portions about 1-2oz each. Put it in little baggies and freeze them. Take only one bag down and use it as a sandwich spread. I love using this instead of mayo to spice up my sandwich or wraps. Since I buy sliced turkey, chicken or ham for sandwiches on a regular basis, my sweet mash spread is a great way to add more flavor to a simple packed lunch. I rotate whole grain bread, low fat wraps, or tortillas and even a flatbread. Between the sweet flavor and the bold taste of the meat I do not even miss the cheese.
- Egg White Ham Frittata – Sliced ham has so many good options. Try a healthy frittata. The best way to make this is in a small cast iron skillet. Beat about 4 egg whites, season with parsley, chives, onion powder, garlic/celery salt (really anything you love to season with). Dice up the leftover ham your mom sent home. Spray your cast iron skillet with a calorie free spray of your choice. If you want to get super fancy dice up some spinach, mushrooms and tomatoes (once again, anything you got will do) and throw it in. Pour into your skillet and bake in the oven at 325 degrees for about 20-30 minutes (depends on the size of pan).