3 Recipes For Holiday Leftovers
Written by: Kavata Kithome
Thanksgiving marks the beginnings of indulgences, of decadent desserts, buttery mash potatoes, succulent turkey and ham and lots and lots of sides.
It’s easy to get swept up in all the festivities and to over-cook, over-eat and then just have a lot of leftover food. But, there are plenty of ways to use those delicious ingredients without wasting anything!
Here are 3 simple ways you can use your Holiday leftovers this year. Give them a try and let us know how it goes!
#1. Turkey Curry Salad
- 2 tbsp slivered almonds
- 1 tbsp curry powder
- 1 cup nonfat plain Greek yogurt
- ⅓ cup mango chutney
- 1 tsp turmeric
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper
- 2 cups cooked turkey, diced
- ½ cup grapes, diced
- ½ cup diced celery
- Place ingredients over bed of lettuce or 2 slices of wheat bread.
Image source: http://pinchmysalt.com/curried-turkey-salad-with-apples-cranberries-and-walnuts/
#2. Turkey Stock
- 1 turkey carcass and all additional bones, bits of meat
- 2 head of garlic, roughly chopped
- 2 large yellow onions, roughly chopped into chunks
- 2 carrots, cut in half
- 2 celery stalks, cut in half
- 1handful fresh parsley, leaves and stems,
- 3 bay leaves
- 2 sprigs fresh thyme
- 1 tbsp black pepper
- 1 tsp Celtic sea salt or pink Himalayan salt
- Place all ingredients in a large pot. Cover with fresh filtered water until all ingredients are covered; adding an additional inch of water past the ingredients.
- Bring contents to a boil. Cover with a tight-fitting lid, reduce heat to medium low and continue simmering for 3-4 hours, stirring occasionally.
- Turn off heat and allow for contents to cool for several hours, as this will draw the nutrients out of the contents and into the broth.
- Strain contents into another pot, keeping the liquid. Discard the contents. Place liquid in the refrigerator overnight; skim off any fat the next day.
- You can freeze the stock into glass jars for several months and allow a day to defrost. Turkey stock is great for soups, stews and sauteed throughout the winter months.
If you have other vegetables such as peas, green beans or tomatoes, you can also add them to stock pot if you wish.
#3. Lentil And Sweet Potato Soup
- 1 tbsp butter or coconut oil
- 1 cup red lentils, rinsed
- 5 cups vegetable stock
- 2 leftover sweet potatoes or yams
- 2 chopped onions
- 1 chopped green pepper
- 2 chopped garlic cloves
- 2 tbsp apple cider vinegar
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chilli powder (optional)
- 1 tbsp chopped fresh ginger
- Chopped cilantro
- 2 tomatoes or 1 can tomatoes
- Heat the butter and sauté the garlic, ginger and onion.
- Add the spices (coriander, chilli, cumin). Stir in stock and lentils, tomatoes, sweet potatoes (or leftover pumpkin) and bring to boil and then simmer for 20 minutes.
- Blend in a food processor until smooth. Add vinegar and stir well. Sprinkle with chopped cilantro and serve. Enjoy!
Fact: The lentils in this dish are a great source of protein and will help keep blood sugar levels stable if you are prone to low blood sugar. Lentils are also quick and easy to prepare since they don’t require soaking.
Kavata Kithome is an advocate for living your best life, full of health and longevity. While working closely with gym owners and personal trainers, she was able to sculpt a well-rounded view of fitness and understands how to incorporate it with a healthy balanced diet. She is a regular contributor to the One More Step Lifestyle brand.
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