Four Way to Use Thanksgiving Leftovers


Think about it - THANKSGIVING DINNER - the BEST time to do some BULK cooking! And leftovers are one easy and YUMMY way to eat for a few days after the BIG day. So, HOW are we using those leftovers? Here are FIVE recipes to inspire you!



  • Veggie Pasta 'Mac and Cheese':

  • Ingredients:

  • 2 cups left over carrots or sweet potatoes (it doesn't matter if they are seasoned!)

  • 1 cup milk of choice

  • 1 sweet onion, diced

  • 2 tbsp olive oil

  • ½ cup chicken/ veggie broth

  • 3 cloves garlic

  • ½ tsp nutmeg

  • 1 tsp black pepper

  • 1 lb pasta, cooked (I like red lentil or brown rice pasta or a veggie noodle)

  • Instructions:

  • In a large dutch oven, saute onions in olive oil until translucent.

  • Lower heat to low and add garlic and cook 1-2 minutes.

  • While the onions and garlic cook, food process all veggies until chopped very small or pureed.

  • Add broth and veggies. Cook for 5-6 minutes together.

  • Add milk and whisk until incorporated.

  • Add nutmeg and pepper.

  • Add cheese and whisk until melted.

  • Add cooked pasta and toss together.

  • Serve warm topped with cheese.


  • Mediterranean Inspired Turkey Salad

  • 2 cups leftover turkey, chopped

  • 1 12oz can of chickpeas, drained and rinsed

  • 1 cup plain yogurt

  • ¼ cup red onion, chopped

  • 1 clove garlic, minced

  • 1 bell pepper, small diced

  • 1 cucumber, peeled, seeded, small diced

  • ½ cup kalamata olives, chopped

  • 1 lemon, juiced and zested

  • ¼ cup chopped parsley, fresh

  • 1 tsp sea salt

  • 1 tsp pepper

  • Instructions:

  • Mix all ingredients in a large bowl.

  • Enjoy cold.


  • Turkey Pot Pie

  • 2 cups turkey

  • ½ cup mashed potatoes

  • 1 cup milk of choice

  • 1 cup frozen peas and carrots

  • ½ cup leftover stuffing

  • Instructions:

  • Preheat your oven to 375 degrees Fahrenheit.

  • In a 8 inch baking dish or pie dish, add turkey and vegetables.

  • Wisk potatoes and milk together.

  • Add to dish and toss together.

  • Top with a layer of leftover stuffing.

  • Bake for 15 minutes until center is bubbling and stuffing is golden brown.

  • Enjoy warm.


  • Lemon Cranberry Dressing

  • 1 lemon, juice and zest

  • 1 orange, juice and zest

  • ½ cup extra virgin olive oil

  • ¼ cup apple cider vinegar

  • ½ cup water

  • ½ cup leftover cranberry sauce

  • 2 tbsp dijon mustard

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp pink salt

  • 1/4 tsp black pepper

  • Add ingredients into a mason jar or bowl.

  • Shake or whisk.

  • Eat!


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