Ways to use or freeze your Thanksgiving leftovers

thanksgivingleftovers

Thanksgiving leftovers are just part of the tradition of the holiday. Usually after a few days, most of us are sick of eating them, but we don’t want them to go to waste either. If freezing your leftovers is more your style, you’ll want to check out this guide to freezing.

Or, you can try one of these healthy recipes for your Thanksgiving leftovers:

Cream of Turkey and Wild Rice Soup

This is a healthier twist on a classic creamy turkey and wild rice soup. Serve with a crisp romaine salad and whole-grain bread. Get the Recipe

Turkey Ramen

You might not think that Thanksgiving food could transform into a nourishing bowl of ramen soup, but that’s exactly what this recipe does. Miso paste, soy sauce, and ginger give the broth impressively authentic flavor that tastes so good, you may want to sip it by itself! Get the recipe.

Turkey Ramen

Turkey Tostadas
Swap out your typical turkey sandwich for these crispy turkey tostadas. Tomatillo salsa wakes up leftover turkey breast, and makes it moist and delectable. Top with shredded lettuce, onion and Monterey jack cheese, and dig in! Get the recipe.

Turkey Tostadas

Turkey and Stuffing Egg Cups
Make the most of the extra turkey and stuffing by using them to make these ingenious egg cups! Combined with eggs and veggies, these cups will make your busy, post-Thanksgiving mornings much easier, and they’re great for meal prep. Get the recipe.

Turkey Waldorf Salad
This refreshingly lean version of the classic Waldorf salad is made with crunchy apples, celery, walnuts sweet grapes, and turkey. Eat it atop a salad, serve in lettuce cups, or make an open-faced sandwich. Get the recipe.

Turkey Waldorf Salad

Turkey Shepherd’s Pie
Have leftover mashed potatoes or sweet potatoes? This shepherd’s pie recipe will transform those tired taters, leftover turkey, and even some veggies, into comfort food at it’s very best. Get the recipe.

Turkey Shepherd's Pie

Turkey and Brussels Sprouts Frittata
What should you do when you wake up the morning after Thanksgiving to a house full of guests and a fridge full of leftover veggies? This, for starters. We created the perfect post-Turkey Day frittata recipe with turkey and roasted Brussels sprouts, but you can use any leftover vegetables or sweet potatoes. Get the recipe.

Turkey Frittata

Turkey, Cranberry, and Brie Sandwich
Cranberry sauce is the magical ingredient that makes leftover turkey sandwiches sing. But this sandwich has even more going for it with creamy brie cheese that melts perfectly when it’s grilled. Get the recipe.

Turkey, Cranberry, and Brie Sandwich

Pumpkin Chili 
Leftover pumpkin or sweet potatoes are right at home in this belly-warming vegetarian chili that has only 96 calories per serving. Get the recipe.

Pumpkin Chili

Turkey, Apple, and Sweet Potato Salad
With its crunchy pecans, apples, and sweet potato, this protein-rich salad is the perfect antidote to the heavy Thanksgiving dinner you probably downed the day before. Get the recipe.

Turkey, Apple, and Sweet Potato Salad

Turkey Tamale Pie
This tamale pie will make you forget you’re eating leftovers. Turkey gets new flavor in a richly spiced sauce with colorful veggies, and all of it is tucked under a cheese and jalapeño corn meal crust. Get the recipe.

Turkey Tamale Pie

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Tasty Tuesday: Homemade Applesauce

applesauce

When life gives you apples, make applesauce! It’s apple season, so take advantage of local You-Pick orchards, buy them fresh at a farmer’s market, or just find a good deal at the store! There’s just something about homemade applesauce….it tastes so much better than store bought and it’s better for you too! Store bought apple sauce has a lot of added sugar and preservatives. I love knowing exactly what my family is eating and that it’s healthy for them!

Apples are a great source of fiber and vitamin C. The flavonoids in apples reduce inflammation, regulate blood pressure, reduce excessive fat production in liver cells and lower your risk of heart disease. The soluble fiber in apples lowers your risk of heart disease by decreasing your bad cholesterol levels. Studies have shown the pectin in apples is a natural appetite suppressant, making them a great way to curb your appetite.

Applesauce makes a great healthy snack for kids and adults and it can be used as a substitute for oil in your baking recipes.

Applesauce is seriously so easy to make yourself and can for your family’s use throughout the year. You don’t need any fancy ingredients, tools, or special knowledge. Just follow these easy steps!

  1. Pick your apples. I like red apples for applesauce because they tend to be sweeter.img_7496 You can choose to either peel your apples or leave the skins on. Then just core your apples and cut them into chunks. Keep in mind about 6-8 medium apples will make 1 quart of applesauce.

2. Place apple chunks in a pot on the stove with about 1 cup of water per every 8 apples. Heat to boiling, stirring occasionally. Boil for 5-7 minutes.

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3. When apples are tender, remove pot from heat and use potato masher to mash apples to desired consistency. For a smoother applesauce, you can put the contents of your pot into the blender. If your applesauce is too thick, you can add water until you reach the right consistency. I try to get mine to be a little runnier than pudding. During this step, you can also  add your sugar or cinnamon. Personally, I don’t add anything to my applesauce. Homemade applesauce is already pretty sweet, and the sauce will continue to sweeten as it sits on the shelf. I’d rather add cinnamon or maybe a natural sweetener to individual servings if I feel like I need it later on.

4. Once your applesauce is at the consistency you want, pour sauce into clean, sterilized jars and put on the lids and rings.

5. In a large stock pot with a lid, bring water to a boil. Once boiling, add jars of applesauce.

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Make sure water covers the tops of your jars. Put the lid on your stockpot and process your jars in boiling water for 20 minutes. Remove jars from water to cool on the counter top. As jars cool, the lids should “pop” indicating they are sealed. Sometimes it can take several hours for the lids to pop. If you press down on the tops of your lids and it gives/ makes a popping sound, your jar is not sealed. You can try processing in boiling water again, or just put the jar in your fridge to use in the next few days.

And that’s it! Now you have homemade applesauce to enjoy throughout the year!

For my recipe for strawberry applesauce, click HERE!

Tasty Tuesday: Pumpkin Spice & Everything Nice

pumpkin spice

I’m a couple days early posting this, but I know how some of you LOVE your pumpkin flavored EVERYTHING!! Nothing gets me in the mood for fall like the smell of pumpkin, cinnamon, and cloves baking in my kitchen. However, many recipes out there call for tons of added sugar and oil and are not very healthy at all. Who says your pumpkin recipes can’t be healthy AND taste good?! Some of the recipes I found aren’t just baked goods either. They’re things like hummus and salad dressing–I think it’s fun to branch out with flavors and see what new yummy favorites I can find.

Pumpkin recipes

Let’s start with an old favorite for many of you PUMPKIN COOKIES!

Pumpkin Cookiesrec30

Total Time: 20 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 12 servings, 2 cookies each

Ingredients:
Nonstick cooking spray
1½ cups old-fashioned rolled oats
2/3 cup almond flour
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. sea salt (or Himalayan salt)
1 large egg, lightly beaten
1¼ cups pumpkin puree
⅓ cup maple syrup
¼ cup chopped raw pecans (optional)
24 pecan halves

Preparation:
1. Preheat oven for 350° F.
2. Lightly coat two baking sheets with spray. Set aside.
3. Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside.
4. Combine egg, pumpkin, and maple syrup in a large bowl; mix well.
5. Add flour mixture and chopped pecans to pumpkin mixture; mix until blended.
6. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half.
7. Bake for 14 to 15 minutes or until firm.

Fall Harvest Salad with Pumpkin Goddess Dressing

Ingredients8022440732_f11d580af4_o
  • For the Pumpkin Goddess Dressing:
  • 1 cup plain Greek-style yogurt
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • ½ cup sour cream or plain Greek-style yogurt
  • ⅓ cup pure pumpkin puree (I used the canned version)
  • 1 teaspoon minced garlic (or about ¼ – ½ teaspoon garlic powder)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon cinnamon
  • For the Salad:
  • 1 acorn squash, plus olive oil, maple syrup, cinnamon, and salt for roasting*
  • 1 apple, thinly sliced
  • ½ cup toasted pecans
  • ¼ cup dried cranberries
  • 1 pkg. (5-6 ounces) mixed salad greens (you can use any blend that you prefer, but I like a mix that includes broccoli slaw, Brussels sprouts, cabbage, kale, and chicory)
Instructions
  1. For the dressing: Place all ingredients in a blender and combine. Chill until ready to use.
  2. To roast the acorn squash: preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
  3. Slice squash lengthwise, remove seeds, and slice horizontally into ½-inch thick rounds. Place sliced squash in a single layer on prepared baking sheet. Drizzle with olive oil and maple syrup, sprinkle with a dash of cinnamon and salt, to taste. Toss squash to coat.
  4. Bake squash at 400 degree F for approximately 20 minutes (or until tender and caramelized), flipping halfway through.
  5. Once the squash has cooled, cut it into bite-sized pieces and place it in a large salad bowl with the remaining ingredients. Add Pumpkin Goddess dressing and toss gently. Serve immediately.

Notes*can substitute with diced roasted sweet potatoes or butternut squash

Ingredients

pumpkin-blondies-image
Photo Via
  • 3/4 Cup Creamy almond butter
  • 3 Tbsp Pure maple syrup
  • 2/3 Cup Pure canned pumpkin
  • 1/2 Cup Coconut sugar, firmly packed
  • 1/2 Tbsp Vanilla extract
  • 1/2 Tbsp Apple cider vinegar
  • 1/4 Cup + 2 Tbsp Coconut flour, sifted (31g) *
  • 1/2 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 Tbsp Pumpkin pie spice
  • 3 Tbsp Almonds, finely chopped

Instructions

  1. Preheat your oven to 325 degrees and line the bottom of an 8×8 inch square baking pan with parchment paper and spray the sides generously with coconut oil spray. **
  2. In a large, microwave-safe bowl,*** melt the almond butter with the maple syrup in the microwave until the almond butter is creamy, about 1 minute.
  3. Add the pumpkin into the mixture and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
  4. Beat the coconut sugar, vanilla and apple cider vinegar into the almond butter mixture until well combined.
  5. Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined. Make sure you scrape all the flour off the sides of the bowl into the mixture.
  6. Pour the batter into the prepared pan and smooth out evenly. Sprinkle with the chopped nuts. Let the batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
  7. Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 50-55 minutes. Let cool COMPLETELY before cutting into bars and DEVOURING. ****

Notes: Gluten free baking can be tricky, so I highly recommend measuring your flour to make sure you get perfect results.
*These bars are very moist and dense and you need to get them out of the pan carefully. If you want them to be super easy, you can leave an overhang of parchment paper, so you can lift them out of the pan to cut once they are cooled.
*** Don’t like microwaves? You can melt them together on the stove too!
**** Since these brownies and dense, you need to cook them low and slow. Resist the urge to check them before the time is up, or they will deflate. Also, make sure they are TOTALLY cooled before cutting. If you want them to be a little firmer, then let them completely cool in the refrigerator.
Store blondies in an air-tight container in the refrigerator.

Pumpkin Hummus

Ingredients:hummus-meal-chickpeas-paste-seeds-grains-6

  • 1 cup canned pumpkin puree
  • 2 & ½ tablespoons fresh lemon juice {about 1 large lemon}
  • 1 tablespoon extra-virgin olive oil
  • 2 Tbsp. tahini
  • 1 tsp. ground cumin
  • ½ tsp. paprika
  • 1 tsp. kosher salt
  • 2 garlic cloves
  • 1 {15 oz.} can garbanzo beans, rinsed and drained
  • Handful of pepitas {optional}

Directions:

  1. Place all ingredients, except pepitas, in a blender and blend until smooth.
  2. Top with pepitas
  3. Serve with pita chips or vegetables.

Flourless Pumpkin Muffins

Ingredients5025148597_5efded775c_b

  • 2 and 1/4 cup rolled oats
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 4 tablespoons almond butter*
  • 1/4 cup unsweetened vanilla almond milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
  2. Place of all of the ingredients except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
  3. Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
  4. Allow to to cool for at least 10-15 minutes before stuffing in your face.

Notes *can also use 3T melted coconut oil *These muffins keep best stored in an airtight container in the refrigerator for up to 3 days.

For EVEN MORE healthy pumpkin recipes CLICK HERE for a MEGA recipe index!

 

 

Tasty Tuesday: Overnight Oats

bakedoatmeal

Ever think you just don’t have time to fix yourself a healthy breakfast in the crazy morning rush? When we’re pressed for time and feeling frazzled, that’s usually when we turn to unhealthy choices or skimp on breakfast altogether. Starting off by making a healthy choice for breakfast makes it easier to choose other healthy options throughout the day.

Take the stress out of preparing a healthy breakfast by prepping it the night before. And with cooler mornings almost upon us, these will become some of your fall favorites.

*Tip for overnight oats: use old fashioned oats NOT quick oats, otherwise they will be too mushy*

Sticky Cinnamon Roll Battersticky-cinnamon-roll-batter-oatmeal-5

For the oatmeal
  1. 1/2 cup gluten free rolled oats
  2. Pinch sea salt
  3. 2 T granulated sweetener of choice (I used both coconut palm sugar and a stevia blend)
  4. Cinnamon
  5. 1 cup dairy free milk of choice
  6. 1 large egg white (use 1 flax egg if vegan)
  7. 1 T coconut flour
  8. Extra cinnamon, for dusting
For the Cinnamon Roll Glaze
  1. 1 T coconut butter, melted
  2. 1 T vanilla protein powder
  3. Milk to thin out
  4. cinnamon for dusting
For the protein packed Cinnamon Roll Glaze
  1. 3 T vanilla protein powder
  2. Milk to thin out
  3. Cinnamon for dusting
For the oatmeal
  1. In a saucepan or microwave safe bowl, combine the rolled oats, sea salt, cinnamon, sweetener of choice and milk of choice and simmer on medium until most of the liquid is absorbed. Once thick, add the large egg white (or flax egg) and mix very well until fully mixed in. Add the coconut flour and continue stirring until a very thick batter is formed. Add extra dairy free milk to desired consistency.
  2. Remove from heat and pour into a bowl. Top with cinnamon roll glaze.
For the Glaze
  1. Mix all ingredients in a small bowl and slowly add the dairy free milk until desired consistency is reached.
Notes
  1. If batter is too thick, add extra dairy free milk to desired consistency. I like it to be really batter like so tend to add around an extra 1/4 cup.
  2. This can be batch made the night before and eaten hot/cold.
  3. This can also be frozen- Simply thaw out and and reheat.
  4. For even more protein, add an extra scoop of protein powder but add extra dairy free milk to compensate.
By Arman @ thebigmansworld
strawberryovernightoats
Warm up oats before eating in the morning, if desired
Ingredients
  1. 1/2 cup rolled oats
  2. 1 T chia seeds
  3. 1-2 T granulated sweetener of choice
  4. 1-2 T cocoa powder
  5. pinch sea salt
  6. 1/2 scoop chocolate protein powder of choice (optional)*
  7. 2 T smooth nut butter of choice
  8. 1/3 cup dairy free milk of choice
  9. Handful of dairy free or sugar free chocolate chips
    Instructions
  1. The night before or at least an hour before consumption, place the oats, chia seeds, sweetener, cocoa powder, sea salt and protein powder and mix well.
  2. Stir through the nut butter of choice- the dry mixture should be very crumbly. Add your dairy free milk and several chocolate chips and refrigerate overnight/for an hour +.
  3. The next morning, top with extra chocolate chips and microwave for up to one minute.
Toaster oven/oven option
  1. Follow as above but bake on high broil for 7 minutes, or until chocolate chips have melted.
Notes
  1. * If you omit protein powder, reduce the dairy free milk by 1 tablespoon.
By Arman @ thebigmansworld

 

Tasty Tuesday: Going Bananas over these clean eating recipes

bananas

Have some bananas lying around? Don’t let them go to waste! Try these delicious, clean-eating recipes that use bananas for a healthy treat.

Bananas are naturally fat and cholesterol free. Use mashed bananas to substitute for some or all of the butter or oil when making cookies, for example, for a healthier treat. Bananas are known for their high potassium content, with over 400 mg potassium in a single medium-size banana. According to Colorado State University Extension, potassium is necessary for good nerve and muscle function as well as for maintaining a healthy balance of fluids in the body. The potassium in bananas can help prevent muscle cramps after exercise. Bananas also have Vitamin C, Vitamin B-6, Manganese, and Fiber. (source)

So why no banana bread? An average slice of banana bread has 196 calories and 33g of carbs. This first recipe is way to still get than banana bread goodness with less calories and carbs: a serving a cinnamon bananas has only 73 calories and only 19g of carbs.

Recipe2.CinnamonBananas

Next up, try this Elvis Shake for a refreshing drink:

  • 2 large bananas, sliced and frozen
  • 1 1/4 cups milk (can use almond, soy, or coconut milk)
  • 6 tablespoons nut butter (either peanut or almond)
  • 2 table spoons honey
  • 1/4 tsp cinnamon
  • 3/4 cups crushed ice cubes

Place ingredients into blender and pulse until smooth. Serve immediately.

avacadopudding

Need a chocolate fix? Number 3 on the list is a childhood favorite: Chocolate-Avocado Pudding

pancakes-party-children-fun-recipe-baking-cooking

No. 4: 2 Ingredient Flour-less Pancakes

  • 2 eggs
  • 1 banana
  • 1/4 tsp cinnamon (optional)

mash eggs & banana (and cinnamon)  together and fry them like regular pancakes! Serve with fresh fruit

No 5: Try these energy bites for an afternoon pick me up! I love when I can “clean cheat” a snack that tastes like a treat!

Recipe1.energyballs

 

 

 

Tasty Tuesday: Zucchini Salsa

zucchinisalsa

The zucchini is ON right now! If you planted this popular veggie in your garden, chances are you have more than enough to make this easy and refreshing salsa. And if you didn’t plant a garden, chances are you can pick some up at a local farmer’s market or even from a neighbor who has more than enough to share! This recipe was shared with me from a friend who cans this salsa each year, and her family enjoys it all year long! Loaded with veggies, it’s a tasty way to enjoy that summer-fresh taste year-round!

And if you’ve never canned before, this is the perfect recipe to start on! It’s seriously so easy. Most people I know who can are happy to share their canning knowledge, so don’t be afraid to ask and learn how to do it!

Zucchini Salsa

  • 10 cups tomatoes, peeled and coarsely chopped (I put them in the blender with the skins on…so much easier! Just do a small batch of tomatoes in the blender at a time so you can control how chunky you want your salsa–you don’t want to totally liquify them!)
  • 8 cups grated zucchini
  • 4 cups chopped onions
  • 2 cups chopped green peppers
  • 4 yellow banana peppers, chopped
  • 3 jalapenos chopped

(I chop all my peppers and onions in a food processor, it’s faster than by hand! Just be careful not to overdo it! I like my salsa a little chunky!)

  • 5 Tbsp salt
  • 1 Tbsp cumin
  • 1 1/2 cups vinegar
  • 1 Tbsp garlic powder
  • 1 cup brown sugar
  • 2 tsp dry mustard
  • 4 dashes Tabasco hot sauce
  • 1 tsp turmeric
  • 1 Tbsp red pepper flakes
  • 1 tsp white pepper
  • 2 (6oz) cans tomato paste
  • 2 Tbsp cornstarch

Directions:

  1. mix all ingredients in a large stock pot
  2. bring to slow boil, stirring occasionally
  3. simmer for 30 minutes, stirring occasionally
  4. fill sterile canning jars and place on sterilized lids
  5. Salsa can be processed in hot water bath for 30 minutes or in a pressure canner for 5 minutes.
  6. Recipe will make about 12 pints or 6 quarts

Besides chips and salsa, use this veggie loaded salsa as a topping on eggs or in your tacos/fajitas! You can even make a double batch and give some away as neighbor gifts at Christmas time–it’s a huge hit!

Tasty Tuesday: No Fuss, Homemade Granola

granolaI have always been intimidated by making my own granola. It seemed like a lot of work, a lot of stopping and stirring, and a lot of ways mine would turn out burnt!

My good friend Annie shared her recipe with me and YOU GUYS! It’s amazing! It’s super easy and pretty much fool proof. Not to mention it makes your house smell AMAZING while it’s cooking.

I love granola mixed with some Greek yogurt in the mornings or as an afternoon snack. My husband and kids love to eat it by the handfuls! We sprinkle it on  fresh fruit like strawberries, apples, grapes, and bananas and eat it as an after dinner “dessert”

food-fruits-cereals-breakfast

Granola Recipe:

5 Cups Rolled  Oats, Oldfashioned

2/3 Cup Olive Oil (You could probably substitute melted coconut oil)

1/2 Cup honey (this is for drier granola–if you want it more sticky use 1 cup)

1/2 cup unsweetened coconut flakes

1/2 cup nuts (pecans or cashews are my favorite, but any kind works)

1 tsp vanilla

1/2 cup raisins or craisins

2 small scoops flax seed (about 1/4 cup)

Other add ins: almonds and sunflower seeds

Mix all ingredients together until evenly coated. Spread on baking sheet. Bake at 350 For 7 minutes. Stir and bake for 7 minutes more.

That’s it! Super easy & delicious!