I’m enjoying my first cup of coffee and reflecting on our thanksgiving holiday. It was a great day of creating memories with great food and amazing people. Now what in the world am I going to do with all these leftovers?!
I don’t know about you, but I love thanksgiving leftovers! There’s nothing better than leftover stuffing, mashed potatoes and gravy. But what do you do with all that leftover turkey, and avoid eating your mother-in-laws “turkey cheddar rice bake?! Here are a couple of simple and easy menus and reciped your family will love:
A great menu to wean yourself off all the carbs you consumed on turkey day:
Mango, Tomato, and Avocado Salad, Turky slices, served with a glass of Chardonnay
1 medium mango, peeled, seeded and cut into 1 inch chunks
1 medium tomato, cut into chunks
1/2 cup thinly sliced red onion
2 tblsp. chopped fresh cilantro
2 tblsp. olive oil
1 tblsp. white wine vinegar
1 tblsp. lemon juice
1 clove garlic, minced
1/4 tsp. kosher salt
1/8 tsp. fresh ground black pepper
1 medium avocado, halved, peeled and cut into 1/2 inch slices
Mesclyn lettuce (optional)
Directions: In a medium bowl, combine the mango, tomato, and red onion. In a screw top jar, combine cilantro, oil, vinegar, lemon juice, garlic, salt, and pepper. shake well. Pour the dressing over the mango mixture. Toss gently to coat. To serve, place the mixture on top a bed of mesclyn lettuce (optional) and place two slices of turkey next to it. So light and yummy! Serves 4.
A quick and easy lunch or dinner menu that doesn’t scream leftovers: Black bean, roasted veggies, and turkey quesadillas with chips and salsa.
Black Bean, Roasted Veggies, and Turkey Quesadillas
1 – 15.5 oz can black beans, rinsed and drained
1 – 1/2 cups left over roasted veggies (carrots, sweet potatoes, asparagus, or whatever veggies you served on turkey day), slightly mashed
1 cup left over turkey, diced
1 tblsp. lime juice
1 tsp. dried oregano
1 tsp. cumin
4 – 10 inch tortillas
1 cup shredded Monterey Jack cheese
1/2 to 3/4 cup salsa
Directions: In large skillet, heat the black beans, left over veggies, lime juice, oregano, and cumin. Heat through. Set aside. Place one of the tortillas on a large plate and add 1/4 of the black bean mixture to one side of the tortilla, add 2 tblsp. of cheese, and 1/4 of the diced turkey, top with additional 2 tblsp. of cheese. Fold the tortilla over the filling. Repeat with remaining 3 tortillas. Heat a griddle or grill to medium heat. Gently slide quesadillas from the plate onto the griddle and grill for about 3-4 minutesor until the cheese begins to melt. Grill second side 4-5 minutes o runtil the tortillas are crisp and the filling is hot. Cut each quesadilla into four wedges. Serve warm with the salsa. Serves 4 – 6.
My last menu suggetion is one of my favorite’s. Turkey Panini and Tomato Soup
Turkey Panini: 4 slices artisan multigrain bread slices, 2 slices of turkey per sandwich, leftover cranberry chutney, 2 slices of provolone cheese per sandwich, fresh spinach leaves. Lightly butter one side of each piece of bread. Spread cranberry chutney on the other side of each slice of bread. Place once slice of provolone cheese on top of chutney, then place the turkey slices, top with the fresh spinach leaves, and the second slice of cheese. Top with the other slice of bread that has been spread with chutney. Grill in sandwiches on a griddle over medium heat or a panini maker until cheese melts and the bread is golden brown. Serves 2. Enjoy!
Have a great weekend and I’ll see you next week!