Repurposing: Transforming leftovers into something equally as yummy. The goal is for them to taste and look so completely different you don't realize you are having leftovers.
Shelly's Sante Fe Turkey Bites (aka crustless quiches)
5 Eggs, beaten
1 (7 oz. can) Mild Green Chilis, diced
1 cup Leftover Cooked Turkey, cubed small
1/3 cup Cheese, shredded or diced
1/4 cup any Leftover Veggies (I used corn)
1/2 teaspoon Oregano
a few twists of Black Pepper
dash of Salt
Preheat oven to 350. Wash and deseed chilies. Dice. I prefer to buy whole chilies and dice them myself (less seeds.) Mix all ingredients together.
Spoon into lightly greased (Pam works great) mini muffin tins. Bake for 30 minutes at 350. Makes 24.
Leftovers used: turkey, any veggie, cheese from cheese tray. These are really adaptable so a little more or less of one ingredient is usually fine within a 1/4 of a cup or so.
Make these Thanksgiving night and you'll have a grab and go breakfast to power your Black Friday shopping. I don't go. I did it one year for work. I worked at a school and Target had a killer playground ball sale. A woman ran over my foot with a shopping cart and then I spent an hour trying to squeeze 300 balls into my 2-seater car at 4 AM. I had balls up to my ears literally. I'll be cozy & warm in my bed. If you are heading out in that madness be safe.
More Eggface Egg Bites
Shelly's Turkey Squash Casserole
2 lb. Butternut Squash, cubed and roasted
1 Large Sweet Onion, diced
6-8 Mushrooms, sliced
1 1/2-2 cups of Leftover Cooked Turkey, chopped
1 Teaspoon Poultry Seasoning
1/4-1/3 cup of Leftover Turkey Gravy
Salt to taste
a few twists of Black Pepper
1 Tablespoon Parmesan
2 Tablespoons Chopped Pecans
To Roast Squash: Preheat oven to 425. Place cubed squash on a baking sheet. Drizzle with a little olive oil and sprinkle with Kosher Salt. Toss to coat. Bake for 45 minutes turning 2 or 3 times during cooking. You are looking for soft and lightly golden.
I cheated and bought already cubed & peeled squash from Costco (I've seen it at Trader Joe's and most regular supermarkets) because I value my fingers and butternut squash is a pain in the you-know-what to chop up.
Saute onion and mushroom till golden. Add all remaining ingredients (except Parmesan and Pecans). Mix to combine. Pour into a Pyrex Casserole (I love the holidays I get to use some of my vintage Pyrex, I collect it) Top with Parmesan and Pecans. Bake at 350 for 30 minutes
Leftovers used: turkey, gravy
Leftovers are good 3-4 days tops in the fridge. Toss turkey and veggies in the freezer for soup making in the cold months ahead. Remember when in doubt, toss it out. Here are some more Thanksgiving Food Safety Tips.
More Eggface Casseroles
Shelly's Thanksgiving Cranberry Raspberry Protein Shake
8 oz. Vanilla Soy Milk (any milk will do)
1 scoop of Vanilla Protein Powder
2 Tablespoons Sugar Free Raspberry Torani Syrup
2 Tablespoons Cranberry Sauce
a few Ice Cubes
Whiz in blender till smooth. Top with No Sugar Added Homemade Whipped Cream. I use storebought cranberry sauce (lowest sugar I can find) but there are oodles of SF recipes online. If you are super sensitive to sugar, this is not for you but I'm fine with a dollop.
Leftovers used: Cranberry Sauce (also good mixed in oatmeal)
More Eggface Protein Shakes and Smoothies
Hope everyone has a wonderful Thanksgiving! I am thankful rearranging my guts via weight loss surgery brought so many amazing friends (real-world & cyber) into my life. Thank you!
My Thanksgiving and Fall Pinterest Page
My 10 Tips for Surviving the Holidays Post Weight Loss Surgery
