Today I used my leftovers two ways: Thanksgiving hash for breakfast, and curry cauliflower and turkey soup for dinner.
First, for breakfast, I took some leftover cauli-rice/mushroom stuffing and mixed it with a handful of diced leftover Brussels sprouts, a handful of diced leftover butternut squash and an egg, and fried up little patties of hash.
I thought this was delicious, but the kids were not fans. That’s okay, I love hash with leftover Brussels sprouts, and I will definitely have this again whenever I have the right kind of leftovers to do it.
For dinner tonight, I decided to use up some of my leftover turkey.
We had a huge turkey, because I wanted a lot of leftovers, but we didn’t get as much as I thought we would. This Curry Cauliflower Turkey Stew used up most of what we had left today. It was really good, in my opinion, and my son agreed, even though he is not generally a cauliflower fan. My daughter thought it was too spicy, though.
We still have a fair amount of leftovers, but I am feeling good about making a dent in them. Does anyone else have any creative ways to use up the leftovers and still enjoy them?
Christmas is nearly four weeks away, right? It isn’t crazy to start a new blanket, right? RIGHT?!?!?
I hope so, because that is what I did last night. Too late to turn back now…
We had a long day of cooking, cleaning, laughing and relaxing (or collapsing exhausted on the couch in my case…). If you celebrate, I hope you had a great Thanksgiving! If not, I hope you had a better than average Thursday, :).
There are two keys to a successful big meal: cooking a few things ahead and having a plan. I got started on this meal yesterday, making cranberry sauce while I made dinner. Then today I made the first of the desserts: apricot-almond cake.
Originally, I’d planned to make this a raspberry cake, but I didn’t read the recipe closely enough. I bought frozen raspberries, but the recipe calls for sugar-free jam. Luckily, I did have some sugar-free jam on hand, but it was apricot. I like apricot though, and I had already started making the cake when I realized my mistake, so I went with it. It smelled amazing, but I am resisting until tomorrow.
Other than that I didn’t get a lot of cooking done today. I baked some sweet potatoes so that all I have to do is mash them with some coconut cream and cinnamon tomorrow. I made some coconut oil candies to distract myself from the cake. I did get a lot of kitchen cleaning done, which will help me get a good start tomorrow.
Here is my rough plan for the day:
- Key lime cheesecake–that will need some time to set up in the fridge
- Cauli-rice dressing, cooked, then set aside to be re-heated before we eat
- Slice mushrooms for cooking later
- Mix up pumpkin pudding/crustless pie
- Put Brussels sprouts into the oven 45 minutes before we eat
- Put butternut squash in 15 minutes later
- Saute green beans with bacon
- Saute mushrooms
- Put pumpkin pie in oven as we are getting ready to eat
Overall, I think this will be a pretty easy day, actually. I still need to do some table clearing in the dining room, and I would like to do some other cleaning, too, but I will have the kids to help, and although there are a lot of dishes, most of them don’t take a lot of work.
Do you have a plan for the day? Is it much easier than mine?
Does it seem fair that we have to make dinner the rest of the week during Thanksgiving week? I have desserts to make ahead! I don’t have time for dinners. On the other hand, I want the desserts to make it until the actual Thanksgiving day, so I guess we need to eat other food in the meantime.
We are making a giant turkey on Thursday–nearly 20 pounds for 6 people, so I have some leftover recipes as well. I will be making a delicious turkey and avocado salad for lunches, and I tried to find some different ways to make dinner with leftover turkey. I hope the boy with the hollow leg leaves enough turkey for us to actually make three meals…
Sunday: Bacon-wrapped chicken tenders
Monday: Beef-tomato-veggie skillet
Tuesday: Salmon casserole with cauliflower and green beans, noodles for the kids
Thursday: See Sunday’s post
Friday: Curried Turkey and Cauliflower Stew, based on this recipe
Saturday: West African Turkey Stew
As always, you can find a lot more ideas on orgjunkie.com.
Once I got the important decisions about Thanksgiving out of the way last week, I lost momentum for menu planning. I had to do something, though, as I could not possibly serve desserts only to my family on Thursday. I mean, sure, my dad and son will grill a turkey, but I have to have some vegetables on the table, or I will lose all credibility with my children forever. How can I tell them to eat healthy foods if I serve them nothing but turkey and desserts?
So, side dishes it is! My friend Billie is going to give me some fresh bread dough to bake for the family, since I won’t be making any bread.
Mushroom cauliflower stuffing, based on this recipe – I am pretty sure I will be the only one eating this, but I don’t care, it looks so good! I will take out the carrots and celery, and maybe add some sausage.
Roasted butternut squash
Green beans sauteed with bacon
Roasted Brussels sprouts
Sugar-free cranberry sauce
Sweet potatoes mashed with coconut milk and cinnamon
I’m not sure about the sweet potatoes (very carb-y!), but the rest looks pretty good. What are you making for Thanksgiving?