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Thanksgiving, the Sequel: Making the Most of Leftovers
Leftovers Get a Makeover
- 6 eggs
- 1/8 teaspoon pepper
- 1/4 cup chopped onion
- 1 tablespoon margarine or butter
- 3/4 cup chopped cooked vegetables (could be broccoli, green beans, corn, peas, sweet potato, turnip, squash, or whatever is leftover) and/or turkey
- 2 tablespoons grated Parmesan or Romano cheese
- In a bowl, beat eggs and pepper; set aside. In a 10-inch broiler-proof or regular skillet, sauté onion in margarine until tender. Stir in chopped vegetables and/or turkey.
- Pour egg mixture into skillet over vegetables and/or meat.
- Cook over medium heat.
- As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portions to flow underneath.
- Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
- Place broiler-proof skillet under the broiler 4-5 inches from the heating element.
- Broil for 1-2 minutes or until the top is just set.
- OR: if using a regular skillet, remove skillet from heat, cover, and let stand 3-4 minutes or until top is set.
- Sprinkle with Parmesan cheese and cut into wedges.
- Serve with a slice of zucchini or pumpkin bread.
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 cups cooked, mashed squash or sweet potatoes
- Dash of vanilla extract
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Add wet to dry and stir just until blended.
- Prepare griddle or skillet by lightly greasing with butter or margarine, or spraying with cooking spray. Heat the pan over medium-high heat.
- Once pan is hot, spoon ¼ cup batter onto griddle for each pancake.
- When pancakes have bubbly surfaces and slightly dry edges, flip them over.
- Continue to cook until pancakes are slightly golden brown.
- Remove from griddle and serve with syrup.
Apricot-nut Turkey-salad Sandwich
- 1 1/2 cups shredded cooked turkey breast
- 1/4 cup thinly sliced celery
- 1/4 cup light mayonnaise
- 2 tablespoons chopped unsalted cashews
- 2 tablespoons chopped dried apricots
- 2 tablespoons chopped green onions
- 2 tablespoons raisins
- 2 tablespoons plain low-fat yogurt
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 leaf lettuce leaves
- 8 slices pumpernickel bread
- Combine first 10 ingredients in a bowl.
- Place a lettuce leaf on each of 4 bread slices.
- Spread 1/2 cup turkey salad over lettuce.
- Top with remaining bread slices.
The Spruced-up Turkey Sandwich
The Anything-goes Entrée Salad
- Cooked, chopped turkey with chunks of apple, dried cranberries, and walnuts
- Chilled roasted vegetables and grated Parmesan cheese
- Cooked, chopped turkey, green peas, and corn
- Chilled roasted potatoes, green peas, and chunks of cheese
- Marinated carrots, green beans, corn, and fresh dill
Smashed Potato and Broccoli Casserole
- Mashed potatoes; the amount from 2 pounds of potatoes
- 1 cup chopped broccoli
- 1/2 cup diced onion
- 1/2 cup part-skim ricotta cheese
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 (8-ounce) container fat-free sour cream
- Cooking spray
- 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
- Preheat oven to 375º.
- Combine mashed potatoes, chopped broccoli, and next 6 ingredients (broccoli through sour cream) to pan, and stir well.
- Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray; bake at 375º for 35 minutes.
- Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 clove garlic, minced
- 2 cups cooked, chopped turkey
- 1 15-oz can red kidney beans, with juice
- 1 15-oz can tomato sauce
- 1 15-oz can Mexican-style tomatoes, chopped, with juice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Heat oil in a Dutch oven and sauté onions, peppers, and garlic over medium-high heat for 10 minutes, or until vegetables are tender.
- Add remaining ingredients; reduce heat to low and simmer, uncovered, for 30 minutes.
- Serve with dinner rolls or crusty bread.
Chocolate Potato Cake
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup cold, plain, mashed potatoes
- 1 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch of nutmeg
- Pinch of salt
- 1/2 cup buttermilk
- Confectioners' sugar for dusting cake
- Preheat oven to 350 degrees F.
- Lightly oil a 9-inch round cake pan and line the base with wax or parchment paper.
- In a large mixing bowl, whisk together sugar, oil, and eggs.
- Whisk in potatoes.
- In another bowl, stir together flour, cocoa, baking powder, cinnamon, baking soda, nutmeg, and salt.
- Using a spoon or rubber spatula, alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients.
- Spoon the batter into the cake pan.
- Bake for 30-35 minutes, or until the top springs back when touched lightly.
- Let cool on a rack for 10 minutes.
- Invert the cake onto a rack and let cool thoroughly.
- Transfer to a plate and sift confectioners' sugar over the top.
- Makes one 9-inch cake; serves 12.
Sweet Potato Pudding
- 1/4 cup dry nonfat milk powder
- 1 cup skim milk
- 1 large egg
- 1 large egg white
- 1 1/2 cups cooked, mashed sweet potatoes
- 1/3 cup brown sugar
- 1 tablespoon molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Vanilla frozen yogurt
- Preheat the oven to 370 degrees F.
- Lightly grease or coat with nonstick cooking spray a 3 to 4- cup baking dish.
- In a large mixing bowl, whisk together the nonfat milk powder and skim milk.
- In a bowl, lightly beat together the egg and egg white and add them to the milk.
- Beat in the sweet potatoes, brown sugar, molasses, ginger, and cinnamon, until smooth.
- Pour into the baking dish.
- Bake about an hour, or until firm and springy when you press it with your finger.
- Serve hot, cold, or room temperature topped with vanilla frozen yogurt.