Leftover Thanksgiving Hash

23 11 2014

Thought I’d kick off Thanksgiving week with a meal that features leftover turkey, perfect for brunch or dinner the day after the big feast! Hash is so versatile, making it a great vehicle for using up leftovers or random ingredients you have lying around. You can use any leftover roasted potato you have, roasted chicken in place of the turkey, as well as any green you have in place of the cabbage. Easy and delicious!

Leftover Thanksgiving Hash

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium-large sweet potato, peeled, diced and roasted (or any leftover roasted potato)
  • Olive oil
  • Fresh sage, chopped
  • Kosher salt
  • Granulated garlic
  • Half a small-medium onion, chopped
  • 2 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 apple, diced
  • 1 cup shredded Napa cabbage
  • Roasted turkey, shredded or diced
  • 2 eggs, fried, poached or however you like it
  • Black pepper

Preheat oven to 400. Toss diced sweet potatoes with a little olive oil, two leaves of fresh minced sage, salt and granulated garlic to taste. Spread in a single layer on a baking sheet lined with a silpat and roast for about 20 minutes until soft and browned, turning once half-way through. Remove from oven and set aside.

Meanwhile in a large skillet, heat some olive oil (a few turns of the pan) over medium. Add onion and cook until beginning to soften, 3-5 minutes. Add garlic, red pepper flakes and a few minced sage leaves and cook until fragrant, another minute. Add apple and cabbage and cook until apple begins to soften and cabbage wilts, 3-5 minutes, stirring occasionally. Season with salt to taste.

Add roasted sweet potatoes and turkey and cook until everything is hot and combined, a few minutes. While the hash if finishing, cook eggs however you like them, such as fried or poached.

Dish out the hash and top with cooked egg. Season egg with salt and pepper to taste. Serve with hot sauce.

Turkey Pot Pie With Phyllo Crust

24 02 2014

Turkey pot pie is a deliciously warm and comfy casserole, but it can be heavy. I’ve lightened this up using whole wheat flour, skim milk and oil instead of butter. And you can still achieve a classically crispy crust by using light phyllo dough. Isn’t it gorgeous? So much so that you might not believe there’s deli meat in this (fresh, not processed and whole cut though)! It’s not my top choice, turkey or chicken breast is preferred, but in an effort to use up a big pile of freshly sliced turkey meat, I got creative. 🙂

Turkey Pot Pie With Phyllo Crust

Turkey Pot Pie With Phyllo Crust

Turkey Pot Pie With Phyllo Crust

Turkey Pot Pie With Phyllo Crust

The following makes 4 servings (adapted from Cuisine at Home):

  • 8 oz mushrooms, sliced
  • 1 Tbsp minced fresh thyme
  • Olive oil
  • 1/2 cup whole wheat flour
  • 1/2 cup dry sherry
  • 2 cups reduced-fat, low-sodium chicken or vegetable broth
  • 1 cup skim milk
  • 2 tsp fresh lemon juice
  • Salt and pepper to taste
  • 2 cups chopped cooked turkey, you could also use chicken
  • 2 and 1/2 cups frozen mixed vegetables, thawed and patted dry
  • Phyllo dough, thawed at room temperature

Preheat oven to 400.

Cook mushrooms and thyme in 6 Tbsp oil in a saute pan over medium heat until softened, about 5 minutes. Stir in flour and cook 1 minute.

Deglaze the pan with 1/2 cup sherry; cook until nearly evaporated. Whisk in broth and milk; cook until thickened to desired consistency, 10-12 minutes. Add lemon juice; season with salt, pepper and a little more sherry to taste. Remove from heat and stir in turkey and minced vegetables.

Pour into a 9 x 13 baking dish sprayed with non-stick spray. Place the 9 x 13 on a baking sheet lined with foil, in case any of it bubbles over while cooking. Alternatively, you could also use four 1 and a 1/4 to 1 and 1/2- cup ovenproof baking dishes arranged on a baking sheet.

Place a phyllo sheet on a flat surface; and cover the remaining sheets with a damp towel while you work. Working fast, roll each phyllo sheet into a loose tube. Place rolled tube on top of casserole. Repeat by rolling up and placing on top of casserole until the top is completely covered. The number of phyllo sheets needed will depend how tight you roll them into tubes, I’d say 8-10 total. Brush with a little oil over the top of the casserole and sprinkle with a little thyme for color.

Bake until crust is golden and filling is bubbly, about 30-40 minutes (note: if you use the individual baking dishes, you should only have to bake for about 20 minutes). Let casserole cool for 10 minutes before serving.

Cauliflower Mac And Cheese With Keilbasa

7 02 2014

Here’s an easy and super healthy mac and cheese homemade right on the stove…but this isn’t from any box! Food Network came up with a brilliant spin on this comfort food, working in an extra serving a veggies that even the kids will enjoy. Wish I thought of this myself! You blend low-fat milk and cauliflower, then melt in reduced-fat cheese to make the sauce. No butter, oil, or extra flour. See, you can enjoy a delicious and healthy meal quickly, that doesn’t come from a box, the frozen section or carry out!

Cauliflower Mac And Cheese With Keilbasa

Cauliflower Mac And Cheese With Keilbasa

The following serves 2-4 (adapted from Food Network Magazine):

  • 3 cups chopped cauliflower (about 8 oz)
  • 1 cup skim milk
  • 1 and 1/2 cups shredded reduced-fat cheddar cheese
  • 1 Tbsp grated parmesan cheese
  • 1 and 3/4 cups whole wheat macaroni (about 6 oz)
  • Package of turkey kielbasa
  • Salt and pepper

Bring the cauliflower and milk to a boil in a large saucepan. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes. Use an immersion blender or transfer to a blender and puree mixture until smooth. Return to the saucepan and stir in 1 and 1/4 cups cheddar and the parmesan.

Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook as the label directs to al dente. Reserve 1/2 cup of the cooking water, then drain.

While the pasta cooks, slice the kielbasa in half down the center, and then again in half lengthwise. Add the kielbasa and a little water to a skillet, cover, and cook over medium heat until the water is evaporated and the kielbasa is browned, flipping occasionally.

Add the cooked pasta to the cauliflower mixture along with a little of the reserved cooking water. Cook over low heat, stirring, until the pasta is coated. Taste and season with salt if needed.

Divide mac and cheese among plates, top with the remaining 1/4 cup cheddar and black pepper. Serve with kielbasa.

Turkey Tetrazzini with Orzo and Asparagus

2 01 2014

We’re coming down to the last of our holiday leftovers…it’s hard to believe we still have turkey after using it in several other meals, like soup. But I refuse to let it go to waste! Enter tetrazzini, the classic go-to for using up extra turkey. I didn’t have some of the usual suspects that go into a tetrazzini though, like peas or milk or cream (coincidentally making this a healthier version). So I rolled with what I had in the house, which is the beauty of casseroles! I don’t get tied down by a recipe, or force myself to go to the grocery store when I don’t have too. I just substitute. For instance, peas are a green veggie…so is asparagus. You get the gist 🙂

Turkey Tetrazzini with Orzo and Asparagus

Turkey Tetrazzini with Orzo and Asparagus

The following serves 4 with a side salad (compliments of This Girl’s Gotta Eat):

  • 1 cup dry whole wheat orzo
  • Olive oil
  • Half an onion, chopped
  • Couple cloves of garlic, minced
  • 8 oz baby bella mushrooms, sliced
  • 1 Tbsp fresh thyme, chopped
  • 1/4 cup dry white wine
  • 3 Tbsp whole wheat flour
  • 3 cups reduced-fat, low-sodium chicken stock
  • 1 cup grated parmesan
  • 3 cups cooked turkey, chopped
  • 1 cup asparagus, chopped
  • Seasoned breadcrumbs

Preheat oven to 400.

Cook the orzo according to package directions and drain.

While the orzo cooks, heat a little olive oil in a large skillet and cook onion for a few minutes until soft. Add the garlic, mushrooms and thyme and cook until the mushrooms have started to brown, about 5 minutes. Season with salt to taste, then deglaze the pan with wine and cook another minute until the wine reduces by half. Add the flour and stir to combine. Next whisk in the chicken stock. Add a little grated nutmeg and bring to a simmer. Whisk in 1/2 cup of the parmesan cheese and continue stirring until sauce is thick. Remove from heat.

To the skillet with the sauce, add the chopped turkey, cooked orzo and chopped asparagus. Mix to combine and transfer to a 9 x 13 casserole dish coated lightly with non-stick spray.

Toss the breadcrumbs and rest of the cheese with a little olive oil, add to the top of the casserole.  Bake the casserole for 30-40 minutes, until bubbly and golden on top. Rest for 5 minutes before serving.

Turkey and Pesto Tortilla Pinwheels

18 12 2013

I was telling a friend about the multiple holiday parties we had this past weekend and how I was working on concocting what to bring to each. A day or so went by and she asked what I decided on, and I quickly said, “oh ya know, boring pinwheels”. She laughed at me and said I love those, everyone loves those…and you don’t always have to make something fancy! And, she was right! They seem boring to me because so many people make them, but I never had….until now. And I admit, these are a good go-to when you need to bring something to a party and are in a pinch for time!

Turkey and Pesto Tortilla Pinwheels

Turkey and Pesto Tortilla Pinwheels

The following is compliments of Home Cooking Memories:

  • 8 oz reduced-fat cream cheese, softened
  • 1/2 cup pesto (I use homemade, but you could use store-bought)
  • 2/3 cup parmesan cheese, shredded
  • 3 large whole wheat tortillas
  • 1 lb turkey, thinly sliced

Combine the softened cream cheese, parmesan and pesto in a bowl until smooth. Spread pesto mixture evenly on open tortillas (basically from edge to edge). Next, add a layer of turkey on top of the pesto mixture. Roll up tightly and wrap with plastic wrap and refrigerate for 2 hours. Remove from refrigerator, unwrap, slice into rounds and serve.

Lemon and Orzo Soup With Kale and Chicken (or Turkey)

2 12 2013

I logged onto my blog today to see a slew of visitors checking out my Turkey Tetrazzini recipe I posted about last year (https://thisgirlsgottaeat.wordpress.com/2012/12/28/turkey-tetrazzini/). Thank you for visiting, makes me feel all warm and cozy….just like a homemade soup! I’ve been on a let’s-eat-out-of-a-bowl-kick lately! And all the recent visits inspired this soup, which is light and lemony, and a great use for leftover chicken or turkey during the holidays! Enjoy, and thanks again for stopping by 🙂

Lemon and Orzo Soup With Kale and Chicken (or Turkey)

Lemon and Orzo Soup With Kale and Chicken (or Turkey)

The following serves 2-3 (compliments of Cuisine at Home and This Girl’s Gotta Eat):

  • 3/4 cup diced onions
  • 1/4 cup each of diced carrot and celery (didn’t have these veggies so I used leftover roasted cauliflower)
  • 1 Tbsp olive oil
  • 1/2 Tbsp minced fresh garlic
  • 1/2 Tbsp minced thyme
  • 1/2 tsp red pepper flakes
  • 4 cups low-sodium chicken broth or homemade stock
  • 1/2 cup dry orzo
  • 2 cups diced cooked chicken or turkey
  • 1/2 to 1 package fresh baby spinach (I used kale instead)
  • 1 Tbsp lemon zest
  • 2-3 Tbsp fresh lemon juice
  • Salt and pepper to taste

Saute onions, carrot and celery in oil in a large pot over medium-high heat until softened, 7-9 minutes. (And don’t feel trapped by the recipe, if you don’t have all the veggies it calls for, sub for something else like me – I used cauliflower instead of the carrot and celery!).

Add garlic, thyme and pepper flakes to pot, cook until fragrant, 1 minute. Add broth and bring to a boil. Stir in orzo, cook until al dente, about 7 minutes.

Stir in chicken or turkey, spinach, zest and lemon juice. Cook briefly until chicken or turkey is heated through. Off heat, season with salt and pepper to taste. Serve with additional zest if desired and grated parmesan cheese.

Note: the broth in my picture is dark because I used homemade stock. The broth will be lighter if you’re using boxed broth.

Pumpkin-Chipotle and White Bean Turkey Chili

27 11 2013

What’s a better way to kick off Thanksgiving week than with a pumpkin-inspired dinner! This is a tasty and healthy fall pumpkin chili. I like the little twist it offers by adding pumpkin pie spice, which works well with the smoky chipotle heat.

Pumpkin-Chipotle and White Bean Turkey Chili

Pumpkin-Chipotle and White Bean Turkey Chili

The following serves 4 (compliments of Closet Cooking):

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1 pound ground turkey
  • 1 (15 oz) can white beans, rinsed and drained
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can pumpkin puree, about 2 cups
  • 2 cups low-sodium chicken broth
  • 1 tsp oregano
  • 1 tsp pumpkin pie spice
  • 2 chipotles in adobo with sauce, pureed
  • Salt and pepper to taste
  • Reduced fat shredded cheddar cheese for garnish

Heat oil in a dutch oven or large pot over medium heat. Add the onion and cook for 5-8 minutes until the onion is tender. Add the garlic and cumin and cook until fragrant, about a minute. Add the turkey and cook until browned, about 15 minutes.

Next, add the beans, tomatoes, pumpkin puree, broth, oregano, pumpkin pie spice, salt and pepper to taste, and pureed chipotle in adobo (to make it easy, puree the chipotles with a little chicken broth). Bring to a boil, reduce heat and simmer for 25 minutes.

Taste and adjust salt as needed. Garnish with shredded cheese and/or other toppings as desired (like sour cream, cilantro, green onions, etc).