7 Recipes for Holiday Leftovers
The Hood Answer Mom, Elizabeth M. Ward, M.S., R.D.Holiday feasting is in full swing, and you’re probably wondering how to handle all the leftovers. Instead of just warming them in the microwave and eating as is, use these seven recipes to transform yesterday’s food into energizing dishes for the busy days ahead.
Chopped turkey combines with fresh apple and dried cranberry in this satisfying sandwich filling or salad topper.
Good news: You already cooked the turkey so you can skip that step and get this meal on the table even faster. Go turkey-free for a vegetarian option!
Breathe new life into leftover baked potatoes with this creamy favorite. Pair baked potato soup with a simple green salad or other vegetables for a meal that fills you up, not out.
The recipe calls for broccoli and carrots but you can use any combination of vegetables you have on hand in this vegetarian dish that includes whole grains.
Cream of Butternut Squash and Sweet Potato
Ginger and cumin bring out the best in this combination of two of fall’s finest vegetables. The recipe uses Hood Fat Free Half & Half, but you can use whatever Hood cream you have in the house.
No chicken? No problem. Use turkey instead of chicken in this pleasing pot pie with a flaky crust that gives many leftovers a second chance to please.
Say goodbye to that extra cranberry sauce taking up space in your ‘fridge. This moist and delicious “coffee” cake pairs well with a vegetable omelet for a lazy weekend breakfast, and makes a quick snack with a glass of Hood Milk.
Elizabeth M. Ward
Elizabeth M. Ward, M.S., R.D., is a writer, nutrition consultant, and mother of three. She is the author of several books, including MyPlate for Moms, How to Feed Yourself & Your Family Better and Expect the Best, Your Guide to Healthy Eating Before, During, & After Pregnancy . Ward is also a contributing writer for Muscle & Fitness Hers and Men's Fitness magazines.
