Friday, November 25, 2011

Thanksgiving Leftovers Made Yummy!

So every year after Thanksgiving, I like to see what I can make with the leftovers, so here is a breakdown (which I will most likely be adding to as the week goes on).

For the next 2 recipes I shredded turkey in a blender as a first step

Turkey and Rolls:
BBQ Turkey Sliders
* Turkey (shredded)
* Rolls
* BBQ sauce


1. Put shredded chicken in a bag and add BBQ sauce.

2. Shake bag and squish in the BBQ sauce.

3. Toast a roll on the stove in a buttered pan.
4. Add meat and enjoy!

Turkey and Corn:
Quesadillas with Taco Cream

* Turkey (Shredded)
* Salsa
* Leftover corn
* Beans (optional)
* Tortilla


1. Add salsa to shredded turkey in blender. Blend in. (This can also be stirred)

2. Heat Pan over low-medium heat with butter spray. Heat both sides of 2 tortillas.

3. Place one tortilla into pan and add cheese.

4. Add generous amount of turkey/salsa mixture.

5. Top with corn (and beans if you have them, which I did not).

6. Add more cheese. (We LOVE cheese!)

7. Remove bottom from pan to plate, add top tortilla shell and place a plate on top. Then put the hot pan on the plate to ensure the quesadilla gets heated through out.

8. Cut with a pizza cutter.

(Optional) I whipped up some Taco Cream that was just taco sauce and sour cream mixed.

1. Combine equal parts of taco sauce and sour cream.

2. Mix and serve!

Ham and Rolls:
Grilled Ham and Cheese Sliders
* Cheese (I used Sprinkle Cheddar cheese because it was leftover from casseroles)


1. Cut the roll in half and place in melted butter in pan over medium heat. Make sure to coat both sides evenly.

2. Flip one side up and sprinkle cheese.

3. Add ham and top with cheese, then bread.

4. Remove from oven and place on plate (or napkin if you are sick of doing dishes). Cover with hot pan to ensure melted cheese and heated ham.

5. Enjoy!

Creamed Spinach:
Spinach, Mushroom and Egg White Omelet

* Leftover creamed spinach (courtesy of my MIL)
* Egg white
*Canned or fresh mushrooms
* Garlic


1. Spray pan with olive oil and bring to medium heat. Add some mushrooms and a little bit of garlic (I always use the jarred stuff). Saute about 5 minutes.

2. Pour about 1/2 cup of egg whites over mushroom and let cook until bottom seems firm enough to flip.

3. Once flipped spoon on creamed spinach.

4. Flip one side up, put on plate, and invert pan over omelet to make sure spinach gets heated enough.

5. Serve!

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