Wednesday, November 27, 2013

12 Recipes for Thanksgiving Leftovers

Black Friday isn't complete until you've had a turkey sandwich, but if you have a lot of Thanksgiving leftovers, you might want some more creative ways to eat them, like actual recipes that turn extra turkey, stuffing and cranberry sauce into brand new meals.  Eat Drink and Be Me to the rescue!

Here are 12 recipe ideas that are specifically designed to use up Thanksgiving leftovers.  Treat your family to some or all of them this holiday season.

1. Turkey Omelet

This recipe is written for one omelet. Repeat steps to cook multiple omelets.

2 eggs (or 1 egg + 2 whites)
2 tbsp water
3 oz turkey, chopped into small pieces
1 oz baby spinach
1/4 c sliced onion
1 oz cheddar cheese, shredded
1/2 tsp Chipotle Tabasco (if desired)
TexJoy or salt & pepper

Spray a frying pan with Pam butter flavor spray and heat over medium-high heat.  Add onion and cook until caramelized.  Add spinach and turkey.  Cook until turkey is warm and spinach is wilted.  Spread mixture evenly on the bottom of the pan.

Mix eggs, water and Chipotle Tabasco together until well blended.  Pour egg mixture into the pan on top of the turkey and veggies.  Cook until set.  You can lift up the edges of the egg and tilt the pan to allow uncooked egg to get to the bottom of the pan and cook faster.

Once set, sprinkle with TexJoy or salt and pepper.  Sprinkle with cheese.

Fold egg in half.  Let cook for another minute.

Slide the omelet onto a plate.

2. Cranberry Sauce for Breakfast

Leftover Cranberry Sauce is delicious as a pancake or waffle topping, or you can spread it on toast.  Basically, use it in place of strawberry jam.

This morning, I had a Multi-Grain Waffle quarter topped with an ounce of Sweet Cranberry Sauce. The whole thing has less than 90 calories!  It's a great breakfast for the morning after a Turkey Day feast when you don't feel like eating a lot but still want great flavor!









3.  Stuffing Cakes

Easily give leftover stuffing a crispy twist!  This makes a great side dish.  I used leftover Buttermilk Cornbread Stuffing, but you can use whatever stuffing you have leftover.

Leftover stuffing! (1/4 c per stuffing cake)

Heat a frying pan over medium-high heat and spray with Pam butter flavor spray.

Form 1/4 c stuffing into a ball and place it in the pan.  Smash it down with a spatula.  Cook for 3-5 minutes, or until the bottom of the stuffing cake starts to brown.  Flip stuffing cake over and repeat.

4. Stuffing Stew

This is an easy and delicious warm meal after a long day searching for Black Friday deals!  This recipe serves 2 people as an entree or 4 as a side dish.  You can always multiply the ingredients to whip up a bigger batch.

2 c leftover stuffing
1 can (10 3/4 oz) low-sodium cream of mushroom soup
1/2 c buttermilk
1/2 ounce cheddar cheese, shredded

Add all ingredients except cheese to a small pot and cook over medium heat until the stew thickens.  Transfer to a serving bowl and top with cheese.

5. BBQ Turkey Pizza

Chicken shouldn't have all the fun!  Turkey is just as delicious on a BBQ pizza.  

1 whole wheat pizza crust (get my recipe)
1/2 c BBQ sauce
12 oz turkey, chopped
1/2 large onion, chopped
8 oz mushrooms, chopped
6 oz mozzarella cheese, shredded
2 oz Gouda, shredded
2 tbsp Parmesan, grated

Preheat your oven to 425.

Heat frying pan over medium-high heat and spray with Pam butter flavor spray.  Add onions and mushrooms and cook until the onions are caramelized and all the water has cooked out of the mushrooms.

Mix turkey with 2 tbsp BBQ sauce.

Roll out the pizza crust and put it on a pizza pan.  Top it with the remaining BBQ sauce and then add the turkey.  Sprinkle the mozzarella and Gouda evenly over the turkey.  Add the onions and mushrooms.  Sprinkle Parmesan on top.

Bake for 8-10 minutes or until the cheese is melted and golden brown.

6. Buffalo Turkey Pizza

If you like your pizza spicy, this easy variation is for you! Follow the directions exactly as for BBQ Turkey Pizza but use Wing Sauce instead of BBQ sauce.  You may want to use a little bit less sauce (like 1/4 or 1/3 c) depending on how much heat you can handle!

If you're like me and can't decide which sounds better, BBQ or Wing Sauce, you can easily make a half and half pizza like you see in this picture.  Just divide the turkey in half and mix half with BBQ sauce and half with wing sauce.  Put BBQ sauce on half of the pizza and top with the turkey that was mixed with the BBQ sauce.  Put wing sauce on the other half of the pizza and top with the turkey that was mixed with wing sauce.  Otherwise, follow the directions as described for the BBQ Turkey Pizza.  Yum!










7. Turkey & Rice Casserole

If you saved the broth from your turkey, you're in for a real treat!  If you didn't, no worries.  You can use chicken broth instead.

3 c turkey broth
1.5 c dry rice
12 oz turkey, chopped

Follow the directions on your bag of rice, but use turkey broth instead of water.  When the rice has finished cooking, add turkey, stir and cook until turkey is hot.

This recipe serves about 4 people and would be delicious accompanied by my Everyday Salad and/or Baked Sweet Potato Fries.

Or, use this casserole as an ingredient in the next two recipes!



8. Turkey Burrito

This recipe is the first of three Mexican-inspired recipes.  It makes one burrito which has about 500 calories and serves one person.  You can easily multiply the ingredients to make multiple burritos for your family.

1 flour torilla
1/2 c Turkey & Rice Casserole (see #7)
1/2 bell pepper, sliced (I prefer the red, yellow and orange peppers)
1/8 large onion, sliced
1 oz cheddar cheese, shredded
1 tbsp sour cream (if desired)
TexJoy or salt & pepper

Heat a griddle (or frying pan) over medium-high heat and spray with Pam butter flavor spray.  Add bell pepper and onion and cook until caramelized.  Sprinkle with TexJoy or salt and pepper.

If your Turkey & Rice Casserole is cold, heat it up in the microwave for about 30 seconds or until warm.

Sprinkle 1/3 of the cheese onto the center of the tortilla.  Top with Turkey & Rice Casserole.  Top with another third of the cheese.  Top with peppers and onions.  Top with remaining cheese.

Fold your tortilla.  I find that this is fairly easy to do by folding one end up, then one side across and the other side across until they meet.

(I like my burritos crispy, but if you don't like a crispy tortilla, you can skip the following step.) Hold the burrito closed and transfer it to the griddle.  Cook until the bottom of the tortilla is golden brown.  Flip the burrito over and cook until that side is golden brown as well.

Transfer to a plate and top with sour cream if desired.



9. Turkey Fajitas 

Fajitas are fun, and turkey makes them festive!  This recipe probably serves 2 people (or just my husband if he's really hungry!).  It'd be great with my Everday Salad on the side.

4 flour tortillas (more or less depending on how big they are and how much you fill them)
2 c Turkey & Rice Casserole (see #7)
1/4 large onion, sliced
1 bell pepper, sliced (I prefer the red, yellow and orange peppers)
2 oz cheddar cheese, shredded
4 tbsp sour cream
TexJoy or salt & pepper

Heat a frying pan over medium-high heat and spray with Pam butter flavor spray.  Add bell pepper and onion and cook until caramelized.  Sprinkle with TexJoy or salt and pepper.  Add the Turkey & Rice Casserole and cook until warm.

Heat the tortillas up in the microwave for 15 seconds; flip them over and heat another 15 seconds.

The fun part is assembling everything at the table!  Put the frying pan on a pot holder in the center of the table and dig in!

Everyone has their own preference for how to assemble fajitas, but my suggestion is to spread one tbsp of sour cream on the inside of the tortilla, sprinkle with 1/2 oz cheese and add a quarter of the mixture from the pan.  Roll up and enjoy!




10. Turkey Quesadillas

This recipe has about 500 calories and serves 1 hungry person for an entree or 2-4 people for an appetizer.  It would be great accompanied by my Everyday Salad.

2 flour tortillas
3 oz turkey, chopped
1/2 bell pepper, sliced (I prefer the red, yellow and orange peppers)
1/8 large onion, sliced
2 oz cheddar cheese, shredded
2 tbsp sour cream (if desired)
TexJoy or salt & pepper

Heat a griddle (or frying pan) over medium-high heat and spray with Pam butter flavor spray.  Put one tortilla on the griddle and cook until the bottom is crispy.  Transfer to a plate, crispy side up.  Put the other tortilla on the griddle and cook until the bottom is crispy.  Set aside.

Put the bell pepper and onion on the griddle and cook until caramelized.  Sprinkle with TexJoy or salt and pepper.  Add the turkey and cook until warm.

Sprinkle half of the cheese on top of the crisp side of the tortilla on the plate.  Add peppers, onions, and turkey.  Top with remaining cheese.  Put the other tortilla crisp side down on top of the cheese.

Put the quesadilla on the griddle and cook until the bottom tortilla is crispy on the bottom and the cheese is melty.

Flip the quesadilla over.  An easy way to do this is to pick the quesadilla up with a large spatula and hold a plate upside down on top of the quesadilla.  Flip the plate over.  Voila!

Place the quesadilla back on the griddle and cook until the bottom of the bottom tortilla is crispy.

Transfer to a serving plate and cut into 4 pieces.  Top each piece with 1/2 tbsp sour cream, if desired.



11. Turkey & Buttermilk Dumplings

If you have leftover turkey broth, you'll want to use it!  If not, you can substitute chicken broth.

This recipe serves 2 people for an entree or 4 people for a side dish.  I recommend serving it with my Everyday Salad or Baked Peppers & Mushrooms.

3 c turkey broth
1 1/2 tsp lemon juice
1/2 tsp pepper
1 lb turkey, chopped

For the dumplings:
1 c flour
1/2 tsp salt
1 1/2 tsp baking powder
2/3 c buttermilk

Combine the flour, salt and baking powder for the dumplings.  Add buttermilk and stir until smooth.  Let rest for 5 minutes.

Roll out the dough on a lightly floured cutting board to about 1/2-inch thickness and cut into 1/2-inch squares.  I find that a pizza cutter works well.

Put the broth, lemon juice  and pepper in a pot and simmer over medium heat.  Drop the dumplings into the pot.  It's okay if a little extra flour gets in the pot; it'll just make the broth thicker.

The dumplings will swell and puff up.  Cook for about 20 minutes or until the dumplings are no longer doughy.  Add the turkey and cook for another 5-10 minutes.

If the broth gets too thick, add a little more broth or water.  If the broth is too thin, add a little flour.


12. If you have to have a turkey sandwich...

Why not make it extra amazing by adding triple cream brie!

2 slices whole wheat bread
3 oz sliced turkey
1 tsp Dijon mustard
1 oz triple cream brie, cut into small pieces
I Can't Believe It's Not Butter Spray
TexJoy or salt & pepper

Put the bread in the toaster. 

Heat the turkey in the microwave for 30 seconds or until warm.

Spray the insides of the bread with butter spray.  Spread mustard on one side.   Top with turkey.  Sprinkle with TexJoy or salt and pepper.  Top with brie.  Top with toast, butter side down.

Put the plate in the microwave for 30 seconds or until cheese is melted.

Happy Holidays and Happy Eating!

Tuesday, November 26, 2013

Smashed Potatoes

When I was a teenager, sometimes my parents and I would go to a restaurant called Cheddar's for dinner.  My mom always got inspiration for new recipes from food at restaurants, and Cheddar's was the origin of our Smashed Potatoes recipe.  Basically, at Cheddar's they called their potatoes "smashed" instead of "mashed," and they left the skin on the potatoes.  The Smashed Potatoes were creamy and delicious.  From that side dish, my mom came up with her own version which included mashing butter and sour cream into the potatoes.

After I got married, I introduced my husband to this recipe, and we came up with a way to make it healthier.  What is it?  Don't add butter.  I know you'd think that butter would add so much flavor, but really, the sour cream adds more flavor.  I promise you won't even miss the butter; you and your family and friends will just rave about the creamy flavor.

This recipe, which serves 4 people, only has about 160 calories per serving or 640 calories for the entire batch.  That's not bad for creamy, flavorful, delicious potatoes.  They're perfect to serve at your Thanksgiving dinner, at a dinner party, or just a typical weeknight.  They're ready in less than a half hour, start to finish.  Enjoy!

Smashed Potatoes
Serves 4

20 oz potatoes
1/2 c sour cream
1 tbsp no sodium chicken bouillon
TexJoy or salt & pepper to taste

Leave the skin on the potatoes and chop them into 1-inch to 1/2-inch cubes.  The smaller you chop them, the faster they'll cook.

Put the potatoes in a bowl and cover them with water.  Mix the potatoes around with your hand, and then strain off the water.  Repeat 2 more times.  This will prevent the potatoes from being "like glue."

Put the potatoes in a medium size pot and add enough water so that they're covered with water.  Add the bouillon and stir so that it dissolves.  Heat the pot to medium high and let it reach a steady boil.  Boil the potatoes for about 10 minutes or until you can easily pierce them with a fork.

When the potatoes are fully cooked, strain off the water and then return the potatoes to the pot but don't put them back over heat.

Add the sour cream to the potatoes and mash them to combine until creamy.  Slightly lumpy is okay.  Add the TexJoy or salt & pepper and mash to combine.

These potatoes go well with any meat entree.  Tonight, my husband and I had them with some fresh tuna that a friend who fishes was nice enough to give us.  They would also be a great accompaniment to BBQ chicken, steak, or your Thanksgiving turkey!

If you have leftovers, you can always turn them into Smashed Potato Soup.  Just reheat in a pot and add milk until you reach your desired soup consistency.  You can top with a sprinkle of cheddar cheese and/or bacon for a real treat!

Happy eating!

Monday, November 25, 2013

Open-Faced Fried Egg Sandwiches

Open-Faced Fried Egg Sandwiches
One thing that made me fall in love with my husband was his ability to cook.  I had never had a man cook for me before.  I grew up in a family where my dad could only make toast.  Then I meet this cute, charming guy who made steak, and chicken, and duck!  They say that the way to a man's heart is through his stomach, but I think that's the way to a woman's heart too.

My husband instinctively knows what flavors go well together.  He can make some fancy things, but sometimes it's the simplest things that mean the most.

When we were engaged, just a couple months before our wedding, I met most of his family for the first time at a family reunion in Tennessee.  His aunt had rented a big house in the country by a river.  His family was really welcoming, and I had a great time getting to know them, but spending time with my then fiance at a beautiful house in the fall while the trees were changing color was quite nice as well.

By the river in Tennessee
My Cute, Charming Chef in Tennessee
One highlight of that trip was when my husband (then fiance) made fried egg sandwiches for breakfast.  He made them just for him and me.  I think he used french bread, real butter, full fat cheese, bacon and of course, eggs.  There wasn't anything low cal in the rental house kitchen.  I had never had a fried egg sandwich before.  I'm not sure if I had ever even had a fried egg before.  I specialized in scrambled eggs and omelets.

Fried Egg Sandwiches in Tennessee

We ate outside on the deck overlooking the river.  It was just perfect.  The sandwich was so good, and every time I eat a fried egg sandwich, I'll always picture that wonderful morning in Tennessee when my then fiance made me breakfast for the first time.

My husband has made dozens of fried egg sandwiches for me since then, and I've even made a few myself.  We usually use healthier items like Whole Wheat Bread, and I Can't Believe It's Not Butter Spray.  Most recently, my husband made me an Open-Faced Fried Egg Sandwich a couple days ago.  Here's the recipe so you can treat your own loved ones to a special breakfast treat.  This recipe is for 1 sandwich.  Multiply it for multiple sandwiches.

Open-Faced Fried Egg Sandwiches

1 slice Whole Wheat Bread
1 egg
1/2 oz cheddar cheese, shredded
salt & pepper
I Can't Believe It's Not Butter Spray
Pam Butter Flavor Spray

Spray a small frying pan or pot with Pam and heat to medium.  Crack the egg in the pan.  Sprinkle salt & pepper on the egg.  When the egg just starts to cook on the bottom, pierce the yolk and let it run, but don't scramble.  Let the egg cook until it's no longer runny.

Carefully flip the egg over.  Sometimes it helps to put a spatula under the egg, get the egg to slide, and tip the pan on its side.  Once the egg is flipped over, sprinkle with salt & pepper.  Cook 1 minute more.

Toast the bread.  Spray with butter spray.  Sprinkle half of the cheese on the toast.  Top with the egg and remaining cheese.

Cut the sandwich in half if desired, and breakfast is served!  As we did in Tennessee, you can add a side of fruit for a well-rounded meal.

Happy eating!

Redd's Apple Ale and Redd's Strawberry Ale

My husband and I aren't big beer drinkers.  In fact, we usually only use beer for cooking, like when we're making Beer Battered Chips, but we still like to look in the beer section of our local Total Wine store.

A couple weeks ago, we picked up Redd's Apple Ale and Redd's Strawberry Ale.  They sounded so good and refreshing, but I was still worked that it would taste like "liquid bread," since that's what I usually think beer tastes like.

This doesn't taste like liquid bread at all.  Redd's Apple Ale smells like apples and has a crisp and refreshing flavor.  It tastes light and fruity, very enjoyable.

Although I like Redd's Apple Ale, I prefer Redd's Strawberry Ale.  It really tastes like strawberries!  It's sweeter than the Apple Ale, but not too sweet.  Really, it's just delicious, and I definitely need to go back to Total Wine and get some more!

If you're looking for something different to bring to a party or potluck this Holiday Season, why not bring Redd's Apple Ale or Redd's Strawberry Ale? 

Happy drinking!

Friday, November 22, 2013

A Trio of Low-Cal Cranberry Orange Cocktails

I'm becoming a little obsessed with the delicious combination of cranberries and oranges.  I just knew they'd be a great duo in cocktails.  I looked up a couple cocktail recipes today for inspiration, and I also created one based on one of my own recipes.  I think recipe #3 is my personal favorite, but I suggest trying all three and deciding for yourself.

All three recipes have less than 160 calories each!  I love making cocktails low-cal.  :)  For all of these recipes, I used Ocean Spray Diet Cran-Pomegranate™ Cranberry Pomegranate Juice Drink and Trop50 No Pulp orange juice.    Nutrition info is based on using these low-cal mixers.  You can use regular cranberry and orange juice if you prefer, but it'll add calories, and I promise that the low-cal versions are super tasty!

First up...

1. Skinny Madras


This recipe is inspired by a recipe I found at, but my version only has 112 calories!

1 1/2 oz Smirnoff Vanilla Vodka
3 oz Ocean Spray Diet Cran-Pomegranate™
1 oz Trop50 No Pulp orange beverage

Pour all ingredients in a cocktail glass and stir well.

Next up...

2. Skinny Cranberry Sunrise

This recipe is inspired by, but my version only has 107 calories!

1 oz Smirnoff Vanilla Vodka
3 oz Ocean Spray Diet Cran-Pomegranate™
3 oz Trop50 No Pulp orange beverage
1 tsp grenadine syrup

Pour all ingredients in a cocktail glass and stir well.

And, finally, a recipe all my own.  Inspired by my own Ono Mai Tai recipe, I bring you...
3. Mai O Mai  


The "O" stands for Ocean Spray cranberry juice which I've used in place of the pineapple juice in my Ono Mai Tai recipe.  One drink only has 158 calories!

1/2 oz amaretto liqueur
1/2 oz triple sec
1 oz Ocean Spray Diet Cran-Pomegranate™
1 oz Trop50 No Pulp orange beverage
1 oz Largo Bay spiced rum

Put 4 large ice-cubes (or equal amount crushed ice) in a cocktail glass.  Add all of the remaining ingredients and mix well.

So, what are you waiting for?  Mix up these skinny cocktails, and serve them up this holiday season on Thanksgiving, at your Christmas Party, or at your New Year's Eve bash!  You could even mix up a huge batch and serve it in a punch bowl.   

Happy drinking!

Thursday, November 21, 2013

Thanksgiving Menu Solved!

It's the countdown to Thanksgiving, and in honor of this foodiest holiday of them all, I'll be posting Thanksgiving menu related recipes through Turkey Day.

Check out my recipe suggestions for your Thanksgiving menu by clicking here.

Happy eating!