I’m trying to eat salad for one meal a day until Christmas (usually lunch). Hoping that this, combined with a bunch of running, will help me shed a few pounds during the crazy holiday season (I’m also cutting back a bit on meat, cheese and white carbs, though nothing’s off limits). We’ll see if it works. Regardless, I love salad, so this barely feels like a diet, and I’m working grain salads into the mix as well. This was a combination of random leftovers and odds and ends.
I love Thanksgiving leftovers, both for sandwiches and for new recipe creations. Only took home about 2 cups of turkey from Ohio this year, so I didn’t experiment quite as much this year. Here’s what I made, along with some other leftover turkey recipe ideas from year’s past. Next year, I’m making Pioneer Woman’s turkey spring rolls, and turkey tacos, dammit.
Turkey Matzoh Ball Soup (whipped this up today)
Cajun Chicken Salad (but with turkey – currently in the fridge)
Turkey Tetrazzini (made this while still in Ohio for the family)
Last year’s creations: Turkey Chow Mein, Turkey Gumbo
Greek Turkey Soup (my friend Rachel whipped out this old classic this year and says it still holds up)
Turkey Pho (this recipe also works with pork)
This is one of those Thanksgiving classics that was always on our dinner table growing up. As a kid, I would inhale the meat stuffing and ignore the bread stuffing. As an adult, I’m much more addicted to the bread-y stuff (or even better, bread stuffing with sausage), but this still brings back memories. I threw it together for my mom this year while she was working on other dishes, so the recipe’s fresh in my mind. It’s an easy one.
So Bibimbap is quickly becoming my favorite breakfast/favorite way to use up leftovers. I made these this morning so I could throw them together with leftover steak, egg, rice etc. They’re pretty good, and they should get even better in the fridge (not sure how long they’ll last, though).
If you thought this sounds like Cooking Light threw together all the trendy ingredients randomly into one recipe, you’d essentially be accurate (they admitted as much in the magazine). In general, I thought this was fine, but not particularly exciting. The carrot flavor was pretty pronounced. I’d store the quinoa separately in the future because it sops up so much liquid.
These are kind of good, and kind of weird. They’re also tricky.
So basically, I dehydrated apple slices in our food dehydrator. The guide says you have to dip them in lemon juice for 2 minutes so they don’t turn color. I did this, but the overall flavor is quite citrusy (maybe this is because I used lime juice for some of them because I ran out of lemon?). Also, they take forever. Like, almost 24 hours in the dehydrator for some of the pieces. Granted, some of them are because I didn’t slice them thin enough, but still.
That said, I like that they actually still taste apple-y, and they’re a convenient healthy snack.