Friday, November 27, 2015

Thanksgiving Leftovers!

Well, the big day is over. All the food was prepared. The table was set. Everyone said the blessing and dug in to the marvelous feast. The dishes have been washed. The post-gorging nap took place. The guests have gone home. And now you have a refrigerator full of delicious leftovers that you have no idea what to do with. Look no further because this post has tons of ideas for all your leftover turkey, sweet potatoes, and cranberry sauce. Let feast #2 commence!!

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I made these yummy baked donuts to take to my roommate's family Thanksgiving yesterday. They were nice enough to let me join in on their festivities since I was unable to go home.

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Sweet Potato Baked Donuts
Makes 14
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp cinnamon
Dash of nutmeg
½ cup butter, softened
2/3 cup brown sugar
2 eggs
1 cup milk
1 large mashed sweet potato (about a cup)

Preheat your oven to 350 degrees and oil a donut pan. Mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, cream the butter and sugar. Add the milk, eggs, and sweet potato. Stir until just combined. Mix the wet and dry ingredients together, once again mixing until just combined. (You do not want to overmix!) Divide the batter between the holes in the donut pan. Bake for 12 minutes, or until a toothpick comes out clean. Allow the donuts to sit in the pan for 5 minutes before removing to a cooling rack to cool completely.
 
 
 
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Turkey-Bacon-Ranch Naan Pizza
serves 1
1 garlic flavored naan bread
3 slices chopped bacon
2 ounces cook turkey, chopped
1 button mushroom, chopped
½ cup shredded cheddar cheese
1 green onion, sliced
2-3 tbsp ranch dressing
Spread the ranch over the naan. Sprinkle on the cheese and remaining toppings. Broil on high for about 2-3 minutes, or until the cheese melts.
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The traditional shepherd's pie gets both a healthy and Thanksgiving-themed makeover when the usual mashed potatoes are replaced with sweet potatoes and the ground beef is replaced with shredded turkey. It will be a new favorite!
 
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Pre potato-ing! Look at the yummy filling. :)

 
 
Single Serving Sweet Potato- Turkey Shepherd’s Pie
1 small sweet potato, cooked until tender and peeled
2 tbsp milk
2 tbsp butter
½ cup chicken broth
1 tbsp flour
½ cup mixed frozen veggies
2 tbsp chopped onion
3 ounces chopped cooked turkey
1 tsp minced garlic
¼ tsp Italian seasonings
salt and pepper, to taste
Preheat your oven to 350 degrees and butter a 2 cup ramekin. Mash up the sweet potato with 1 tablespoon of butter and the milk. Set aside. Heat ½ tablespoon of the butter over medium heat until it melts. Whisk in the flour and cook for a minute, stirring constantly. Slowly whisk in the broth. Cook, stirring often, until the gravy thickens. Season to taste and mix in the Italian seasonings. Wipe out your pan and heat the remaining ½ tbsp. of butter over medium heat. Add the onions and garlic. Sauté until the onions are tender. Add in the frozen veggies and cook until they are thawed, about 5 minutes. Mix the veggies, turkey, and gravy together and then pour them into the ramekin. Spread the sweet potato over the top. Bake for 15 minutes.
 
 
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Overnight Cranberry Oatmeal
½ cup milk
½ cup applesauce
½ cup quick or old fashioned rolled oats
handful of cranberries (fresh, frozen, dried, or a mixture)
1 tbsp maple syrup (optional)
1-2 tbsp cranberry sauce
Mix together the first four ingredients the night before. In the morning, swirl in the cranberry sauce. Sweeten with maple syrup to taste and enjoy!
 

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Coconut Sweet Potato Muffins
makes 18
2 cups rolled oats, blended into a flour
1 cup all-purpose flour
1 cup coconut flour
1 cup sugar
¼ tsp salt
1 tbsp baking powder
3 cups buttermilk
1 large sweet potato (about 16 ounces)
2 eggs
¼ cup coconut oil, melted

Prick the sweet potato all over with a fork. Place it on a microwave safe plate and microwave for 8 minutes, or until it is tender. Allow it to cool before peeling. (Or skip this step and use a precooked sweet potato.) Preheat your oven to 350 degrees, and oil a muffin pan. Mix the flour, oat flour, coconut flour, sugar, salt, and baking powder together. Blend the sweet potato together with the milk, eggs, and oil. Combine the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pans. Bake for 22 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing to a cooling rack to cool completely.

 

 

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