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Ideas for Holiday Leftovers

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If you’re cooking a holiday meal and are wondering what to do with leftovers, we have some interesting ideas to help you use up extra ham, beef, and turkey. Add your leftover meat to:

  • Noodles: mac and cheese, tetrazzini, and lo mein
  • Sandwiches: banh mi, sliders, panini, and gyro
  • Soups: pho, chili, gumbo, and posole
  • Tortillas: enchiladas, fajitas, chimichangas, and tacos
  • Rice: risotto, fried rice, and jambalaya
  • Egg: frittata, quiche, and breakfast casserole
  • Vegetables: lettuce and cabbage

Here are a few of our favorite recipes for fun and delicious dishes packed with protein!

Chef’s Salad
Servings: 6

6 cups chopped iceberg lettuce
¼ cup diced ham
¼ cup chopped roasted turkey breast
¼ cup julienned red onions
¼ cup chopped hardboiled egg
¼ cup shredded cheddar cheese
4 cherry tomatoes

Step 1: In a bowl, add all the ingredients. Toss to combine.

Step 2: Serve cold.


Beef and Vegetable Soup
Servings: 6

1 cup cubed roasted beef
¼ cup diced onions
¼ cup diced carrots
¼ cup diced celery
1 ½ cups diced yellow squash
1 ½ cups diced zucchini
¾ teaspoon sliced freshly peeled garlic clove
½ cup fresh tomatoes
1 ½ teaspoons olive oil
3 cups beef broth
⅓ cup baby spinach
¼ teaspoon salt
⅛ teaspoon ground black pepper

Step 1: In a stockpot over medium-high heat, add the oil, then the onions, carrots, celery, and garlic. Sauté for about 7 minutes.

Step 2: Add the squash and zucchini. Sauté for 2 minutes.

Step 3: Add the broth, tomatoes, spinach, and beef. Simmer for 25 minutes. Season with the salt and pepper.


Turkey Enchiladas
Servings: 6

¼ cup peeled, diced onions
¾ teaspoon minced freshly peeled garlic clove
2 tablespoons rinsed, chopped fresh cilantro leaves
2 cups fresh tomatillos
1 ½ tablespoons jalapeño peppers
2 ½ teaspoons vegetable oil
½ teaspoon salt
2 ¼ cups ground turkey
⅛ teaspoon ground black pepper
1 ¼ cups shredded cheddar and Monterey Jack cheese
6 soft corn 6-inch tortillas

Step 1: Preheat your oven to 350⁰F.

Step 2: In a large saucepan, add the tomatillos, jalapeño peppers, and enough water to cover them. Bring to a boil, and cook until the tomatillos begin to soften. Remove the pan from the heat. Strain the tomatillos and peppers, reserving the liquid.

Step 3: In a sauté pan over medium-high heat, add ½ teaspoon oil, then the onions and garlic. Sauté until the onions are translucent. In a food processor or blender, add the onion mixture, tomatillo mixture, and ¼ teaspoon salt. Blend until smooth.

Step 4: In the same sauté pan over medium-high heat, add 1 ½ teaspoons oil, then the ground turkey, ¼ teaspoon salt, and the black pepper. Cook until the turkey reaches 165⁰F. Remove the pan from the heat. Add 2 cups reserved tomatillo liquid and ¼ cup cheese. Set aside.

Step 5: Soften the tortillas by submerging them in the heated tomatillo liquid. Fill each tortilla with the ground turkey mixture. Roll them up and place them on a sheet pan, with the seam side down. Top with the remaining tomatillo liquid, remaining cheese, and cilantro.

Step 6: Cover the pan with foil and put it in the oven for 25 to 35 minutes, until the cheese is melted and the enchiladas reach 165⁰F. Keep them warm until ready to serve.

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