If you’ve cooked up and enjoyed a holiday meal and are now wondering what to do with the leftovers, we’ve got some interesting ideas to help you use up that extra ham, beef, and turkey. Add your leftover meat to:
- Noodles: mac & cheese, tetrazzini, and lo mein
- Sandwiches: banh mi, sliders, panini, and gyros
- 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
Ingredients:
6 cups chopped iceberg lettuce
¼ cup diced ham
¼ cup chopped roasted turkey breast
¼ cup julienne red onions
¼ cup chopped hardboiled egg
¼ cup shredded cheddar cheese
4 cherry tomatoes
Preparation:
- In a bowl, add all the ingredients. Toss to combine.
- Serve cold.
Beef and Vegetable Soup
Servings: 6
Ingredients:
1 ½ teaspoons olive oil
¼ cup diced onions
¼ cup diced carrots
¼ cup diced celery
¾ teaspoon sliced, freshly peeled garlic clove
1 ½ cups diced yellow squash
1 ½ cups diced zucchini
3 cups beef broth
½ cup fresh tomatoes
⅓ cup baby spinach
1 cup cubed roasted beef
¼ teaspoon salt
⅛ teaspoon ground black pepper
Preparation:
- In a stockpot over medium-high heat, add the oil, then the onions, carrots, celery, and garlic. Sauté for about 7 minutes.
- Add the squash and zucchini. Sauté for 2 minutes.
- Add the broth, tomatoes, spinach, and beef. Simmer for 25 minutes. Season with salt and pepper.
Turkey Enchiladas
Servings: 6
Ingredients:
2 cups fresh tomatillos
1 ½ tablespoons jalapeño peppers
2 ½ teaspoons vegetable oil
¼ cup peeled, diced onions
¾ teaspoon minced freshly peeled garlic clove
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
2 tablespoons rinsed, chopped fresh cilantro leaves
Preparation:
- Preheat your oven to 350°F (180°C).
- 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 pan from heat. Strain the tomatillos and peppers, reserving the cooking liquid.
- In a sauté pan over medium-high heat, add ½ teaspoon of 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 of salt. Blend until smooth.
- In the same sauté pan over medium-high heat, add 1 ½ teaspoons of oil, then the ground turkey, ¼ teaspoon of salt, and the black pepper. Cook until the turkey reaches 165°F (74°C).
- Remove pan from heat. Add 2 cups of the reserved tomatillo liquid and ¼ cup of cheese. Set
- Soften the tortillas by briefly 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, cheese, and cilantro.
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 165°F (74°C). Keep warm until ready to serve.
