Planning your menu before you go shopping is a practical skill that will save you time and money. At this time of year, you want easy to prepare meals that utilize what is in season and you want to cook healthy meals most of the time. This does take a little planning but well worth the time. Here are a few ideas to help you plan next week’s menu.
Fish Parmigiano
Serve this fish entrée with basil pesto pasta and yellow summer squash.
Ingredients
4 white fish fillets (about 6 oz each), such as flounder, tilapia, halibut, etc.
3 tablespoons mayonnaise
1 to 1 ½ cups Italian seasoned panko crumbs
Olive oil plus olive oil cooking spray
1 cup Marinara sauce, heated
4 slices mozzarella cheese
Directions
Cover a baking sheet with heavy-duty foil and coat with olive oil cooking spray.
Preheat the oven to 400 degrees F.
Brush each fish fillet on all sides with the mayonnaise.
Place the coated fish in the panko crumbs and press the crumbs into the fish on all sides.
Place the fillets on the prepared baking pan and drizzle the top of each fillet with a little olive oil.
Bake for 20 minutes.
Remove the pan from the oven and place hot marinara sauce on each fillet (about ¼ cup on each) and top with a slice of cheese.
Return the pan to the oven and cook about 5 minutes more or until the cheese is melted.
Creamy Cauliflower Pasta
Serve this pasta entrée with a tomato salad.
Topping
1/2 cup panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Cauliflower
2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, chopped fine
1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 minced garlic cloves
12 ounces short pasta
1/2 cup heavy cream
Directions
For the topping:
Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat.
Cook, stirring, until the mixture is well toasted and golden-brown.
Stir in the thyme; remove from heat, and reserve.
For the cauliflower:
Preheat the oven to 350°F.
In a medium baking dish, combine the shallots, cauliflower, garlic, salt and red pepper.
Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.
Remove the dish from the oven and stir in the cream and Parmesan cheese. Set aside while the pasta cooks.
For the pasta:
Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan.
Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving.
Sprinkle the breadcrumb topping over the top of the pasta and serve.
Pork Chops Pizzaiola
Pizzaiola is a term used for a Neapolitan style pizza tomato sauce. I like to use it over pork cutlets or beef steak. Mashed potatoes and a green vegetable are good sides for this entrée.
Ingredients
For the pork
4 boneless pork chops, about 4 oz each
1 egg, beaten
1 cup Italian seasoned breadcrumbs
Salt and pepper to taste
Olive oil
For the sauce
1 tablespoon olive oil
1 bell pepper, finely diced
1 small onion, finely diced
1 garlic clove, minced
1 ½ cups crushed Italian tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1 basil sprig
Directions
For the pork:
Trim the pork chops of all fat. Pound them between sheets of plastic wrap until about a ¼ inch thick.
Beat the egg with a little water. Season the pork with salt and pepper.
Dredge the pork cutlets in the Italian breadcrumbs. Place on a plate and refrigerate until ready to cook.
It is important to refrigerate the breaded pork for a few hours, so that the breading stays put when the pork is cooked.
For the sauce:
Heat the olive oil in a medium saucepan and add the onion, bell pepper and garlic.
Cook over low heat until the vegetables are tender, about 10 minutes.
Add the remaining ingredients and let the sauce simmer, covered, for about 45 minutes.
To cook the pork:
Cover the bottom of a large skillet with a thin coating of olive oil. Heat.
Add the pork cutlets and cook until brown on one side, turn and cook the second side until brown.
Drain the chops on paper towels. Place on serving plates and top with the Pizzaiola sauce.
Dinner Frittata
I usually make extra grilled vegetables, so I can use them in a frittata or quiche.
Serve this entrée with an Italian Mixed Greens Salad.
Serves 4-6
Ingredients
2 cups leftover grilled potatoes, peppers and onions
See recipe link
1 cup cooked spinach
1 tablespoon olive oil
1 tablespoon butter
2 slices cooked bacon, crumbled
6 large eggs beaten
Salt and pepper to taste
3 slices of your favorite cheese
Directions
Preheat the broiler
Heat the oil and butter together in an ovenproof nonstick skillet.
Add the potato and pepper mixture and cook until hot. Add salt and pepper to taste.
Scatter the crumbled bacon over the mixture.
Pour the beaten eggs over all and cook until the eggs are set on the bottom.
Distribute the cooked spinach over the top of the frittata.
Break the cheese slices into quarters and place them evenly over the spinach.
Place the skillet under the broiler and cook the frittata until the cheese melts.
Remove and let rest for 3 or 4 minutes. Cut into serving pieces.
Chicken Piccata
Serve this quick cooking chicken entrée with noodles dressed with butter, Parmesan cheese and parsley and a green vegetable.
Serves 2
Ingredients
Two 6 ounce boneless, skinless chicken breast halves, pounded until thin and even
Coarse salt
Ground white pepper
1/4 cup finely ground all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine or chicken broth
2 tablespoons small capers, drained
2 tablespoons fresh squeezed lemon juice
Directions
Season the chicken on both sides with salt and white pepper. Lightly coat in flour. Shake off excess.
Heat a medium skillet over medium-high heat.
Add the olive oil and butter, swirl them around the pan, and add the chicken.
Turn the heat to high and saute the chicken 2 minutes per side.
Pour in the wine, swirl it around the pan for 20 seconds, and turn the chicken over.
Add the lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately.
Sunrise on the Gulf
Do you get in a rut and eat the same things for breakfast most days? Time for a change. Below are some ideas to add interest to your breakfast meals. Wonderful fresh fruit is now becoming available in the markets, so don’t forget to make a fresh fruit salad to go with these dishes.
Jumbo Cinnamon Crumb Muffins
Ingredients
Crumb Topping
1/2 cup packed dark-brown sugar
1 cup self-rising flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
Muffin Batter
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups self-rising flour
1 teaspoon baking soda
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Directions
Prepare the topping:
In a medium bowl, stir together brown sugar, flour and cinnamon.
With a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs.
Preheat the oven to 350 degrees F.
Butter and flour two jumbo 6-cup muffin pans.
In a mixing bowl, whisk together flour, sugar and baking soda.
In a medium bowl or large measuring cup, mix together the melted butter, sour cream, eggs and vanilla.
Pour into the flour mixture and stir with a spoon just until combined.
Fill the muffin cups halfway and top with the crumb mixture.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Switch pans in the oven after 15 minutes.
Cool the muffins in the pans for 5 minutes, then transfer to a rack to cool completely.
Avocado and Egg Sandwich
Ingredients for each serving
1 slice bread (crusty artisan bread, such as sourdough, rye, Italian or French) sliced one inch thick
1 garlic clove peeled
1/2 ripe, fresh avocado, peeled, seeded and mashed
1 egg
2 teaspoons olive oil
Slices of tomato
Cooked bacon, optional
Fresh cracked black pepper
Sea salt to taste
Hot sauce
Directions
Mix the avocado with sea salt and black pepper to taste.
Toast the bread and rub one side with the garlic clove.
Spread with the mashed avocado. Top with some sliced tomatoes.
In a small nonstick skillet, heat the oil and cook the egg as desired.
Place the cooked egg on top of the tomatoes and sprinkle with salt and pepper.
Top with a little hot sauce and bacon on the side, if desired.
Barley Fruit Scones
Makes 8 scones
Ingredients
1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons kosher salt
4 ounces (1 stick) cold unsalted butter
2/3 cup buttermilk
1 large egg
1/2 cup homemade or store-bought marmalade or fruit jam
Vanilla sugar for sprinkling on the top of the scones
Directions
Place a rack in center of the oven and preheat to 350 degrees F.
Cover a baking sheet with parchment paper.
Whisk together in a large bowl, the flours, brown sugar, baking powder, baking soda and salt.
Cut butter into 1/2-inch pieces and add to the flour mixture.
With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs.
In a small bowl, whisk together buttermilk and egg.
Pour the buttermilk and egg into the dry mixture and mix until just combined.
Transfer the dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times.
Divide the dough into 2 equal pieces (use a scale).
Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.
Cover one disk with the marmalade or jam.
Top with the other disk and press down gently so that dough settles into the marmalade.
Seal edges by lightly pressing together.
Sprinkle the top with sugar.
Use a sharp knife, slice circle into 8 triangular wedges and place them on the prepared baking sheet, leaving a few inches between each wedge.
Place the baking pan in the refrigerator and chill the scones until firm, about 30 minutes.
Bake for 25 minutes. Scones are ready when the tops are golden brown and some marmalade has bubbled over.
Slide a thin spatula underneath them while they’re still warm and transfer to a baking rack.
Potato Omelet
Ingredients
1 mini red bell pepper, diced
1 mini yellow bell pepper, diced
Half a sweet onion, diced
1 ½ cups leftover cooked sliced potatoes (I used leftover creamy scalloped potatoes)
2 tablespoons butter
8 large eggs, whisked
Salt and pepper to taste
2 slices of cheese (American, Cheddar, Swiss)
Directions
Preheat the broiler.
Melt butter in an ovenproof omelet skillet. Add the peppers and onions. Saute until tender.
Add the potatoes and let cook until they begin to brown.
Pour the whisked eggs over the vegetables.
Cook until all the egg is cooked, tilting the skillet to let the uncooked egg run underneath the cooked areas.
Place the cheese on top.
Place the skillet under the broiler and cook until the cheese melts, about 2 minutes.
The one-skillet breakfast can have it all: eggs, cheese, meat, vegetables and potatoes. It is a savory breakfast dish that is sure to please all types of appetites. This easy to prepare meal provides a delicious way to begin the day.
This type of dish is also a popular concept for breakfast in many breakfast restaurants throughout the US and around the world. While traveling around the country, one may find the basic procedure is the same but the ingredients can vary, especially by locality.
Southern Style Skillet Breakfast
4 to 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 1/3 cup chopped onion
- 1/4 cup chopped green bell pepper,
- 2 cups peeled and cubed red potatoes
- 1/2 teaspoon salt, or to taste, divided
- 1/4 teaspoon black pepper, or to taste
- 6 large eggs
- 2 tablespoons milk
- 1/2 teaspoon Creole seasoning (recipe below)
- 1 cup diced, smoked ham
- 1 cup shredded cheddar cheese
Directions
In a large skillet, cook the onion and bell pepper in butter until tender. Add the potatoes and season to taste with the salt and pepper; stir, cover and cook over medium heat for 10 minutes, without stirring.
Beat together the eggs, milk, seasoning and ham. Pour over the potatoes and cook over low heat, without stirring, until set on the bottom. Lightly stir and turn eggs to shift uncooked eggs to the bottom and cook gently until eggs are cooked through, but still a little shiny and wet. Don’t overcook.
Taste and adjust seasonings as needed, and stir in half of the cheese. Transfer to plates or a serving platter and top with remaining cheese.Serve immediately with a side of fresh, seasonal fruit.
Creole Seasoning
Ingredients
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 5 teaspoons sweet paprika
Combine the ingredients and mix well. Store in a container with a tight-fitting lid.
Italian Style Breakfast Skillet
4 Servings
Ingredients
- 1 tablespoon olive oil
- 2 cups frozen hash brown potatoes
- 8 oz. Italian sausage
- 1 cup sliced mushrooms
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped bell pepper
- 4 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano leaves
- 1/2 cup shredded mozzarella cheese (2 oz.)
Directions
Brown the sausage in a skillet and cook until no longer pink. Remove to a platter to cool. Cut into thin slices.
Add oil to the skillet and heat over medium-high heat until hot. Add the potatoes; cook, covered, stirring occasionally, until golden, 6 to 8 minutes.
Add the sliced sausage, mushrooms and vegetables ; cook, uncovered, stirring occasionally, until vegetables are tender, about 4 minutes.
Beat eggs, milk, salt and oregano in bowl until blended.
Reduce the heat to medium and pour the eggs over the mixture in the skillet. As the eggs begin to set, gently pull the eggs across the pan with an inverted spatula. Continue cooking until the eggs are thickened and no visible liquid egg remains. Do not stir constantly.
Sprinkle with the cheese and remove the pan from the heat; cover pan.
Let stand until the cheese is melted, 2 to 3 minutes.
Farmers’ Market Skillet
2 Servings
Ingredients
- 4 eggs
- 1/4 cup water
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon minced garlic
- 1 tablespoon butter
Filling:
- 1/2 cup sliced mushrooms
- 1/2 cup thinly sliced yellow summer squash
- 1/2 cup thinly sliced zucchini
- 1/4 cup chopped red bell pepper
- 1 tablespoon butter
Directions
Combine the filling ingredients in a 10-inch skillet cook and stir over medium heat until the vegetables are crisp-tender, 3 to 4 minutes. Remove the vegetables from the pan and keep warm.
Beat eggs, water, cheese, seasoning and garlic in medium bowl until blended. Heat the butter in the same pan over medium-high heat until hot. Pour in the egg mixture.
Gently push the cooked egg portions from edges of the pan toward the center with a spatula so that uncooked eggs can reach the hot pan surface.
When the top surface of the eggs is thickened and no visible liquid egg remains, place the filling on one side of the egg mixture.
Fold the uncovered portion of the eggs on top of the vegetables with the spatula. Divide in half and serve.
Mediterranean Skillet
4-6 servings
Ingredients
- 2 medium plum tomatoes
- 1 cup crumbled feta cheese
- 2 cups baby spinach leaves
- 8 large eggs
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 tablespoon olive oil
Directions
Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.
Heat the olive oil in a 10 inch ovenproof skillet over medium-high heat.
Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Add the chopped tomatoes.
Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.
Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes.
Meanwhile, preheat the broiler. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.
Egg and Sweet Potato Skillet
4 servings
Ingredients
- 8 eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 2 medium sweet potatoes (about 1 pound total), peeled, quartered lengthwise and thinly sliced
- 1 green onion, sliced
- 2 cups baby spinach
- Fresh Italian (flat-leaf) parsley
- Bottled hot pepper sauce
Directions
In a medium bowl whisk together eggs, milk, salt and pepper; set aside.
In a large skillet melt butter over medium heat. Add sweet potato and green onion. Cook, stirring occasionally, until potatoes are lightly browned and just tender, about 8 minutes. Add spinach. Cook until slightly wilted, about 1 minute.
Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Sprinkle with fresh parsley. Remove from heat and serve with bottled hot pepper sauce.
Americans tend to eat the same thing when it comes to breakfast. The vast majority of us, surveys say, start our days with Starbucks or cold cereal — and those of us with children are more likely to buy the kinds of cereal with the most sugar. Children all over the world eat corn flakes and drink chocolate milk, of course, but in many places they also eat things that would strike the average American as strange.
In Australia – a bowl of cold cereal
In Brazil – ham, cheeses and bread, served with coffee and milk
In China – Dim Sum
In Cuba – cafe con leche (coffee with milk) with a tostada
In England – eggs, sausage, bacon, beans and mushrooms.
In France – croissants and coffee
In Germany – cold meats, local cheeses and fresh-baked bread
In India – fermented black lentils and rice served with chutney and sambar
In Japan – miso soup, steamed white rice and pickles.
In Morocco – bread, jam and cheese
In Nigeria – moi moi, a ground bean paste that is wrapped in leaves and steamed
In Russia – sirniki or baked farmers cheese pancakes and hot oatmeal
In Turkey – bread, cheese, butter, olives, eggs, tomatoes, cucumbers, jam or honey
In italy – a cappuccino and sweet roll or biscotti
While the benefits of eating breakfast are well-known — it can prevent weight gain, boost short-term memory, lower the risk of type 2 diabetes, and even make us happier — most of those health rewards depend on choosing the right foods. You want to aim for a breakfast that combines good carbs and fiber with some protein. Good choices include eggs, whole grains, fruit, peanut butter and yogurt.
Some Quick Fix Options
- For a portable breakfast: Place in a ziplock bag: a cut up apple, 2 ounces of cheddar cheese cubes and ¼ cup of fiber and protein-rich walnuts.
- Instead of dousing a whole-grain toaster waffle in syrup, cut the sugar and boost the protein and fiber by spreading it with 2 tablespoons of peanut butter.
- Take a slice of crusty bread, spread it with 3 tablespoons of low-fat ricotta and add sliced plum tomatoes. Finish with a drizzle of olive oil (about 1 teaspoon) and a little salt and pepper. Place under the broiler for a minute or two.
- Slice a hard-boiled egg, then roll it in an 8-inch whole-wheat tortilla with a slice of lean ham and a slice of cheese. Add a tablespoon of salsa for a shot of flavor.
Feel like trying something different for breakfast, check out these recipes:
Mini Spinach Frittatas
Ingredients
- 1 cup ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2/3 cup chopped fresh mushrooms
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 egg
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 24 – 1/8 inch thick slices of fully cooked Italian chicken sausages
Directions
Preheat the oven to 375°F.
In a small bowl, combine the first eight ingredients. Place a sausage slice in each of 24 greased miniature muffin cups. Fill muffin cups three-fourths full with the spinach mixture.
Bake 20-25 minutes or until completely set. Carefully run a knife around the sides of the muffin cups to loosen the frittatas. Serve warm. Yield: 2 dozen.
Fruit Crumble
1 serving
Ingredients
- 1 cup fresh or frozen fruit
- 2 teaspoons melted butter or vegetable oil
- 2 tablespoons + 1 teaspoon almond meal or almond flour, divided
- 1 teaspoon pure vanilla extract
- 2 tablespoons rolled oats
- 1/4 teaspoon cinnamon
Toppings
- 1 teaspoon confectioners’ sugar for garnish – optional
- 1 teaspoon slivered almonds
- Additional fresh fruit, optional
Directions
Preheat the oven to 300 degrees F.
Combine the fruit and the 2 tablespoons of almond flour. Toss until well coated.
Place in a 6” oven safe bowl leaving about 1 inch at the top for the crumble topping.
Combine the remaining 1 teaspoon of almond meal, butter, oats, vanilla and cinnamon. Spoon over the fruit.
Bake for 20 minutes or until lightly browned.
Garnish with almonds, additional fresh fruit and confectioners’ sugar.
Creamy Breakfast Polenta
If crème fraîche is unavailable, use lightly sweetened sour cream.
Makes about 6 cups; 4 to 6 servings
Ingredients
- 3 cups low-fat (2%) milk
- 1 cup quick cooking polenta
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4 to 6 tablespoons blackberry jam
- Lightly sweetened crème fraîche
Directions
In a 2 1/2 to 3 quart pan over high heat, bring 3 cups water and the milk to a boil. Reduce heat so liquid is barely boiling. Stirring constantly, pour in polenta in a thin, steady stream, pausing occasionally to break up any lumps. Stir in sugar and salt.
Simmer, stirring often, until polenta is soft and creamy to the bite, about 20 minutes (if heat is too high, bubbles may “spit” hot polenta out of the pan).
Ladle polenta into bowls and top each serving with about 1 tablespoon blackberry jam and a dollop of crème fraîche.
Eggs Poached in Tomato Sauce
Serve with a slice of baguette for dipping.
4 servings
Ingredients
- 1 teaspoon olive oil
- 1/2 green bell pepper (seeded and finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cayenne pepper
- 2 cloves garlic (minced)
- 2 cups crushed Italian tomatoes
- 2 tablespoons fresh orange juice
- 3/4 teaspoon sea salt (divided)
- 8 medium eggs
- 1/4 cup fresh Italian parsley leaves, finely chopped
Directions
In a wide, deep skillet, heat oil on medium. Add bell pepper, onion, oregano, coriander and cayenne and sauté, stirring frequently, for 4 minutes. Add garlic and sauté for 1 more minute.
Add tomatoes, orange juice and 1/2 teaspoon salt. Stir to combine and increase heat to medium-high. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes.
Crack 1 egg into a small bowl or cup. Gently slip the egg into the sauce without breaking the egg; repeat with the remaining eggs, leaving 1-inch between each egg. Reduce heat to medium-low and sprinkle remaining salt ove rthe top. Cover and simmer gently until egg whites are opaque and yolks are firm, 6 to 8 minutes. Carefully ladle sauce and eggs into serving bowls and top with chopped parsley.
Mini Pancakes with Greek Yogurt and Fruit
Makes 10-12 depending on the size of your muffin cups.
Ingredients
Batter
- 2 tablespoons melted butter
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup almond-milk or low-fat milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Toppings
- 1/2 cup nonfat Greek yogurt
- 1/2 cup fresh berries or fruit in season, plus extra for garnish
- 1/2 cup sliced frozen peaches, defrosted
- 1/4 cup of your favorite jam
Directions
Preheat oven to 400 degrees F.
Place all of the batter ingredients into a blender and pulse until smooth.
Pour batter into greased or lined muffin cups, filling halfway.
Bake for 15 to 18 minutes or until puffy and brown. The pancakes will deflate when you remove them from the oven.
Place a few sliced peaches on top of the pancake. Spoon on a tablespoon of yogurt followed by a teaspoon of jam. Decorate with berry slices, if desired.
Today is Monday and you may be tired of heating up the turkey leftovers by now. There’s lots of ideas out there for using up the turkey but what about that leftover stuffing, veggies or cranberry sauce? Here are some easy ways to use them up.
Leftover cranberry sauce and turkey make a great lunchtime turnover
Turkey Cranberry Turnovers
Makes 8 turnovers
Ingredients
- 1 cup cooked turkey breast, diced into small cubes
- 1 box (15 oz/425 g) frozen puff pastry dough, defrosted
- 2/3 cup Swiss cheese, cut into small cubes
- 3 tablespoons (45 mL) chopped onion
- 3/4 – 1 cup Cranberry Sauce
Directions
Preheat the oven to 400°F (200°C)
Flour the surface you will be working on. Roll one of the pastry sheets lightly to make the sheet an even thickness. Cut the sheet into 4 equal squares. Repeat with the second sheet of pastry.
Divide the turkey, cranberry sauce, onion and cheese equally among each pastry dough square.
Fold one corner of the square over to the opposite end (to make a triangle) and seal the edges with your fingers, pressing the pastry to merge the two edges. Use a fork and press the edges to further seal the turnovers.
Place the turnovers on a baking sheet and bake for 20 to 25 minutes, or until browned and puffed.
Leftover mashed potatoes make delicious potato pancakes for breakfast or as a side dish.
Crispy Mashed Potato Cakes
Ingredients
- 2 cups cold mashed potatoes
- 2 eggs, lightly beaten
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh chives
- Sour cream, for serving
Directions
Combine potatoes, eggs, cornstarch and garlic powder in a bowl. Form into 4 patties (about 1/4 cup of the potato mixture patted into 3 inch circles that are 1/2″ thick).
Heat the oil in a skillet over medium-high heat. Cook until the bottom is browned and crisp, about 3-4 minutes. Carefully turn the patties over and cook the second side until brown and crisp, 3-4 minutes.
Sprinkle with chopped chives and serve with sour cream, if desired.
I make bread stuffing with Italian sausage and the leftovers are delicious in a frittata for a quick weeknight dinner.
Stuffing Frittata
Ingredients
- 1 tablespoon olive oil
- 2 cups leftover sausage stuffing
- 1 cup shredded Italian fontina cheese
- 8 large eggs
- 1/2 cup milk
- 2 tablespoons grated Parmesan
- Salt and pepper
- 2 tablespoons chopped fresh parsley leaves, divided
Directions
Preheat oven to 400°F (200°C)
Heat the oil in an ovenproof skillet over medium heat.
Add the stuffing to the pan and warm through.
Sprinkle with the grated fontina cheese.
In a medium bowl, whisk together the eggs, milk, 1 tablespoon of parsley, salt and pepper to taste.
Pour the egg mixture over the stuffing and sprinkle with the Parmesan.
Carefully transfer the skillet to the preheated oven.
Bake until the eggs are set and the sides have puffed up a little bit and the cheese is golden, about 15 to 20 minutes.
Let rest before cutting.
Sprinkle with remaining fresh parsley.
Turn those leftover sweet potatoes into delicious waffles.
Sweet-Potato Waffles
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1 1/2 cups milk
- 1 cup leftover sweet potatoes, mashed
- 4 large eggs
- 3/4 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus extra for brushing the waffle iron
- Maple syrup, for serving
Directions
Preheat the oven to 200 degrees F. Place a wire rack on a baking pan and place in the oven.
In a large mixing bowl, combine the dry ingredients (flour through allspice).
In a medium bowl, whisk together milk, sweet potatoes, eggs and vanilla until combined. Stir sweet-potato mixture into flour mixture until combined. Stir in melted butter until just blended – some lumps will remain.
Heat a waffle iron to medium-high and lightly brush the grids with melted butter. Ladle about 1/2 cup batter into the center of the iron (grids should be full but not overflowing), close and cook until the iron stops steaming and waffles are golden brown, about 4 minutes (or make according to your manufacturer’s instructions).
Transfer waffles to the wire rack in the oven to keep warm. Repeat with remaining batter. Serve with maple syrup.
Turn those leftover Thanksgiving vegetables into soup.
Turkey Leftover Vegetable Soup
Ingredients
- 8 cups turkey or chicken broth
- 1 turkey carcass, all meat removed
- 1 carrot, halved lengthwise, plus 1 carrot, minced
- 1 whole stalk celery, plus 1 stalk, minced
- 1 onion, halved, plus 1 onion, minced
- 2 bay leaves, divided
- 2-3 cups leftover turkey meat, diced into small pieces
- 2 cloves garlic, smashed
- 1 tablespoon olive oil
- 3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans, peas, etc)
- 1 tablespoon chopped fresh sage
Directions
Put the broth, turkey bones, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids and set broth aside.
In a large soup pot, heat the garlic in the olive oil over medium heat. Add the minced carrots, celery and onions. Cook over medium-low heat until softened, 7 or 8 minutes.
Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the reserved turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer and cook for 5 minutes. Turn the heat off and cover. Allow to sit and steam for about 10 minutes.
Season with salt and pepper to taste.
Although sweet potatoes may be part of the Thanksgiving tradition, be sure to add these naturally sweet vegetables to your meals throughout the year; they are some of the most nutritious vegetables around. Sweet potatoes can be found in your local market year-round, however they are in season in November and December.
They also have many health benefits.
1. They are high in vitamin B6.
2. They are a good source of vitamin C.
3. They contain Vitamin D.
4. Sweet potatoes contain iron.
5. Sweet potatoes are a good source of magnesium.
6. They are a source of potassium.
7. Sweet potatoes are sweet-tasting but their natural sugars are slowly released into the bloodstream.
8. Their rich orange color indicates that they are high in beta carotene and other carotenoids.,
In the U.S., there is often much confusion between sweet potatoes and yams. They are completely different foods, belonging to different plant families. This confusion exists for two reasons. First, as a shopper, it is possible for you to find sweet potatoes and yams that look reasonably alike in terms of size, skin color and flesh color. Second, government agencies have allowed these terms to be used interchangeably on labeling, so that you often cannot rely on the grocery store signs to help you determine whether you are looking at a bin full of sweet potatoes or a bin full of yams. For example, in many stores you can find bins that are labeled “Red Garnet Yams” and “Jewel Yams” and the foods in these bins are actually sweet potatoes.
Here are some general practical rules that you can follow:
- In most U.S. groceries, you should assume that you are always purchasing a sweet potato, even if the sign says “yams.” Over 1 million sweet potatoes are commercially grown in the U.S. each year, while commercial production of yams in the U.S. is rare.
- Don’t use flesh color to decide whether you are getting a sweet potato or a yam. Both root vegetables come in a variety of colors. Once again, you should assume that you are getting a sweet potato regardless of the flesh color.
- If you are seeking a true yam (from the plant genus Dioscorea), it might be helpful to visit a more internationally focused store that specializes in foods from tropical countries.
The sweet potato is a tropical plant that was brought to Italy and Spain by Columbus. From there it spread to Austria, Germany, Belgium and England. Within the U.S., over half of all commercially grown sweet potatoes come from the southern states (especially North Carolina).
Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots. Avoid those that are displayed in the refrigerated section of the produce department since cold temperatures negatively alter their taste.
Sweet potatoes should be stored in a cool, dark and well-ventilated place (in a brown paper bag with multiple air holes punched in it) where they will keep fresh for up to ten days. They should not be kept in the refrigerator.
Try them roasted, mashed, steamed, baked or grilled. You can add them to soups and stews or grill and place on top of leafy greens for a delicious salad. Puree them and add to smoothies and baked goods.
Sweet Potato-Sausage Soup
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced large
- 2 cloves garlic, minced
- Salt and pepper
- 3/4 pound sweet or hot Italian sausage, casings removed
- 2 sweet potatoes (1 pound total), peeled and diced
- 4 cups chicken broth
- 3/4 cup small pasta shells
- 4 cups roughly chopped mixed greens, such as kale, Swiss chard or spinach
- Grated Parmesan cheese, for serving
Directions
In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than the package instructions. Reduce to a simmer, add greens and cook until the pasta is tender and greens are wilted, about 4 minutes. Serve with Parmesan.
Sweet Potato Frittata
The peppers and sweet potatoes can be cooked ahead of time.
6 servings
Ingredients
- 1 red pepper, roasted and thinly sliced
- 1 yellow pepper, roasted and thinly sliced
- 2 pounds (about 3) sweet potatoes
- 5 whole eggs
- 5 egg whites (or refrigerated egg substitute)
- Salt and black pepper, to taste
- 1 teaspoon dried Italian seasoning
- 2 tablespoons olive oil, divided
- 1 large onion, sliced
- 1 bunch (about 6 ounces) greens, blanched and chopped
- 1/4 cup crumbled Feta cheese (plus more to garnish)
- Chopped fresh parsley
Directions
Preheat oven to 350 degrees F.
Char the peppers on an open fire or under the broiler. Steam them for five minutes in a bag or covered bowl and peel. Seed them, then cut into 1/4-inch strips.
Bake potatoes in the oven or in the microwave until they are tender. Allow them to cool to room temperature. When the potatoes have cooled, peel them and cut into 1/4-inch slices.
Beat whole eggs, egg whites and Italian seasoning together and season with salt and black pepper.
Heat 1 tablespoon oil in a large, 10-inch ovenproof sauté pan. Add the onions and sauté until brown. Remove to a bowl and season onions with salt and pepper.
Return sauté pan to the stove on medium heat and add the remaining olive oil. Add a layer of potatoes, followed by 1/3 of the onions, peppers and greens. Pour a third of the egg mixture over the vegetables. Repeat until all of the ingredients are in the pan. You may need to push the layers of the frittata down gently so that all of the ingredients are covered by the egg mixture. Sprinkle top with feta cheese.
Place the pan in the oven for 20 to 25 minutes or until the eggs are set and the top is golden brown.
Slide onto a warm serving platter, garnish with chopped parsley and additional feta cheese. Cool for five minutes. Slice and serve.
Sweet Potato Gnocchi
Serves 8 as a First Course
Ingredients
- 1 1/4 lb russet (baking potatoes)
- 1 (3/4-lb) sweet potato
- 1 large egg
- 1/2 teaspoon grated nutmeg
- 1/3 cup grated Parmigiano-Reggiano plus more for serving
- 1 1/2 to 2 cups all-purpose flour plus more for dusting
- 1/3 cup extra-virgin olive oil
- 1 cup sage leaves
- 1/3 cup bottled roasted chestnuts, very thinly sliced with a sharp vegetable peeler
- 2 tablespoons unsalted butter
GNOCCHI:
Preheat oven to 450°F with the oven rack in middle.
Pierce potatoes in several places with a fork, then bake in a 4-sided pan until just tender, 45 minutes to 1 hour.
Cool potatoes slightly, then peel and force through a ricer into a sheet pan, spreading in an even layer. Cool potatoes completely.
Lightly flour 2 or 3 large baking sheets or line with parchment paper.
Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Scoop potatoes into a mound in the sheet pan, using a pastry scraper, if you have one, and form a well in the center.
Pour egg mixture into the well, then mix into the potatoes. Mix in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some flour.
Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough.
Turn a fork over and hold at a 45-degree angle, with the tips of tines touching work surface. Working with 1 at a time, roll gnocchi down the fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to floured baking sheets.
SAGE LEAVES AND CHESTNUTS:
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.
Fry chestnuts in 3 batches, stirring, until golden and crisp, about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt. Reserve oil in the skillet.
SAUCE:
Add butter to oil in the skillet with 1/2 teaspoon salt and cook until golden-brown, 1 to 2 minutes. Remove from heat.
COOK GNOCCHI:
Add half of the gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to the surface, about 3 minutes. Transfer with a slotted spoon to the skillet with the butter sauce. Cook remaining gnocchi in same manner, transferring to the skillet as cooked.
Heat gnocchi in the skillet over medium heat, stirring to coat.
Serve sprinkled with fried sage and chestnuts and grated cheese.
Italian Pork Tenderloin with Roasted Sweet Potatoes
4 servings
Vegetables
- 1 tablespoon olive
- 1 teaspoon Italian seasoning
- 1/4 teaspoon seasoned salt
- 1 clove garlic, finely chopped (about 1/2 teaspoon)
- 2 medium sweet potatoes (about 1 lb), peeled, cut into 1-inch chunks
- 1 medium yellow onion, cut into 8 wedges each
Pork
- 2 pork tenderloins (about 3/4 to 1 lb each)
- 1/2 tablespoon olive
- 1 teaspoon Italian seasoning
- 1/4 teaspoon seasoned salt
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, if desired
Directions
Heat oven to 425°F.
In large bowl, mix the 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the garlic together. Add the sweet potatoes and onions; toss to coat. Spread in a 9×13-inch pan. Roast uncovered 10 minutes.
Meanwhile, brush pork tenderloins with the 1/2 tablespoon oil. In a small bowl, stir together 1 teaspoon Italian seasoning, 1/4 teaspoon seasoned salt and the Parmesan cheese.
Move vegetables to the center of the baking pan; place one pork tenderloin on each side. Sprinkle seasoning mixture evenly over pork.
Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
Cut pork into 1-inch-thick slices; arrange on a platter with sweet potatoes and onions. Sprinkle with parsley.
Sweet Potato Latte
Ingredients
- 1 small sweet potato
- 1 ¼ cups unsweetened almond milk
- 1 tablespoon packed brown sugar
- 1/2 teaspoon instant espresso coffee crystals
- 1/8-1/4 teaspoon ground cinnamon
- Ground cinnamon
- Cinnamon stick
Directions
Prick sweet potato several times with a fork. Wrap potato in a damp paper towel. Microwave on 100 percent power (high) for 3 minutes. Turn potato over; microwave for 2 to 3 minutes more or until tender. Cool slightly. Remove and discard peel. Mash potato with a fork; measure 1/3 cup. Save any remainder for another use.
In a blender combine the 1/3 cup mashed sweet potato, almond milk, brown sugar, coffee and 1/8 to 1/4 teaspoon ground cinnamon (according to taste). Cover and blend on high-speed for 1 minute.
Strain through a fine-mesh sieve into a small saucepan. Cook and stir over medium-low heat until heated through. Transfer to a heat-proof mug. If desired, sprinkle with additional ground cinnamon and garnish with a cinnamon stick. Makes one serving.
Related articles
- Got Sweet Potatoes? Here are 10 Ways to Cook With Them (onegreenplanet.org)
- Sweet Potato Pizza Crust | Vegan & Gluten-Free (blissfulbasil.com)
- Pork Milanese with Mashed Sweet Potato (recipeforfood.biz)
