Can’t imagine eating one more boring turkey sandwich? Extra roast turkey and the leftover side dishes make quick and thrifty dinners It’s important to remember that any food that you don’t intend to eat within a few days after Thanksgiving should be frozen. Food-borne illnesses don’t take a vacation over the holidays and food safety is just as important now as it is during any other time of the year. Take your time around the dinner table, but start packing up and refrigerating the leftovers within 2 hours of dinner. It may be tempting to keep any leftover sweet potatoes or green beans in the half-empty serving dish and just cover it with plastic wrap, but it’s best to put everything in a clean, smaller container. It will also save space in the refrigerator. Storing tips:
- Refrigerate leftover Thanksgiving turkey, stuffing, gravy and other cooked side dishes. It’s okay to place warm food in the refrigerator.
- Carve leftover turkey meat off the bones before refrigerating. Place the leftover turkey and stuffing in separate containers.
- Divide leftover turkey and other cooked dishes into smaller portions and refrigerate or freeze in covered shallow containers for quicker cooling.
- Pack side dishes like stuffing and mashed potatoes into airtight freezer containers or plastic freezer bags.
- Slice the meat from the turkey and wrap it in freezer paper or foil, then seal in plastic freezer bags (make sure to press out all the air before sealing).
- Liquids, like soup or gravy, will expand slightly as they freeze, so leave a little space at the top of the container. It’s fine to keep leftovers in the refrigerator for a few days before deciding to freeze them, but to preserve their freshness, the sooner they go in the freezer the better.
- Cool in the refrigeraor for a few hours before moving it to the freezer and avoid stacking the containers until they’re frozen solid.
- Don’t forget to label and date your leftovers. Everything will look the same once it’s wrapped.
|
STORAGE TIME
|
||||
|
Item
|
Refrigerator
|
Freezer
|
Tips
|
|
| • Turkey — whole, cooked |
3-4 days
|
2-3 months
|
Cut whole bird into smaller pieces before refrigerating. Use carcus for soup.
|
|
| • Gravy — homemade |
1-2 days
|
2-3 months
|
Bring leftover gravy to a full boil before using.
|
|
| • Cranberry sauce |
10-14 days
|
1-2 months
|
Store leftovers in covered plastic or glass container.
|
|
| • Stuffing — cooked |
3-4 days
|
1 month
|
Remove stuffing from turkey before refrigerating.
|
|
| • Mashed potatoes or sweet potatoes; green bean casserole |
3-5 days
|
10-12 months
|
Mashed potatoes freeze well; whole baked potatoes don’t.
|
|
| • Pumpkin pie — baked |
3-4 days
|
1-2 months
|
Keep refrigerated. Texture may change after freezing, but taste shouldn’t be affected. | |
| • Apple pie — baked |
2-3 days
|
1-2 months
|
To freeze, wrap pie tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. | |
| • Wine, red or white — opened bottle |
3-5 days
|
1-2 months
|
Freeze leftover wine for use in cooked dishes such as sauces and stews. | |
| • Bread |
2-3 months
|
Refrigerator storage is not recommended, as bread will quickly dry out and become stale — for longer-term storage, freeze bread instead. | ||
Try these easy ideas to turn your leftovers into tasty new meals.
Turkey Tortellini Soup
- 4 cups reduced-sodium chicken broth
- 4 cups water
- 4 cups coarsely chopped roasted turkey
- 1 – 14 1/2 ounce can no-salt-added diced tomatoes, undrained
- 1 tablespoon dried Italian seasoning, crushed
- One 9-ounce package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 6 tablespoons shredded Parmesan cheese
Directions
With A Slow Cooker
In a 5- to 6-quart slow cooker combine broth, the water, chopped turkey, tomatoes and Italian seasoning. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in tortellini. Cover and cook for 30 minutes more or until tortellini is tender. Stir in spinach. If desired, sprinkle each serving with 1 tablespoon cheese.
Without A Slow Cooker
Combine broth and water in a soup pot and bring to a boil. Add tortellini and return to a boil. Cook about 5 minutes. Lower heat and stir in turkey, tomatoes, seasoning and spinach. Simmer about 10 minutes. Garnish each serving with cheese.
Leftover Stuffing Cakes
- 2 cups leftover Thanksgiving stuffing
- 1 large egg, beaten
- 1 tablespoon butter
Directions In a large bowl, stir stuffing and egg together until blended. Heat butter in a large skillet over medium heat. Shape 1/2 cup stuffing mixture into a ball, then flatten into a 3-inch patty. Repeat with remaining mixture. Place patties in the skillet and cook about 3 minutes per side or until golden brown and heated through. Serve with Ranch dressing, if desired.
Turkey and Wild Rice Pilaf
- 1 tablespoon olive oil
- 1 cup sliced celery
- 1/4 cup chopped onion
- 1/3 cup wild rice, rinsed and drained
- 1-14 1/2 ounce can reduced-sodium chicken broth
- 1/3 cup long grain rice
- 1 large carrot, peeled and shredded
- 8 ounces cooked turkey, cubed
- 2 medium red-skinned apples, chopped
- 2 tablespoons snipped fresh parsley
- Butterhead (Boston or Bibb) lettuce leaves
Directions In a large skillet, heat oil over medium heat. Add celery and onion; cook about 10 minutes or until tender, stirring occasionally. Add uncooked wild rice; cook and stir for 3 minutes. Add broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in uncooked long grain rice. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until wild rice and long grain rice are tender and most of the liquid is absorbed, adding carrot for the last 3 minutes of cooking. Stir in turkey breast and apple. Cook, uncovered, for 3 to 4 minutes more or until heated through. Stir in parsley. Line serving plates with lettuce leaves; spoon turkey mixture onto lettuce.
Butternut Squash Hash with Leeks and Turkey
- 2 medium leeks, dark green parts removed, remaining light green and white parts cleaned and thinly sliced (about 1 1/2 cups). Reserve a few sliced pieces of leek for garnish.
- 1 cup low-sodium chicken or vegetable broth, divided
- 3 cups leftover butternut or acorn squash, cubed
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon Italian seasoning.
- 8 ounces chopped cooked turkey (about 1 1/2 cups)
- 3 tablespoons chopped fresh parsley
- Poached or Fried Eggs
Directions Heat a large skillet over medium-high heat until hot. Add leeks and cook about 3 minutes or until beginning to brown and stick to the pan, stirring frequently. Stir in 1/2 cup broth and continue to cook 3 minutes longer or until leeks are tender and softened. Add squash, crushed red pepper and remaining broth, and cook 5 minutes. Stir in chopped turkey and Italian seasoning; cook 5 minutes longer or until squash and turkey are heated through. Remove from heat and stir in parsley. Place poached eggs on top of hash and garnish with reserved leeks.
Sage and Cream Turkey Fettuccine
- 3 ounces dried spinach or plain fettuccine
- 1/3 cup light dairy sour cream
- 2 teaspoons all-purpose flour
- 1/4 cup reduced-sodium chicken broth
- 1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon ground black pepper
- 6 ounces leftover cooked turkey breast, cut into bite-size strips
- 1/4 teaspoon salt
- 1 cup sliced fresh mushrooms
- 2 green onions, sliced
- 1 clove garlic, minced
Directions Cook pasta according to package directions; drain and set aside. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside. Heat 2 teaspoons oil in an 8-inch skillet over medium-high heat. Add mushrooms, green onions and garlic to hot skillet. Cook and stir about 3 minutes. Stir in turkey and mix well. Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta. 
Related articles
- What To Do With Leftover Turkey? (mix965houston.cbslocal.com)
- http://jovinacooksitalian.com/2013/04/02/making-use-of-holiday-leftovers/
- http://jovinacooksitalian.com/2013/01/02/what-should-i-do-with-the-leftovers/
Holidays with traditional family meals as part of the celebration often result in lots of leftovers. When you get tired of leftover ham or turkey or egg salad sandwiches, its time to get creative.
Here are a few ideas for Easter dinner leftovers, using some of the most common foods served at Easter time.
Leftover ham? Slice it, chop it and freeze it in plastic bags to mix into future omelettes, soups or hash browned potatoes.
Leftover asparagus? Make an asparagus omelette. Chop the already cooked asparagus and add to beaten eggs, add a little grated cheddar or American cheese and make an omelette for a quick lunch or dinner.
Leftover turkey, gravy, mashed potatoes? Make a quick Shepherd’s pie. Slice the turkey meat, then layer it on the bottom of a greased baking pan, pour leftover turkey gravy over it, layer leftover stuffing on top, layer any leftover veggie over that and, lastly, layer leftover mashed potatoes on top. Press everything down firmly and bake at 350 degrees F. for about 35-40 minutes or until heated through and the potatoes brown. Cut into squares and serve hot.
Leftover pork roast? Make a great panini sandwich. Cut leftover roast into 9 thin slices. Drain a 7 oz jar of roasted red peppers and cut into 6 slices. Spread 2 teaspoons of pesto sauce on each of 6 slices of country bread. Top 3 slices of pesto covered bread with 3 slices of pork, 2 slices of red pepper, 1 slice of cheese of choice and a slice of pesto covered bread. Cook in a panini press according to machine directions. Makes 3 sandwiches.
Just a few recipes below, but don’t let your leftovers go to waste. Think of a way to use them.
Ham and Asparagus Frittata
Serves 4 to 6
Ingredients:
1 tablespoon extra virgin olive oil
3 tablespoons finely chopped onion
8 eggs
1 cup grated sharp cheddar cheese
1 cup chopped ham
Leftover asparagus, cut into 1-inch pieces
Directions:
Preheat oven to 400°F. In an ovenproof skillet on the stovetop, heat olive oil and sauté onion until barely softened.
In a medium bowl, beat eggs then add cheese. Pour into hot pan. Top with ham and asparagus. Turn heat to low and cook 2—3 minutes to seal bottom.
Place skillet in the oven and cook an additional 20 minutes or until puffed and barely set. Remove and cool slightly.
Serve with a salad and whole wheat biscuits.
Cobb Salad
4 servings
Ingredients:
Dressing
- 3 tablespoons white-wine vinegar
- 2 tablespoons finely minced shallot
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil
Salad
- 10 cups mixed salad greens
- 8 ounces shredded cooked beef, chicken, turkey, ham or seafood
- 2 hard-boiled eggs, peeled and chopped (dyed Easter Eggs work here)
- 2 medium tomatoes, diced
- 1 large cucumber, seeded and sliced
- 1 avocado, diced or use leftover vegetables
- 2 slices cooked turkey bacon, crumbled
- 1/2 cup crumbled blue cheese, (optional)
Directions:
Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined.
Place salad greens in a large bowl. Add half of the dressing and toss to coat.
Divide the greens among 4 plates. Arrange equal portions of meat, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce.
Drizzle the salads with the remaining dressing.
Mediterranean Deviled Eggs
Makes 12 deviled eggs
Ingredients:
- 6 colored hard boiled eggs leftover from Easter
- 1 tablespoon finely chopped flat-leaf parsley, more for garnish
- 1 ½ teaspoons finely chopped, rinsed capers
- 3 anchovy fillets, cut in half
- 1/2 a lemon zested, finely minced
- 1 tablespoon lemon juice
- 1 1/2 tablespoons mayonnaise
- 1 ½ teaspoons Dijon mustard
- Ground black pepper to taste
Directions:
Peel and slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a serving plate.
To prepare the filling: add parsley, capers, lemon zest and juice, mayonnaise, mustard and 1 tablespoon water to yolks and mash. Add pepper to taste. Scoop filling into egg white halves. Top each with an anchovy half and sprinkle with chopped parsley and serve.
Variation: mash anchovies and add to the yolk mixture when adding the other ingredients.
Leftover Roast Beef Soup
Ingredients:
- 2 medium yellow onions, cut into small wedges
- 2 stalks celery, chopped
- 2 cups sliced fresh mushrooms
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 1/2 lbs leftover cooked beef, chopped
- 64 ounces low sodium beef stock or beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- salt, to taste
- black pepper, to taste
- 8 ounces uncooked egg noodles or pasta of choice
Directions:
In a large pot, cook onions, celery, mushrooms and garlic in oil until onions are golden.
Stir in the cooked beef.
Add the beef broth, Italian seasoning and the Worcestershire, stirring to mix and seasoning to taste with salt and pepper Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
Leftover Dinner Lasagna
Ingredients
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- Dash white pepper
- 3 cups lowfat milk
- 1/4 cup finely chopped green onions
- 1 teaspoon lemon juice
- 1/4 teaspoon hot pepper sauce
- 9 lasagna noodles, cooked and drained
- 2 cups diced fully cooked ham or ant leftover meat
- 2 cups leftover vegetables, such as broccoli, asparagus, peas, spinach etc.
- 1/2 cup grated Parmesan cheese
- 3 cups (12 ounces) shredded cheddar cheese
Directions:
In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce.
Spread a fourth of the white sauce in a greased 13-inch x 9-inch baking dish. Layer with three noodles, half of the ham and vegetables, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese and a fourth of the white sauce.
Repeat layers. Top with the remaining noodles, white sauce and cheeses.
Bake uncovered at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Lamb Ratatouille
Ingredients:
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 pound cooked lamb or beef, cut into 1 inch cubes
- 1 small onion, chopped
- 1 medium-sized eggplant, peeled (if desired) and cut into 1 inch cubes, tossed with 1 tablespoon lemon juice
- 3 red bell peppers, cut into 1 inch cubes
- 1/4 cup white wine or all stock can be used
- 1 cup chicken stock
- 2 medium zucchini, cut into 1 inch cubes
- 3 medium tomatoes, peeled, seeded and chopped
- A sprig each of fresh thyme, parsley and basil
- Salt and pepper
Directions:
In a large skillet, heat olive oil over medium-high heat and add the onions and garlic. Saute for about 2 minute; then add the eggplant. Mix and let the eggplant brown slightly, then add the wine. Cook until the wine is reduced, about 3 minutes.
Add 1/4 cup chicken stock. When the chicken stock has reduced add the zucchini, red peppers and tomatoes. Stir everything together and add herbs and season with salt and pepper.
Add another 1/4 cup chicken stock and let it reduce and continue adding the remaining stock, 1/4 cup at a time. Simmer until the eggplant is cooked to the desired texture and mixture has thickened. Stir in the leftover lamb and heat.
Parmesan Pizza
Ingredients:
- 1 lb pizza dough, store bought or homemade, at room temperature
- 1 1/2 cups marinara sauce
- 2 cups shredded roasted chicken breast or any leftover meat
- 1 1/2 cups shredded part-skim mozzarella
- 1/2 cup shredded Parmesan cheese
- 1/3 cup chopped red onions
- 1/3 cup diced green or red bell pepper
- Shredded basil for garnish
Directions:
Preheat oven to 400 degrees F. Stretch dough out to fit your pizza pan (about 14 inches round or a 9 x 13-inch rectangle).
Spread 1 1/2 cups of sauce over the dough and arrange chicken on top of the sauce.
Sprinkle mozzarella, Parmesan cheese, bell pepper and onions over the top.
Bake 15-20 minutes or until crust is lightly browned and cheese is bubbly. Top with shredded basil before serving.
Rhubarb Bread Pudding
Use up leftover bread for a dessert. Any fruit can be substituted for the rhubarb in this recipe.
Ingredients:
- 8 slices bread without crusts, toasted and cubed
- 1 1/2 cups milk
- 1/4 cup butter or margarine
- 5 eggs or egg substitute equivalent
- 1 1/4 cups white sugar or sugar substitute for baking
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups diced rhubarb
- 1/4 cup chopped walnuts
Directions:
Preheat the oven to 325 degrees F .
Place bread cubes into a buttered 2 quart casserole dish.
Combine the milk and butter in a saucepan and heat just to the boiling point. Pour over the bread cube and let stand for 15 minutes.
In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top.
Bake for 50 minutes or until the top is brown and a knife inserted 1 inch from the edge comes out clean. Let stand for 10 minutes before serving.
Related articles
- Creamy Scalloped Potatoes and Ham (afunfoodie.wordpress.com)
- Ham Salad Sandwiches-Deli Ham (recipesforourdailybread.com)
- http://jovinacooksitalian.com/2013/01/02/what-should-i-do-with-the-leftovers/
- http://jovinacooksitalian.com/2012/05/12/frugal-italian/
- From the kitchen: Asparagus, Prosciutto & Caramelized Onion Tart (loveandcupcakesblog.com)
- Ten Fun Ideas for Using Leftover Boiled Eggs, Ham, or Asparagus from Easter (kalynskitchen.com)
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Now that the holiday dinners and festivities are over, it is time to get back to the normal routine. After all the rich food, it is time to eat more simply and more healthfully. After the hectic pace of the holiday season, it is time to move at a slower pace.
Now what about all those leftovers from the holidays in your refrigerator or freezer? What can you do with them that won’t be tons of work and, at the same time, healthy?
Instead of tossing those holiday leftovers to avoid more over-indulging, use them to your advantage. Here are some practical tips and recipes to help you reduce food waste and space out the calories.
Most foods will stay fresh for up to seven days, but if it looks or smells even a little funky, throw it out!
Leftover Tips:
Serve small portions of leftover turkey, roast beef or ham along with lots of fresh fruits and vegetables for sandwiches, salads, wraps or a light main course.
Mix leftover veggies and seafood with small portions of pasta or brown rice.
Reduce portions of high calorie favorites by adding fresh or frozen vegetables to creamy soups, rich pastas or leftover mashed potatoes.
Combine herbs and roasted root vegetables along with a pinch of low fat cheese to make quesadillas, minis pizzas or omelets.
Toss leftover cookies in the work bowl of a food processor and pulse those gingerbread folks and sugary stars into tiny crumbs. Put them in ziplock bags and freeze for up to two months. Use the sugary mixtures to make a pie crusts, a base for bar cookies or toppings for cobblers.
You can pulverize candy canes and use the bits and peppermint dust to flavor ice cream treats for months to come. Sprinkle the candy mixture on top of vanilla ice cream or frozen yogurt.
Cut the holiday ham or pork roast into small pieces or cubes and use to make quick frittatas or stir-fries. If a turkey or a beef roast was the centerpiece at your Christmas table, shred the leftover meat and add to your favorite chili mixture. Freeze in containers that hold from 4 to 6 cups, and you’ll have a quickie dinner to thaw and serve in January.
Recipes for Leftover Ham
Ham and Bean Soup
Serve with good rye bread and a salad for a quick weeknight meal.
8 Servings
Ingredients:
- 3/4 pound fully cooked ham; cubed
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 16-oz cans Great Northern Beans; rinsed and; drained
- 3 cups chicken broth
- 2 cups water
- 1 cup potatoes; peeled, diced
- 3/4 cup carrots; diced
- 3/4 cup celery
- 1/4 teaspoon pepper
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley; minced
Directions:
In a 3 quart saucepan, saute ham, onion and garlic in oil until onion is tender.
Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
Add peas and cook for 5 minutes. Add parsley and serve.
Ham-Stuffed Jumbo Shells
8 Servings
1 Serving equals 3 stuffed shells (274 calories)
Ingredients:
- 24 jumbo pasta shells
- 3 tablespoons all-purpose flour or Wondra instant flour
- 2 cups 1% milk
- 1/2 pound fresh mushrooms, halved and sliced
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 tablespoon canola oil
- 3 cups cubed fully cooked lean ham
- 1 cup (4 ounces) shredded reduced-fat Swiss cheese, divided
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon paprika
Directions:
Cook pasta according to package directions. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large nonstick skillet, saute the mushrooms, onion and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup Swiss cheese and Parmesan cheese. Cook and stir until cheese is melted.
Remove from the heat. Stir in 1/2 cup of the reserved sauce. Drain pasta; stuff each shell with about 3 tablespoons of filing.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350° F. for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese.
Vegetable and Ham Casserole 
Ingredients
- 1 tablespoon butter
- 4-1/2 teaspoons all-purpose flour or Wondra instant flour
- 1-1/4 cups 1% milk
- 3/4 cup shredded reduced-fat cheddar cheese
- 1/3 cup grated Parmesan cheese
- 5 cups frozen broccoli florets, thawed
- 2-1/4 cups frozen cauliflowerets, thawed
- 1 cup cubed fully cooked lean ham
- 1 cup soft bread crumbs
- Butter-flavored cooking spray
Directions
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted.
Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole.
Bake, uncovered, at 350° F for 25-30 minutes or until heated through and bubbly.
Yield: 5 servings. 1 serving equals 227 calories
Recipes for Leftover Beef
Beef Stroganoff
Ingredients:
- 1 pound leftover beef roast, tenderloin or steak
- 1 cup beef broth
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 cups sliced mushrooms
- Freshly grated black pepper
- 1 tablespoon plus 1 teaspoon all-purpose flour or Wondra instant flour, divided
- ½ cup reduced sour cream
- Salt
- White pepper
- Cooked egg noodles or rice, for serving
Directions:
Cut the meat in slices about 1/3 inch thick, then the slices into strips 2 1/4 inches long. You should have about 4 cups. Set aside.
Heat the broth in a small saucepan until hot.
Melt the butter in a large skillet over medium heat. Add the onion and cook until softened but not brown, stirring frequently, about 3 minutes. Increase the heat to medium-high and add the mushrooms. Cook until the mushrooms become tender and start to release their juices, stirring frequently, 5 minutes. Add 6 to 8 grinds of black pepper and stir. Sprinkle in 1 tablespoon of the flour and cook for 1 minute, stirring occasionally. Do not brown. Add the hot broth and stir until smooth.
Add the beef to the pan, stir well, and warm just to a simmer, about 3 minutes. Stir the remaining 1 teaspoon of flour into the sour cream, add to the pan and season with salt to taste. Warm gently over low heat until hot, about 7 minutes. The sauce will thin a little; do not boil or the sour cream will break up. Spoon over the noodles. Serve with a green vegetable.
Leftover Roast Beef Italian Stew
Yield: 4-6 servings
Ingredients:
- 1 small yellow onion, chopped
- 1/2 green pepper, chopped
- 1 tablespoon olive oil
- Leftover roast beef, diced or shredded
- 2 cups beef broth
- 1 -24 oz. can diced tomatoes
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried thyme
- 1/2 tablespoon celery salt
- 1 cup bottled whole mushrooms
- 4 small Yukon gold potatoes, quartered
- 6 ounces pre-prepared sliced carrots (about 2 medium)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions:
Remove leftover roast and trimmings from refrigerator. Skim off all the visible saturated fat (hard white fat that rises to the top when chilled). Place roast beef on cutting board. Using a sieve, strain the liquids into a bowl, removing any solids and additional fat solids.
Chop onion and green pepper into 3/4-inch pieces. Dice beef into 1 1/2-inch pieces or shred the roast beef . Quarter the potatoes and slice carrots. In a dutch oven or pot over medium-high heat, saute onions in olive oil for 3 minutes, then add green pepper and saute for 3 minutes more.
Add beef, strained beef stock, diced tomatoes, potatoes, carrots, oregano, basil, celery salt, and thyme. Reduce heat to low and simmer for 30-45 minutes, stirring occasionally. Taste for seasoning, and add salt and pepper if desired. Add whole mushrooms just long enough to heat through. Serve hot.
Note: If you have leftover potatoes, green beans, peas, or carrots, feel free to use those. Since they are already cooked, add those with the mushrooms just long enough to reheat.
Potato Beef Pie
Ingredients:
- 3 cups finely diced leftover roast beef
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 tablespoon butter
- 3 tablespoons all purpose flour or Wondra instant flour
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas and carrots
- Salt and pepper, to taste
- 3 to 4 cups leftover mashed potatoes
Directions:
Lightly grease a 2-quart baking dish. Heat oven to 350°F.
In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned. Add beef and sauté for about 1 minute longer. Stir in the flour until blended. Add beef broth, Worcestershire sauce, and peas and carrots. Add salt and pepper to taste. Spoon into the prepared baking dish. If using leftover mashed potatoes, warm them in a saucepan with a little milk until softened. Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.
Recipes for Leftover Turkey
Turkey and Mushroom Risotto
4-6 Servings
Ingredients:
- 8 cups turkey or chicken broth
- 1 tablespoon unsalted butter
- 1 small yellow onion, thinly sliced
- 2 cups assorted fresh mushrooms, thinly sliced
- 2 cups arborio or carnaroli rice
- 1 cup shredded leftover turkey meat
- 1/2 cup shredded Parmesan
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley
Directions
Bring broth to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
Meanwhile, melt 1 tablespoon butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
Add rice; stir to coat. Add 1/2 cup warm broth and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
Stir Parmesan into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.
Serves 4.
Turkey Pasta Salad 
4 Servings
Ingredients
- 1-1/2 cups uncooked penne pasta
- 1/2 cup cubed cooked turkey
- 1 can (3.8 ounces) sliced ripe olives, drained
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet red pepper
- 1/4 cup crumbled feta cheese
- 1/3 cup reduced fat salad dressing
Directions:
Cook pasta according to package directions; drain. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving
Pesto Turkey Club 
1 serving
Ingredients:
- 2 teaspoons prepared pesto
- 2 slices pumpernickel bread
- 1 ounce sliced turkey
- 1 slice turkey bacon, cooked
- 2 romaine lettuce leaves
- 4 slices tomato
Directions:
Spread pesto on bread. Top 1 bread slice with turkey, bacon, lettuce, tomato, and remaining bread slice.
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How to Use Leftovers to Create New Meals.
No, not that again, was the usual chant from my threesome, when told dinner was leftover from a previous night. Except for maybe spaghetti and meatballs or something with hot dogs, most leftovers were met with such disdain. My husband is easy. He likes whatever is on the dinner table. It doesn’t matter if it is a leftover. If he doesn’t eat it for dinner, he will have it for lunch. The kids were the real food critics.
Planning for leftovers that can be turned into new dishes is the secret to not having to eat leftovers! If you think about portion control for many entrees, you won’t have to deal with leftovers on a regular basis. Most people make way too much food and you can save money if you plan meals wisely.
The Wall Street Journal recently wrote about the latest investigation into the high cost of leftovers, noting that the average four-person family spends $500-$2,000 on food that ultimately ends up in the garbage. Throwing away food and wasting money brings on those guilty feelings. Considering the high cost of food and the shaky state of the economy, though, wasting good food is foolish.
Leftovers tend to be pitched or ignored in the refrigerator because they do not look appetizing; not because there is anything wrong with them. The Journal story says that vegetables are the most commonly thrown away food, accounting for 25% of what winds up in the trash. But vegetables are also, the easiest foods to recycle by adding them to soups, stir-fries or other dishes, such as pasta.
If you put a little thought into meal planning and some creativity into food preparation, eating leftovers isn’t just frugal, it can be really good. For example, one of my favorite entrees are crab cakes and, one day, after having discovered I had made too much salmon for dinner, I wondered what I could do with it. I have to say that I am not a fan of leftover cold salmon or adding it to pasta or soup.
Why not make crab cakes with salmon! They turned out great. Now, I make salmon fillets, just so I can have it leftover for salmon cakes.
Here is what I do.
Salmon Recipe for the First Night:
Roasted Salmon With Fennel Orange Salsa
- 4 Salmon fillets without skin
- (figure 5-6 oz per person for dinner and buy and prepare 8oz of salmon for an additional meal
- salt, pepper to taste
- olive oil
- 3 tablespoons fresh herbs (chives, rosemary, or thyme.)
For the salsa:
- 1 fennel bulb finely diced, plus 1 tablespoon minced fennel leaves
- 1/2 cup finely diced navel oranges
- 10 green olives pitted and minced
- 1 tablespoon fresh orange juice
- 1 teaspoon fresh lemon juice, or to taste
Preheat oven to 375 degrees. While it’s heating, make the salsa.
In a medium bowl, stir together the fennel bulb and leaves, the diced orange, the olives, the juices, and salt and pepper to taste. Set aside.
Then, place salmon fillets, including the extra salmon, skin side down on a baking sheet sprayed with olive oil. Brush fish with a bit more olive oil, sprinkle salt and pepper, and press the herbs into the flesh. When the oven is hot, roast the salmon for 18-20 minutes. Serve 4 of the salmon fillets with salsa.
Wrap the 8 oz. extra piece of salmon and refrigerate it until you are ready to make the salmon cakes. You can even freeze it for several weeks, defrost the salmon overnight in the refrigerator and proceed with the salmon cake recipe.
Salmon Recipe for a Second Night:
Salmon Cakes
- 1/2 cup small-diced red onion (or scallions) finely chopped
- 1 stalk celery, finely diced
- 1/4 of a small bell pepper (color of your choice), finely chopped
- 2 tablespoons chopped fresh parsley
- 1/2 pound (8 oz.) cooked salmon
- ¼ cup egg substitute
- 2 tablespoons low-fat olive oil mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup plain or lemon pepper panko, divided
- 1 teaspoon crab boil seasoning (such as, Old Bay)
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- Remoulade Sauce (recipe follows) or make extra salsa
- 1 lemon, cut into wedges
Combine onion, bell pepper, celery and parsley in a shallow bowl.
Add salmon and flake apart with a fork.
Leftover Cooked Salmon
Add mayonnaise, egg substitute, Worcestershire sauce and mustard; mix well. Add ½ cup panko bread crumbs, Old Bay seasoning and pepper; mix well.
Salmon Patty Mixture
Shape the mixture into 4 patties, about 3 inches wide. Dredge in remaining panko crumbs.
Chill in the refrigerator at least 1/2 hour before baking. Prepare Remoulade Sauce and chill.
Salmon Patties Breaded and Ready for the Oven
Preheat oven to 400°. Spray a baking sheet well with non-stick cooking spray.
Place patties on prepared cookie sheet and drizzle with 1 tablespoon olive oil. Bake in the oven for 20 minutes, then flip patties, carefully, and bake an additional 20 minutes.
Turn oven to broil for final 5 minutes and broil until the patties are golden.
Serve salmon cakes with sauce and lemon wedges. 4 servings
Remoulade Sauce
- 1/4 cup low-fat olive oil mayonnaise
- 1/4 cup low-fat Greek yogurt
- 1 tablespoon capers, drained and chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon cider vinegar
- 1 teaspoon sweet pickle relish
- 1/4 teaspoon hot sauce
Whisk ingredients together and chill. Keeps several days in the refrigerator.
Some Additional Ideas:
Roast Vegetable Frittata
- 1 cup egg substitute and 3 large eggs, beaten together
- 1 1/2 – 2 cups of leftover roasted vegetables, cut in small pieces, see post for recipe,
- http://jovinacooksitalian.com/2012/05/07/vegetables-on-the-side-no-butter-please/
- ½ cup Sargento shredded reduced fat Italian mix cheese
- 1/4 cup shredded basil leaves
- Green salad and rolls, to serve on the side
Spray a large ovenproof nonstick pan with olive oil. Saute’ vegetables until heated through. Add eggs to vegetable mixture. Cook on low heat until eggs are cooked most of the way through. Sprinkle with cheese and place under the broiler for about 2 minutes until eggs are cooked through and cheese is melted. Number of Servings: 4
Pork Ragu
2-3 cups leftover, cooked pork loin, cubed
see post for recipe, http://jovinacooksitalian.com/2012/05/08/make-dinner-sunday-for-your-mom/
2 Tbs. extra-virgin olive oil
2 medium carrots, cut into small dice
2 medium ribs celery, cut into small dice
1 medium yellow onion, cut into small dice
Pinch of crushed red pepper flakes
1-14.5 oz can low salt diced tomatoes
3 cloves garlic, finely chopped
3 cups lower-salt chicken broth
Freshly ground black pepper
2 Tbs. chopped fresh flat-leaf parsley
Heat the oil in a straight-sided sauté pan over medium heat. Add the carrots, celery, onion, pepper flakes, and a generous pinch of salt and cook, stirring often, until tender and starting to brown, 8 to 10 minutes. Add the tomatoes and garlic and cook, stirring, for another minute. Add the pork and chicken broth. Bring to a boil and then lower the heat to maintain a simmer. Cook until the broth has reduced by half, about 1 hour. Since you want the pork flavor to come through, it is important to reduce the sauce by half or it will taste more like a tomato sauce. Stir in the parsley. Season to taste with salt and pepper.
This pork stew can be served over pasta, rice or gnocchi. It is especially good served with fresh cheese tortellini.
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