Too much food, too little stomach! Leftovers become more than just leftovers with some creative planning.
Sunday: Turkey-Noodle Soup (recipe modified from P90X nutrition guide)
10 C. chicken broth
4 red potatoes, cut into 1 inch pieces
4 C. onions, quartered
1 C. carrots, 1 inch thick
3 C. celery, sliced 1 inch thick
2 C. shredded cooked turkey
2 C. zucchini, sliced 1 inch thick
8 oz tomato sauce, canned
2 cloves garlic, minced
1/4 bunch cilantro, chopped
1/4 bunch parsley, chopped
dash black pepper
1/2 package wide egg noodles, cooked according to package directions, and drained
In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil. Reduce heat to med-high, and simmer until potatoes are tender, about 30 min.
Add turkey, zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes more, or until zucchini is tender. Add noodles. Season to taste with pepper and serve.
Tuesday: Vegetarian Shepherd's Pie
(use leftover mashed potatoes if you have them)
Wednesday: Toasted Turkey and Brie Sandwiches, spinach salad
(use leftover turkey and rolls if you have them)
Thursday: Thanksgiving Leftover Casserole
Friday: (for a break from poultry) Broiled Flank Steak with Warm Tomato Topping, steamed brown rice
Saturday: (back to normal) Pizza Night
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