Friday, November 26, 2010

Post-Thanksgiving Leftover Chow Down

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