Meal Prep Monday: Thanksgiving Leftovers

Ingredients:

• 2 cups leftover mashed potatoes
• 1 egg
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 green onions, finely chopped
• Salt and pepper to taste
• 2-3 tablespoons vegetable oil, for frying
• Sour cream or applesauce (optional, for serving)

Directions:

1. In a large mixing bowl, combine the mashed potatoes, egg, flour, grated Parmesan cheese, chopped green onions, salt, and pepper. Mix until all ingredients are well combined. If your leftover mashed potatoes are too stiff, you can loosen them up by stirring in a little milk or chicken broth until you achieve a soft but not runny consistency.

2. Heat a non-stick skillet or frying pan over medium heat and add 2 tablespoons of vegetable oil. Take a scoop of the mashed potato mixture (about 1/4 cup) and form it into a patty. Place the patty in the heated skillet. Repeat with the remaining mixture, leaving space between each pancake.

3. Cook the pancakes for 3-4 minutes on each side or until they are golden brown and crispy on the edges. Cooking times may vary, so keep an eye on them.

4. Place the cooked pancakes on a plate lined with paper towels to absorb any excess oil.

5. Serve the mashed potato pancakes warm. Garnish with additional chopped green onions or a sprinkle of Parmesan cheese before serving for extra flavor. They are delicious on their own, but you can also serve them with sour cream or applesauce for dipping.

Ingredients:

• 2 cups leftover gravy
• 4 cups frozen French fries
• 1 cup cheese curds (or shredded cheese of your choice)
• Freshly ground black pepper, to taste
• Chopped green onions or parsley for garnish (optional)

Directions:

1. Preheat the oven and cook the frozen French fries according to the package instructions until they are golden brown and crispy.

2. While the fries are baking, heat the leftover gravy in a saucepan over medium heat. Stir occasionally to ensure even heating.

3. Once the fries are cooked, arrange them on a serving plate or individual plates.

4. Sprinkle the cheese curds (or shredded cheese) over the hot fries, allowing the cheese to slightly melt.

5. Pour the warm leftover gravy over the fries and cheese. The heat from the fries will help to further melt the cheese and warm the gravy.

6. Season the poutine with freshly ground black pepper to taste.

7. Garnish with chopped green onions or parsley if desired.

8. Serve the leftover gravy poutine immediately while everything is hot and gooey. Enjoy this comforting and indulgent dish that puts those Thanksgiving leftovers to delicious use!

Ingredients:

• 2 cups shredded leftover turkey
• 1 cup cranberry sauce
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/4 cup chopped fresh cilantro (optional)
• 4 large flour tortillas
• 2 tablespoons butter or olive oil, for cooking
• Sour cream, for serving (optional)

Directions:

1. In a mixing bowl, combine the shredded turkey and cranberry sauce. Mix well to coat the turkey evenly with the cranberry sauce.

2. Lay out the flour tortillas on a clean surface or plate.

3. Divide the turkey and cranberry mixture evenly among the tortillas, spreading it over half of each tortilla.

4. Sprinkle shredded cheese over the turkey and cranberry mixture. Add chopped cilantro if desired.

5. Fold the tortillas in half over the filling, creating a half-moon shape.

6. In a large skillet, melt butter or heat olive oil over medium heat.

7. Carefully place the quesadillas in the skillet, cooking each side until it becomes golden brown and the cheese is melted, about 3-4 minutes per side.

8. Once the quesadillas are cooked, remove them from the skillet and let them cool for a minute before slicing them into wedges.

9. Serve the cranberry turkey quesadillas warm. Optionally, accompany them with sour cream for dipping.

Ingredients:

• 2 cups leftover cooked sweet potatoes, diced
• 1 cup diced bell peppers (any color)
• 1 cup diced red onion
• 1 cup cooked and crumbled bacon or sausage (optional)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chopped fresh parsley or green onions for garnish (optional)
• Fried or poached eggs for serving (optional)

Directions:

1. Heat olive oil in a large skillet over medium heat.

2. Add diced red onion and bell peppers to the skillet. Sauté until the vegetables are softened and slightly caramelized, about 5-7 minutes.

3. Add the diced sweet potatoes to the skillet. Cook, stirring occasionally, until the sweet potatoes are golden brown and cooked through, about 10-12 minutes.

4. If using, add cooked and crumbled bacon or sausage to the skillet. Mix well to combine with the sweet potatoes and vegetables.

5. Season the sweet potato hash with smoked paprika, garlic powder, salt, and pepper. Adjust the seasoning to taste.

6. Continue cooking for an additional 3-5 minutes to allow the flavors to meld.

7. Remove the sweet potato hash from the heat and transfer it to a serving dish.

8. Garnish with chopped fresh parsley or green onions if desired.

9. Serve the sweet potato hash warm as a side dish or main course. Optionally, top it with fried or poached eggs for a delicious and satisfying breakfast or brunch.

Ingredients:

• 4 large tortillas (flour or whole wheat)
• 2 cups leftover turkey, shredded
• 1 cup leftover stuffing
• 1 cup leftover cranberry sauce
• 1 cup leftover mashed potatoes
• 1 cup leftover roasted vegetables (e.g., Brussels sprouts, carrots)
• 1/2 cup gravy
• 1 cup fresh spinach or mixed greens
• Salt and pepper to taste

Instructions:

1. Lay out the tortillas on a clean surface.

2. In the center of each tortilla, layer the following ingredients:

   • Shredded turkey
   • Leftover stuffing
   • Cranberry sauce
   • Mashed potatoes
   • Roasted vegetables

3. Drizzle a spoonful of gravy over each wrap.

4. Sprinkle salt and pepper to taste.

5. Add a handful of fresh spinach or mixed greens on top.

6. Fold in the sides of the tortilla and then roll it up tightly, creating a wrap.

7. If desired, you can secure the wraps with toothpicks or parchment paper.

8. Repeat the process for each tortilla.

9. Heat a large skillet over medium heat. Place each wrap in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the ingredients are heated through.

10. Carefully remove the wraps from the skillet and let them cool for a moment before serving.

11. Serve the Thanksgiving leftover wraps warm, either whole or sliced in half.

Ingredients:

• 12 slider rolls
• 2 cups leftover ham, thinly sliced
• 1 1/2 cups shredded Swiss cheese
• 1/2 cup unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon poppy seeds
• 1 teaspoon dried minced onion (optional)
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Slice the slider rolls in half horizontally, keeping them connected.

3. Place the bottom halves of the slider rolls in a baking dish.

4. Layer the thinly sliced leftover ham evenly over the bottom halves of the rolls.

5. Sprinkle the shredded Swiss cheese over the ham.

6. Place the top halves of the slider rolls over the cheese to close the sandwiches.

7. In a small bowl, whisk together melted butter, Dijon mustard, honey, poppy seeds, dried minced onion (if using), Worcestershire sauce, garlic powder, salt, and pepper.

8. Pour the butter mixture evenly over the tops of the slider rolls, ensuring they are well-coated.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the sliders are warmed through.

10. Remove the foil and bake for an additional 5 minutes, or until the tops are golden brown.

11. Remove from the oven and let the sliders cool for a few minutes.

12. Optionally, sprinkle chopped fresh parsley over the top for garnish.

13. Use a knife to separate the sliders, and serve them warm.

• 2 tablespoons olive oil or butter
• 1 onion, finely chopped
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• 8 cups (2 quarts) chicken broth or turkey broth
• 3 cups cooked turkey, chopped or shredded
• 2 teaspoons fresh thyme, minced, or ½ teaspoon dried
• 1 bay leaf
• 8 ounces wide egg noodles
• Salt and freshly ground black pepper
• Fresh parsley, minced, for garnish

Directions:

1. In a large stockpot, heat 2 tablespoons of olive oil or butter over medium heat.

2. Add the chopped onion, carrot, and celery to the pot. Sauté the vegetables until they become soft and fragrant.

3. Pour in 8 cups (2 quarts) of chicken or turkey broth into the pot.

4. Add the cooked turkey, fresh thyme, and a bay leaf to the pot. Bring the mixture to a boil.

5. Reduce the heat to a simmer and let the soup cook for about 15-20 minutes, allowing the flavors to meld.

6. Meanwhile, in a separate pot, cook the wide egg noodles according to the package instructions. Drain and set aside.

7. Season the soup with salt and freshly ground black pepper to taste.

8. Add the cooked and drained egg noodles to the pot. Stir gently to combine.

9. Simmer for an additional 5-10 minutes until the noodles are heated through.

10. Remove the bay leaf from the pot.

11. Ladle the turkey soup into bowls.

12. Garnish with minced fresh parsley for a burst of color and flavor.

13. Feel free to substitute your leftover veggies and get creative with it!