Fast forward to the day after Thanksgiving, and you’ve spent the last 48 hours (which felt like years) slaving over a hot stove preparing your turkey day feast. Well, the big day is over and you deserve a much needed cooking break. But, that doesn’t mean you need to spend the next 3 days in a monotonous cycle eating the same old leftovers and feeling like a stuffed turkey yourself. Here are a couple healthy and, most importantly, EASY dishes to spice up your post Thanksgiving meals and perhaps even slim down your waist.
There is no measuring, cutting, prepping, or stressing required. These are ‘non-recipe’ recipes, and they are meant to make a couple delicious meals out of whatever you have leftover. Throw a little of this and a little of that together using our guidelines, and you will have the easiest and most unique Thanksgiving leftover dishes to enjoy…before and after hitting the sales, of course. And, the best part? These recipes still allow you to stay on track with your Nutritious Life!
Black Friday Frittata:
• 3 eggs white, 1 whole egg (DHA fortified)
• Roasted vegetables: butternut squash, brussels sprouts, tomatoes (any vegetables will do)
• 2 ounces protein: turkey or ham (any leftovers will do)
• Fresh herbs: tarragon, sage, thyme (whatever you have on hand)
• Salt and pepper to taste
A frittata is just a fancy name for a messy omelet. There is no strict recipe for this “eggcellent” creation. You just must have fun and get in those good-for-you ingredients! So, don’t get caught up in nitty gritty cooking techniques, just add all of the roasted vegetables, even those Brussels sprouts, and some lean protein you have leftover. The Brussels sprouts are packed with vitamin C, a powerful antioxidant, which helps support your immune system, and even boost collagen production in your skin. The protein from the eggs and turkey (or whatever protein you choose) will keep you satisfied through an entire department store hunt – there will be no dropping post shopping with this meal!
Method: After you have beaten the eggs with herbs, transfer your mixture to a skillet. Cook for 5 minutes then mix in your roasted vegetables and protein. Transfer from stovetop to oven (350 degrees). Bake the frittata for another 10 minutes until the eggs are no longer runny. Top with more fresh herbs and enjoy!
Gobble Gobble Pizza:
• Leftover turkey breast
• Whole wheat pizza dough (already prepared is fine)
• Cranberry sauce
• Brussels sprouts, beets, sweet potatoes, etc. (any leftover veggies)
• 2 ounces parmesan cheese
• Fresh Herbs: tarragon, sage, thyme (whatever you have on hand)
Pizza gone Pilgrim-style, with this new twist on an Italian classic. The cranberry sauce takes the place of the tomato base, and the whole wheat pizza crust gives you about 6 more grams of fiber than regular pizza dough, keeping you full long enough to wait out those shopping lines. Bake your creation according to the instructions on your whole wheat pizza dough. Exhausted after a day of shopping? No problem—this recipe is kid-friendly, so let the little ones do all the work!
| Nationally recognized nutrition expert and published author Keri Glassman is the founder and president of Keri Glassman, Nutritious Life, a nutrition practice based in New York City. For years, Keri has been a leader in advancing a “whole person” approach to health and wellness. She has dedicated her career to creating services and promoting education through her Nutritious Life brand.
She has authored two books; the most recent is The O2 Diet. The Cutting Edge, Antioxidant-Based Program That Will Make You Healthy, Thin and Beautiful. (Rodale, December 2009.) This book translates complex scientific research on antioxidants and the ORAC scale into useful and usable tools that everyone can benefit from. It empowers people to live a more Nutritious Life by combining a nutrient dense, high antioxidant diet with the other components of a Nutritious Life. The O2 Diet follows the Snack Factor Diet, (Crown, 2007.)
Keri is a contributing editor and advisory board member for Women’s Health Magazine, and was the first registered dietitian to create a real food based snack bar, KeriBar. Additionally, Keri is the Nutrition and Health contributor for NBC’s New York Live, and is regularly featured on national television programs including NBC’s The Today Show, ABC’s Good Morning America, Access Hollywood Live, The View, Dr. Oz, The Doctors, The Wendy Williams Show, MSNBC and The Fox News Channel.
Keri resides in New York City with her children, Rex and Maizy.
I met Dana Slatkin on a recent trip to LA through our children who go to summer camp together. I soon learned that Dana was a well-known chef in LA and her family owned a posh boutique hotel called Shutters on the Beach in Santa Monica, CA. Shutters is one of my all time favorite luxury hotels known for its low-key atmosphere and delicious farmer’s market-fresh meals. Dana was inspired to write her first cookbook, Summertime Anytime, by requests for the recipes from friends, family and guests. I love her cookbook so much and asked Dana if I could share some of her holiday dishes. Here are some festive Fall recipes below that are perfect for Thanksgiving or a holiday soiree:
Pumpkin Pie Champagne Cocktails with Toasted Marshmallows: (6 cocktails)
1 wedge of orange
1 bottle of dry champagne or California sparkling wine
6 ounces Monin Pumpkin Spice or Gingerbread Spice Syrup
6 large marshmallows (I love the handmade, cubical ones from Little Flower Baking Company)
1. Sprinkle about 1/4 cup of cinnamon sugar onto a small plate. Rim a chilled champagne flute with the orange wedge. Then dip the flute into the cinnamon sugar to coat the rim.
2. Pour up to 1 ounce (2 tablespoons) of syrup into each of the flutes. Fill with champagne.
3. Toast marshmallows over an open flame to desired doneness. Place on skewers and garnish each cocktail.
Sauteed Spinach with Porcini-Truffle Powder: (Serves 6)
1 cup dried porcini or shiitake mushrooms
1 teaspoon truffle salt
2 tablespoons olive oil
2 cloves garlic, sliced
1-1/2 pounds fresh spinach leaves, washed and dried well
A few drops of truffle oil
1. Place the dried mushrooms in a spice grinder or blender and process to the consistency of coarse dust (you will get about 1/2 cup of mushroom powder). Transfer to a small bowl and stir in the truffle salt.
2. In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant and just beginning to brown (a minute or two). Add the spinach and stir until coated.
3. Cover the pot and cook for 2 minutes, or until the spinach has wilted. Remove the cover and continue cooking until the liquid has mostly evaporated.
4. Sprinkle the spinach lightly with mushroom-truffle powder. Mound onto a serving platter, drizzle with the truffle oil, and dust again with additional mushroom-truffle powder. Store the leftover powder in an air-tight container for the next time (It will hold for months).
French Apple Pie: (Serves 8 )
1 prepared frozen pie crust, preferably whole-wheat
8 large Granny Smith apples (or combination of Granny Smith plus McIntosh or Gala), peeled, cored (I use a melon baler for this), and sliced 1/4-inch thick
1 lemon (squeeze over the apples as you slice them)
1/2 cup sugar
1/4 cup flour
1/4 cup melted butter (optional)
1 generous teaspoon cinnamon
1 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon salt
5 tablespoons cold butter or margarine, cut into small cubes
Vanilla ice cream for serving
1. Preheat the oven to 425° F.
2. Prepare the apple or blueberry filling: In a large bowl, combine all the ingredients and allow to macerate for 15 minutes.
3. Prepare the streusel: In a food processor, mix the dry ingredients. Add the butter and pulse the machine to incorporate. The texture should be like coarse crumbs.
4. Fill the prepared pie crust with the fruit and juices, pressing down gently to accommodate all the filling (it will cook down during baking). Spread the streusel over the entire pie.
5. Place the pie on a baking sheet and bake for 15 minutes. Reduce the temperature to 350° F and continue baking for another 60 minutes, until the filling bubbles and the streusel is golden brown. If necessary, cover the crust and pie loosely with foil to prevent over-browning.
6. Remove the pie from the oven and cool on a rack for at least two hours before serving. Serve warm with vanilla ice cream.
Image Credit: mamiofmultiples.com
As a girl on the go, it’s almost impossible to find time to prepare a healthy homemade meal! How to cope? Enter the Proctor Silex 1.5 Quart Slow Cooker. I found out how easy cooking could be when my roommate decided that our kitchen was in serious need of a crock-pot. Interested in giving it a test drive, I tried making a pot roast. After my guy friends gave me their seal of approval—they practically licked the pot clean—I was sold! This crock-pot is small enough to make a meal for one—or two. Just throw in your ingredients before heading off to work, and come home to delicious results with minimal effort.—Lindsay Hahn
www.hungry-girl.com and Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet, by Lisa Lillien
Living in New York City, where I’m limited by a tiny kitchen inside and tempted by countless restaurants outside, I never cared much for trying out my culinary skills. However, since I was introduced to the Hungry Girl cookbook, I have become hooked on cooking! Hungry Girl’s website and cookbooks offer amazing recipes that are healthy, simple, and absolutely delicious. Best of all, each recipe is low in fat and calories for those of us trying to slim down for summer. Great food that will help me look better on the beach? Pass me a fork!—Colleen Haggerty
Buy Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet,
by Lisa Lillien, $11.95, at Amazon.com