Healthy Ways to Use Thanksgiving Leftovers

The feast is over, but the fun isn’t. Hopefully you have Thanksgiving leftovers! Instead of piling them on your plate for Thanksgiving, Part 2: The Wrath of Stuffing, the try these healthy and frugal ways to use them up!

EVERYTHING

• A little bit of all of your healthiest thanksgiving leftovers together in a whole grain pita or wrapped in a tortilla is really what the day after Thaksgiving is all about.

TURKEY

• Make this delicious turkey hash. Recipe tip: Omit the ground turkey. Cook the onion, pepper, and potato together and then add cooked turkey in the last step.
• Build a sandwich on whole grain bread with turkey, lettuce and cranberry sauce.
• Replace chicken in the scramble: Here
• Use a topping for chili or in this hearty vegetable soup.

VEGETABLES

• Top leftover green beans or Brussels sprouts with a poached egg,.
• Substituting your veggie leftovers in this frittata recipe. (Sweet potatoes taste great in this way too!)
• Mix with cooked farro or other whole grains and a touch of feta cheese.

SWEET POTATOES

• This pumpkin chili recipe is just as tasty with sweet potatoes!
• Add your roasted sweet potatoes or yams to this sweet potato salad
• Make this apple and sweet potato salad recipe using leftover turkey instead of chicken.

STUFFING

• If you’ve made one our whole grain stuffings, add a scoop atop salad greens
• Bread stuffing can be mixed with leftover green beans and brussels sprouts and re-baked in muffin tins for perfect portions.
• For savory pancakes mix 1/4 cup stuffing with 1 egg white. Form into a patty shape and cook in a nonstick skillet for 2 minutes. Flip and cook 2 minutes more.

CRANBERRY SAUCE

• Stir a tablespoon or two into into plain yogurt or oatmeal.
• Add a spoonful to your Shakeology®
• Use as a topping on healthy waffles, like these.

TIP: If you add cranberry sauce to yogurt or Shakeology, make sure you consume it within 5-10 minutes, as the acidity in cranberries may cause dairy to curdle.

GRAVY

• Freeze leftover gravy in ice cube trays. These are perfect portions for future dinners.

Cashew and Oat Waffles

These waffles, made with cashews and oats are rich in heart-healthy fats and whole grains.

Total Time: 22 min.

Prep Time: 10 min.

Cook Time: 12 min.

Yield: 4 servings

Ingredients:

2 cups old-fashioned rolled oats

½ cup raw cashews

1 dash sea salt

1 Tbsp. coconut oil, melted

1 cup water

1 tsp. vanilla extract

Nonstick cooking spray

1 cup mixed berries

1 Tbsp. pure maple syrup (or raw honey)

Preparation:

1. Preheat waffle iron.

2. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.

3. Add oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.

4. Pour ¼ of batter into waffle iron, lightly coated with spray; cook for about 2 to 3 minutes, or until waffle iron indicates waffle is cooked, or until waffle is cooked through. Repeat with remaining batter.

5. While waffles are cooking, combine berries and maple syrup in a medium bowl. Slightly mash berries to release some juice.

6. Serve waffles topped evenly with berry mixture.

Chicken, Apple, and Sweet Potato Salad

With its crunchy pecans, apples, and sweet potato, this protein-rich salad features many of your favorite fall flavors.

Total Time: 2 hrs. 52 min.

Prep Time: 15 min.

Cooking Time: 37 min.

Yield: 6 servings

Ingredients:

6 Tbsp. balsamic vinegar

1 Tbsp. stoneground mustard

1 tsp. raw honey

6½ tsp. olive oil, divided use

8 oz. raw chicken breast, boneless, skinless, sliced

1 medium sweet potato, peeled, sliced

1 medium apple, peeled, cored, sliced

½ tsp. ground cinnamon

Nonstick cooking spray

1 head green leaf lettuce, torn or chopped

2 Tbsp. crumbled feta cheese

2 Tbsp. raw pecan pieces, toasted

Preparation:

1. Preheat oven to 425° F.

2. Combine vinegar, mustard, and honey in a medium bowl; whisk to blend.

3. Slowly add 6 tsp. oil, whisking continuously until blended.

4. Place one third vinegar mixture in resealable bag. Add chicken; mix well. Marinate, refrigerated, for at least 2 hours. Set aside remaining vinegar mixture for salad dressing.

5. While chicken is marinating, combine sweet potato, apple, cinnamon, and remaining ½ tsp. oil in a medium bowl; toss to blend. Place on baking sheet lightly coated with spray. Bake for 10 minutes, turn, bake an additional 10 to 15 minutes, or until tender. Set aside to cool.

6. Remove chicken from marinade; discard used marinade.

7. Place chicken on baking sheet lightly coated with spray. Bake for 8 to 12 minutes, or until cooked through. Set aside to cool.

8. Combine lettuce, sweet potato mixture, chicken, cheese, and pecans; toss gently to blend.

9. Drizzle with remaining dressing; toss gently to blend.

10. Divide evenly between six serving plates.

Note: Apples can be peeled if you prefer.

Sweet Potato Salad

This salad is topped with hearty sweet potatoes. They’re a superfood high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch! 

Total Time: 1 hour 15 min.

Prep Time: 15 min.

Cooking Time: 30 min.

Yield: 2 servings

Ingredients:

1 Tbsp. extra-virgin olive oil

1½ tsp. red wine vinegar

1 tsp. fresh lemon juice

½ tsp. raw honey (or pure maple syrup)

1 dash Himalayan salt (or sea salt)

1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)

1 medium baked sweet potato, peeled and cut into ½-inch cubes

1 medium green apple, diced

½ medium red bell pepper, diced

1 stalk green onion, finely sliced

2 Tbsp. finely chopped fresh cilantro

4 cups fresh arugula

2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:

1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.

Set aside.

2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.

3. Drizzle dressing over sweet potato mixture; toss gently to blend.

4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

Pumpkin Chili

Pumpkin is the star of this belly-warming vegetarian chili that has only 96 calories per serving!

Total Time: 55 min.

Prep Time: 15 min.

Cooking Time: 40 min.

Yield: 8 servings, about 1½ cups each

Ingredients

1 tsp. olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped

1 medium carrot, sliced

2 cloves garlic, finely chopped

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1 Tbsp. chili powder

½ tsp. ground cumin

2 cups low-sodium organic vegetable broth

1 (14.5-oz) can diced tomatoes

1 (15-oz.) can kidney beans, drained, rinsed

½ cup pure pumpkin puree

4 cups cubed raw pumpkin (½-inch cubes)

8 Tbsp. nonfat plain Greek yogurt (optional)

2 Tbsp. chopped fresh Italian parsley (for garnish; optional)

Preparation:

1. Heat oil in large saucepan over medium-high heat.

2. Add onion, bell pepper, and carrot; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Season with salt and pepper if desired.

5. Add chili powder, cumin, broth, tomatoes, beans, and pumpkin; cook, stirring occasionally, for 15 to 20 minutes.

6. Add pumpkin; cook, stirring occasionally, for 10 to 15 minutes or until pumpkin is soft.

7. Top each serving with 1 Tbsp. yogurt and a sprinkle of parsley if desired.

Frittata with Swiss Chard, Tomatoes, and Parmesan

Swap out chard for your favorite green in this easily-customizable recipe.

Total Time: 35 min.

Prep Time: 10 min.

Cooking Time: 20-25 min.

Yield: 8 servings

Ingredients:

10 large egg whites (1¼ cups)

6 large eggs

¾ cup nonfat milk

¼ cup shredded Parmesan cheese

Sea salt and ground black pepper (to taste; optional)

½ tsp. ground nutmeg

1 Tbsp. olive oil

1 medium onion, chopped

2 cups chopped Swiss chard

Nonstick cooking spray

1 cup cherry tomatoes, cut in half

Preparation:

1. Preheat oven to 350° F.

2. Combine egg whites, eggs, milk, cheese, salt (if desired), pepper (if desired), and nutmeg in a medium bowl; whisk to blend. Set aside.

3. Heat oil in a large ovenproof skillet over medium heat.

4. Add onion and chard; cook for 4 to 5 minutes, or until tender. Turn off heat. 5. Lightly coat sides of skillet with spray.

6. Add tomatoes and egg mixture to skillet.

7. Place skillet in oven. Bake for 20 to 25 minutes or until puffy and set.

Tip: You can use spinach, kale, or other favorite greens instead of the Swiss chard. You can also mix the greens for a total of 2 cups.

Hearty Vegetable Soup

Nothing satisfies on a chilly day like a hearty homemade soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.

Prep Time: 15 min.

Cooking Time: 28 min.

Yield: 8 servings, about 1½ cups each

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 cloves garlic, chopped

1 cup white corn kernels

1 (14.5 oz) can diced tomatoes, no salt added

3 cups low-sodium organic vegetable broth

1 tsp. dried ground thyme

2 bay leaves

1 cup broccoli florets (or cauliflower florets)

2 medium red or white potatoes, cut into ¾-inch cubes

1 medium yellow squash, cut into ¾-inch cubes

1 cup medium zucchini, cut into ¾-inch cubes

Preparation:

1. Heat oil in large stockpot over medium-high heat.

2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.

6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Egg White Scramble with Chicken

This satisfying scramble is a great choice to start the day with plenty of protein.

Total Time: 12 min.

Prep Time: 5 min.

Cooking Time: 7 min.

Yield: 1 serving

Ingredients:

Nonstick cooking spray

6 large egg whites (2/3 cup)

3 oz. cooked chicken breast, diced

3 Tbsp. shredded Parmesan cheese

Sea salt and ground black pepper (to taste; optional)

5 fresh basil leaves, chopped (for garnish; optional)

Preparation:

1. Heat medium nonstick skillet lightly coated with spray over medium-low heat.

2. Add egg whites; cook, stirring constantly, for 3 to 4 minutes, or until almost set.

3. Add chicken and cheese; cook, stirring frequently, for 2 to 3 minutes, or until eggs are set.

4. Season with salt and pepper if desired; garnish with basil.

Cranberry Sauce

This cranberry sauce is a great alternative to the super sugary variety.

Total Time: 25 min.

Prep Time: 10 min.

Cooking Time: 15 min.

Yield: 32 servings, 2 Tbsp. each

Ingredients:

½ cup 100% orange juice

½ cup unsweetened apple juice

1 tsp. finely chopped orange peel

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground ginger

1 (12 oz) bag fresh cranberries, rinsed

1 cup chopped raw pecans

½ cup raisins

⅔ cup canned crushed pineapples, packed in juice

2 Tbsp. pure maple syrup

Preparation:

1. Bring orange juice, apple juice, orange peel, cinnamon, nutmeg, and ginger to a boil in medium saucepan over medium-high heat.

2. Add cranberries. Reduce heat to medium-low; cook, uncovered, for about 10 to 12 minutes.

3. Add pecans, raisins, and pineapple; cook for 2 minutes, or until heated through. Remove from heat.

4. Add maple syrup; mix well.

5. Cool before serving.

Simple Gravy

In this flavorful vegan gravy, nutritional yeast provides the B12 missing from many meat-free gravies.

Total Time: 25 min.

Prep Time: 5 min.

Cooking Time: 20 min.

Yield: 20 servings, 2 Tbsp. each

Ingredients:

¼ cup olive oil

½ medium onion, chopped

2 cloves garlic, finely chopped

½ cup arrowroot

4 tsp. nutritional yeast

¼ cup reduced-sodium soy sauce

2 cups low-sodium organic vegetable broth

¼ tsp. ground black pepper

Preparation:

1. Heat oil in medium saucepan over medium heat.

2. Add onion and garlic; cook, stirring frequently, for 3 to 5 minutes, or until translucent.

3. Add arrowroot, nutritional yeast, and soy sauce; mix well to form a smooth paste.

4. Slowly add broth; whisking constantly to blend. Season with pepper.

5. Bring to a boil. Reduce heat to low; gently boil, stirring frequently, for 8 to 10 minutes or until thickened.

Curried Cauliflower

Curry powder and Himalayan salt give cauliflower a flavor-makeover in this super healthy dish.

Total Time: 30 min.

Prep Time: 5 min.

Cooking Time: 25 min.

Yield: 1 serving

Ingredients:

1½ Tbsp. extra-virgin olive oil

½ to 1 tsp. curry powder

½ medium cauliflower, remove stems, trimmed into large florets

¼ tsp. Himalayan salt

Preparation:

1. Preheat oven to 400° F.

2. Heat oil in small skillet over medium-low heat. Add curry powder; cook, stirring constantly, for 15 to 30 seconds, or until fragrant, taking care not to burn. Remove from heat.

3. Combine cauliflower and curry powder in glass baking dish. Add salt if desired; mix well.

4. Bake, stirring gently 2 to 3 times, for 20 to 25 minutes, or until tender.

Zucchini Stuffing With Mushrooms and Garlic

We gave traditional bread stuffing a lean makeover. Our healthier version uses whole grain bread and is loaded with colorful veggies!

Total Time: 1 hr.

Prep Time: 15 min.

Cooking Time: 45 min.

Yield: 10 servings

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

4 medium shallots, chopped

2 medium celery stalks, chopped

2 medium red (or green, orange, or yellow) bell peppers, chopped

4 cloves garlic, finely chopped

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 cup sliced mushrooms

½ cup chopped fresh parsley

½ cup raisins

8 cups whole-grain bread cubes

3 cups low-sodium organic vegetable (or chicken) broth

2 Tbsp. white wine (optional)

Nonstick cooking spray

Preparation:

1. Heat oven at 350° F.

2. Heat oil in a large nonstick skillet over medium-high heat.

3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.

4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.

5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.

6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.

Salad Niçoise

We gave this classic French salad a healthy makeover! It makes a filling lunch or dinner and has only 291 calories per serving.

Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 5 servings

Ingredients:
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. coarse-grained Dijon mustard
½ tsp. ground black pepper
2 Tbsp. extra-virgin olive oil
6 cups shredded romaine (or Bibb lettuce or mixed greens)
1 (7-oz) can solid white tuna, packed in water, drained, flaked into large pieces
8 oz steamed green beans, cooled
4 boiled medium new potatoes, cooled, cut into bite-sized pieces
2 large hard-boiled eggs, quartered lengthwise
4 medium tomatoes, quartered
¼ medium red onion, sliced
8 black olives, pitted
2 Tbsp. finely chopped Italian parsley (for garnish; optional)

Preparation:
1. Combine vinegar, lemon juice, mustard, and pepper in a medium mixing bowl; whisk to blend.
2. Slowly add oil, whisking continuously, until blended. Set aside.
3. Evenly arrange lettuce on five serving plates. Top with tuna, green beans, potatoes, eggs, tomatoes, onion, and olives.
4. Evenly drizzle dressing over salads.
5. Garnish with parsley if desired.