Tags: Deviled egg, Domesticated turkey, Ice cream, Jennie O Oven Ready, Kroger, Saturated fat, Splenda, Turkey, Weight Watchers
Very cold this morning. Went out and got the morning paper and I was around 13 degrees, Brrrr! Went to Kroger around 9 am this morning and it was a ghost town, everyone at the Malls and Walmart and such for their Black Friday shopping. I compared prices with the ads in the paper yesterday and checked on-line and the prices were the same, and some even cheaper, and most with free shipping. Plus I could do it in the comfort and warmth of my home! Doesn’t make much sense. For dinner tonight it was a lot of fantastic leftovers from yesterday! I prepared a Turkey Sandwich w/ Green Beans and Deviled Eggs.
The Turkey was from a Jennie – O Oven Ready Turkey Breast that we prepared yesterday. The leftover was just as good as it was for dinner last yesterday. I took some slices of the Turkey and put them on an Aunt Millie’s Reduced Calorie Whole Grain Bun. i topped it with a little of the French’s Yellow Mustard and Kraft Reduced Fat Mayo and it was set to go!
I also warmed up some of the Green Beans. The Beans were some of the Canned Green Beans that we canned earlier this year. I also had a couple of Deviled Eggs that my Mom had prepared. I’ve had many Deviled Eggs but non as good as Mom does! Then for dessert later some more of the melt in your mouth Apple Pie. Mom made this also and used Splenda to make it with, you can’t tell the difference between a Sugar made pie and the Splenda made pie that she made. I had a slice topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Aunt Millie’s Hearth Buns are made with whole grain flour, are generously-sized and add a special touch to your grill outs.
Weight Watchers ® PointsPlus ® Value: 3*
*The PointsPlus ® value for this product was calculated by Aunt Millie’s and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers ® and PointsPlus ® trademarks.
Serving size 1 Bun (60g)
Servings per Container 8
Calories from fat 10
Total Fat 1g 2%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 70mg 2%
Total Carbohydrate 25g 9%
Fiber 7g 27%
Tags: cook, Cranberry sauce, Domesticated turkey, Holiday, Leftovers, Mustard (condiment), PBS, Thanksgiving
What To Do With Thanksgiving Leftovers
November 20, 2012
After all the cooking and cleaning of Thanksgiving is over, you likely will not want to cook anymore. Thanksgiving leftovers do not have to be complicated recipes. You just have to get creative! We have a few suggestions to get your Thanksgiving leftovers out of the fridge and recreated into new dishes…..
Kabocha Turkey Pasta
Mix turkey and pumpkin into this Autumn-colored pasta dish that is rich in protein and flavor. It’s a quick weeknight meal, but it also makes for a great appetizer course at a fall dinner party….
Turkey Salad Roll-Ups
Make some healthy turkey salad roll-ups with this delicious lunch recipe. Leftover roasted turkey is mixed with creamy mayonnaise and Dijon mustard then wrapped up in a whole-wheat wrap with a healthy smear of cranberry sauce….
* Click the link to get all these great leftover recipes! *
Tags: Baking and Confections, Cooking, Fruit and Vegetable, Home, Pie, Pumpkin, Pumpkin pie, Thanksgiving
Got leftover pumpkin pie? Take the filling out of the crust and freeze it. You use it for pumpkin milkshakes, pancakes, cookies, or any other pumpkin recipes you can come up with throughout the year! Plus it’s already got the spices in it for you. Just thaw it and use it.
Tags: Baking and Confections, Bread, cook, Home, HowStuffWorks, Maize, Muffin, Quick Breads
Mini Corn Muffins
Corn muffins are the perfect complement to a plethora of dishes — barbecue ribs, chili and marinated chicken. They’re even delicious crumbled up over a salad in place of croutons. And what makes these mini corn muffins delicious is they use whole corn kernels in addition to cornmeal — and they’re simple to make. The recipe starts with a corn muffin mix, but is doctored up for a moister, fresher side item. If you don’t have a mini muffin pan, you can always make these in a standard muffin pan. You’ll just need to keep an eye on them, as they’ll need to bake a bit longer.
Cook Time 15 minutes
Prep Time 12 minutes
Yield 24 to 28 mini muffins
8 1/2 oz package of corn muffin mix
1/3 cup milk
1 egg, beaten
3/4 cup finely shredded cheddar cheese, divided
1 large ear of corn, kernels cut from cob
Preheat oven to 375 degrees Fahrenheit. Spray mini muffin tin with nonstick cooking spray.
Combine corn muffin mix, milk and egg in medium bowl until blended. Stir in corn and 1/2 cup cheese.
Spoon 1 tablespoon batter into each muffin cup. Top with 1/2 teaspoon remaining cheese. Bake 12 to 15 minutes or until lightly browned. Serve warm.
Tags: Barbecue sauce, cook, Cranberries, Cranberry sauce, Fruit and Vegetable, Home, Sauce, Thanksgiving
Don’t get rid of that leftover Cranberry Sauce, instead make some Cranberry Meatballs! Meatballs are simmered in a cranberry sauce/bbq sauce combination. Make your own small meatballs or buy some Jennie – O or Honeysuckle White Turkey Meatballs. Just stick them on toothpicks, and you’ve got a festive holiday appetizer.
Tags: Apple, Casserole, cook, Fruit and Vegetable, Home, Marshmallow, Potato, Sweet potato
It’s the day after the Holiday Feast and you have leftover Sweet Potatoes, no problem! Use them for Baked Apples with Sweet Potato Stuffing. Problem Solved. Thank you to Connie for sending this one to me.
Baked Apples with Sweet Potato Stuffing
6 baking Apples – peeled and cored
1/2 cup Cinnamon Red Hot Candies
1 cup Water
Leftover Sweet Potatoes, equal amount of 1 29 oz. Can of Sweet Potatoes
2 Table and 1 1/2 teaspoons packed Splenda Brown Sugar
1/2 cup Crushed Pineapple, drained
1/4 cup chopped Pecans
6 large Marshmallows
* Preheat oven to 350 degrees F.
* In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
* Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
* Mix together the sweet potatoes, brown sugar, pineapple and pecans.
* Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
* Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.
Tags: cook, Deviled egg, Egg salad, Egg yolk, Eggs, Home, Ranch dressing, Sandwiches
I love Deviled Eggs! And I hate to see the extra ones go to waste so here’s one way to put them to good use. You can serve it as another appetizer by spooning them on to crackers. Chop and dice the white egg part and top with a caper, a black olive slice or a sprig of dill. Then below are a few more great ideas from http://www.ehow.com/
The easiest way to use leftover deviled egg filling is to make a tray of sandwiches. The recipe for deviled egg filling is nearly identical to the recipe for egg salad. You may want to add more mayonnaise to make the filling smoother. You may also want to add other seasonings and chopped vegetables, such as cayenne pepper or chopped celery. Toast enough bread slices to make the number of sandwiches you want. Top a toasted slice with lettuce, a piece of fresh tomato, some deviled egg filling and the other slice of toast. If desired, you can make finger sandwiches using bread with the crust cut off and sliced into small rectangles.
Deviled Egg Dip
You can make a dip out of unused deviled egg filling. Place the filling into a large bowl and add anywhere from 1/2 cup to 1 cup of mayonnaise or sour cream, depending on the amount of filling you have. If you have less than 1 cup of filling, use more mayonnaise; if you have more than 1 cup of filling, use less mayonnaise. Stir this mixture thoroughly with a whisk or spoon. Add a package of ranch or French onion dip mix, if desired. For another idea, mix the deviled egg filling with prepared guacamole. Serve either recipe with chips, crackers or small vegetables.
Deviled Eggs Benedict
You can give the classic breakfast dish, eggs Benedict, a unique twist with this recipe. The normal recipe consists of a poached egg atop a slice of Canadian bacon on an English muffin covered in Hollandaise sauce (a rich, egg-based sauce). Substitute a scoop of deviled egg filling for the poached egg and you have a whole new dish: deviled eggs Benedict. Instead of attempting to make homemade Hollandaise sauce (which can be difficult), you can purchase Hollandaise sauce mix from grocery stores.
Deviled Egg Samosas
Samosas are an Indian appetizer traditionally consisting of pastry stuffed with a potato filling. They are easy to make, especially if you use ready-made ingredients. Purchase a package of frozen O’Brien or hash brown potatoes, a package of frozen peas and a package of refrigerated pie crust or won ton wrappers. Cook some of the frozen potatoes with the frozen peas and season with curry powder, ginger and cilantro. Stir your leftover deviled egg filling into the potato mixture. Fill pie crust rounds, circles or wontons with the potato-egg filling and fry them in batches. These are perfect for a large gathering, such as a movie night or a Super Bowl party.
Tags: Chicken soup, cook, Domesticated turkey, Leftovers, Onion, Pie, Pillsbury Company, Vegetable
Lots of Turkey and mixed vegetables leftover from one of the Holiday Feasts? No problem, use them for a Turkey Pot Pie. The good thing is it can also be prepared in advance and frozen once made and baked later. Thank you Mom for this one!
Turkey Pot Pie
1 Pillsbury recipe pastry for a 9 inch double crust
2 cups cubed leftover cooked turkey
2 cups leftover mixed vegetables
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream
of chicken soup
1/2 cup 2% milk
1. Preheat oven to 400 degrees F. Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
2. Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
3. Poke holes in top crust and bake for 40 to 50 minutes.
Tags: Casserole, Cinnamon-Crunch Sweet Potato Muffins, cook, Fruit and Vegetable, Home, Oven, Sweet potato, Sweet Potatoes
Leftover Sweet Potato Muffins
1 1/2 cups cooked Sweet Potatoes, from a casserole
1 (7 1/2 ounce) package Cornbread Mix, Martha White Brand
1/2 cup 2% Milk
1 egg or 1/4 cup Egg Beater’s
1/4 cup Extra Virgin Olive Oil
1 – Preheat oven to 400 degrees.
2 -Combine sweet potato casserole, egg, milk and cornbread mix.
3 – Let sit in bowl.
4 – Oil muffin pans and place in preheated oven for about 5 minutes.
5 – Remove muffin pan from oven and pour oil into batter.
6 – Stir in oil really well.
7 – Pour batter into muffin pan filling each one 1/2 of the way full.
8 – Bake for about 15-20 minutes.
9 – Let cool slightly, Enjoy!
Tags: Casserole, cook, Cookware and bakeware, Drain, Flour, Ham, Home, Leftovers, Potato
It’s the day after one of the upcoming Holidays and you have a lot of Ham leftover. Here’s one idea, and a delicious one, to use that Ham!
Ham and Potatoes Casserole
2 cups Potatoes, cubed
2 cups Leftover Cooked Ham, cubed
1 (15.25 ounce) can Whole Kernel Corn,
1/4 cup finely minced fresh Cilantro
1/4 cup Blue Bonnet Light Stick Butter
1 tablespoon chopped Onions
1/3 cup All-Purpose Flour
1 3/4 cups 2% Milk
1/8 teaspoon Ground Black Pepper
4 ounces Sargento Reduced Fat Shredded Sharp Cheddar, (or more!)
1. Preheat oven to 350 degrees F.
2. Bring a large pot of salted, sea Salt, water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
3. Combine potatoes, ham, corn and cilantro; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
4. Pour into greased 11×7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.