The presents have been unwrapped, the carols have been sung, and the holiday feasts have been enjoyed – but now, what to do with all of these leftovers?
One of the best and worst things about cooking a turkey over the holidays is the impressive amount of meat typically left over. We highly recommend using some of it to make this hearty casserole, featuring Ancient Harvest Supergrain Pasta®, quinoa flour, and quinoa flakes. Add a variety of veggies and a creamy sauce, and you have a delicious cold-weather Modern Meal.
Turkey Quinoa Soup, Joyous Health
Warm, comforting and highly adaptable, soup is always an excellent thing to make with leftovers. This one features bite-sized pieces of turkey, vegetables, seasonings – and quinoa, to supercharge your bowl with the nutritional power of gluten-free ancient grains.
Chicken and Cranberry Sweet Potato Skins, Amy’s Healthy Baking
This delicious and interesting recipe manages to use up not one but two antioxidant-filled ingredients that are typically left after a holiday feast. Add fresh spinach, diced chicken breast and shredded mozzarella, and you’ve got a sweet yet savory seasonal meal.
Mashed Potato Puffs, The Kitchn
Of all the things to do with leftover mashed potatoes, we’re especially loving this idea from The Kitchn – because it invites your friends and loved ones to help you savor the last of the holiday feast. Serve these at a cocktail party on New Year’s Eve, and watch the humble potato dazzle your crowd all over again.
Veggie Packed Quinoa Cups, Ancient Harvest (pictured)
Here’s another great recipe straight from the Ancient Harvest kitchen – and one that offers a wonderful way to use up holiday leftovers, whether those be bits of vegetables (broccoli, peppers, onions) or even a turkey or ham. Serve them as a snack, or for lunch or dinner alongside a fresh salad.
Cranberry Orange Quinoa Salad, Family Spice
Craving something a bit lighter after all that heavy holiday fare? This salad is fresh, flavorful and filled with seasonal ingredients like (leftover) cranberries, oranges, nuts, kale and pomegranate seeds. Quinoa adds protein and hearty texture, elevating the salad to main course status.