Judy E. Buss
When Homer Simpson was asked what he does with holiday leftovers, he replied: “Leftovers? Never heard of them!” Hopefully, the rest of us will not stuff ourselves during Thanksgiving and other winter celebrations. The question remains, what to do with leftovers? Dried out, been-there-done-that holiday cuisine can “inspire” us to go on a hunger strike. Simply warming them up, can lead to a creeping feeling of post-holiday blues, and their eventual disappearance into the garbage or under the table for Fido to take care of.
This year, however, we can adopt a new plan and help our leftovers morph into delicious and nutritious fare. To accomplish this, we need to think outside the sugar and butter bowls. Pastry rarely assumes the title “Leftover” and tends to vanish before the sun sets on each holiday. Leftover veggies may be cut up and added to soups or stews made mainly with fresh produce. Most leftovers consist of turkey and ham. Why? Because in the excitement of an approaching feast we tend to buy enough meat to feed the United States Marine Band!
Remember, the constitution does not require us to put on extra weight during the winter holidays. So eat and drink less and be merry…Below are some leftover solutions for you to enjoy – Happy and healthy holidays!
TURKEY SALAD WITH ARTICHOKE
3 cups boneless, skinless (cooked) turkey meat, chopped
½ cup artichoke hearts, coarsely chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper
Mix all ingredients.
MEAT N’ VEGGIE WRAPS
This can also be served in whole grain pocket bread.
4 whole grain or multi-grain rectangular wraps
3 cups skinless, boneless (cooked) turkey or ham, diced
½ green bell pepper, chopped
3 tablespoons purple onion, finely chopped
2 medium tomatoes, finely diced
8 pimento-stuffed olives, finely chopped
1 cup hummus or guacamole
Lay wraps flat and drop 2-1/2 tablespoons of hummus or guacamole on each wrap. Spread with the back of the spoon leaving 1 inch margins all around. Fill the wrap with all the ingredients. Don’t overfill. Starting at a narrow end, roll wrap tightly in one direction to the end. Place on plates, seam-side down. Serve with a whole-grain side dish. For basic guacamole, mix 2 mashed Haas avocados with 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, salt and pepper.
“Mission Nutrition” Tips and Recipe from Judy E. Buss, Health Columnist, Nutritional Cooking Instructor.
Excerpted from Judy E. Buss’ article, first published in the “Feeling Fit” Magazine, Sun Coast Media Group newspapers, Florida.
Stay tuned for more Judy E. Buss’ “Mission Nutrition” words of wisdom and recipes.