If you’re cooking a holiday meal and are wondering what to do with leftovers, we have some interesting ideas to help you use up extra ham, beef, and turkey. Add your leftover meat to:
- Noodles: mac and cheese, tetrazzini, and lo mein
- Sandwiches: banh mi, sliders, panini, and gyro
- Soups: pho, chili, gumbo, and posole
- Tortillas: enchiladas, fajitas, chimichangas, and tacos
- Rice: risotto, fried rice, and jambalaya
- Egg: frittata, quiche, and breakfast casserole
- Vegetables: lettuce and cabbage
Here are a few of our favorite recipes for fun and delicious dishes packed with protein!
Chef’s Salad Servings: 6
Ingredients: 6 cups chopped iceberg lettuce ¼ cup diced ham ¼ cup chopped roasted turkey breast ¼ cup julienned red onions ¼ cup chopped hardboiled egg ¼ cup shredded cheddar cheese 4 cherry tomatoes
Preparation: Step 1: In a bowl, add all the ingredients. Toss to combine.
Step 2: Serve cold.
------Beef and Vegetable Soup Servings: 6
Ingredients: 1 cup cubed roasted beef ¼ cup diced onions ¼ cup diced carrots ¼ cup diced celery 1 ½ cups diced yellow squash 1 ½ cups diced zucchini ¾ teaspoon sliced freshly peeled garlic clove ½ cup fresh tomatoes 1 ½ teaspoons olive oil 3 cups beef broth ⅓ cup baby spinach ¼ teaspoon salt ⅛ teaspoon ground black pepper
Preparation: Step 1: In a stockpot over medium-high heat, add the oil, then the onions, carrots, celery, and garlic. Sauté for about 7 minutes.
Step 2: Add the squash and zucchini. Sauté for 2 minutes.
Step 3: Add the broth, tomatoes, spinach, and beef. Simmer for 25 minutes. Season with the salt and pepper.
------Turkey Enchiladas Servings: 6
Ingredients: ¼ cup peeled, diced onions ¾ teaspoon minced freshly peeled garlic clove 2 tablespoons rinsed, chopped fresh cilantro leaves 2 cups fresh tomatillos 1 ½ tablespoons jalapeño peppers 2 ½ teaspoons vegetable oil ½ teaspoon salt 2 ¼ cups ground turkey ⅛ teaspoon ground black pepper 1 ¼ cups shredded cheddar and Monterey Jack cheese 6 soft corn 6-inch tortillas
Preparation: Step 1: Preheat your oven to 350⁰F.
Step 2: In a large saucepan, add the tomatillos, jalapeño peppers, and enough water to cover them. Bring to a boil, and cook until the tomatillos begin to soften. Remove the pan from the heat. Strain the tomatillos and peppers, reserving the liquid.
Step 3: In a sauté pan over medium-high heat, add ½ teaspoon oil, then the onions and garlic. Sauté until the onions are translucent. In a food processor or blender, add the onion mixture, tomatillo mixture, and ¼ teaspoon salt. Blend until smooth.
Step 4: In the same sauté pan over medium-high heat, add 1 ½ teaspoons oil, then the ground turkey, ¼ teaspoon salt, and the black pepper. Cook until the turkey reaches 165⁰F. Remove the pan from the heat. Add 2 cups reserved tomatillo liquid and ¼ cup cheese. Set aside.
Step 5: Soften the tortillas by submerging them in the heated tomatillo liquid. Fill each tortilla with the ground turkey mixture. Roll them up and place them on a sheet pan, with the seam side down. Top with the remaining tomatillo liquid, remaining cheese, and cilantro.
Step 6: Cover the pan with foil and put it in the oven for 25 to 35 minutes, until the cheese is melted and the enchiladas reach 165⁰F. Keep them warm until ready to serve.
