This joyous season often means a house full of hungry guests. And while everyone plans and chips in for the big feasts, there are still all those meals in between to prepare and serve! We’ve put together a few easy ideas—some that can be made with holiday leftovers and others that break up the routine a little without breaking your budget.
Note: We approximate a $15 cost for the ingredients used in each menu. The final tally may differ depending on regional and market variations. When a recipe calls for a portion of a product, we count the cost of the amount used in the recipe.
In a sauce pot over medium-high heat, sauté onion and garlic in oil 3 minutes. Add thyme and stir to blend. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer about 15 minutes or until noodles are tender. Check seasoning and serve.
An after-Thanksgiving tradition in some homes, this is a smart and satisfying way to use leftover turkey. Our version is loaded with antioxidant-rich ingredients to help keep you healthy during this stressful season.
* Okay to substitute leftover chicken, or season and bake about 3/4 pound boneless, skinless chicken breast at 375° for 20–25 minutes until cooked through.
In a sauce pot over medium-high heat, sauté onion and garlic in oil 3 minutes. Add thyme and stir to blend. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer about 15 minutes or until noodles are tender. Check seasoning and serve.
This recipe serves 6–8 for when you need to serve more than four or want leftovers for lunch the next day. It’s sure to become a family favorite.
Preheat oven to 350°F. In a large bowl mix ricotta, 1/2 cup mozzarella, 1/2 cup 3-cheese blend, spinach, egg, salt, pepper and oregano. In another bowl, combine the remaining cheeses. In a 9x13” non-reactive baking pan, layer one cup sauce, then a layer of noodles, layer of ricotta/spinach mixture and repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan. Cover with parchment paper, then very tightly with foil and bake 1 1/4 hours. Let stand 15 minutes before serving.
A tasty way to use the last of the cranberry sauce. Perfect with a simple spinach and mushroom salad alongside.
Preheat broiler. Place rack in the oven, about 7 inches below the heat source. On a large baking sheet, layer bread with slices of ham and brie and broil 2–3 minutes until cheese begins to melt. Remove and top with cranberry sauce and a little baby spinach, if desired.
Set this meal to cook early and you won’t have much to do for dinner in a hurry. Stuffing satisfies the craving for holiday flavors any time during the season.
Place onion in a lightly oiled 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generously season chicken thighs with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on LOW heat setting 8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.
Made with leftover mashed potatoes, this simple comfort dish is just right served with a green salad.
Preheat oven to 400°F. Melt butter in a heavy skillet over medium heat; add onions. Sauté onions until tender; add diced beef, gravy, peas and carrots. Heat through; season with salt and pepper to taste. Transfer to a 2-quart baking dish. Beat the egg yolk into potatoes and spoon potatoes over the meat and vegetables mixture (pipe potatoes through a pastry tube, if desired). Bake about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.
For more holiday recipes, visit wholefoodsmarket.com.
