Meals with a “Twist” – Makeovers for Leftovers
With Thanksgiving behind us and Christmas right around the corner many of the same foods will reappear on the dinner table. Your family and friends may tire of the same dishes and not to eat the prepared food. Instead of choosing to throw your food away, and money, find a creative way to repurpose the same dish. It’s not too early to start thinking about what to do with leftovers. While freezing is always a great option, repurpose your dishes into a new meal by giving it a different taste.
Check out some of these meals which can easily be created from holiday leftovers.
Broccoli Potato Soup:
- 4 cups broccoli (chopped)
- 1 onion (small, chopped)
- 4 cups chicken or vegetable broth, low-sodium
- 1 cup evaporated milk, non-fat
- 1/2 cup mashed potatoes, instant (prepare with water to make 1 cup potatoes; could also use 1 cup leftover mashed potatoes.)
- salt and pepper (to taste, optional)
- 1/4 cup cheddar cheese, shredded (or American)
- Wash hands.
- Combine broccoli, onion, and broth in large sauce pan.
- Bring to a boil.
- Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
- Add milk to soup. Slowly stir in potatoes.
- Cook, stirring constantly, until bubbly and thickened.
- Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
- Ladle into serving bowls.
- Sprinkle about 1 Tablespoon cheese over each serving.
Recipe and Nutrition Facts accessed at:
- 2 tsp butter (for greasing the muffin tin)
- 3 cups prepared stuffing or dressing
- 1 cup chopped turkey or ham
- 1/4 lb. frozen spinach, thawed and squeezed
- 6 large eggs
- 2 Tbsp milk
- 1/4 tsp salt
- 1/4 tsp Freshly cracked pepper
- Preheat the oven to 375 degrees. Grease a muffin tin with butter, oil, or non-stick spray. Thaw and squeeze the spinach dry.
- Add the stuffing, turkey, and spinach to a bowl, then stir gently to combine without breaking up the stuffing too much.
- Divide the stuffing mixture between all 12 wells of the muffin tin. Leave the stuffing loosely packed in the cups so that the egg mixture can fill in around the stuffing.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Divide the egg mixture among the 12 wells, starting with 2 Tbsp per muffin and then adding a little bit more until all of the egg mixture has been used. The egg will not fully cover the stuffing, it will puff up as it bakes.
- Bake the muffins for 25-30 minutes or until golden brown and crispy on the top. Allow the muffins to cool slightly, then run a knife around the edges to loosen and remove each muffin. Serve warm.
|Stuffing Muffins Nutrition Facts Per Serving (1 muffin)|
Recipes and Nutrition Facts accessed at:
All of the ingredients for the above recipes are SNAP eligible. For questions about the Supplemental Nutrition Assistance Program or to receive Application Assistance contact the More In My Basket staff:
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