Got leftovers?! Coming off a holiday means your fridge is full of turkey day fixings! If you’re like me, you ate a ton the last 48 hours and are looking to cleanse your palate with non-Thanksgiving day foods. Plus, no one likes wasting foods so today’s recipes help you avoid waste without choking down another bite of stuffing.
This week’s new recipes:
** TURKEY WALDORF SALAD **
** SAMOSA MUFFINS **
Join me in the kitchen now to stay fueled. Both recipes are posted below.
TURKEY WALDORF SALAD
Ingredients: Here’s What You Need
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1 cup leftover turkey, chopped
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2 tablespoons mayo
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2 tablespoons plain Greek yogurt
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1 apple, cored and chopped
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1 cup seedless grapes, halved
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1 cup celery, diced
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¼ cup chopped walnuts
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1 tablespoon fresh lemon juice
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Salt and pepper, to taste
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Lettuce leaves for serving
Recipe: Follow These Steps
Combine all ingredients in a large mixing bowl. Season with salt and pepper. Mix well and refrigerate for several hours before serving.
SAMOSA MUFFINS
Ingredients: Here’s What You Need
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3 cups of leftover mashed potatoes (or baked potatoes, mashed well)
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2 tablespoons coconut oil
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½ medium onion, diced
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2 cloves garlic, minced
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1 teaspoon ginger, grated
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1 teaspoon curry powder
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½ teaspoon salt
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¼ teaspoon cayenne pepper
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1 cup frozen green peas, thawed
Recipe: Follow These Steps
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Preheat oven to 400 degrees and lightly spray a 12 cup muffin tin.
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Heat coconut oil in a large skillet on medium heat. Add onion and cook until soft. Stir in ginger and garlic and cook for 2 minutes.
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Stir in curry powder, salt, cayenne pepper and cook an additional 2 minutes stirring constantly.
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Add peas and stir to coat well. Remove from heat and add mashed potatoes. Mix well.
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Spoon potato mixture into muffin pan pat slightly in to help mixture hold together. Bake for 30 minutes or until tops are golden brown.
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Allow to cool for at least 10 minutes before removing from muffin tin.
Stay Fueled
