The Plan:
Day 1: Thanksgiving Feast! (see last week’s post for recipe ideas)
Day 2: Turkey noodle soup (subbing mashed potato gnocchi for noodles)
Day 3: Homemade pizza, Mustard greens salad
Day 4: Beef pot roast, Baked acorn squash, Sautéed kale
Day 5: Penne with sautéed red peppers and pesto (last of my fresh peppers), Apple slices
Day 6: Tuna salad with homemade pickles, Carrot sticks
Day 7: Succotash Chowder
Pantry Shuffle:
Out of Storage:
- Potatoes
- Acorn squash
- Frozen pesto
- Apples
- Homemade pickles
- Frozen green beans
- Frozen corn
- Frozen tomatoes
- Beef chuck roast from Mastadon Valley Farm
Into Storage:
- Turkey broth
Notes: Thanksgiving Leftovers
I hope all my readers are able to take some time to enjoy good, local, healthy food with their loved ones this week.
When you are done feasting, remember to rescue all those leftovers from the landfill. Food waste in the landfill is one of the top causes of greenhouse gas production and reducing your contribution is the number one thing you can do as an individual to make an impact on the environment. So empowering!
These are my favorite ideas for holiday leftovers:
- Use your turkey bones to make delicious homemade bone broth that you can use as a base for so many soups (see turkey noodle soup recipe above).
- Shred up the turkey to use in soups, casseroles, tacos, barbecue sandwiches and more
- I’m going to try making mashed potato gnocchi instead of using noodles in my soup.
- Vegan Shepherd’s pie is to die for!
- Mashed potato latkes (pancakes)
- Use that cranberry sauce to make turkey, cranberry, and melted brie sandwiches for lunch.
- Blended cranberry sauce can also be mixed into muffin or bread batter, sort of like using applesauce in place of some of the oil.
- Try mashed squash in pancakes
I know I have a lot to be thankful for, including all of you. Thanks for reading!!
