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Leftovers recipes

DEC 26

December 27, 2001

Leftovers Recipes



Monty's Holiday Sandwich

  • 14 oz. bisquit mix
  • 2 cups sweet potatoes
  • sliced turkey
  • apple butter


Mix biscuit mix and sweet potatoes thoroughly. Cut into biscuits and bake in 350 degree oven until brown, approximately 10 minutes. Slice in half, then add turkey and spread apple butter.

Turkey Soup with Sweet Potatoes, Wild Rice, White Beans and Cranberries

  • 1 cup uncooked wild rice
  • 2 cups peeled, diced sweet potato (canned or fresh)
  • 14-oz. can low-sodium vegetable broth
  • 32-oz. box low sodium chicken broth, or 4 cups homemade (no salt added) turkey broth
  • 15-oz. can white beans, drained and rinsed
  • 3/4 pound cooked white turkey meat, chopped and shredded.
  • 1/3 cup quartered dried cranberries
  • 1 teaspoon fresh thyme leaves, optional
  • 3 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper


In lightly salted water, cook wild rice according to package directions and set aside.

Place sweet potato in a medium pot and add vegetable broth. Bring to a boil, then stir, lower heat and gently boil until sweet potato is cooked throughout, about 18 to 20 minutes.

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Add chicken broth, beans, turkey, cranberries, thyme, parsley and black pepper and simmer, stirring occasionally, until soup is warm throughout.

Serves 4 to 6.

Nutritional analysis per serving: for 4 servings: 579 calories, 88 g carbohydrate, 45 g protein, 5 g fat (1.3 g saturated fat), 58 mg cholesterol, 439 mg sodium, 8 g fiber.

Spiced Squash Soup

  • 2 tablespoons butter
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, chopped
  • 1 cup tomato puree
  • 2 fresh, hot chilies, seeded and chopped
  • 2.5 pounds butternut squash, peeled and cubed
  • 5 cups low-sodium, chicken broth (remove fat)
  • Pepper, to taste
  • Very small amount of salt (optional)
  • Lime wedges


In a large, non-aluminum saucepan, warm butter over medium heat. Stir in onions, carrots and garlic. Cook for 3 minutes and then cover pan. Lower heat and cook for 3 or 4 more minutes, until vegetables are very tender. Stir in tomato puree, chilies, butternut squash and chicken broth. Bring soup to a simmer and cook for 30 minutes. Mash squash pieces with a potato masher or the back of a spoon (the soup does not need to be completely smooth), season to taste (optional) and serve. Pass lime wedges to be squeezed into each bowl of soup.

Serves 8.

Nutritional analysis per serving: 126 calories, 23 g carbohydrate, 4 g protein, 4 g fat (2 g saturated fat), 8 mg cholesterol, 207 mg sodium, 5 g dietary fiber.

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