a good harvest
Blog Tools
Edit your Blog
Build a Blog
RSS Feed
View Profile
« December 2015 »
S M T W T F S
1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31
You are not logged in. Log in
Entries by Topic
All topics  «
Crafts
Education and Values
Entertaining/Party
Garden
Harvest Hills Farm activity
Home Environment
Nutrition and food safety
Recipes
Thursday, 31 December 2015
Holiday Food Leftovers
Topic: Nutrition and food safety

Holiday Food Leftovers

You've made more than one roast turkey or roast beef this holiday season, I'm sure. And you might find yourself doing another roast with all the trimmings, making more food than you need for one meal.

Likely your refrigerator is loaded with plates of leftovers.

So, remember the rules for leftovers:

  •     always promptly refrigerate foods in covered containers, avoiding cross-contamination 
  • no more than 4 days in the refrigerator  
  • a leftover is a leftover only once
  • reheat previously heated foods to an internal temperature of 165 degrees

With holiday meals, you have quite an assortment of leftovers, right? That makes a baked casserole a likely plan.

We always plan some kind of a casserole following a turkey dinner. Here's one assembled, before baking:

 


 Layer stuffing, turkey pieces, mashed potatoes, sweet potatoes, green beans and slide a bit of cranberry sauce in between somewhere. Then cover everything with turkey gravy. Once assembled, it will look something like the picture above.

Then cover the pan with aluminum foil and bake at 350 degrees until internal temperature is 165 degrees, about 45 min to an hour depending on the thickness of your layers and size of plan. Remove to counter, remove the foil, allow to rest another 5-10 minutes and scoop generously for a pleasant casserole brunch.


Another favorite and easy recipe for leftover turkey isTurkey Enchiladas.

In the photo below, I used cubed turkey, mixed with green chilies, mild enchilada sauce, Mexican blend shredded cheese and Spanish rice. Roll into flour tortillas, top with additional enchilada sauce and cheese. Bake at 350 degrees until internal temperature is 165 degrees.

Finally, I know you will be craving a sweet breakfast that's easy to prep and serve. A decadent recipe for Cinnamon Roll Bake has been circulating on the internet this season.

It looks fantastic, but it is way too sweet and syrup-y for most of us as the original recipe was written. The portion sizes are also too big for the New Year resolutions.

Here's my somewhat lower carb version for 4-6 servings:

 


 

Cinnamon Roll Bake -adjusted portion and carbs.

Start with 8in X 8 in baking pan, 350 degrees preheated oven.

On the bottom of the baking pan, 2 Tbsp butter, melted.

1 can of flaky Cinnamon rolls- remove and set aside the frosting. Separate the 8 rolls and cut each unbaked roll into 8 pieces. Place all pieces on the bottom of the buttered pan.

Whisk together 4 eggs and 1 Tbsp milk, 1 tsp. vanilla extract, 1 Tbsp maple syrup. Pour over the dough pieces.

Bake about 45-50 minutes until the egg batter is fully set. Drizzle the reserved frosting over the top.

Cut into 4-6 pieces and serve with some spicy sausage and strong coffee.

Perfect for that January 1st "day after" brunch.

Happy New Year!


Posted by Karen at 22:03 CST
Updated: Thursday, 31 December 2015 22:09 CST
Share This Post Share This Post
Permalink

Newer | Latest | Older