Turkey Tostadas
8 servings
1 large onion, sliced
1 poblano pepper, seeded and sliced
1 large red bell pepper, sliced
1 tablespoon olive oil
3 cups shredded roasted turkey
2 garlic cloves, minced
Salt to taste
8 tostada shells
1 cup mashed black beans
Spicy Cranberry-Chipotle Sauce
1 cup crumbled queso fresco (fresh Mexican cheese)
1/2 cup loosely packed fresh cilantro leaves
8 lime wedges
Sauce
1 cup whole-berry cranberry sauce
1/3 cup taco sauce
1 canned chipotle pepper in adobo sauce, minced OR 1 tsp chipotle chili pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt to taste
Preparation
Preheat oven to 400°. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until onion is golden. Stir in turkey and garlic; cook 2 to 3 minutes or until thoroughly heated. Season with salt to taste.
Bake tostada shells on a baking sheet at 400° for 3 minutes. Spread shells with refried beans; top with turkey mixture. Drizzle with a small amount of Spicy Cranberry-Chipotle Sauce. Sprinkle with queso fresco (optional)
Bake at 400° for 10 to 12 minutes or until thoroughly heated. Serve with fresh cilantro, lime wedges, and remaining sauce.
Sweet Potato Pancakes
6 servings
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted and divided
2 1/4 teaspoons baking powder
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1 cup fat-free milk
1/8 cup packed dark brown sugar
1 tablespoon coconut oil, liquid form
1 teaspoon vanilla extract
2 large eggs, lightly beaten
¾ cup leftover sweet potatoes, mashed
Preparation
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons walnuts (optional).
Sausage and Sweet Potato Soup
12 servings
1 pound smoked sausage, sliced
1 medium-size yellow onion, thinly sliced
3 garlic cloves, sliced
6 cups reduced-sodium chicken broth
2 cups leftover sweet potato casserole (without marshmallow topping)
1 medium-size red bell pepper, chopped
1 teaspoon fresh thyme leaves
1 (5-oz.) package baby kale leaves or spinach
Preparation
Cook sausage in a Dutch oven over medium heat, stirring occasionally, 7 to 8 minutes or until browned. Remove sausage from Dutch oven, using a slotted spoon. Reserve 2 Tbsp. drippings in Dutch oven.
Sauté onion in hot drippings in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add garlic, and sauté 2 minutes. Add broth, next 3 ingredients, and cooked sausage; bring to a boil. Reduce heat to medium, and simmer 20 minutes.
Add spinach, and simmer 5 minutes. Add salt and pepper to taste. Serve with crackers.
Turkey Quesadilla with Cranberry and Brie
4 servings
4 flour tortillas, (10-inch or burrito-size)
4 tablespoons Dijon mustard
3/4 pound sliced leftover turkey
1/2 cup leftover Cranberry Chutney
8 slices thick Brie cheese (8 ounces) or a small amount of mozzarella if you love it like me 🙂
Coarse salt and ground pepper
1 tablespoon olive oil
Preheat oven to 425 degrees. Spread one side of each tortilla with 1 tablespoon mustard. Divide the turkey over one half of each mustard-coated side; dress with cranberry chutney (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets.
Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more chutney, if desired.
Chutney
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.