Thanksgiving Leftovers Breakfast!

We all know hosting during the holidays is stressful enough and after preparing a feast, providing breakfast to your guests the next morning should be kept as simple as possible. Here's one idea to do so!

Ingredients:

       Leftovers:

• Mashed potatoes
• Stuffing
• Gravy (optional)

       Other:

• Eggs (2 for each person)
• Cheese, grated (your choice)
• Salt and pepper
• Milk (optional)

Option One: Breakfast Casserole

1. In a rectangle casserole dish, spray with Pam.....coat bottom layer with leftover mashed potatoes. Top that with a layer of leftover stuffing.
2. In a bowl, mix together your eggs, some milk, salt, and pepper, and cheese.
3. Pour the egg mixture on top of the casserole.
4. Bake at 350 for about 20-30 minutes until done. Top with gravy if you want to.

Option Two: Leftovers Re-Heated and Topped with Egg

1. Heat up the leftovers and put on a plate.
2. Cook 2 over easy eggs per person and put on top of the leftovers.
3. Top with gravy if you want.

Enjoy!

Classic Green Bean Casserole w Shallots!

I don't have a picture of this one....but it was the best green bean casserole I've EVER had! :)

Note: This one is from Food Network by Ellie Krieger.

Ingredients:

• 1/4 EVOO
• 6 medium shallots, sliced into rings that you can fry or buy canned ones that are healthier
• 1.5 pounds thing fresh string beans, trimmed
• 1 pound button mushrooms, sliced
• 6 large cloves garlic, minced
• 1 tbsp. chopped fresh thyme
• 3 cups low fat milk
• 1/3 cup plus 2 tbsp. freshly grated parmesan cheese
• 1/2 cup finely chopped fresh parsley
• 1/4 tsp. ground nutmeg
• Salt and freshly ground pepper
• 3 tbsp. flour (unless gluten free)

What to do:

1. Steam the green beans or pan fry them covered for about 3 minutes until bright green and still crisp.
2. Heat 1 tbsp. of the reserved oil in a large nonstick skillet over medium high heat. Add mushrooms and cook, stirring occasionally until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
3. Whisk together the milk and flour together (if using flour) until the flour is dissolved. Add the mixture to the skillet and whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushrooms mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 tsp. salt, and 1/2 tsp. pepper.
4. Coat a 2 quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tbsp. cheese. Bake until golden on top and bubbling, about 20 minutes.

Delicious Mashed Potatoes!

Ingredients:

• 1 pound whole russet or Yukon gold potatoes
• 1 stick softened butter
• 1 cup of buttermilk
• 2 tsp kosher salt
• Pepper
• 4 heads of garlic (roast in oven in foil with EVOO on 350 for 1 hour)
• 1 cup smoke Gouda cheese, shredded
• 2 tbsp. Dijon mustard (optional)
• 3/4 cups scallions, diced

What to do:

1. Peel the potatoes. Chop in half and cover with cold water in a large pot. Add 2 tbsp. salt; bring to a simmer over medium low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let cool enough to handle.
2. Add 1 stick softened butter to the potatoes. Add 1 cup buttermilk (or your choice of dairy), 2 tsp kosher salt, pepper, and mash with masher or blend.
3. Squeeze the roasted garlic or use a garlic press into the potatoes.
4. Fold in the cheese and optional 2 tbsp. of Dijon mustard if desired.
5. Top with the chives or mix them in.

Homemade Stuffing to Die For!

This year at Thanksgiving, I did two variations of this and both were delicious!

Ingredients:

• 8 cups of corn bread sliced into 1/2 cubes (this makes it gluten free!)
• 1 stick of butter
• 2 cups chopped onion/scallion
• 2 cups diced celery
• 1 tbsp. minced fresh sage and thyme
• Salt and pepper
• 3 cups low sodium organic vegetable broth
• 1/4 cup chopped parsley
• 2 eggs
• 2 cups of roasted butternut squash, cubed (roasted with EVOO)--roast on 400 for 35 minutes

       One Optional Version Ingredients:

• Add 1-1.5 cups of cubed apple
• 1/2 of cinnamon Toscana cheese, grated

        Other Optional Version Ingredients:

• 1/2 cup of unsweetened cherries, chopped
• 1/4 cup of cinnamon Toscana cheese, grated

What to do:

1. Make your base: heat 1 stick butter in large skillet over medium heat; add chopped onions, celery, sage, thyme, salt and pepper. Cook, stirring until the vegetables are tender about 5 minutes. Add the broth, bring to a simmer and remove from the heat..
2. Prep Your Mix-ins: Beat 2 eggs with 1/4 cup chopped parsley in a large bowl, stir in the bread cubes, the vegetable broth mixture and the prepared mix ins (butternut squash). Split mixture in half if you want 2 different stuffing's...otherwise add your additional mix-ins now.
3. Add Mix-Ins: for version one add the additional apple and cheese ingredients into half the stuffing mix and place in a rectangle pan after mixing well. Do the same for the other except add the cherries and less cheese.
4. Bake: Butter the pans and dot the top of each stuffing pan with 2 tbsp. butter. Cover with foil and bake at 375 for 30 minutes. Uncover and bake until golden; another 20 minutes.

Brussel Sprouts Casserole w Citrus and Pomegranate!

Great for your Thanksgiving or Christmas dinner as a side or every day! Unfortunately, I don't have a picture of this one.....it's really beautiful and tasty!

Note: Recipe from Food Network magazine with slight modifications.

Ingredients:

• 1.25 pounds brussel sprouts
• 2 tbsp. EVOO
• Kosher salt and ground pepper
• 3 tbsp. pomegranate molasses
• Seeds from 1 pomegranate
• 3/4 cup finely chopped toasted hazelnuts
• Finely grated zest of 1 lime
• Zest of on orange

What to do:

1. Preheat the oven to 375
2. Put the bussel sprouts in a medium roasting pan; toss with EVOO and season with salt and pepper. Roast for about 45 minutes until golden brown and softened.
3. Transfer the sprouts to a large bowl and add the remaining ingredients, mix together and serve.

Spicy Seared Ahi Tuna w/Green Beans!

This one is super easy, quick, and a nice fancy fake out! During the week if you have a busy schedule, this is great for a week night.

Ingredients:

• 2 small Tuna Steak fillets, sliced into long bite size pieces
• 1/2 cup low sodium soy sauce
• 2 tbsp Tabasco sauce
• 1 tbsp paprika, smoked
• 2 bunches of green beans, chopped
• 1 tbsp EVOO
• Wasabi sauce/spread

What to do:

1. Briefly soak the sliced tuna fillets in the soy sauce and Tabasco sauce mixture. 
2. Heat EVOO in a medium skillet and cook sear the tuna on both sides, about 1 minute each, topping with paprika evenly. Set aside and cover in foil. 
3. In the same pan, add the green beans. Top with the remaining soy sauce and Tabasco sauce mixture. Add a little paprika. Cook until done. Set aside.
4. Serve the tuna and green beans and top with a drop of Wasabi on each tuna slice depending on how much spice you desire. 

Enjoy!

Super Savory Quiche w/Sausage!

Ingredients:

• 8 eggs
• Pepper
• 1/2 cup milk or water
• 1 tomato, chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• EVOO
• 1 handful of spinach
• 1 sausage, bite size pieces (hot Italian sausage or sweet or chorizo)
• Feta cheese or your favorite cheese

What to do:

1. In a small bowl, combine the eggs, pepper, and milk. Mix together well.
2. Saute the spinach in EVOO and set aside. 
3. Saute the onion, garlic, and red pepper. Set aside. 
4. Cook the sausage until done. De-grease by setting on a paper towel. Set aside. 
5. In a round oven safe bowl, spray with Pam and pour in half the egg mixture.
6. Layer in some spinach and then some onion and pepper mixture and then some sausage. 
7. Slowly pour in the second half of the egg mixture.
8. Repeat the layers (spinach, onion mixture, and sausage). 
9. Top with your favorite cheese. 
10. Bake at 400 for 20-25 minutes...until golden brown on the edges and solid in the center. 

Serve it up with the extra sausage on the side. Enjoy!

Mini Crunchy Tuna Burgers!

Ingredients:

• 1 pound fresh tuna, roughly chopped
• 3 garlic cloves
• 1/4 cup chives
• Freshly ground black pepper
• 2 tbsp Tamari 
• 1 cup Panko bread crumbs
• 2 tbsp black sesame seeds
• 1/4 cup coconut oil or EVOO
• 8 small dinner rolls or Hawaiian rolls
• Lettuce slices
• 1 tbsp ginger
• Mustard
• Salad (I used mushrooms, cherry tomatoes, and topped them with lemon juice)

What to do:

1. Pulse the tuna, garlic, chives, black pepper, Tamari, sesame seeds, and ginger in the food processor. 
2. Separate the tuna mix into 8 small patties and roll in the bread crumbs. 
3. In a medium skillet, heat up the coconut oil or EVOO on medium high. Cook the patties (approximately 2 minutes per side). Set aside. 
4. Serve on Hawaiian rolls with mustard, lettuce, and any other toppings you prefer (I used jalapeno and Wasabi). 
5. Serve with veggies or a salad.

Simple Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and devined
• 1 lemon, juiced
• 1 tbsp lemon pepper spice
• Salt
• 1 tsp coconut oil or EVOO
• Salad (toppings are your choice-I went with goat cheese and squeezed lemon juice on top)

What to do:

1. Heat up the coconut oil or EVOO in a medium skillet on medium high heat. 
2. Cook the shrimp and toss in the lemon pepper spice, salt, and juiced lemon. 
3. Cook until done and set aside. Serve with a small side salad.

BBQ Chinese Chicken Lettuce Wraps and Prosciutto Wrapped Asparagus!

Ingredients:

Wraps-

• 2 cups fresh mushrooms, chopped
• 1.5 pounds thin cut chicken breast
• 2 tbsp vegetable oil or coconut oil
• Salt and pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped
• 1 orange, zested
• 1 red bell pepper, diced small
• 1 small can water chestnuts, chopped
• 3 tbsp hoisin
• 1/2 large head iceberg lettuce, core removed, head quartered
• Wedges of navel orange, for garnish

Asparagus-

• 1 bunch of asparagus, organic
• 1 lemon, juiced and zested
• Salt and pepper
• Tuscan EVOO
• 8 thin slices of prosciutto 

What to do:

1. Preheat oven to 400.
2. Prep the asparagus first...clean the asparagus and trim to the same length. Separate into 4 bunches. Drizzle lightly with EVOO, sprinkle with salt and pepper, and lemon zest. 
3. Wrap each bunch in 2 slices of prosciutto. Drizzle with lemon juice and bake for 12-15 minutes. 
4. Set aside and cover in foil to keep warm.
5. Meanwhile, preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to pan and sear meat (1-2 minutes). 
6. Add mushrooms and cook another minute or two.
7. Add salt and pepper, garlic, and ginger. Cook one minute more.
8. Add zest, red bell pepper, and water chestnuts. Cook another minute.
9. Add hoisin sauce and stir to coat mixture evenly. 
10. Transfer the hot chopped chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. 
11. To eat, pile spoonfuls into lettuce halves, wrapping lettuce around fillings and squeeze an orange wedge over.

Roasted Lemon Chicken with Potatoes!

Ingredients:

• 1.5 pounds Yukon gold potatoes, cut into small pieces
• 6 cloves garlic, smashed and chopped
• 2 tbsp Tuscan EVOO
• Kosher salt
• 1.5 pounds skinless, boneless chicken thighs
• 2 tsp smoked paprika
• Freshly ground pepper
• 4 tbsp fresh parsley, chopped
• 4 lemons (2 juiced, 2 cute into wedges)
• 2 medium red onions, halved and thinly sliced

What to do:

1. Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. 
2. Put the potatoes, garlic, EVOO, 1 tbsp water, and 1/2 tsp salt in a large microwave-safe baking dish and toss to coat. Cover the plastic wrap, pierce the plastic in a few places and microwave 8 minutes to partially cook. 
3. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with paprika, 1 tsp salt, and 1/2 tsp pepper. Add 2 tbsp parsley and the lemon juice; toss to coat. Set aside.
4. Remove the hot baking dish from the oven; carefully add potatoes and spread in an even layer. Scatter onions on top. Roast until potatoes start to brown, about 12 minutes. 
5. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl, and the additional lemon wedges; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tbsp parsley.

Spicy Italian Chicken Sausage Spaghetti with Fresh Produce and Asparagus!

Ingredients:

• 12 ounces spicy Italian chicken sausage
• 1 cup Marsala wine
• 1/2 eggplant, diced
• 1/2 yellow squash, chopped
• 1/2 zuccinni, chopped
• 1/2 red pepper, chopped
• 1/2 green pepper chopped
• 8 ounces mushrooms, chopped
• 3 garlic cloves, chopped
• 1 jar (16 ounces) spaghetti sauce (I used a sweet garlic and basil flavored mix)
• 3 tbsp adobe sauce
• 12 ounces penne noodles
• Salt and pepper
• 1/2 tsp red pepper spice
• 1 tbsp coconut oil (or EVOO)
• 1 bunch of asparagus
• Juice of 1 lemon
• Italian seasoning
• 2 tbsp Tuscan EVOO

What to do:

1. Preheat oven to 350 for asparagus.
2. Place asparagus on baking pan. Top with Tuscan EVOO, salt and pepper, juice of 1 lemon, and Italian seasoning. Bake for 15-20 minutes. Set aside.
3. In a medium skillet, heat up the coconut oil. Saute the mushrooms, green pepper, red pepper, zuccinni, yellow squash, eggplant, and garlic. saute for 5 minutes. Then slowly add 1 cup Marsala wine. Continue to saute for another 5-7 minutes.
4. Add the adobe sauce, salt and pepper, red pepper spice, and Italian chicken sausage. Cook until sausage is done and stir well together. 
5. Add the spaghetti sauce, mix well, cover, and simmer for 10-12 minutes. 
6. Meanwhile, cook the penne pasta as instructed on package. Set aside.
7. Serve sauce on top of penne or spaghetti pasta (your choice). 

Marsala Mushroom, Garlic, and Cheese Quiche!

Ingredients:

• 8 ounces mushrooms, chopped
• 1 tbsp coconut oil
• 3 garlic cloves, chopped
• Salt and pepper
• 6 brown organic eggs
• 1/2 cup water
• 1/2 cup Marsala wine
• 6 tbsp goat cheese (crumbled)
• 6 tbsp blue cheese (crumbled)

What to do:

1. Preheat oven to 350.
2. Meanwhile in a medium skillet, heat up 1/2 tbsp coconut oil and saute mushrooms and garlic cloves. Add salt and pepper and Marsala wine. Saute for approximately 5-6 minutes. Set aside.
3. Mix together eggs, water, and salt and pepper in a medium bowl.
4. In a 8 inch cake pan, coat with 1/2 tbsp coconut oil (using a paper towel to coat evenly). Add half the egg mixture, then evenly add mushroom mixture, half the cheese mixture (goat and blue cheese), next layer the other half of egg mixture, and top off with the other half of the cheese mixture. 
5. Bake for 20-25 minutes, until done.

Butternut Squash Ravioli w/Fresh Veggies!

Ingredients:

• 8 ounces of frozen organic butternut squash ravioli (or make your own)
• 1 tbsp coconut butter
• 4 ounces mushrooms, chopped
• Handful of green beans
• 1 red onion, chopped
• 2-3 tomatoes chopped
• Italian seasoning
• Salt and pepper
• Marsala wine, approximately 1/4 cup

What to do:

1. Bring a medium sauce pan filled with water to a boil. Cook noodles until done (approximately 8 minutes). Drain and set aside.
2. Meanwhile, in a medium skillet, heat the coconut oil and add the veggies, salt and pepper, and Italian seasoning. Saute for 3-5 minutes. Add the Marsala wine and tomatoes, and saute for another 3-5 minutes.  
3. Serve the veggies on top of the ravioli. 

Zesty Lime Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and de-vined
• 2 limes, juiced
• 2 cups rice (white or brown, cooked)
• Salt and pepper
• Lime and pepper spices, 1 tsp
• Red pepper spice, sprinkle
• 1 tsp coconut oil
• 1/2 cup white cooking wine
• 1 10 ounce can of water chestnuts, chopped
• 3 carrots, chopped
• 1 tomato, diced
• 4 garlic cloves, finely diced
• 8 ounces shitake mushrooms, chopped

What to do:

1. In a large skillet, heat the coconut oil on medium high. Add mushrooms, water chestnuts, carrots, garlic, spices, salt and pepper, the juice of 1 lime, and 1/4 cup white wine. Saute for approximately 8-10 minutes, stirring frequently.
2. Add the diced tomato, some salt and pepper, and the remaining 1/4 cup of white wine to the skillet. Put a top on the skillet and cook for approximately 5 additional minutes, stirring occasionally.
3. Add the shrimp, the juice of the remaining lime, and a little more salt and pepper. Stir, recover, and cook until shrimp are done (approximately 3-5 minutes). 
4. Serve on top of rice. 

Chicken Pot Pie For Speedsters!

Ingredients:

• 2 boneless skinless chicken breasts
• 2 tbsp oil (coconut or EVOO)
• 2 tbsp garlic powder
• 1 tbsp dill weed
• Salt and pepper
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 (15 oz) can mixed peas
• 3 carrots, chopped (or canned)
• 2 potatoes, chopped (or canned 15 oz)
• 7 oz can chicken broth (or 14 oz for thinner filling)
• 1 (8 oz) package refrigerated crescent dinner rolls (or other rolls)

What to do:

1. Preheat oven to 350.
2. Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt, and pepper. Cook until done. 
3. Meanwhile, whisk cream of mushroom soup and chicken broth together in a sauce pan on medium and bring to a simmer. Add the carrots, peas, potatoes. Gently stir together, and bring to simmer again. 
4. Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste.
5. Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam and venting. Bake 12-15 minutes or until rolls are light brown. 
6. Let sit for 5 minutes before serving.

Kielbasa, Ham, Potato, and Cheese Quiche

This is perfect for a meal after a long run or just for Sunday brunch with friends. :)

Ingredients:

• 4 large eggs
• 1 cup milk
• 3 ounces crumbled goat cheese or feta cheese
• Salt and pepper
• 1 cup kielbasa cubed
• 1 cup finely cubed potatoes
• 1 cup ham cubed
• Chipotle adobo sauce
• 1 tbsp coconut oil or EVOO
• Pam

What to do:

1. Preheat the oven to 350.
2. In a medium mixing bowl, mix the eggs, milk, and salt and pepper together. Set aside.
3. In a medium skillet, heat up the EVOO on medium. Add the ham, kielbasa, and 2-3 tbsp of adobo sauce. Cook until done and seasoned well (approximately 5-7 minutes).  Set aside.
4. Coat a 9 inch cake/pie pan with Pam. 
5. Add the potatoes and kielbasa/ham mixture into the bottom of the pan. Top evenly with the egg mixture. Top with the cheese crumbles.
6. Cook 30 minutes or until done.

Mac and Cheese w/Ham, Kielbasa, and Veggies!

Ingredients:

• 2 cups of cubed ham
• 2 cups of kielbasa, chopped
• 1 onion, chopped
• 8 ounces of mushrooms, chopped
• 2 tbsp chili paste
• 2 garlic cloves, chopped
• 1 tbsp coconut oil
• 3 cups wheat elbow macaroni 
• Salt and pepper
• 4 ounces goat cheese crumbles
• 2 cups grated sharp cheddar cheese
• 2 ounces feta cheese, seasoned with Italian seasoning
• 2 cups of low fat milk
• 2 tbsp flour
• 2 tbsp butter
• Pam
• Small can of chipotle peppers in adobo sauce (need about 4 tbsp of sauce)

What to do:

1. Preheat oven to 350.
2. Heat the coconut oil in a large skillet on medium high heat. Add the kielbasa, ham, onion, garlic, mushrooms, chill paste, adobo sauce, and salt and pepper. Saute for approximately 8 minutes. Set aside.
3. Meanwhile, cook the elbow macaroni according to instructions. Strain and set aside.
4. In a large oven safe bowl (ceramic), coat the bowl with Pam and add the noodles. 
5. Meanwhile, in a medium sauce pan, heat up the milk, flour, butter, and salt and pepper. Whisk constantly under evenly heated through. Once brought to a slow boil, add the goat cheese, cheddar cheese, and feta cheese, stirring constantly until smooth. Remove from heat. Pour over the noodles in the oven safe bowl.
6. Add the kielbasa/ham mixture to the bowl and mix thoroughly. 
7. Cover with foil and cook for 30 minutes.

Crustless Crab Quiche!

Ingredients:

• 8 ounces imitation crab meat (or fresh meat), chopped
• 1 cup low fat cheddar cheese, shredded
• 1/2 cup goat cheese, crumbles
• 1 cup onion, chopped
• 4 large eggs (I use brown organic)
• 1 cup milk (I use organic)
• 1/2 tsp salt
• 1/2 tsp Dijon mustard
• 1/8 tsp pepper
• 1 dash paprika

What to do:

1. Preheat your oven to 400 degrees.
2. Coat 9 inch pie/round cake plate with vegetable oil or Pam. 
3. Combine chopped crab, onion, and cheeses in a bowl. Press ingredients into pie pan.
4. Beat together remaining ingredients except paprika and pour over the crab. 
5. Sprinkle with paprika.
6. Bake 30 minutes.

Serve it with a tossed salad topped with lemon juice and a side of sliced and cleaned strawberries.

Enjoy!

Turkey Sausage, Shrimp, and Veggie Creation!

Ingredients:

• 1 lb of large shrimp, peeled and devined
• 1 lb turkey sausage
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• Salt and pepper
• Red pepper spice to taste
• 2 limes, juiced
• 10 ounces of mushrooms, chopped
• 1 pint of cherry tomatoes
• 1 can tomato sauce
• Optional: rice or noodles (to serve the dish on top of)

What to do:

1. In a large frying pan, saute your sausage, breaking it into small bite size pieces. Add the onion, garlic, peppers, mushrooms, and any other veggies you'd like to add and saute, about 5-6 minutes. 
2. Add in the spices: red pepper, salt and pepper. Also, add the tomatoes and cover the pan. 
3. Simmer for 8 minutes until the tomatoes burst. Add 1 cup of tomato sauce, cook another 2 minutes.
4. Mix together thoroughly. Add the shrimp and lime juice. Simmer for about 3 minutes, until the shrimp are opaque. 
5. Serve alone or on top of rice or noodles.