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.

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.

Meatloaf Stuffed with Apple Goat Cheese and Rosemary Roasted Baby Potatoes!

It's fall and creeping closer to the holidays and there are some fun new ingredients in the stores which inspired this new version of meatloaf. I hope you enjoy! :)

Ingredients:

• 1 pound ground turkey
• 2 eggs
• 1 small roll of apple crusted goat cheese (mine was from Trader Joe's or choose your preferred cheese stuffing)
• 4 tbsp. balsamic vinaigrette (2 for the meatloaf, 2 for the sauce)
• 1 cup ketchup (for sauce)
• 1/4 cup brown sugar (for sauce)
• 2 sprigs of rosemary, finely chopped
• 8 large jalapeno stuffed olives, chopped
• 1/2 onion, diced
• 1/2 pound of small baby potatoes
• 2 tbsp. EVOO (I used black truffle oil for the potatoes)
• 2 sprigs of rosemary, chopped to top the potatoes
• 1/2 onion, diced for the potatoes

What to do:

1. Preheat the oven to 400.
2. In a medium bowl, mix together the turkey, eggs, 2 tbsp. balsamic vinaigrette, 2 sprigs of chopped rosemary, olives, and 1/2 onion together.
3. In a bread loaf pan/meatloaf pan, spray with Pam or put in foil. Then put a small layer of the meat mixture on the bottom. Next put in some small chunks of the cheese. Top with the rest of the meat mixture, making a loaf shape.
4. Meanwhile, mix together your sauce (ketchup, brown sugar, and balsamic vinaigrette) and pour over the top.
5. Place in the oven and bake for 30 minutes or until done.
6. Meanwhile, in a small baking pan, place your potatoes and top with the chopped onion, rosemary, and glaze with the EVOO or truffle oil. Bake also for 30 minutes or until tender.

Enjoy!