This is a bit different but I put together a quick video of some of my favorite ways to use the leftovers from the holidays, including veggie scraps, bones, and random leftovers that may be in the back of the fridge

What do you like to make with the leftovers?

Several of these recipes are in my blog post here:

https://wholeandhappyliving.com/2023/...

Here are the rest of the recipes that aren’t in my blog post:

Creamy Turkey Pasta

Ingredients

* 8 ounces Penne Pasta
* 1 Tbsp Olive Oil
* 1 lb Shredded Cooked Turkey or Ground Turkey
* 3 cloves garlic, minced
* 1 Tbsp Butter
* 2 Tbsp Flour
* 1/2 cup chicken broth
* 1 1/2 cups milk
* 2 cup shredded white cheddar
* 1/2 teaspoon ground mustard
* Pinch of ground nutmeg
* 1 cup frozen peas
* Salt and pepper

Instructions

1. In a large pan, heat olive oil and sauté turkey until cooked through. Season with salt and pepper to taste.
2. Add garlic and sauté until fragrant, about 1 minute. Add butter and flour, stir until combined.
3. Add milk and chicken stock and stir until combined. Add mustard and nutmeg, stir.
4. Turn the heat to low and add cheese. Stir until melted. Bring to a simmer and add peas. Simmer for 5 minutes or until cooked through. Add pasta, stir, and serve with fresh herbs and fresh cracked pepper.


Ham and Cheese Pinwheels

1 Tbsp Flour
1 can Crescent Rolls
2 Tbsp Dijon Mustard
Sliced Cheddar, Pepper Jack, or Swiss Cheese
Cooked Spiral Ham or Deli Ham
Mrs. Dash Italian Seasoning

Instructions

1. Preheat oven to 375°
2. On a lightly floured surface, separate crescent rolls into rectangles and pinch the perforations to seal
3. Roll with a roller until thin (doesn’t take much)
4. Spread Dijon onto dough and top with cheese and ham.
5. Roll up into a log and cut into 5 pieces
6. Place in 8x11 baking dish, cut sides up, and sprinkle with Italian seasoning
7. Place in oven at 375° for 2530 minutes or until golden brown and bubbly.

Cranberry Jalapeño Meatballs

Ingredients

For Meatballs:

1 lb Ground Turkey or Ground Beef
⅓ cup Panko Breadcrumbs
2 Tbsp Jalapeños, minced
1 Tbsp Tomato Paste
1 Tbsp Cranberry Sauce
1 tsp Worcestershire
1 tsp Soy Sauce
1 tsp Garlic Powder
½ tsp Salt

For Sauce:

1 can Cranberry Sauce, jellied or whole (minus 1 Tbsp)
2 Jalapeños, sliced or diced
1 can (6 oz) Tomato Paste (minus 1 Tbsp)
½ tsp Garlic Powder
½ tsp Paprika
2 tsp Honey
1 Tbsp Apple Cider Vinegar
1 Tbsp Brown Sugar
½ tsp Kosher Salt, or to taste
Juice of Half a Lemon


1. Preheat oven to 350° F and line a baking sheet with parchment for easy cleanup.
2. In a mixing bowl, combine ground turkey, breadcrumbs, jalapeños, tomato paste, cranberry sauce, Worcestershire, soy sauce, garlic powder, and salt until combined completely.
3. Roll the mixture into balls and place on a parchment lined baking sheet. Bake at 350° F for 2530 minutes or until cooked through to 165° F internally.
4. Meanwhile, in a mixing bowl, combine sauce ingredients.
5. Pour sauce into a slow cooker and stir in the meatballs. Cook on low for 34 hours, stirring occasionally.

Notes If creating a freezer meal, complete until step 3 and then allow meatballs to cool for 10 minutes. Place in the refrigerator until cooled. Then place in the freezer on a sheet tray or baking sheet lined with wax paper for 2 hours. Add frozen meatballs to a sealable bag or container and top with sauce. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then place in the slow cooker and cook on low for 56 hours, stirring occasionally.

Happy Cooking y’all!

Thank you so much for watching. I truly appreciate each and every one of you ❤

Laura Legge


#recipes #frugalcooking #frugalrecipes #budgetmeals #cheapmeals #leftovers #recessionrecipes