Friday, April 2, 2010

What to do with Easter Leftovers

Holidays are great. You get to visit with friends and family to stuff your faces and sit and talk for hours upon hours about the good times. And when the day is over, you have all the leftovers to eat on for the rest of the week. Wait, what? Leftovers are a good thing?! Well, they can be. 

While the holiday leftovers do clutter the refrigerator, you don't have to make an extensive effort for meals for the next couple days. But what if you're sick of eating ham and turkey (cold, hot or on a sandwich)? Well, these recipes will help out with that predicament. And hopefully after these recipes, the ham and turkey will be gone!

Ham and Broccoli Bake
Prep: 15 minutes
Cook: 45 minutes
Serves: 6 

14 ounces whole wheat rotini pasta
10 ounces frozen broccoli
1 tablespoon olive oil
2 cups diced fully cooked ham
15 ounces Alfredo sauce
1/2 cup milk
1 cup shredded Colby-Monterrey Jack cheese
ground black pepper, to taste

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
  3. Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
  4. Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
  5. Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterrey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes. 

Nutritional Information, Amount Per Serving  Calories: 649 | Total Fat: 39.9g | Cholesterol: 77mg

Ham 'n Bean Soup
Prep: 30 minutes
Cook: 2 hours 20 minutes
Serves: 9

6 cups chicken stock
1 pound dry great Northern beans 
1 pound kidney beans
1 pound chick peas
2 cup chopped ham
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
1/2 teaspoon ground white pepper

  1. Rinse the beans, sorting out any broken or discolored ones. Soak in water overnight. (Drain before you proceed with cooking directions.)
  2. In a large pot over high heat, bring the stock to a boil. Add and the beans and remove from heat. Let beans sit in the hot stock for at least 60 minutes.
  3. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
  4. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste. 
Nutritional Information, Amount Per Serving  Calories: 257 | Total Fat: 8g | Cholesterol: 30mg
Turkey Divan 
Serves: 6

2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 egg yolk, slightly beaten
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Cheddar cheese
2 packages (10 ounces each) frozen broccoli spears cooked and drained
sliced cooked turkey, about 1 pound, enough for 6 servings
2 tablespoons grated Parmesan cheese


Melt butter. Add flour and cook, stirring until mixture bubbles. Remove from heat; gradually blend in milk and egg yolk. Add dry mustard, salt, and pepper. Cook, stirring constantly, until mixture is thickened and begins to boil. Add Cheddar cheese and cook, stirring, until cheese is melted. Arrange hot broccoli and turkey in 12 x 8-inch dish, spooning sauce between layers and on top. Sprinkle with Parmesan cheese. Broil about 4 inches from heat until cheese is browned.

Turkey Tetrazzini
Serves: 6-8 
8 ounces thin spaghetti, cooked, rinsed and drained 
1 1/2 cups shredded Cheddar cheese, divided  
1/4 cup Parmesan cheese, divided  
2 to 3 cups diced cooked turkey  
2 tablespoons diced pimientos, if desired  
1 tablespoon butter  
4 ounces sliced mushrooms  
1/4 chopped cup onion  
1 can cream of mushroom soup  
1/2 cup chicken broth  
1/4 cup dry sherry  
salt and pepper, to taste


Combine spaghetti with 1 cup Cheddar cheese and half of the Parmesan cheese. Add turkey and pimientos. In a skillet, melt butter and sauté mushrooms and onions just until tender; add to the turkey mixture along with remaining ingredients. Gently stir to combine ingredients; place in a greased casserole and sprinkle with remaining cheeses. Cover with lid or foil and bake at 350° for about 45 minutes, or until hot and bubbly.

No comments: