3 Ways to Remix Your Thanksgiving Leftovers (Gluten-Free!)
Not all Thanksgiving leftovers are created equal. Sure, you could continue to reheat the same food for lunch and dinner for the next few days — after all, everyone loves a classic! Or, you can switch things up and make leftovers new again.
In these recipes, cranberry sauce stays sweet in muffins, then goes savory for turkey tacos with carrot-jalapeno pickles. Pumpkin pie filling takes a spin in the blender, perfect for thickening your morning smoothie.
Cranberry Sauce Linzer Muffins
1 1/2 cups gluten-free flour blend or flour
3/4 cup almond flour
1/4 cup maple sugar
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup plain low-fat yogurt
1 large egg, lightly beaten
1/2 cup unsalted butter, melted and cooled
1 teaspoon apple cider vinegar
Leftover cranberry sauce, for dolloping
Preheat the oven to 400 degrees F and line a 12-cup muffin tin with paper liners.
In a medium bowl, mix the flour, almond flour, sugar, baking soda and salt. In a large bowl, mix together the yogurt, egg, butter and vinegar; fold in the flour mixture.
Spoon the batter into the prepared muffin tin and dollop the tops with cranberry sauce; bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
Per serving: Calories 267; Fat 15 g (Saturated 6 g); Cholesterol 43 mg; Sodium 31 mg; Carbohydrate 31 g; Fiber 2 g; Sugars 7 g; Protein 5 g
Pumpkin Pie Breakfast Smoothie
Leftover pumpkin pie filling or 1/2 cup pure pumpkin puree
3/4 cup unsweetened almond milk
1 tablespoon flaxseed oil
2 tablespoons almond flour
1/2 banana, frozen
1 teaspoon pumpkin pie spice, plus more for sprinkling
Coconut milk, frothed (optional)
Add all ingredients to a blender and puree until smooth. Top with the frothed coconut milk, if using, and sprinkle with pumpkin pie spice.
Per serving: Calories 328; Fat 24 g (Saturated 2 g); Sodium 163 mg; Carbohydrate 27 g; Fiber 9 g; Sugars 12 g; Protein 7 g
Turkey Carnitas Tacos with Chipotle Cranberry Sauce
1 cup sliced carrots, cooked until tender and cooled
2 jalapeno peppers, sliced
1/4 cup white wine vinegar
Leftover turkey (about 2 cups), shredded
1 tablespoon olive oil
Leftover cranberry sauce (about 1 cup)
Chipotle peppers in adobo sauce (about 2 peppers, chopped, or to taste)
4 corn tortillas, toasted in a hot skillet
Red cabbage, shredded, for topping
Cilantro, for topping
Lime wedges, for serving
Place the carrot and jalapeno in a glass bowl or jar, cover with the vinegar and 1/4 cup water; refrigerate for about 1 hour.
Meanwhile, preheat the broiler to high heat. On a baking sheet, toss together the shredded turkey and olive oil; broil, turning occasionally, until browned and crisp, about 5 minutes.
In a small saucepan, heat the cranberry sauce together with the chipotle peppers until warmed through.
To serve, spread the chipotle cranberry sauce on each tortilla and top with turkey, carrot-jalapeno pickles, cabbage and cilantro; serve with the lime wedges.
Per serving: Calories 246; Fat 4 g (Saturated 0.5 g); Cholesterol 30 mg; Sodium 475 mg; Carbohydrate 39 g; Fiber 2 g; Sugars 3 g; Protein 14 g