Tag Archives: leftovers

Healthy Last-Minute Thanksgiving Recipes

Healthy Last-Minute Thanksgiving Recipes

It’s time for Thanksgiving, and we’re helping you lighten up some of your favorite dishes and leftovers with healthy last-minute Thanksgiving recipes.

This Paleo Sweet Potato Pie is impossibly easy and beautiful for entertaining.

Impossibly EASY Paleo Sweet Potato Pie

 

Lighten up the traditional casserole favorite with this Green Bean Casserole.

Green Bean Casserole
Image and Recipe via Kelley and Cricket

 

Whip up a beautiful, light dessert with this recipe for Vegan Pumpkin Cheesecake.

Vegan Pumpkin Cheesecake

 

Sneak some extra veggies onto everyone’s plate with this easy Harvest Quinoa Salad.

Harvest Quinoa Salad

 

Don’t toss your turkey leftovers! Use them to make this Turkey Barley Soup.

Turkey Barley Soup
Image and Recipe via The Food Charlatan

 

Use your leftover sweet potatoes for beautiful Vegan Thanksgiving Wraps.

Vegan Thanksgiving Wraps

 

Start using up leftover turkey with these easy, cheesy Turkey Enchiladas.

Turkey Enchiladas

Avoid Food Waste

Tips to Fight Food Waste

We now produce enough food for everyone in the world, but 1 in 3 of those food calories are wasted – enough to feed 10 times the population of the United States.

This week in food, learn more about how you can do your part to fight food waste.

The Problem with Food Waste

 

Before you meal plan, take inventory of what you already have at home, especially fresh produce. Make your meal plan around the ingredients you already have to avoid wasting any of them.

Smart Meal Planning

 

Make smart choices at the store. Don’t buy a lot of something just because it’s on sale unless you’re sure you’ll use it all.

Shopping to Avoid Food Waste

 

Learn about how to store your produce the right way for that particular item to make it last as long as possible.

Food Storage Done Right

Keeping Things Fresh

 

One spot or bruise doesn’t mean the whole fruit or veggie is ruined. You can cut off the bad spot and still use the rest in many cases.

Cook without Waste

 

Use your scraps, like carrot peelings, onion skins, and tops of celery to make homemade veggie stock, chicken bones or meat scraps for meat stocks and broth, or start a compost to put waste to good use in your garden.

Using All of your Ingredients

 

Make the most of your freezer. Freeze leftover fruits and veggies, soups, and even some meals to use later in a hurry for smoothies, dinners, and more.

Make the Most of Frozen Ingredients

Holiday Food Safety Tips

Holiday Food Safety Tips

Are you cooking for a crowd this holiday season? In honor of Food Service Safety Month, we can help you protect your guests with these helpful holiday food safety tips.

Keep hot food hot and cold food cold while serving guests with things like slow cookers and ice trays.

Put leftovers away after eating. Toss perishable foods that are left out for more than 2 hours.

Putting Away Leftovers

 

Make sure you’re cleaning produce properly before you start cooking.

Cleaning Before Cooking in the Holiday Season

Cleaning Before Eating

 

Do you know how to cook safely, like avoiding cross-contamination? Brush up for holiday meals.

Safe Holiday Food Prep

Preparing Your Food Safely

 

Cooking meats to the right internal temperature could be the difference between a happy holiday and a disaster.

Cooking Thoroughly During the Holiday Season

Hot Enough

 

Fight food waste in your leftovers this holiday season by storing food properly, using your freezer, and more.

Making the Most of Holiday Leftovers

Fight Food Waste

 

How long are all those leftovers and special ingredients good for? We can help.

When to Eat and When to Toss Holiday Leftovers

Decoding Expiration Dates

Healthy Mushroom Recipes

Healthy Mushroom Recipes

This week, we’re helping you get ready for Thanksgiving with some healthy mushroom recipes that make the most of the fall-favorite ingredient.

First up is the perfect appetizer bite, Avocado Prosciutto Stuffed Mushrooms.

Avocado Prosciutto Stuffed Mushrooms
Image and Recipe via The Paleo Paparazzi

 

Looking for an easy and light dish to bring? Enter Slow Cooker Mushroom Soup.

Slow Cooker Mushroom Soup

 

Lighten up the classic or make a dish especially for the vegans in your life with Vegan Creamy Mashed Potatoes & Savory Mushroom Gravy.

Vegan Creamy Mashed Potatoes & Savory Mushroom GravyImage and Recipe via Vegan Huggs

 

If you’ve ever had a holiday meal disaster and had to resort to takeout, whip up tasty Shiitake & Oyster Mushroom Dumplings and be thankful for smoother sailing.

Shitake & Oyster Mushroom Dumplings
Image and Recipe via Blissful Basil

 

Still entertaining family? This Crustless Slow Cooker Spinach Quiche with mushrooms makes breakfast easy.

Crustless Slow Cooker Spinach Quiche
Image and Recipe via Everyday Wholehearted

 

Mix up your leftover go-to with this Turkey in Creamy Mushroom Sauce.

Leftover Turkey in Creamy Mushroom Sauce

 

Get the whole family eating leftovers with this Leftover Turkey Mushroom and Pancetta Risotto.

Leftover Turkey Mushroom and Pancetta Risotto

School Lunches Done Right

Vantage Point: Eating Like a Grown-Up

With the holidays fast-approaching, I think fondly of my mother. She was a private and commercial cook for over 40 years and was very good about making our family eat balanced meals. Of course, she included my school lunches in that quest as well.

Like every kid, I wanted a lunch just like my friends’. Their menus consisted of:

  • Peanut butter and jelly sandwiches
  • Bags of chips
  • Carrots (only a few)
  • A Twinkie or Hostess cupcake

My mother had other ideas. Here’s an example of what my lunches consisted of:

  • Meatloaf sandwich
  • Cut-up celery
  • An apple or pear
  • A box of raisins

To a sixth-grader, this was so not cool. I pleaded and begged with my mom to change what she was putting in my lunches, to no avail. By high school, I was buying lunch, and she never knew what I ate.

Fast forward to my lunches as an adult. Most days, I eat leftovers from dinner the night before, which works out great because they are well-balanced meals. However, on those days when I am on-the-go out of the office, it’s a little bit more work to eat a balanced meal. I sometimes feel like I am channeling my mother, or she’s haunting me.

I think all of our tastes develop and get more complex as we get older. And with that, healthier eating gets easier, especially if we make the choice. I find myself making that choice by looking for places to eat where the food is served fresh, well-balanced, and healthy.

And every once in a while, I still find myself wanting a Twinkie or a Hostess cupcake, well…just because I can.

Joy Stanford is a community liaison with Health Alliance, serving Thurston County. She’s been involved with Medicare for 20+ years and truly enjoys it. She enjoys gospel, R&B, and country music, and she owns over 100 pairs of shoes.

Thanksgiving Desserts Done Right

Healthy Thanksgiving Desserts

This week, we have some healthy Thanksgiving desserts for you to whip up for this week’s holiday celebrations.

These delicious Skinny Pumpkin Cheesecake Bars are a crowd-pleaser.

Skinny Pumpkin Cheesecake Bars
Image and Recipe via Amy’s Healthy Baking

 

This 5-Ingredient, No-Bake Vegan French Silk Pie will be a hit for the holidays.

5-Ingredient, No-Bake Vegan French Silk Pie

 

These Pumpkin Pie Cups help you keep portions under control.

Vegan & Grain-Free Pumpkin Pie Cups

 

Make these No-Bake Berry Tarts to bring a simple and gorgeous dessert to the party.

No Bake Berry Tarts with Cashew Cream

 

Lots of leftover sweet potatoes? Whip up a Sweet Potato Nice Cream Split.

Sweet Potato Nice Cream Split

 

 

Salted Caramel Pecan Pie Tarts are surprisingly good for you.

Salted Caramel Pecan Pie Tarts + Vitamix Giveaway! (Gluten Free, Grain Free, Dairy Free, Refined Sugar Free)

 

This Spiced Hot Fruit Bake is perfect for the holiday season and chilly nights.

Easy Spiced Hot Fruit Bake {Gluten Free}

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Fighting Food Waste in Your LIfe

Fight Food Waste

Have you ever bought a bunch of groceries, only to have plans change and food go to waste? Fresh fruits and veggies that go bad in your fridge before you make that recipe or snack on them? Leftovers that you got sick of without finishing?

This is a problem millions of Americans run into every day, and it’s called food waste.

Food Waste by the Numbers

Right now, the world produces more than enough food to feed everyone, 17% more per person than it did in the early 1960s. And yet, in 2015, 42.2 million Americans faced hunger and trouble affording food.

An estimated 25 to 40% of food in the U.S. goes to waste instead of being eaten. And when food goes into a landfill, it also produces a greenhouse gas that’s bad for the environment. All those lost groceries add up to about $165 billion lost every year.

Reducing your food waste can help you save money, and it’s good for the rest of the world. And the great news is it’s easy.

Shop Smart

  1. Prepare to shop. Have a plan and buy exactly what you need to at the grocery store .
  2. Make smart decisions at the store. Don’t stock up on a sale item if you know you can’t use it before it goes bad.
  3. Know yourself. Pay attention to how much of something your family really eats so you can buy the right amount. If you live alone, don’t buy fruit in bulk (unless you really love apples). If you hate cooking, don’t stock up on things that have to be cooked.
  4. Buy the odd-looking fruits and veggies. Many are thrown away because their size, shape, or color doesn’t look perfect, but they’re actually just as good.

Save at Home

  1. First In, First Out. When you unpack your groceries, make sure you’re putting the newest food in the back so older things get used first.
  2. Store food in the right place. Many foods will last longer if you know how to store them.
  3. Pay attention to what you toss. If you keep throwing away half of the spaghetti sauce you make, try freezing half of it or cutting the recipe in half.
  4. Think about expiration dates. Make sure you know how they work, and try to make meals that let you use up things that are closer to expiring.
  5. Use all of an ingredient. Whenever possible, use all of what you’re cooking with, like leaving the skin on potatoes. Use citrus rinds and zest to add flavor to sauces and desserts. And the skin and stems of most fruits and veggies are safe to eat and have extra nutrients that you need.
  6. Use your freezer. Freeze fruits and veggies you can’t use up before they go bad for easy smoothies. Store extras from recipes.
  7. Eat leftovers. Take them for lunch, skip cooking the next night, or freeze them for an easy dinner later.
  8. Share. Split a huge dish when you’re eating out or take home the leftovers for an easy meal later. If you made too much of a meal, bring a dish of it to family or friends.

A little thought can go a long way toward helping you reduce food waste in your home and save you money.

Up Next:

Prepare your food safely and make sure you’re cooking your food safely to protect your family and prevent illness.