recipes for leftovers

Savory Cabbage Pancakes are a fun and filling way to use up pantry leftovers. Fill them and top them with whatever your heart desires!&nbsp;

Savory Cabbage Pancakes (Okonomiyaki)

eggs

water (0.00)

soy sauce (0.14)

Tbsp toasted sesame oil (0.33)

all-purpose flour (0.07)

cabbage

carrot

green onions (0.17)

Tbsp oil

mayonnaise (0.28)

Tbsp sriracha (0.10)

Tbsp sesame seeds (0.04)

green onions (0.11)

Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.

In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to1 cup total flour).

Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.

Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.

To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.

This casserole is a super yummy way to use those Thanksgiving leftovers! Use simple clean ingredients to transform your extra turkey into something EXTRA.&nbsp;

Leftover Turkey Tetrazzini

egg noodles (use gluten free)

olive oil

onion

garlic (minced)

mushrooms

Italian seasoning (thyme, oregano, garlic, parsley)

No-Salt-Added Vegetable Stock

milk

cream cheese

peas

baby spinach (packed)

turkey meat (chopped)

parsley (chopped)

Tellicherry Black Pepper

breadcrumbs (Gluten Free)

mozzarella cheese (divided)

Preheat the oven to 350 degrees Ferenheit.

In a large pot, bring 8 cups of water to a boil and cook the egg noodles al dente according to package directions.  Drain and set aside.

In a large pot (I used the same pot), heat the olive oil on low until shimmering. Add the onions and garlic, and sauce for 5 minutes until soft.  Add the celery and mushrooms and sauce for another 8 minutes on low heat.  Add the frozen peas, spinach, Italian seasoning and stir.  Turn off heat.

In a sauce pan, heat the vegetable stock and milk on low heat, until just simmering.  Add the cream cheese and stir until all ingredients have melted together.

To the pot with the veggies- add the egg noodles, cream cheese/milk mixture, and the chopped turkey.  Add the parsley, black pepper, 1.5 cups of mozzarella, and stir to combine.  Add ingredients to a greased 13x9 inch baking dish.  Top with remaining half cup of mozzarella and breadcrumbs.

Cook covered for 20 minutes.  Remove cover, and cook for an additional 15 minutes until top begins to brown and the casserole is bubbly.

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Savory Cabbage Pancakes (Okonomiyak...

Leftover Turkey Tetrazzini

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Savory Cabbage Pancakes (Okonomiyak...

Leftover Turkey Tetrazzini

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