Is it too soon to be thinking about Thanksgiving leftovers?
Ingredients
2 large baking potatoes
8 ounces turkey cooked and shredded
½ cup BBQ sauce (any flavor you prefer)
½ cup pickled red onion (optional)
2 tablespoons butter
1 teaspoon salt
1/2 cup shredded cheddar cheese
Chopped green onion and sour cream for garnish
Instructions
Preheat oven to 400 degrees (or Air Fryer)
Use knife to poke several holes in potatoes. Place potatoes in preheated oven and bake for 35 to 45 minutes or until potatoes are soft. If using an Air Fryer, cook for 55 to 60 minutes this will give the skin a crispy texture.
When potatoes are finished baking, place turkey and BBQ sauce in a small skillet. Stir to combine and cook until warm. Remove from heat and set aside.
Cut a slit in the top of the potatoes and use a fork to smash the inside of the potato. Add butter and salt.
Top potato with shredded cheese.
Top cheese with BBQ turkey.
Garnish with green onion, sour cream and drizzle some extra BBQ sauce over the top.
Greek food is simple, unpretentious and authentic.
Ingredients
For the feta yogurt sauce:
1/2 cup plain greek yogurt
1/2 cup feta crumbles
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
¼ teaspoon garlic powder
Freshly ground salt and black pepper, to taste
1-3 teaspoons water to thin sauce so you can drizzle it over meatballs
For the meatballs:
1 pound lean ground chicken or turkey (around 93% lean is best)
1 egg
½ cup breadcrumbs
¼ cup finely diced red onion (from about 1/4th large red onion)
3 cloves garlic, minced (or sub ½ teaspoon garlic powder)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
½ teaspoon dried oregano
¾ teaspoon salt
Freshly ground black pepper
For the veggies:
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, sliced
1 tablespoon olive oil
Freshly ground salt and pepper
For the lemon orzo:
1 ⅓ cup orzo pasta (8 ounces)
1 teaspoon lemon zest
Juice from ½ lemon (about 2 tablespoons fresh lemon juice)
1-2 tablespoons butter (or olive oil)
Freshly ground salt and pepper, to taste
Instructions
First make the feta yogurt sauce: add yogurt, feta, olive oil, lemon zest, lemon juice and garlic powder to the bowl of a food processor or to a blender. Process/blend until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process once more. If it’s not thin enough, add 1-3 teaspoons of water so that you can easily drizzle it. Set aside.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, add the ground chicken or turkey, egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt and pepper; use clean hands to form into 16 golf ball sized meatballs. Set aside. (Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball).
Add peppers and onions to a medium bowl and drizzle with 1 tablespoon olive oil and freshly ground salt and pepper. Toss together then add veggies to the prepared pan and spread out evenly. Next nestle the meatballs in between the veggies. Bake for 17-23 minutes or until a meat thermometer reads 165 degrees F.
While the meatballs are cooking, make the orzo: first cook the orzo according to the directions on the package. Once al dente, drain the orzo and add back to the pot, then stir in the lemon zest, lemon juice, butter (or olive oil) and season with salt and pepper to taste.
To serve: add orzo to plates or bowls, then top with meatballs (4 per person) and peppers/onion mixture. Drizzle with the feta yogurt sauce and garnish with fresh torn mint and parsley.
(Optional: ½ cup pitted and sliced kalamata olives)
1/2 to 2 teaspoons crushed red pepper flakes, to your taste
1 bay leaf
4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
2 cups chicken broth
1/2 cup reduced-fat sour cream or Greek yogurt
Instructions
Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
Add onions and garlic, sauté until soft, about 4 to 5 minutes.
Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
To serve, topped with your favorite toppings.
Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.
