Chef Jill Houk returns to the program to share healthy and delicious recipes for all of the holiday leftovers. It is always a treat to have Chef Jill with us. She is a great guest and talented chef and provides tons of fabulous healthy menu ideas. Listen to the show for her tips on storing, freezing and creating new meals from those Thanksgiving leftovers.
Listen to the interview here on TRB.
6 large bell peppers
2 cups leftover stuffing
1 cup leftover turkey, chopped into 1/2-inch dice
2 cups tomato sauce
Cut off top 1/2 inch of peppers and set aside. Scoop seeds from cavities. Microwave peppers and pepper tops on HIGH for 6-10 minutes, until slightly softened.
Mix stuffing with turkey. Fill pepper cavities with stuffing mixture and place a top on each pepper. Stand filled peppers in single layer in heavy large pot.
Pour tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover and cook until peppers are tender and filling is warmed through, about 20 additional minutes.
Pork Tenderloin with Cranberry-Wine Glaze
2 12- to 14-ounce pork tenderloins
2 teaspoons Kosher salt
1/2 teaspoon black pepper
1/2 cup leftover wine (red or white)
1/2 cup leftover cranberry sauce
2 teaspoons Dijon mustard
Pre-heat oven to 375ºF.
Heat a large cast iron or aluminum skillet (NOT non-stick) over high heat until hot. Sprinkle pork with salt and pepper. Add pork to skillet and cook until brown on all sides, turning occasionally, about 4 minutes per side. Transfer pork to a cookie sheet.
Add wine to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low and stir in cranberry sauce and mustard. Bring to a simmer and remove from heat.
Brush each pork tenderloin with glaze and place in heated oven. Cook until thermometer inserted into pork registers 145°F, about 10-15 minutes. Transfer pork to cutting board and let rest 10 minutes.
Cut pork into 1/2-inch-thick slices. Arrange pork slices on plates. Spoon any glaze and pork juices from the bottom of the cookie sheet over pork and serve.
Cream of Potato Soup
4 cups nonfat chicken broth
1 small leek, white parts only, split and cleaned, cut into half moons
2 cups leftover mashed potatoes
Bring chicken broth and leek pieces to a boil over in a large pot over high heat. Reduce heat and simmer 5 minutes.
If desired, strain out leek pieces. Reduce heat to medium and mix mashed potatoes into broth a spoonful at a time, whisking or stirring well to incorporate. Continue heating until soup is warmed through, about 5 minutes.
Turkey Shepherd’s Pie
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound cooked leftover turkey, chopped into small pieces
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2-3 cups leftover mashed potatoes or leftover sweet potatoes
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, and carrot. Cook until browned, 8 to 10 minutes. Add the turkey and warm through.
Add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
Pour the mixture into a 1 1/2-quart baking dish; set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Spread the potatoes evenly over the turkey mixture. Bake until golden, about 30 to 35 minutes.