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4 Healthy Recipes Using Holiday Leftovers

Updated: Dec 21, 2020

Spiced Ham and Potato Soup

Author: Cassy

Original Recipe here

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

  • Yield: 6 to 8 heathy servings 1x

  • 2 tablespoons butter or olive oil

  • 1/2 onion, finely chopped

  • 4 cloves garlic, minced

  • 8 stalks of celery, chopped

  • 1/2 cup spicy mustard (okay to sub regular mustard)

  • 2 pounds red skin potatoes, cut into 1/2-inch pieces

  • 8 cups (64 ounces) chicken broth, more if needed

  • 2 pounds thick-cut ham, cut into 1-inch pieces

  • 2 lemons, juiced

  • 1/2 teaspoon fine sea salt, more to taste

  • 1/4 teaspoon cracked black pepper

  • 2 tablespoons fresh chives, chopped, for garnish


  1. Melt the butter in a large pot over medium heat. Add the onions and saute until translucent or just starting to brown. Add the garlic and celery and saute until fragrant, about 2 more minutes. Stir in the mustard and toss so that everything is well coated.

  2. Add the chopped potatoes to the pot and cover in the chicken broth. Cover and bring to a simmer. Let simmer for about 20 minutes, or until the potatoes are easily pierced with a fork. Add the ham and simmer for an additional 5 minutes.

  3. Turn the heat off, add the lemon juice, salt, and pepper. Stir to combine and taste to determine if it needs any additional seasoning.

  4. Garnish with the chives and enjoy!

Easy Leftover Turkey Tacos

Original Post here

Course Main Course Cuisine Mexican

Cook Time 25 minutes

Servings 4


  • 1 half a cooked Turkey breast from a 12-16 lbs turkey

  • 1 can fire roasted diced tomatoes

  • 1 small can green chilies

  • ½ cup white wine or beer

  • 3 tbs tomato paste

  • 1 tsp Worcestershire sauce

  • 2 tbs butter

  • 1 Juice of half a lime

  • 2 tsp cumin

  • 1 tbs dry garlic

  • 1 tbs Adobo seasoning

  • Dry ground chipotle or other pepper to taste

  • Salt and Pepper

  • 6-8 Tortillas


  1. Shred the meat from the turkey breast using two forks. Put in an oven safe sauté pan over medium heat with a little olive oil. Add the canned tomatoes and chilies as well as the dry spices. Cook over medium heat allowing the liquid to evaporate and sear the meat a little. Deglaze the pan with the wine and Worcestershire. Add the pat of butter to the pan for extra flavor. Taste and adjust flavors as desired. The meat can be held over low heat or in a crock pot until ready to serve.

  2. Before serving place the pan with meat the in the oven under the broiler for a few minutes until the top browns some. Remove from broiler and squeeze lime juice over the top.

  3. Serve with any or all of the following: tortillas, fresh salsa, pickled red onion, tomatillo relish, avocado, sour cream, hot sauce, and lime wedges.

Recipe Notes Chicken could be used in place of the turkey. This recipe also makes a great salad topping or omelet filling.

Steak Salad

Author: Giada DeLaurentis

Original Recipe From

Find original post here


Deselect All 1/2 head romaine lettuce, cut into bite-size pieces 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups) 1/2 red onion, thinly sliced into rings 3 cups fresh baby arugula 12 cherry tomatoes, halved 4 ounces Gorgonzola, coarsely crumbled Red Wine Vinaigrette, recipe follows Salt and freshly ground black pepper 1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled Red Wine Vinaigrette: 1/2 cup red wine vinegar 3 tablespoons lemon juice 2 teaspoons honey 2 teaspoons salt Freshly ground black pepper 1 cup olive oil


  1. In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.

  2. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

Red Wine Vinaigrette: Yield: 1 2/3 cups

  1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Leftover Mashed Potato Cakes

Original Recipe from

See original Post here:

Nutrition Profile: Low-Calorie Nut-Free Soy-Free


  • 3 cups leftover mashed potatoes

  • ½ cup chopped cooked bacon (2 ounces)

  • ½ cup shredded sharp Cheddar cheese

  • ¼ cup chopped fresh chives, plus more for garnish

  • 2 large eggs, lightly beaten

  • ⅓ cup all-purpose flour, plus more if needed

  • 2 tablespoons extra-virgin olive oil, divided

Directions 1. Combine mashed potatoes, bacon, cheese, chives, eggs and 1/3 cup flour in a large bowl. Check the consistency of the mixture. If it is too moist to form a patty, add additional flour, 1 tablespoon at a time. Using about 1/3 cup for each one, form the mixture into 12 3-inch patties.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties and cook until browned on one side, 3 to 4 minutes. Flip the patties and continue cooking until golden brown on the second side, about 2 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and remaining patties. Garnish with chives, if desired.

Nutrition Facts Serving Size: 2 Patties Per Serving: 311 calories; protein 11.2g; carbohydrates 26.4g; dietary fiber 0.3g; fat 17.4g; saturated fat 6.7g; cholesterol 92.3mg; vitamin a iu 421.3IU; vitamin c 1.3mg; folate 25.9mcg; calcium 93.6mg; iron 0.8mg; magnesium 11.4mg; potassium 735.3mg; sodium 461.3mg; thiamin 0.1mg. Exchanges: 1 1/2 Fat, 1 1/2 Starch, 1 High-Fat Protein, 1/2 Medium-Fat Protein

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