This week I will concentrate on creative ways to use ALL of our leftovers from Thanksgiving! We really did not have that much left. However, there is still plenty to create a menu as we had three large meals at our house over the course of three days!
Monday
Breakfast- Blueberry Orange Smoothies
1 package frozen blueberries (can also use fresh)
2 navel oranges, peeled, and sectioned
8 oz. plain, vanilla, or blueberry yogurt
Place all ingredients in a blender and mix well. Pour into glasses and enjoy!
Lunch- Deviled Egg salad tortillas
Chop deviled eggs, add relish and a little may. Spread on tortillas.
Snack- Spinach dip, carrots, celery
Supper- Thanksgiving in a pan
Leftover dressing, turkey, gravy, and green beans, cheese
Pack leftover dressing into a pie plate. Top with turkey and green beans. Pour gravy over all and sprinkle with cheese. Bake at 350 until heated through.
Tuesday
Breakfast- Orange Cranberry Walnut Muffins
(Use Applesauce Oatmeal muffin recipe and add cranberries, orange peel, and walnuts as well as 1 tbs. orange juice)
Lunch- Ham and Cheese roll-ups
Supper- Ham and potato soup
Cut potatoes and add to crock pot, chop cooked ham and add to crock pot, add 1 tsp. salt, 1/4 tsp. pepper, 1 cup milk, 1 cup cheese, and cover with water Cook on high for 2-4 hours until potatoes are done.
Wednesday
Breakfast- Ham, Eggs, and Grits
Lunch- Turkey and cheese tortillas
Supper- Turkey Casserole, left over mac and cheese, left over sweet potato casserole
Turkey Casserole
2 cups cubed cooked turkey
10 oz. frozen peas
1 cup chopped celery
1 (8 oz) can sliced water chestnuts
2 tbs. chopped green pepper
1 tbs. chopped onion
1 can cream of broccoli soup
1/2 cup milk
2 tbs. turkey or chicken broth
1 tbs. lemon juice
1/2 tsp. salt
1 cup shredded cheese
Mix together 1st eleven ingredients. Transfer to a greased casserole dish. Top with cheese. Bake at 375 for 25 minutes.
Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
1/2 tsp. cinnamon
1/2 tsp. salt
Topping:
1 cup brown sugar
1/2 cup flour
1/2 cup melted butter
1 cup chopped pecans
Combine first 6 ingredients. Pour into a buttered casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Thursday
Breakfast- Trail Mix (on the go)
Lunch- Ham and Turkey Tortillas, leftover ham and potato soup
Supper- Leftovers from Wednesday
Friday
Breakfast- Date bars
Lunch- Chef Salad!
Supper- Assortment of Remaining leftovers







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