11 Genius Ways to Use up Holiday Leftovers That Are Actually Healthy
The big dinner is over but the leftovers are still with you: Check out these creative ways to repurpose those holiday leftovers in ways that will make them feel brand new—and are actually pretty healthy!
Leftover squash? Butternut Squash Biscotti
Looking for a creative way to use up leftover squash? My Butternut Squash Biscotti with Dates and Walnuts are delicious vegan and gluten-free cookies that pair perfectly with your coffee or a cup of chai tea. Thanks to the addition of winter squash, these crunchy cookies are packed with beta-carotene, a powerful antioxidant. The squash and the dates add some natural sweetness so you can use less added sugar in your biscotti. Plus, the almond flour boosts the protein content while the quinoa flour adds more fiber and a bit of protein.
Leftover stuffing? Make Leftover Stuffing Waffles
Turning them into savory waffles is absolutly genius: These crispy-on-the-outside, soft-and-fluffy-on-the-inside Leftover Stuffing Waffles from registered dietitian Julie Kay Andrews are even more delicious when topped with a fried egg. Making savory waffles means there’s no need to top them with syrup or powdered sugar. Use these waffles as a slice of bread in an open-faced breakfast sandwich and you’ll have a new post-holiday brunch tradition! Find out the most popular Thanksgiving dish in every state.
Leftover mashed potatoes? Make Ricotta Mashed Potato Gnocchi
Are you a fan of reheated mashed potatoes? Not too many people are, including registered dietitian Kara Golis. Their texture and consistency just aren’t the same the next day, which is why she created this game-changing recipe: Ricotta Mashed Potato Gnocchi.
The tender, pillowy mashed potato gnocchi soaks up the flavors of sauce for the perfect comfort food meal. Include spinach, mushrooms, and other vegetables in your sauce to get more vegetables into your meal, especially after the sweets and treats of the holidays.
Leftover cranberry sauce? Make Cranberry Sauce Oatmeal Bars
These Cranberry Sauce Oatmeal Bars from Starr Wong are made with whole grains for extra fiber and thanks to the oats, are rich in soluble fiber that can help lower LDL cholesterol levels. You’ll love the delicious flavor from both the ground and crystallized ginger, the perfect compliment to the cranberry sauce.
Leftover turkey? Make Low-Carb Turkey Enchilada Casserole
Looking for a new way to use up leftover turkey beyond sandwiches and soup? This Low-Carb Turkey Enchilada Casserole from registered dietitian Kelli Shallal is a tasty way to use leftover turkey that feels brand new. If you’re wanting to lighten up your meals after the holidays, dialing up on vegetables and down on the carbs for a meal or two can be just what you’re craving. This lower carb casserole uses zucchini instead of tortillas for a delicious and healthy Mexican feast! Follow this ultimate Thanksgiving menu for the easiest holiday ever.
Leftover roasted carrots? Make Roasted Carrot Soup with Peanuts and Basil
Roasted carrots can be a tough one to get people to eat after the holidays. Problem solved when you transform them into a flavorful comforting soup! My Heirloom Carrot Soup with Peanuts and Basil is both refreshing and cozy—plus, it’s vegan and gluten-free. This rich soup gets its creaminess from the pureed carrots and peanut butter, a hint of natural sweetness from the carrots and basil and a touch of heat from red chili flakes and ginger. It’s the perfect winter warmer!
This delicious roasted carrot soup is rich in beta carotene and fiber from carrots and creamy healthy protein and fats from peanut butter, plus the perfect freshness from the basil. Add extra chili flakes if you like it spicy.
Leftover mashed potatoes? Make Vegetable Pot Pie
Looking for an easy vegan comfort food? These individual Vegetable Pot Pies from registered dietitian Sharon Palmer are easy to make and packed with the goodness of vegetables. Add any produce you have on hand, such as zucchini, corn, carrots, peppers, and onions—and throw in some tempeh for plant-based protein. These savory mini pots of stew are topped with whipped potatoes and browned in the oven. Using leftover mashed potatoes helps you cut down on prep time so all you need to do is assemble, bake, and eat. Don’t miss how to recover from a Thanksgiving eating binge.
Leftover cranberry sauce? Make Orange Risotto with Cranberry Sauce
Need to use up some leftover cranberry sauce? Try making this Orange Risotto with New England Cranberry Sauce from chef Catherine Brown. It’s like a rice pudding or dessert risotto with sweet notes. This recipe is easy to make—all you have to do is stir a bit. The orange adds the perfect balance to the cranberries as well as an added boost of vitamin C to help you get through cold and flu season. Check out these 9 reasons to eat more cranberries this holiday season.
Leftover squash? Make Butternut Squash Mini Pizzas
Did you roast some whole squash and are left wondering what to do with the leftovers? Slice that squash into rounds and you can make my Butternut Squash Mini Pizzas for a fun family pizza night that’s packed with antioxidants.
Just lay out the squash rounds and provide a variety of toppings so everyone can decorate their own pizzas. I love using diced tomatoes, green bell peppers, mushrooms, light mozzarella cheese, and fresh basil.
If you need even more reasons to love your squash, it’s rich in potassium which can help lower blood pressure. The antioxidant and anti-inflammatory benefits of squash promote bone and eye health and also protect your blood vessels.
Leftover cranberry sauce? Make Cosmo Cranberry Aioli
Elevate your condiments by adding cranberry sauce to an easy and delicious aioli. This Cosmo Cranberry Aioli from Terri Gilson tastes like the popular cocktail thanks to the addition of fresh orange and leftover cranberry sauce. This tasty aioli adds amazing flavor to your leftover turkey sandwiches and is incredible on burgers. Try it as a marinade on chicken or fish to keep a hint of holiday flavors coming. Find healthier versions of your favorite condiments for delicious and nutritious meals all year long.
Leftover pumpkin? Make No Bake Pumpkin Pie with Caramel Sauce
Whether it’s canned pumpkin you didn’t use up, sweet potatoes, or even squash, you can use them in this No Bake Pumpkin Pie with Caramel Sauce from Gabrielle Gottschalk.
Not only is this pie easy-as-pie to make, it’s vegan, gluten-free, and soy-free, but the whole thing requires only eight ingredients (not including the toppings) and is ready in about 20 minutes!
Pumpkin is an excellent source of beta-carotene—a nutrient that’s excellent for your vision and which may help prevent some cancers. Pumpkin is also rich in vitamin C, an antioxidant that helps stimulate the immune system. Next, find out the best and worst Thanksgiving foods for your weight.