From Leftovers to Meal Prep

Ensure you’re feeding your body and soul by preparing for success over the holiday season.

Opting out of your favorite dishes will lead to overindulgence later. Whether that is this week or next month, it will inevitably happen. There is no reward for those who can starve themselves the most, suffer the most, enjoy the least…

In becoming part of the kitchen process over the holidays, you can feel less pressure to finish the feast in one day and explore some delicious leftovers that don’t leave you feeling overstuffed and remorseful. Instead, nourish your nostalgia by meal prepping to fuel your holiday workouts with creative leftovers.

Here are some recipes you can create from leftovers:

Turkey Comfort Soup

• 2 bay leaves

• 1/c cup fresh mint

• 1/2 onion, diced

• 2 cups leftover turkey (shredded white meat)

• 1 quart of turkey stock

• 2 lemons, cut into wedges (to squeeze juice)

• 1 cup uncooked white rice

This soup is a spin off of Canja, a Portuguese comport soup that I like when I’m under the weather. The only difference is substituting turkey instead of chicken. I freeze much as possible to simplify sick days for family or friends.

Assemble all ingredients except rice. Freeze. Only add rice upon serving.

Turkey Pot Pie

• homemade roux (leftover turkey drippings, GF flour)

• olive oil, to coat saucepan

• 1/3 c. GF flour

• 1 c. turkey stock

• fresh thyme leaves

• 1 c. peas

• 1/2 c. carrots

• 1 onion, diced

• 2 c. leftover turkey (chopped white meat)

• 1 double pie crust

Instructions:

1. Preheat oven to 400 degrees. Whisk egg with 1 Tbsp water. Set aside.

2. Cook onion and olive oil in a medium saucepan over low heat, about 5 minutes. Add GF flour thyme, salt, and any seasoning to your taste. Cook for 2 more minutes.

3. Whisk in turkey stock and milk a little bit at a time. Bring to a boil over medium heat. Simmer 1 minute. Remove from heat and stir in turkey, peas, and carrots.

4. Line 9” pie plate with one of the crusts. Fill with turkey filling. Top with second crust. Pinch edges to seal. Cut a few generous slits to vent the pie.

5. Bake 35-40 minutes until lightly browned and filling is bubbly.

6. Cool for 10-15 minutes before cutting.

Turkey pot pie can be frozen and served later. As a meal it has great energy potential with a balance of macronutrients to fuel your next workout, while hitting the comfort zone to nourish nostalgia.