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By Nicole Spain, Registered Dietitian
The majority of Americans will not only stuff their turkey this November, but will also overstuff themselves at Thanksgiving dinner! Here are a few tips to lighten your holiday meal, plus a Grow Fit recipe that will really shine on your holiday dinner table:
You can also add more vegetables to your Thanksgiving dinner by serving one of our favorite Grow Fit recipes – Gingered Carrots!
1 lb carrots, peeled & sliced
½ tsp brown sugar
2 tsp dried parsley
1/8 cup butter, melted
1/8 tsp ground ginger
And here are some creative ways to use up those yummy leftovers:
Cranberry sauce – Use as a hot cereal mix-in. Swirl into oatmeal or cream of wheat for a sweet-tart breakfast. It is also tasty swirled into plain or vanilla yogurt!
Gravy – Use leftover gravy to make turkey pot pies. Leave unbaked and freeze the whole pot pie for a little taste of thanksgiving on a busy weeknight.
Stuffing – Use your leftover stuffing in place of cubed bread in your next breakfast frittata recipe! Add in your favorite chopped veggies to start your day off right!
Turkey – Tired of the traditional turkey sandwich the day after Thanksgiving? Spruce up your turkey by making it into a cranberry and pecan turkey salad sandwich. Finely chop or shred the turkey and mix it with celery, dried cranberries, pecans and low-fat Greek yogurt. If you have leftover cranberry sauce, you could use that in place of the dried cranberries.
Mashed Potatoes – Make your potatoes into a Tex-Mex treat by adding in sautéed onion, peppers and garlic. Make it spicy by adding in jalapeno and green chilies. Add a little bit of shredded sharp cheddar cheese before serving.
Sweet Potatoes – Leftover mashed sweet potatoes can be the star of your next meatless Monday! Sauté kale, sweet peppers, and garlic together. Add in pinto beans and lemon juice to taste and serve over top the sweet potatoes. Top with sunflower seeds to add a little extra crunch!