Happy BELATED Thanksgiving! We hope that you all had a wonderful long weekend celebrating with your nearest and dearest… we sure did!
Preparing for a Thanksgiving family meal often translates to spending hours upon hours of time in the kitchen – likely with TONS of leftovers!!! Today we’re making sure that none of these delicious foods (and all of your hard work) go to waste by sharing three different ways to use your Thanksgiving dinner leftovers!
Thanksgiving Dinner Leftovers: Three Ways! – Brit, Team Ambrosia
I trust that you’ve all recuperated from the quintessential, Thanksgiving Turkey coma… I may or may not need a couple more days… Thanksgiving dinner was particularly amazing this year! Stuffing FTW!
For those of you that AREN’T still recovering from the amazingness that is Thanksgiving dinner, I have three ways to reinvent your Thanksgiving leftovers that I know you’ll absolutely LOVE!
DIY Pumpkin Face Mask
Pumpkins are RICH in vitamins and antioxidants – particularly those that are beneficial for your skin cells [ie. Vitamin C, carotenoids, b vitamins etc]. So it’s no WONDER that pumpkin makes for a great at home face mask alternative!
Ingredients:
- 1 cup of canned pumpkin
- 5 tablespoons of ground oats – these make for an awesome skin exfoliant to help remove dead skin cells!
- 1/4 teaspoon of coconut oil – great for an all natural moisturizer
- 2 tablespoons of honey
- 2 tablespoons of plain yogurt
Directions:
- Mix all ingredients into a bowl & stir well with a spoon
- Apply to skin & leave on for 20-30 minutes (Note: this mask can be pretty messy when applying! Be sure to watch out for drips!)
- Rinse with warm water
Gluten Free Turkey Pizza
Uhm… YES PLEASE! I LOVE this idea! It’s kind of like an open face turkey sandwich… but much better! Plus..gravy as the base?! What more could you ever want in life?!
Ingredients
- Gravy
- Turkey
- Cranberry Sauce
- Cheese
- Gluten free stuffing
- Gluten free pizza dough/crust
Directions
- Cover your gluten free crust with gravy
- Top with turkey, cheese, cranberry sauce, and gluten free stuffing
- Heat up in the oven for about 10 -15 minutes
- Serve!
Sweet potato and potato frittata was recently served at the Larabar event that Ambrosia Marketing Manager Gill and I recently attended (expect a BTS blog post about the event on Thursday!!!!) Let me tell you, the frittata… it was delicious! I never would have guessed that these ingredients would fit so well together, but it was mind blowing!
Ingredients
- Chopped Sweet potato
- Chopped potato
- Turkey
- Onion
- Eggs
Directions
- Heat oven to 350F degrees
- In a separate bowl beat the eggs & then add the cheese until well combined. Meanwhile in a pan, heat a little olive oil & add chopped green onion.
- Let the onion sweat a bit & then add the chopped zucchini; I cut mine in 1/2 & then again in quarters. I then chop them so I have little quarters & they cook faster.
- Once the zucchini has softened add the red pepper sliced thinly.
- Sauté for a few minutes; if it gets dry add a little more olive oil.
- Once the veggies look soft pour the eggs over the pan & let settle. If the side of the frittata starts to brown or looks cooked, its time to go in the oven pan & all (oh yes please make sure you are using a stainless steel pan or a pan that has a stainless steel handle! Do NOT use plastic)
- Place the whole pan in the oven & bake for about 10 minutes.
- Let cool another 10min.
- Cut like a pie and serve with a salad or piece of toast
What do you do with your Thanksgiving leftovers?!
