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What to do with those thanksgiving leftovers...

What a wonderful time of year.  We are all about to embark on a grand time with family and friends.  It is this time of year that we are reminded to count our blessings with the hope that we continue to do the same every day.

No doubt you will have a feast or be part of offering one to others. There may be leftovers, so today I'll show you how to turn that food into completely different dishes.

TEX-MEX TURKEY SKILLET Mix it up with this tex-mex skillet.  Go as spicy as you like.

2 cups leftover turkey, shredded 1 bell pepper, chopped 1 cup grape tomatoes, halved 1 onion, diced 2 garlic cloves, minced 4 green onions, sliced 1 avocado, diced 1 1/2 cups enchilada sauce green chile 1/2 cup chicken stock 2 tbsp. chili powder 2 tsp. smoked paprika 1 tsp. cumin Pickled jalapeños, to taste, for garnishing Cooking fat Sea salt and freshly ground black pepperMelt some cooking fat in a skillet over medium high heat.

Add the onion and garlic and cook until soft. Stir in the bell pepper, tomatoes, and half the green onions. Sprinkle with chili powder, paprika, cumin, sea salt, and black pepper. Give everything a good stir and cook 3 to 4 minutes. Add the turkey, enchilada sauce, and chicken stock. Bring to a boil, and lower heat to a simmer. Cover and simmer 20 to 25 minutes. Serve with remaining green onions, avocado, and pickled jalapeños on top. TURKEY FRITTERS What a great way to use your leftovers.  Hopefully you didn't eat all of your cranberries!

3 C. mashed potatoes (sweet or white) 2 C. chopped turkey 1/4 C. adobo sauce (chop additional chipotle for more heat) 1 tsp. smoked paprika 1 small onion finely chopped 1/4 C. chopped cilantro + more for garnish 1 egg 1 TBSP arrowroot powder 2 C. cranberry sauce 1 tsp. red pepper flakes 2 tsp. chopped jalapeños Ghee or olive oil Salt to taste 

In a pan add 1 tsp of ghee or olive oil and heat on medium Once hot, add chopped onions and cook until tendered lightly browned In a large bowl, combine mashed potatoes, adobo sauce, chopped turkey, smoked paprika, onion, egg and arrowroot powder Combine thoroughly In a cast iron skillet, heat 4 TBSP of ghee or olive oil Form mashed potatoes into fritters roughly 2 inches in diameter Gently press in sides to firm up fritters Once oil is hot add fritter and let cook roughly 3 minutes on each side, the side should be crispy and lightly browned. Allow more time to cook if necessary and flip Do this with the remainder of the potato mix For cranberry sauce add the red peppers and cilantro and stir to combine Serve 1 TBSP of cranberry sauce on top of each fritter SWEET POTATO SOUP I love, love, love sweet potatoes.  Try this soup with red or white sweet potatoes.

3-4 medium organic sweet potatoes 4 cups bone broth or chicken or vegetable stock 2 tbsp pastured or organic butter 1 onion chopped 1/2 carrot chopped 1/2 celery stalk chopped 1 clove garlic minced 1 package of nitrate-free bacon about 12-14 slices 1 cup organic Greek-style yogurt 1-2 tbsp organic maple syrup 1-2 stalks fresh parsley chopped (optional) 

Pre-heat oven to 350°C/180°F degrees.

Line a baking sheet with parchment paper. Lay out bacon about 1/2-inch apart. Cut sweet potatoes in quarters (or cut loosely in large pieces), and place on a separate baking sheet. Bake both sweet potatoes and bacon for 40 minutes. Remove sweet potatoes from oven and continue to cook bacon until done – about 5-10 minutes. In a large stock pot, cook celery, carrot, onion and garlic with butter for 1-2 minutes over medium heat. Add bone broth or stock and sweet potatoes. Simmer for 5-7 minutes. Use an immersion hand blender to puree sweet potatoes in stock pot. Once fully pureed, turn off heat and set aside. In a small bowl mix yogurt and maple syrup. Set aside. Serve soup with a dollop or two of the maple cream. Top with crumbled bacon and sprinkle with parsley. TURKEY SWEET POTATO BROCCOLI SOUP You'll be able to whip up this soup in no time.  Use your leftover veggies and turkey and add broth and spices.

2 tbls

ghee 1 cup chopped broccoli stems + 4 cups chopped broccoli florets 1/2 cup celery, chopped 1/2 cup sweet onion, diced 6 cups chicken broth, divided 3 tsp dried thyme 2 tsp dried oregano 1 tsp sea salt 2 cups sweet potato, chopped 1 lb shredded turkey 

In a dutch oven or large stock pot, sauté broccoli stems, celery and onion in ghee for 10 minutes. Add in 4 cups of chicken broth and seasoning to pot. Bring to a boil and cook for 10 minutes. Use an immersion blender to cream veggies with broth. Add in sweet potato, broccoli, and turkey plus 2 more cups of chicken broth to pot. Bring to a simmer, cover and cook for 5 minutes or until sweet potato are fork tender

3 cups cooked turkey 1 1/2 cups salsa (whatever is your favorite - fresh is best) 8 corn tortillas  or cabbage leaves 2 1/2 cups Cheddar cheese

Avocado Cream Sauce

2 Tbls butter 2 Tbls coconut flour 2 cups chicken broth 3/4 cup sour cream (I used light) 1/2 tsp cumin 1 tsp salt 1/2 tsp garlic powder 1/2 tsp black pepper 2 large avocados peeled and pitted 1 Tbls cilantro finely chopped 1 lime juiced

Preheat oven to 350 degrees. Prepare the Avocado Sauce: In a skillet over medium-high heat, melt butter. Whisk in flour, until well combined and golden. Slowly whisk in chicken brown. Bring to a boil, reduce heat and simmer for 5 minutes. Add sour cream, cumin, salt, garlic powder, and black pepper. Mix until smooth. Remove from heat and pour into a blender or food processor. Add avocados, lime, and cilantro to the blender. Process until smooth. Be careful, hot liquids expand when being processed. In a saucepan heat salsa and turkey until warm. Wrap corn tortillas in damp paper towel, and warm in the microwave. Working with 1 tortilla at a time; place tortilla on the counter. Fill with some of the turkey mixture and some cheese. Roll tortilla, and place seam side down in a 9 x 13 baking dish. Repeat with the remaining tortillas. Pour avocado sauce over the rolled tortillas. Sprinkle with any remaining cheese. Cover with foil and bake for 20-30 minutes, until everything is heated through. Remove from the oven. Serve immediately. PUMPKIN PIE BARS You can't have too much pumpkin pie.  Use your extra pumpkin in these bars.

For the crust

1/2 cup + 1 tbsp coconut flour 3 tbsp arrowroot starch 1 tbsp gelatin 1/2 tsp baking soda 2 tbsp maple syrup 1/2 cup coconut oil

For the filling

2 cups pumpkin puree 1/4 cup coconut oil, melted 1/4 cup maple syrup 1/4 cup coconut cream, softened (plus additional for topping if desired) 1 tsp cinnamon 1/4 cup water 1 tbsp gelatin

For the crust

Preheat the oven to 350F and line an 8×8″ baking pan with parchment paper lightly greased with coconut oil. Mix the dry ingredients in medium mixing bowl. Stir in the coconut oil and maple syrup until thoroughly combined. Press the crust into the bottom of the baking pan, evenly dispersing it. Bake in the preheated oven for 15 minutes. Set aside to cool completely.

For the filling

Mix the pumpkin puree, maple syrup, coconut oil, coconut cream, and cinnamon until well combined. Stir to make sure the coconut cream is softened and no clumps remain. Make the gelatin egg by pouring the water into a small saucepan and sprinkling the gelatin over top. Allow it to harden for 2-3 minutes. Set the pot on the stove top set to low heat for 1-2 minutes to allow the gelatin to melt and the mixture to turn back into liquid. Remove from the heat and use a whisk or a milk frother to vigorously whisk until frothy. Pour into the pumpkin mixture and combine. Pour the filling mixture into the baking pan over the crust and use a spoon or rubber spatula to even out the top. Place in the fridge to set and cool for 3-4 hours. Once fully set, remove from the baking pan and slice into 9 slices. Top with additional cinnamon and coconut cream if desire, I am thankful for a lot of things.  I am especially thankful for all of the people in my life throughout the years that shared their knowledge for my benefit.  I am also thankful for my health, because being my best allows me to be in service to others.    I wish you all a very blessed Thanksgiving!

Here's to your health!  Happy Cooking!



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