Tag Archives: leftovers

Ham and Sweet Potato Casserole

We are still eating ham from Easter. I figure ham is so well preserved that, if you cook it well, it won’t make you sick. I saw this Emeril recipe on the Food Network website for Spiced Baked Ham with Sweet Potatoes.

Ham and Sweet Potatoes

The flavor combination sounded interesting, though I did not end up using the spicy ingredients. Since I was using leftover ham slices rather than a whole ham, I baked it like a casserole. It was yummy!

Ham and Sweet Potato Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 pounds sweet potatoes, peeled and thinly sliced
  • 3 cups chopped, cooked ham
  • ¼ cup molasses
  • ¼ teaspoon allspice
  • ½ teaspoon ground cinnamon
  • 2 tablespoons spicy brown mustard
Instructions
  1. Combine sweet potatoes and ham in a large bowl.
  2. Combine remaining ingredients. Pour over sweet potatoes, toss to combine. Pour into 13X9 pan which has been sprayed with non stick cooking spray. Cover with foil.
  3. Bake at 400 degrees until sweet potatoes are soft, about 40 minutes.

 

Turkey and Swiss Chard Casserole

Turkey and Swiss Chard CasseroleI haven’t made a casserole in a while. The time seemed right, now that the weather is turning colder. I found this recipe on Pinterest for Chicken and Kale Casserole from Delish.com and decided to try it. It is sort of a leftover turkey mock lasagna. The lemon really added a zing to this dish!

Turkey and Swiss Chard Casserole
Recipe type: Main
Serves: 6
 
Ingredients
  • ½ of a 12 ounce box whole wheat penne pasta
  • 3 tablespoons butter
  • 1 large bunch Swiss chard
  • 1 cup chopped onion
  • 3 cloves garlic, chopped
  • 2 cups cooked turkey, diced
  • 45 ounces part skim ricotta cheese
  • handful of fresh basil, thinly sliced
  • Finely grated rind of 2 lemons
  • ¾ cup shredded Parmesan cheese, divided
  • Course salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees. Separate chard stems from leaves. Thinly slice stems. Chop leaves.
  2. Bring a large pot of water to a boil. Salt water. Cook penne pasta according to package directions. Drain and return pasta to the pot.
  3. While pasta is cooking, melt butter in a large skillet. Saute chard stems, onion, and garlic until onion begins to soften. Add chard leaves, cover, and allow to simmer until the kale just begins to soften, about 5 minutes. Add to cooked pasta.
  4. Add turkey, ricotta, basil, lemon rind, ½ cup Parmesan, and salt and pepper to pasta, stir to combine. Spread in 13 X 9 pan. Sprinkle with remaining cheese. Bake for 30 minutes, until golden brown.

Happy eating!

Ruth

Thanksgiving Leftovers Casserole

Thanksgiving Leftovers CasseroleMy husband and I had a very quiet Thanksgiving. I cooked a 17 pound turkey, so we have lots of leftovers. (I already have the dark meat cubed and frozen, since neither of us eats it except in casseroles.) I really limited the side dishes this year-just dressing, cranberry sauce and a green bean dish using the beans from our box. (I’ll post that recipe next week.) Last night, I used the leftovers to make a casserole. Casseroles are a great way to use up bits and pieces! The advantage of making a casserole was that the leftovers stayed really moist. I used my leftover green beans for this casserole, but you could probably use other vegetables instead.

Thanksgiving Leftovers Casserole
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups dressing
  • 2 cups cooked turkey or chicken, cubed
  • 2 cups cooked vegetables
  • 1 cup turkey or chicken gravy
  • ½ cup whole berry cranberry sauce
Instructions
  1. Preheat oven to 350 degrees. Spray an 11 X 7 casserole with non stick cooking spray.
  2. Spread dressing in bottom of pan. Combine meat and vegetables, spread over dressing.
  3. Combine gravy and cranberry sauce. Pour over all.
  4. Bake for 45 minutes, until heated through.

It is so hard to believe Christmas is right around the corner. I have so much left to do!

Happy eating!

Ruth