When I was a kid, folks called this dish “shepherd’s pie,” “hot dish” or “leftover casserole.” Whatever the name, it’s delicious and a great way to use up a bunch of leftovers. This recipe works fine with either plant-based Chick’n or leftover turkey.
If you made stock last night with the turkey carcass, take time now to remove and discard congealed fat, reheat, then strain and remove bones and skin etc. Store strained broth in fridge. (It can also be frozen.)
Tonight you’ll present root vegetables with a tasty lemon/red sauce as the featured portion of the meal. They’re served with African-spiced plant-based Chick’n as an accent to the plate and a simple Ethiopian green salad to complete the meal.
We’re keeping it light as we approach the holidays. Roast some beets sometime during the day today for this lighter yet satisfying dinner.
The earthy richness of beets are worked into a salad with crispy lettuce, toasted chopped walnuts and sliced hardboiled egg. The fresh zing of mango pieces adds the coup de grace to this flavor festival.
It’s all topped with a honey mustard dressing and served with an artisan roll.
Homemade teriyaki sauce cradles browned mushrooms, seared peppers, shredded cabbage, broccoli florets and chicken tonight. The homemade teriyaki sauce has just a touch of Asian chili sauce to give it a cold weather kick.
Chick’n Strips (or equivalent product) work really well in this recipe. Chicken Breast is a reliable option.
Here’s another great greens recipe. You’ll use fresh mango and Asian-style seasonings to create this one-dish meal.
Use leftover Marinated Grilled Tofu, or the commercial Asian-style baked tofu, with this dish. The greens are easy to prepare and served over high-protein quinoa. The fresh flavors are just what the doctor ordered on a cool winter night.
Pasta with Scallops (not to be confused with Scalloped Pasta which would basically be mac ‘n’ cheese) is on the menu tonight.
You’ll appreciate the lovely flavors of this seafood pasta. Small scallops (or bay scallops) are paired with seared fennel and green peas. The pasta dish gets a little motherly love, as it’s tossed with a lemony Aglio e Olio sauce.