Healthy Meals You Can Make with Holiday Leftovers

Why Repurpose Holiday Leftovers?

During a time of year when we spend plenty of money on gifts, travel, sporting equipment and holiday cheer, repurposing your holiday leftovers is a great way to save some money and lower levels of holiday stress. Reducing food waste and spending less are two positive outcomes of biting off more than we can chew—so to speak—for those big holiday gatherings.

Additionally, there are the health benefits of cooking at home, like:

• Appropriate proportions
• Family togetherness
• Ingredient control
• Fresh ingredients
• Fewer calories
• Mastering your cooking skills
• Saving money
• Saving time
• Family meal prep
• Food safety
• Avoiding food allergies

If you haven’t traditionally been the person who races to the fridge the next day for leftover turkey, mashed potatoes or Brussels sprouts, here are a some ways you can spice up leftovers and avoid repetitive meals and monotony in the kitchen:

• Add veggies to protein or protein to vegetables to turn a side into a next-day main dish
• Experiment with herbs and spices
• Try one meal three different ways
• Consider different dish combinations
• Swap a dinner item for breakfast and vice versa

And if you need a little inspiration as the holiday meal planning commences, here are some healthy holiday recipe ideas.

Healthy Breakfast Ideas

Turkey and Veggie Omelet

Turn the season’s favorite courses into a wholesome breakfast omelet by adding diced turkey, spices and veggies to your morning egg dish. If you think an omelet will take too long, this dish can just as easily turn into a scramble.

Ingredients:

• 1 cup cooked turkey, diced
• 1 cup mixed vegetables (such as bell peppers, onions and spinach)
• 4 large eggs
• ¼ cup milk
• ½ cup shredded cheese (cheddar or your choice)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (like parsley or thyme), for garnish

Instructions:

1. In a bowl, whisk together eggs, milk, salt and pepper until well combined.
2. Heat olive oil in a large skillet over medium heat.
3. Add mixed vegetables to the skillet and sauté for 3-4 minutes until tender.
4. Stir in the diced turkey and cook for another 2 minutes until heated through.
5. Pour the egg mixture over the turkey and veggie mix in the skillet, ensuring even distribution.
6. Cook without stirring for 3-5 minutes, or until the edges start to set.
7. Sprinkle shredded cheese over the omelet and cover the skillet.
8. Reduce heat to low and let cook for an additional 2-3 minutes, or until the cheese melts and the omelet is cooked through.
9. Carefully fold the omelet in half and serve hot, garnished with fresh herbs.

Whole Grain Cranberry Muffins

The most festive of berries takes center stage in these comforting, whole grain muffins that pack a powerfully nutritious punch on their own or as a creative Thanksgiving bread alternative.

Ingredients:

• 1 cup whole wheat flour
• 1 cup rolled oats
• 1/2 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup fresh or frozen cranberries, halved
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt and cinnamon.
3. In a separate bowl, combine the buttermilk, vegetable oil, vanilla extract and egg. Beat until well mixed.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
5. Gently fold in the cranberries and walnuts—if using.
6. Distribute the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Enjoy fresh, or store in an airtight container for up to three days.

Sweet Potato Pancakes

Turn sweet mashed potatoes into a hearty breakfast staple that’s sure to get you through big days full of holiday activity.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium potato)
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup non-dairy milk
• 1 large egg
• 2 tablespoons melted butter (plus extra for cooking)
• 1 teaspoon vanilla extract
• Additional fruit for serving

Instructions:

1. Begin by peeling and boiling the sweet potato until tender, then mash until smooth.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon and salt.
3. In another bowl, combine the milk, egg, melted butter, vanilla extract and mashed sweet potatoes until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until just combined; some lumps are okay.
5. Preheat a non-stick skillet over medium heat and lightly grease with butter.
6. Pour about ¼ cup of batter onto the skillet for each pancake.
7. Cook for 3-4 minutes, or until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
8. Repeat with the remaining batter, adding more butter to the skillet as needed.
9. Serve warm with your favorite toppings like syrup, fruit or nuts.

Cranberry Yogurt Parfait

A simple classic with a holiday twist. Layering yogurt, cranberry sauce and granola is an excellent choice for a light snack that bridges the gap between breakfast and early holiday dinners.

Ingredients:

• 1 cup cranberry sauce
• 1/2 cup honey or maple syrup
• 2 cups plain Greek yogurt
• 1 cup granola (your choice of flavor)
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a mixing bowl, combine the Greek yogurt with vanilla extract and stir until well mixed.
2. In serving glasses or bowls, layer the yogurt, cranberry sauce and granola. Start with yogurt, then cranberry, followed by granola and repeat until the glasses are filled to your liking.
3. Top each parfait with a dollop of cranberry sauce and a sprinkle of granola. Garnish with fresh mint leaves if desired.
4. Serve immediately and enjoy your healthy, layered treat!

Nutritious Lunch Options

Turkey & Spinach Wraps

Combining turkey with fresh spinach and your choice of cheese and additional veggies in a whole grain wrap is the perfect way to turn Thanksgiving dinner into a healthy lunch option.

Ingredients:

• 4 whole wheat tortillas
• 8 ounces sliced turkey breast
• 2 cups fresh spinach leaves
• 1 avocado, sliced
• ½ cup crumbled feta cheese
• 1 medium tomato, sliced
• 2 tablespoons hummus
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Start by laying the whole wheat tortillas flat on a clean surface.
2. Spread ½ tablespoon of hummus onto each tortilla, leaving a small border around the edges.
3. Layer evenly with fresh spinach leaves, followed by the turkey slices.
4. Add sliced avocado, tomato and sprinkle crumbled feta cheese on top.
5. Drizzle with olive oil and season with salt and pepper.
6. Carefully wrap the tortilla tightly, folding in the edges to secure the filling.
7. Slice each wrap in half diagonally and serve immediately or wrap in parchment for later enjoyment.

Roasted Veggie Salad

A light dressing and fresh greens combine perfectly with the season’s hearty roasted vegetables in this salad that offers plenty of nutrients and seasonal flavor.

Ingredients:

• 2 cups butternut squash, cubed
• 2 cups Brussels sprouts, halved
• 1 cup carrots, sliced
• 1 red onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon thyme
• 4 cups mixed greens
• 1/2 cup feta cheese, crumbled
• 1/2 cup pecans, toasted
• 3 tablespoons maple syrup
• 3 tablespoons balsamic vinegar

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash, Brussels sprouts, carrots and red onion with olive oil, salt, pepper, garlic powder and thyme.
3. Spread the vegetable mixture evenly on a baking sheet.
4. Roast the vegetables in the preheated oven for 25–30 minutes, or until they are tender and caramelized, stirring halfway through.
5. In a small bowl, whisk together the maple syrup and balsamic vinegar to create the vinaigrette.
6. Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
7. In a large serving bowl, combine the mixed greens, roasted vegetables, feta cheese and toasted pecans.
8. Drizzle the maple-balsamic vinaigrette over the salad and toss gently to combine.
9. Serve warm or at room temperature.

Healthy Turkey Soup

Even after family and friends have stripped the turkey clean, the bones can provide plenty of flavor for future meals. Use them to make a homemade turkey stock that pairs with leftover vegetables for a flavorful soup that will warm the soul.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 ribs celery, chopped
• 1 cup green beans, trimmed and chopped
• 1 cup corn (fresh, frozen, or canned)
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• Juice of 1 lemon

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and minced garlic, sautéing until fragrant and translucent.
3. Stir in carrots and celery, cooking for about 5 minutes until slightly softened.
4. Add green beans and corn, mixing well.
5. Pour in chicken broth, then add shredded turkey, thyme, rosemary and bay leaf.
6. Bring to a simmer and cook for 20-25 minutes, allowing flavors to meld.
7. Season with salt, pepper and lemon juice to taste.
8. Stir in chopped spinach or kale just before serving until wilted.
9. Enjoy your healthy soup warm with crusty whole-grain bread if desired!

Balanced Dinners

Stuffed Bell Peppers

Rice is a nice addition to the more traditional holiday ingredients in this healthy side that combines turkey, leftover veggies and a wholesome grain.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups cooked turkey, shredded
• 1 cup stuffing mix
• 1/2 cup cranberry sauce
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Halve the bell peppers lengthwise and remove the seeds and membranes, placing them cut side up in the dish.
3. In a large bowl, combine the shredded turkey, stuffing mix, cranberry sauce, half of the cheese, garlic powder, onion powder, salt and pepper. Mix well.
4. Drizzle the chicken broth and olive oil over the mixture, stirring until everything is evenly coated.
5. Stuff each bell pepper half with the turkey mixture, packing it tightly.
6. Top each stuffed pepper with the remaining cheese.
7. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh parsley before serving. Enjoy your Thanksgiving-inspired meal!

Vegetarian Stir-Fry

When it’s time to take a break from the many forms of meat we consume during the holidays, this veggie option levels up with flavor, plant-based protein and a great use of leftover vegetables.

Ingredients:

• 2 cups leftover roasted vegetables (e.g., carrots, Brussels sprouts, potatoes)
• 1 cup cooked quinoa or rice
• 1 cup leftover cranberry sauce
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup green onions, chopped
• 1/4 cup slivered almonds (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
3. Toss in the leftover roasted vegetables and stir-fry for about 5 minutes, allowing them to crisp up slightly.
4. Incorporate the cooked quinoa or rice, mixing well with the vegetables.
5. Drizzle soy sauce over the mixture, stirring to combine evenly.
6. Add the leftover cranberry sauce, mixing until everything is coated and warmed through.
7. Season with salt and pepper to taste, adjusting accordingly.
8. Remove from heat and garnish with chopped green onions and slivered almonds if desired.
9. Serve hot, either as a stand-alone dish or alongside a fresh salad.

Quinoa Bowl

An ancient grain comes to life in a creative take on traditional ingredients. Combine quinoa, leftover turkey, cranberry sauce and roasted veggies in what is sure to become a holiday fan favorite.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups cooked turkey, shredded
• 1 cup roasted sweet potatoes, diced
• 1 cup green beans, blanched and chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa and water, bring to a boil.
2. Reduce heat, cover and simmer for 15 minutes or until water is absorbed.
3. Remove from heat, fluff with a fork and let cool.
4. In a large bowl, mix shredded turkey, sweet potatoes, green beans, red onion, cranberries, feta, walnuts and parsley.
5. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt and pepper.
6. Pour the dressing over the salad mixture and toss to combine.
7. Add the cooled quinoa and mix well until ingredients are evenly distributed.
8. Serve immediately or chill for 30 minutes for flavors to meld.

Additional Tips

When food is going from the kitchen counter to the refrigerator and back again, it’s important to make sure you’re storing, treating and reheating it properly. Here are a few food safety tips to keep in mind:

• Refrigerate or freeze wrap leftovers immediately. Don’t let anything linger on the counter. As a rule of thumb, leftovers can spend 3–4 days in the fridge or 3–4 months in the freezer.
• Cover leftovers in airtight packaging or storage containers.
• When it comes to thawing leftovers, it’s best to do so in the fridge. It takes a little longer, but is much safer.
• Reheated leftovers should reach 165℉ with a food thermometer. For best results, try to cover your leftovers when you reheat them to retain moisture.
• Wash your hands before and during food preparation, especially when handling any sort of raw meat or eggs.

When it comes to holiday meal prep, consider adding these ingredients to spice things up and enrich flavors:

• Holiday spices such as cinnamon, allspice, cloves, ginger, nutmeg, rosemary, almond extract, peppermint extract and star anise.
• Eggnog can work as a fun dairy substitute in sweet recipes.
• Boiled cider adds notable holiday tones to apple desserts.
• Cranberries complement sweet baked desserts with just a hint of tartness.

Conclusion

With the holidays approaching, now is a great time to begin your meal planning—keeping in mind that too much of a good thing is a great way to get creative with leftovers!