1 454g package of macaroni
1 C chopped carrots
2 C chopped squash (I use this frozen kind)
2-3 C chopped cauliflower (I use this frozen kind)
1/2 C water
2 C milk
2 C shredded old cheddar cheese
1 tsp dry onion flakes
1/2 tsp salt
1/8 tsp pepper
1 Tblsp prepared mustard
2 Tblsp +/- parmesan cheese

Prepare macaroni al dente and set aside.

Place vegetables and water in a pot over medium heat. Cover and cook until vegetables are tender. Remove from heat. Do not drain. Add milk. Puree using an immersion blender. (Alternatively, add to a blender and process until smooth). Stir in cheese and seasoning until cheese is melted.

Add macaroni to sauce and stir to coat. Place into baking dish and sprinkle with parmesan cheese. Bake at 350' for 30 minutes.

1 Tblsp sesame oil
1 Lbs ground beef
3 cloves garlic, minced
3 Tblsp brown sugar
1/4 C soy sauce
1/4 tsp ground ginger
1/4 tsp (+/-) crushed red pepper
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1 cucumber, quartered and chopped
1/2 C - 3/4 C shredded carrot (2 small)
1/2 C steamed edamame
2 green onions, chopped
1 jalapeno, chopped fine
2 T rice vinegar
1 Tblsp sugar
1 Tblsp soy sauce
Salt and pepper, to taste

Brown ground beef with garlic and salt in sesame oil. Drain fat, if necessary. Add remaining ingredients, and cook on low for 3-5 minutes to blend flavours.

In a small bowl, combine rice vinegar, sugar, and soy sauce. Whisk to combine. Toss with cucumber, carrot, edamame, and green onions. Season with salt and pepper to taste.

Serve cucumber mixture over beef on a large piece of lettuce, a tortilla, or a taco shell.

1 Tblsp olive oil
2 ribs celery, stalks and leaves, diced
1/2 onion, diced
1 clove garlic
2 T flour
2 T butter
2 C stock (chicken, vegetable, or a combination)
4 C cooked pasta (about 1/2 Lb)
1 C cooked chopped chicken
2 C leftover or frozen vegetables
Salt and pepper, to taste

In a small pot, heat olive oil over medium-high heat. Add onions and celery. Cook, stirring regularly, until softened. Add garlic and lower heat to medium, continuing to stir regularly until very fragrant and very soft. Set aside.

Melt butter in a small pot over medium heat. (Go ahead and use the same pot that cooked the onion/celery mixture...less dishes to wash!) Stir in flour until smooth and bubbly. Gradually whisk stock to combine. Bring to a boil for one minute, stirring constantly. Add salt and pepper to taste. Set aside to cool slightly.

Combine cooked pasta, cooked chicken, onion mixture, and vegetables. Add sauce and stir to coat. Place in a 2-quart casserole dish with a lid. Cover and bake at 350' for about 20-25 minutes. Let stand 5 minutes before serving.

2 yellow onions, sliced thinly
2 C chopped turkey
1/4 C balsamic vinegar
1 T oil
1 T molasses (our local Crosby's, of course!)
1/2 tsp salt
1/4 tsp pepper
1/2 C sharp white cheddar, grated

In a large bowl, combine balsamic vinegar, oil, molasses, and salt & pepper. Stir to combine, then toss with onions until well coated. Spread in a single-layer on a foil-lined baking sheet. Roast at 375` for about 15 minutes, or until onions are very soft. Remove from onion. Return all onions and sauce to the bowl. I find it easiest to do this by picking up the foil and almost pouring it all back into the bowl. Add turkey and stir to coat well. Spread onion and turkey mixture over flatbread (or tortilla, pita, pizza dough, etc) on a baking sheet, and top with cheese. Return to 375` oven for about 10 minutes.



(The previously posted recipes using Thanksgiving leftovers were  Stuffing Frittata ,  Curry Vegetable Soup ,  Thai Turkey Salad, Turkey, Bacon, Avocado Tortilla Roll-Ups, and Sweet Potato Biscuits .  For other ideas about using leftovers any time, view all my recipes categorized under " Leftovers Renewed .") 

2 C chopped cooked turkey breast
2 green onions, chopped
1 carrot, peeled and grated
1 rib of celery, diced
1/4 C (+/-) red pepper, diced
2 T peanuts (or sunflower seeds, if you want it peanut-free)
1/4 C sour cream or plain Greek yogurt
1 tsp soy sauce
1/2 tsp sugar
1/8 tsp cumin
1/4 tsp curry
Pinch of garlic
Salt and pepper to taste

Combine turkey, vegetables, and peanuts or sunflower seeds in a large bowl. In a separate small bowl, combine the remaining ingredients to make the dressing. Once combine, stir into the turkey mixture to coat.

Think outside the bread box: Instead of using traditional sandwich bread, try this on a crusty roll, served with crackers, or wrapped in a tortilla or Boston lettuce.

Saute onion and garlic in a little oil over medium heat until they’re lightly browned (5 minutes). Add grated ginger and curry paste, and cook for another few minutes until fragrant. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach and cilantro. Season with salt and pepper to taste, and serve over rice.

2 Tbsp oil
2 tsp cumin, divided
1 tsp garlic, divided
1/4 C flour
1/4 C tomato paste
2 C vegetable broth
3/4 C water
1/4 tsp Mexican hot sauce
2 C grated cheddar cheese
1 can (19 ounces) black beans, rinsed/drained
6 C fresh spinach, chopped/steamed/squeezed dry
1 1/3 C frozen corn, thawed
6 green onions, sliced and divided
16 whole-wheat tortillas (6-inch)

On medium heat, combine together oil, 1 tsp cumin, 1/2 tsp garlic, flour, and tomato paste. Cook, whisking, for 1 minute. Whisk in broth and water, and bring to a boil. Reduce to a simmer, and cook until slightly thickened. Stir in hot sauce, and set aside.

1 onion, finely chopped
1 clove garlic, minced
1 tsp oil
1 C dried lentils, rinsed
1 tsp hot sauce
2 tsp cumin
1 tsp oregano
2 1/2 C chicken stock
1 C salsa
12 tortillas or taco shells
Your favourite taco toppings (we had tomatoes, green pepper, lettuce, cheddar cheese, and sour cream)

Saute onion and garlic in oil until soft. Stir in lentils, hot sauce, cumin, and oregano. Cook for 1 minute. Add stock and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until the lentils are tender. Uncover and cook for an additional 6-8 minutes or until mixture is thickened. Mash lentils slightly, and stir in salsa. Top tortilla or taco shell with approximately 1/4 C of lentil mixture and your choice of toppings.

1/3  C all-purpose flour
3  C milk
1  Tblsp  butter
1  Tblsp fresh thyme, chopped
1/4  tsp  salt
1/4  tsp black pepper
2  C grated Parmesan cheese, divided
1/8  tsp nutmeg
2  C  thinly sliced onion
6  garlic cloves, minced
1/3  C cream cheese
1/2  C  cream
1/2  C  fresh parsley, chopped and divided
1 Lb  medium shrimp, peeled, deveined, and coarsely chopped
1 Lb  scallops, coarsely chopped
3  eggs
1 2/3 C ricotta cheese
Oven-ready lasagna noodles

In a pot over medium heat, gradually mix milk into flour, stirring constantly until smooth. Cook for 1 minute before stirring in butter, thyme, salt, and pepper. Bring to a boil and cook for 5 minutes or until thick, stirring constantly. Remove pan from heat and stir in 1 1/4 C Parmesan cheese and the nutmeg. Set aside.

Heat a large nonstick skillet over medium-high heat. Saute onions in a little cooking spray/olive oil for about 4 minutes until softening. Add garlic and saute for an additional 1 minute. Remove from heat, and stir in cream cheese until melted. Stir in half-and-half, 1/4 cup parsley, shrimp, and scallops. Mix eggs and ricotta separately, and then stir into seafood/onion mixture.

Spoon 1 cup cheese sauce (1st mixture) into bottom of a 13 x 9 pan coated with cooking spray. Arrange noodles over sauce and top with half of ricotta mixture. Repeat layers with noodles, remaining half of ricotta mixture, and additional noodles. Pour remaining cheese sauce over noodles and sprinkle with remaining 3/4 cup Parmesan. Bake at 350` for 45 minutes or until lightly browned. Sprinkle with remaining 1/4 cup parsley. Let stand 10 minutes before serving.

1 large sweet potato, sliced into disks and boiled until slightly softened
1 can black beans, drained and rinsed
1 large chicken breast, cooked and shredded (alternately, brown 1lb ground turkey with onions & garlic)
1/2 onion, diced
2 cloves garlic, minced
1/2 red pepper, chopped
1/2 green pepper, chopped

"Hungry Janey's Inauthentic Enchilada Sauce" (see below)
1/2 C (or a little more/less) cheddar cheese, grated
1/2 C (or a little more/less) sour cream
1 green onion, chopped

"Hungry Janey's Inauthentic Enchilada Sauce"
1 C tomato sauce
1 Tblsp chopped fresh parsley
1 tsp cumin
1/ 4 tsp cayenne
1/2 tsp garlic
pinch of salt

Stir all ingredients to combine.

Saute onion and garlic (and turkey to brown, if using). Stir peppers, beans, chicken (if using) and enchilada sauce. Heat through. Arrange sweet potatoes in a single layer in a 9X13 pan sprayed with non-stick spray. Cover with mixture and sprinkle with cheese. Bake @ 375' for 25 minutes. Sprinkle with green onions, and top each serving with a dollop of sour cream.

2 C of leftover risotto (I used this, which makes exactly 2 cups)
3/4 C dried bread crumbs

12-inch pizza crust (I used this recipe)
1lb butternut squash, sliced 1/4 inch thick
1/2 red onion, thinly sliced
6 white mushrooms, sliced
1 Tblsp fresh thyme leaves
2 Tblsp olive oil
1/2 tsp salt
1/4 tsp pepper
Grated cheddar cheese


In a large bowl, toss the squash, onion, mushrooms, thyme, oil, salt, and pepper. Scatter over the stretched dough and sprinkle with the cheese. Bake at 425` for 20 to 25 minutes, or until golden brown and crisp.

2 Tblsp oil
4 boneless skinless chicken breast tenders (or 2 full breasts)
1 onion, chopped
2 cloves of garlic, finely chopped
1 Tblsp ginger, finely chopped
2 Tblsp butter
2 tsp lemon juice
1 tsp cumin
1 tsp garam masala
1/4 tsp cayenne
1 C tomato sauce
1 C evaporated milk
1/4 C plain yogurt

In a pot over medium heat, cook chicken in 1 Tblsp oil until lightly browned. Remove chicken and set aside.

Add remaining 1 Tblsp oil to pot. Sauté onion, garlic and ginger until soft and fragrant. Stir in butter, lemon juice and spices. Cook, stirring for 1 minute. Add tomato sauce, cooking for 2 minutes, stirring frequently. Stir in milk and yogurt. Reduce heat and simmer for 10 minutes, stirring often.

Add reserved chicken to sauce and bring sauce to a boil. Reduce heat to low and simmer for 15 minutes until sauce has thickened and chicken is cooked through.

2 1/2 C fresh pumpkin, peeled and chopped
4 C vegetable stock
1 C water
1 onion. chopped
2 celery stalks, chopped
2 sweet potatoes, peeled and chopped
3 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 Tblsp white sugar
2 tsp salt
1 tsp tumeric
1/4 tsp allspice
1/4 tsp nutmeg
1/4 C maple syrup
Cream for serving, approx 1 Tblsp per bowl (Optional: leave it out and have a great Vegan soup!)