The holidays often leave us with extra food items and we have some awesome suggestions about what to do with them all!
Chicken/ Turkey Soup in the Slow Cooker:
Using the bones from your roasted chicken or turkey. Put the bones in slow cooker with enough water to half fill the slow cooker. Allow to cook on low over night. Remove bones and strain liquid, putting the broth back into the slow cooker. Take any small pieces of chicken and put in the slow cooker. This recipe is great for cleaning out your fridge, you can use most vegetables.
Add the following:
• Diced onion
• Carrots, turnip, parsnips
• Small pieces of kale or spinach if you have it.
• 2-3 cloves garlic, diced.
Allow to cook until vegetables are soft. Season to taste with:
• Salt and pepper
• Poultry seasoning
• Celery salt
You can add a box or organic chicken broth if more liquid is needed. You may also add a can of diced tomatoes.
Cook rice or pasta separately and add when serving. If you add it to the soup it will go mushy.
1. Take leftover ham and pulse for a few seconds in a food processor until it looks crumbly.
2. Add a tsp. of mayonnaise and mustard until mixture sticks together.
3. Add a diced dill pickle.
4. Add some grated cheese.
5. Mix together
6. Add mixture to a round tortilla, and spread until covered.
7. Roll the wrap into a roll, then cut in 1” sections.
8. Store in the fridge, perfect for snacks, lunches or to take to a holiday party.
Chocolate Cookie Dough Bean Dip:
Yes, another bean dip! But why not, when it tastes likes cookie dough!! I’m not kidding, and it’s good for you. Full of fibre and protein, you don’t have to feel guilty indulging in this treat.
1 can of white beans (chick peas may also be used)
¼ cup maple syrup
1/3 cup cashew butter (or any nut butter)
1 tsp. vanilla
1/8 tsp. Himalayan salt
2 tbsp. of oats (optional)
1 mini tobelerone bar or 1/3 cup mini chocolate chips
How we do it:
1. In a food processor or blender add one can of drained white beans.
2. Add ¼ cup of maple syrup, cashew butter and vanilla
3. Mix until smooth
4. Add in salt and oats, mix again.
5. If using a chocolate bar, add to blender and pulse until pieces are broken up. If using mini chips, simply stir in afterwards.
6. Spread onto plain cookies of your choice, or as always eat right off the spoon!
This is the perfect brunch addition, or a quick and easy dinner served with a salad!
½ cup milk
Chunks of feta cheese
Veggies of your choice (kale, broccoli, peppers, tomatoes)
2 tbsp. of nutritional yeast
1 crushed garlic clove
Salt and pepper to taste.
How we do it:
1. Add eggs, milk, nutritional yeast, and diced onions to a bowl and mix.
2. Add the mixture to a buttered pan 9×13 approx.
3. Sprinkle the mixture with the veggies of your choice.
4. Bake at 350 for approx. 30 mins or until the centre in baked through.
Catch the segment here: http://ottawa.ctvnews.ca/video?clipId=778107&binId=1.1487308&playlistPageNum=1