Turkey Vegetable Quiche

At our Thanksgiving meal there is always too much food and an abundance of leftovers.  There is just something about the holiday that compels us to cook and cook and cook.  Which brings us to our November recipe of the month – Turkey Vegetable Quiche.  This recipe is the perfect way to use up some of your leftover Thanksgiving turkey.

Start with a pie crust – you can buy one during the pre-Thanksgiving sales or you can make an extra when you make your holiday pies.  Prepare the crust then fill it with sautéed vegetables, leftover turkey, and eggs that are beaten with milk and seasonings.  Top everything with a sprinkle of cheese and bake for about 35 minutes.  Make sure to let this quiche rest outside of the oven for about 5 minutes to make it easier to slice and serve.

This quiche tastes great for breakfast, lunch or dinner. Enjoy!

Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Tackling Thanksgiving Leftovers with Flair

turkey stuffing dinner supper mealThe fall and winter holidays are my absolute favorite! I love it when we start to get a chill in the air and look ahead to holiday cooking. This week is filled with anticipation of turkey, sweet potatoes, stuffing and pumpkin pie. Yum!

But what happens on Friday? There are always so many leftovers from Thanksgiving and you can only eat so many turkey sandwiches. Here are some Spend Smart. Eat Smart. recipes that don’t taste anything like Thanksgiving but get those leftovers used up.

Chicken Club Salad Use turkey instead of the chicken in this recipe for a light and refreshing meal. You can also use up those leftover veggies from your relish tray!
Quick Pad Thai The Asian flavors in this dish will be a nice change of pace after all that holiday food. Use turkey instead of chicken and fresh veggies if you have them.
Chocolate Surprise Cupcakes Did you buy one too many cans of pumpkin? This recipe is delicious and takes no time at all to make. These are perfect if you have someone in your house who doesn’t like pumpkin because they just taste like chocolate.

Enjoy the holiday and share your Thanksgiving photos with us on Facebook!

Christine Hradek

Christine Hradek

Christine Hradek is a State Nutrition Specialist with Iowa State University Extension and Outreach. She coordinates ISU’s programs which help families with low income make healthy choices with limited food budgets. Christine loves helping families learn to prepare healthy foods, have fun in the kitchen and save money. In her spare time, Christine enjoys cooking, entertaining and cheering on her favorite college football teams with her family and friends.

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What? The Turkey is still Frozen?!?

AnswerLineSquare-littleWhether you’re trying to thaw your turkey or figure out if it’s done, AnswerLine is here for you!

As Thanksgiving approaches, the AnswerLine staff discussed some of our top food safety tips for Thanksgiving. Here are some ideas to help you have a safe Thanksgiving.

  1. Remember to put food away right after dinner. Leftovers should not remain at room temperature for longer than 2 hours. The clock starts to tick when you sit down to eat, so get the leftovers put away as soon as possible.
  2. If you need to prepare food ahead, consider preparing and freezing the food or measuring out ingredients that can be mixed together at the last minute. It is not a good idea to partially cook a dish one day and finish cooking the next day.
  3. If you really must stuff your turkey, remember to make the stuffing and place it inside the turkey just before putting the turkey in the oven. Resist the impulse to overstuff the turkey, just stuff it loosely so the inside of the turkey cooks correctly. Plan to use a food thermometer to check the temperature of the stuffing before taking the turkey out of the oven. The stuffing and turkey should each reach 165°F when it is ready.
  4. Leftovers should be used within 4 days. If you think you will not be able to eat all the leftovers within that time, freeze the extra food. Plan to package it in smaller packages so that you can enjoy an entire package at a meal. But, if you do have leftover leftovers, they can be safely refrozen as long as they have been handled safely. This video is funny and helpful!
  1. If you plan to make soup or some other large quantity of food from you leftovers, cool them quickly by setting the pan into a sink full of cold or ice water. Stir until the food cools. Then package in small, thin containers for rapid freezing.

If you have any questions, please call us at AnswerLine. We are available 9-noon and 1-4 Monday through Friday. In Iowa, call 1-800-262-3804; Minnesota, call 1-800-854-1678; South Dakota, call1-888-393-6336 or 515-296-5883 from anywhere else. If the lines are busy you can also email us answer@iastate.edu. We love to talk with folks about Thanksgiving or answer questions about anything else around the home.

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Liz, Beth, and Jill
the AnswerLine staff

Christine Hradek

Christine Hradek

Christine Hradek is a State Nutrition Specialist with Iowa State University Extension and Outreach. She coordinates ISU’s programs which help families with low income make healthy choices with limited food budgets. Christine loves helping families learn to prepare healthy foods, have fun in the kitchen and save money. In her spare time, Christine enjoys cooking, entertaining and cheering on her favorite college football teams with her family and friends.

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Top 5 tips to save time, money, stress and calories for Thanksgiving dinner

Are you having guests over for dinner on Thanksgiving?  Dreading the extra stress, expense and calories? Here are some helpful ideas.

 

Do not go overboard with variety. You do not have to have everyone’s favorite holiday food at one meal.  Do you serve mashed potatoes, stuffing, and sweet potatoes?   Do you serve two meats?  Think about eliminating some of the options.  With more variety, the more ingredients you will have to buy and store, the more serving and leftover dishes there will be and the more everyone will eat.

Take guests up on their offer to bring something. Be ready with a list of dishes you can have guests bring.   Some of your guests would love to show off their cooking skills with a salad or dessert.  Others with less time or ability could be asked to bring a dozen rolls from the bakery, a purchased dessert, or some type of beverage.

Simplify your recipes.  Every dish does not have to be fancy.  I love fresh or frozen green beans with a touch of olive oil more than green bean casserole.   I would rather have our Holiday Fruit Salad than a salad with a little fruit and lots of whipped topping or sweetened condensed milk.  I also love our Guiltless Pumpkin Pie.

Use some convenience foods. Homemade stuffing will cost less, especially if you save bread crusts or buy your bread at the day old store.   However, boxed stuffing is often on sale around the holidays and adding sautéed onions, celery and peppers is always a good substitute.

Know how many people are attending dinner. This is important so you do not end up making too much food and spending extra money. Make only as much as you need for the people that are attending unless you are deliberately planning for leftovers.  Here’s a planning guide to get you started

A couple of years ago we planned a dinner using these tips from Healthy Holiday Dinner for 8, including the recipes and shopping list.  The cost might be a little more than $30 now, but this holiday meal will not break your budget, make you fat or stressed out.

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