Thanksgiving Leftovers…Turkey Tetrazzini!

Happy Sunday everyone! Is anyone else in full holiday mode? After a busy November and hosting our first Thanksgiving, I am ready for the Christmas season to begin (let’s be honest…I’ve been ready since about the November 1st!). Our home is decorated, we are slowing putting gifts under the tree, and a Christmas holiday station has been playing in my care for about 3 weeks!

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Despite my anxious desire to dive into Christmas, we were stuck with a few extra days of Thanksgiving looming over our tummies. Does anyone else find leftovers from Thanksgiving completely overwhelming?! Jeff and I are not huge leftover people. We typically keep leftovers for a day or two, then they slowly find their way to the back of the fridge or into the garbage can. I’ve been trying to be better about re-purposing leftovers, and Thanksgiving was no exception this year! After hearing my mom talk about turkey tetrazzini, a dish that utilizes leftover turkey from Thanksgiving, I thought what a great idea… I need to give this a try!

Turkey Tetrazzini typically uses a base of either cream of mushroom soup, cream of chicken soup, or a homemade white cream sauce. Cheese is another prominent ingredient as well as a few vegetables (need a little fiber in there, right!) and of course lots and lots of turkey. My recipe takes a little lighter spin on this classic dish. It is easy to make and definitely warm, comforting, and the perfect way to utilize some of your extra holiday ingredients. This will definitely become a new tradition in our home for after-Thanksgiving leftover meals, and I hope it will for you too!

A Little Lighter Turkey Tetrazzini

  • Servings: 5-6
  • Difficulty: medium
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Ingredients

  • 1 Tbsp olive oil
  • 3-4 oz whole wheat spaghetti pasta
  • 2 heaping cups organic baby portabella mushrooms, washed and roughly chopped
  • ¾ cup white onion, diced
  • ¼ cup low sodium chicken stock
  • 1 can cream of mushroom soup
  • ¾ cup 1% milk
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4-1/2 tsp garlic powder
  • pinch crushed red pepper
  • 1/3 cup chopped parsley
  • 2 cups turkey, shredded
  • 1/3 c frozen peas
  • 1/2 cup shredded mozzarella cheese + a little extra for the top
  • 1/2 cup shredded cheddar cheese + a little extra for the top
  • 1/4 cup bread crumbs (optional) with 1 tsp butter

Directions

Preheat oven to 350 degrees.

In a large pot of boiling water, cook pasta as directed on back of box. I suggest undercooking slightly, as this will also gain some cooking time in the oven.

In a large sauté pan, sauté diced onion and mushrooms in olive oil. Season with a pinch of salt and pepper to help draw moisture out of mushrooms. Sauté 4-5 minutes or until onions become slightly translucent.

Add cream of mushroom soup, chicken stock, parsley, garlic powder, red pepper, salt, and pepper to pan. Stir for a few minutes until soup starts to thin out and bubble. Stir in milk and bring to a low simmer.

Add frozen peas and shredded turkey. Cook for ~5 minutes until peas become soft and tender. Mix in cheese and stir until cheese is fully melted.

Once pasta is cooked to your liking, drain and add to your cream sauce with a 1-2 Tbsp of pasta water to help thin the sauce. Lightly toss pasta into the sauce then transfer to a medium sized baking dish. Top with extra cheese and bread crumbs (optional). You may season the breadcrumbs to your liking with herbs, spices, or just plain salt and pepper. Place small droplets of butter on bread crumbs and bake in the oven for 15 minutes or until bubbling. Once bubbling, let sit under the broiler for another 5-8 minutes until the top begins to golden and become crisp. Let cool for 10-15 minutes and enjoy!

 


Pumpkin Peanut Butter “Buckeye” Balls

Is it really September already?? I’m not sure how every is feeling, but our August flew by. Jeff and I took a much needed relaxing vacation through California (more about that to come later!) and celebrated our 3 year wedding anniversary. I can’t believe it has been 3 years already! Last year was filled with so many exciting changes; I cannot wait to see what this year brings!

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I’m not sure about you, but in our household the start of football season is a big deal. Jeff and I are proud alumni of the Ohio State University (how many of you just cringed…), and the first game is always exciting and much anticipated as September rounds the corner. Our Saturday was very simple this weekend. We watched a lot of football and enjoyed a variety of snacks, dips, and ice cold beer.

If you know anything about Ohio, or Ohio State football for that matter, buckeyes are a tradition that most Ohioans look forward too. Buckeyes (the food, not the nut or football team) were present at our wedding, and I look forward to my grandmother making them each year for Christmas. While the original buckeye recipe isn’t exactly the healthiest, it definitely reminds me of home and is something that will always stay tucked away in my recipe box. These buckeyes are a little different, a little healthier, and have the perfect fall twist that helped me kick off football season!

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While I know not all football lovers cheer for my Ohio State Buckeyes, I am happy to share my Pumpkin Peanut Butter “Buckeye” Balls with you in hopes that they make your game day spread. These are quick, simple, and easy to make and can also serve as an easy snack for busy days or after school snacks for your kids. I hope you give them a try! Happy Sunday y’all!

Pumpkin Peanut Butter Buckeye Balls

  • Servings: 12-15
  • Difficulty: easy
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Ingredients

  • 1/3 cup pumpkin puree
  • 1/2 cup unsalted, unsweetened smooth peanut butter
  • 1/4 cup organic honey
  • 2 cups rolled oats
  • 1/8 tsp cinnamon
  • 1 Tbsp chia seeds
  • pinch coarse sea salt
  • 3/4-1 cup dark chocolate chips

Directions

It a large bowl, combine pumpkin puree, peanut butter, and honey. Stir with a fork or whisk until all peanut butter is smooth and well incorporated into the other ingredients.

Fold in oats, cinnamon, and salt. Mix until the oats are covered evenly, then sprinkle in the chia seeds. Mix lightly until the chia seeds are well incorporated. Try not to over mix. Chis seeds will start to form a “gel” that helps bond and hold the balls together, but this process can happen too quickly if over stirred and they will become gummy.

Once all ingredients are well incorporated, form small balls (about the size of an extra large gum ball) with your hands. Place on a large dish or cookie sheet and pop into the refrigerator. Re-roll after about 15 minutes, then place back into the refrigerator. Let harden for about 15-20 more minutes.

Once your buckeyes have become firmer, melt 3/4-1 cup of dark chocolate chips in the microwave or double broiler. If microwaving, stop and stir the chips every 20-30 seconds until fully melted to help prevent them from burning.

Dip buckeye balls into the melted chocolate about 1/2 way. Place back on dish or cookie sheet lined with parchment paper and put back in the refrigerator for another 15-20 minutes before serving. Keep in an air tight container in the refrigerator for up to 1 week!


Easy Curry Chicken Salad

Happy Sunday everyone! I don’t know if it is the sudden heat wave or me coming off a busy month of April, but I have had zero motivation to get on here and write. I know I posted a few weeks ago that I would be sharing this recipe, and I’m sorry it has taken me so long! I am sleepy, lazy, and a total couch potato today!

I am currently sitting in my living room, sweating my butt off because my golden retriever LOVES laying on the hot turf and it is 100 degrees outside! Of course I’m that over-bearing dog mom that is panicking inside that he’s going to pass out in the heat… or worse, burn those cute little paws!! So, I’m sitting here with the door cracked open so I can hear him move around and occasionally hop in his mini pool. Barking means he is A-OK! I know some of you are laughing right now…. God bless my husband because I am going to be one high-strung mama bear when that time comes!

Is anyone else getting excessive heat already? Today is BRUTAL! I am so not ready for the 100s yet, but I guess mother nature has a different plan this year. For those of you who haven’t been to Arizona, I suggest you don’t plan a trip out any time soon!

This Easy Curry Chicken Salad was a nice change for lunch last week and lasted quite a long time in the refrigerator! I had one last little serving yesterday before we left for some Cinco de Mayo fun in the afternoon. It is super easy, and the flavors only get better as the week goes on! Plain Siggi’s yogurt gives the chicken salad a tangy flavor and provides an additional protein source that help keep you full long after your meal. I chose to add cashews to this recipe because it is one of my favorite nuts to snack on and has a creamy texture that complimented the other ingredients well. Feel free to try other nuts such as pistachios or slivered almonds in replacement of the cashews! I hope you enjoy this simple and easy summer recipe!

Easy Curry Chicken Salad

  • Servings: 6-8
  • Difficulty: medium
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Ingredients

  • 2 large chicken breasts
  • 1/2 cup red bell pepper, diced
  • 1/2 cup golden raisins
  • 1/2 cup chopped cashewes
  • 1, 5.3oz container of plain Siggi’s yogurt (can sub other plain Greek yogurt brands)
  • 1 1/2 Tbsp honey
  • handful fresh cilantro
  • pinch salt
  • curry powder
  • black pepper
  • onion powder
  • garlic powder

Directions

Pre-heat oven to 350 degrees

Bake chicken breasts for 25-30 minutes with salt and pepper to taste. Let sit for 10-15 minutes to cool before dicing into bite size pieces. Put aside in refrigerator to continue cooling.

In a large bowl, combined diced red bell pepper, cashews, and golden raisins. Once chicken has cooled for another 10-15 minutes in the refrigerator, add it to the pepper, cashew, and raisin mix. Add 1 container of plain Siggi’s yogurt (or comparable product), 1 1/2 Tbsp of honey, and seasonings. Season to taste (add as little or as much curry powder as desired).

Once well combined, fold in a handful of fresh cilantro. Cover with plastic wrap or transfer mixture into a large container with a lid. Put back into the refrigerator to cool for at least 1-2 hours before serving. The longer the mixture sits, the more the flavors will meld together. Serve in an airy pita or on top of crisp salad greens. Keeps for up to 1 week in the refrigerator!


Double Chocolate Zucchini Banana Bread

OK guys.. this recipe is seriously A-M-A-Z-ING. I was holding my breath as I cut into the first piece thinking, “this is going to either be really good or really terrible.” I have a bad history poor results when baking with cocoa powder, especially when I am coming up with a recipe from scratch.

I was so pleasantly surprised at how rich, moist, and chocolatey this bread came out! It is super light and airy with an a little bit of banana undertone in each bite. Having trouble getting your kids (or in my case…. my husband) to eat vegetables? This is definitely a recipe to try! A little hidden zucchini never hurt anyone!

I had a few taste testers before I decided if this was post-worthy or not, and I got nothing but positive feedback! Most of the ingredients you should have around in your cabinet. I haven’t tried making it with any substitutions (for example brown sugar instead of coconut sugar), so I’m not going to promise that the taste or texture will be equivalent if you choose to switch things up. If you like chocolatey… be ready for a pleasantly easy surprise! Let me know what you think!

Double Chocolate Zucchini Banana Bread

  • Servings: 10-12
  • Difficulty: medium
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Ingredients

  • 2 medium sized brown bananas (the gooier the better!)
  • 1/4 cup cocoa powder
  • 1/2 cup coconut sugar
  • 3/4 cup whole wheat flour
  • 2 Tbsp canola oil
  • 1 egg
  • 1/2 tsp vanilla
  • 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup pressed, shredded zucchini
  • pinch cinnamon
  • pinch salt
  • 1/4 cup dark chocolate chips + some extra for the top

Directions

Pre-heat oven to 350 degrees

Shred your zucchini (I used a regular grater, but you can use a food processor or whatever tool you have at home). Press in-between a few paper towels to get rid of some of the extra water. Set aside.

In a large bowl, mash 2 bananas until fairly smooth. Add 1 egg, coconut sugar, cocoa powder, vanilla, and oil. Mix until sugar is well incorporated and cocoa powder is dissolved. Add flour, baking soda, baking powder, cinnamon, salt, and zucchini. Mix together until zucchini is evenly distributed in the batter. Lastly add chocolate chips.

Grease a loaf pan with oil or spray of choice. Evenly distribute the batter and put a few extra chocolate chips on top. Bake for about 30 minutes. Put a toothpick in the center at about 25 minutes to see if it is done (you don’t want to over cook!). Likely, the full 30 minutes will be needed!

Let the bread sit and cool for at least 10-15 minutes before cutting to serve. Cover with tip foil or plastic wrap to keep for up to 5 days. Enjoy!


Cocoa Banana Protein Balls

Happy Monday everyone!!! What a weekend we just had. We had a BUNCH (and I mean a bunch!) of family members come in to town for a surprise party for my father-in-law! Our weekend was filled with so much fun, food, sun, and of course a ton of new memories that I’m so thrilled we got to make! I was so excited to see cousins, aunts, uncles, and of course have a few of them stay in our new home.

To help with preparation and getting the house ready the week before, I made these yummy little balls for on-the-go snacking and to help keep my energy high each afternoon. I love small, easy snacks that I can pop in my mouth after work to help give me a little energy boost before exercising or working on things around the house. These were so easy and delicious, I definitely can’t wait to make them again!

A fun thing about this recipe is it is vegan and gluten free, so if you follow a special diet or have any type of dietary restriction, this may be a good recipe for you to try! You can also add different ingredients to tailor the flavor to your liking. Different additions, such as coconut flakes, can change up an otherwise simple and easy ingredient list.

I hope your week goes by fast and these little tasty bites give you a little extra energy to tackle your to-do list!! Have a great week y’all!

Cocoa Banana Protein Balls

  • Servings: 12-15 balls
  • Difficulty: easy
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Ingredients

  • 1 banana
  • 1 tsp cocoa powder
  • 2/3 cup raw, unsalted cashews
  • 2/3 cup raw, unsalted almonds
  • 1 large Tbsp unsalted PB
  • 1 1/2 Tbsp vegan vanilla protein powder
  • pinch salt
  • pinch cinnamon

Directions

In a food processor, grind cashews, almonds, cocoa powder, peanut butter, banana, cinnamon, salt, and protein powder. Stop to scape the sides once or twice. The ingredients may start to form a paste-like consistency. If a large “doughy” ball starts to form, that is ok. Continue to pulse or grind until you get a consistency you like (I tend to go for a fairy smooth texture with a few chunks here or there).

Use your hands and a small spoon to form small, gum-ball size balls. Put on a plate and cover with foil or in an air-tight container. Let refrigerate and harden for at least 15-20 minutes before trying! Store in refrigerator for up to 1 week (can freeze for longer use). Enjoy!