Holly & Heather’s Helpful Hint: Leftover Mash-Up’s!
Was your refrigerator full of left over food from holiday festivities? Ours was and with a hodgepodge of portions of everything from appetizers to desserts, it’s hard to get enough to re-heat a full meal. Plus sometimes you just can’t eat any more New Year’s pork and sauerkraut! Here’s a fun spin on some leftovers we reconstituted into new dishes:
Berry Pie Smoothie:
We had frozen cranberries leftover from Christmas (used them in cocktails for a festive look and to flavor drinks in place of ice) and put a handful in a blender with 3/4 cup of almond milk and the inside scoopings of a slice of berry pie. The filling only (no pie crust) was mainly a gelatinous mix of peaches, cherries and blueberries. It was blended until smooth, and smelled just like pie and tasted delicious!
Vegetable Medley Egg Bake:
In a baking dish, throw in any left over vegetables you have. Ours were all chopped up and pre-seasoned in their original dishes but if they weren’t, sprinkle on some salt and pepper. In the bottom of our pan went broccoli, potatoes and zucchini. If you have any left over greens too like spinach add it in! Also delicious to add on top of vegetables are any leftover meats like ham or sausage. In a separate bowl beat 3 or 4 eggs (or a cup or 2 of egg whites from a carton, depending on how many veggies you have in your dish), mix in a little milk (we used half and half as we always buy extra for guests to add to their coffee) and some grated left over cheese (we like to make cheese boards for the holidays and always have extra cheddar or gouda on hand). Pour egg/milk/cheese mixture into the baking dish. It should almost come to the top of the veggies. Sprinkle some extra cheese on top and bake at 375 degrees for 30-40 minutes or until eggs are set and not runny.