Holiday meals can lend themselves to a lot of leftovers and food waste. As you plan for Thanksgiving dinner, take extra time to plan for post-holiday meals. Just shop for those extra ingredients to create new meals from the leftovers. This way, you won’t get bored reheating and eating the meat and sides the same way you did on the big day! Add a spicy twist with a pasta dish or create a flavorful slider combination. You can’t go wrong if you make a plan to use of the leftover turkey and sides in new ways.

• 1 package (8.8 ounces) red lentil penne pasta
• 1 can (14.5 ounces) diced tomatoes with green pepper, celery & onion
• 1-1/2 cups shredded skinless leftover or cooked turkey breast meat

• 1 Tbsp. Cajun seasoning
• 2 cups packed baby spinach
• 1/4 cup grated Parmesan cheese

• 1-1/2 cups frozen sweet potato fries
• 2 tsps. olive oil
• 2 cups sliced leftover turkey
• 3/4 cup leftover Pear-Walnut Stuffing

• 12 wheat slider buns
• 3 slices Swiss cheese, quartered
• 2 cups spring mix lettuce
• 1/2 cup Cranberry Chutney

Side dishes are a great way to boost the good-for-you foods in your holiday meals. Create a new favorite stuffing or tasty alternative to mashed potatoes. Here are some great recipes that add more nutrients with fruit, veggies, and nuts. Your taste buds won’t be disappointed! If you’re looking for more ideas for your holiday menu, check out InSeasonezine.com.

• 1 Tbsp. olive oil
• 4 celery stalks, chopped
• 1 large carrot, peeled & chopped
• 1/2 small yellow onion, chopped
• 2 pears, peeled, cored & chopped
• 1 cup toasted walnut pieces

• 2 Tbsps. chopped fresh sage
• 1 Tbsp. chopped fresh thyme
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 package (12 ounces) unseasoned, cubed stuffing
• 2-1/2 cups low sodium chicken broth
• 1/2 cup reduced sugar dried cranberries

• 4 Garlic cloves, peeled
• 8 cups peeled & coarsely chopped root vegetables (carrots, parsnips, etc.) or squash
• Salted water
• 6 Tbsps. unsalted butter

• 1/2 cup heavy cream
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1/4 tsp. nutmeg
• 4 green onions, chopped

Pomegranates may feel a little tricky to prepare, but they’re a treat with high amounts of antioxidants, vitamins, potassium, folk acid, and iron. All those nutrients have built their reputation as a “superfood”. The arils are juice-filled sacs that taste great whether you’re eating them alone or added to other foods. If you’re trying to boost the nutritional value of your food choices, use arils to top a salad.

• 1/4 cup chopped pecans
• 1 mango, peeled, pitted, and thinly sliced
• 3 cups packed baby spinach

• 1/4 cup lite honey mustard dressing
• 1/2 cup pomegranate arils
• 1/4 cup crumbled goat cheese

• 1 large pomegranate
• 1/4 cup honey
• 1/2 tsp. grated fresh ginger
• 1 medium navel orange

• 1 large apple, cut in half through stem end, cored and thinly sliced
• 1 medium pear, halved lengthwise, cored, and cut into 1-inch pieces
• 1 cup halved seedless grapes

Potatoes have gotten a bad rap in recent years with all the low-carb trends. What most people don’t realize is they are nutrient-packed powerhouse in the vegetable world. Potatoes have more potassium than a banana (good for blood pressure). They’re an excellent source of vitamin C (good for immunity), plus have protein and fiber (good for digestion and blood sugar). All these benefits withoul any fat, colesterol, or sodium. Soups are a great way to add more servings of vegetables with a variety of flavors. They are a one-pot dinner option that can be as simple or filling as you’d like. Meatless or plant-based, the options and varieties are endless. Grab a variety of veggies on-sale and use them for this potato chowder or other recipes available on lnSeasonezine.com.

• 1 Tbsp. unsalted butter
• 3 garlic cloves, minced
• l cup carrot slices (1/8-inch-thick)
• 2 medium celery ribs, finely chopped
• l/2 medium yellow onion, finely chopped
• 3 Tbsps. all-purpose flour, divided
• 3 cups chicken broth
• 2 sprigs fresh thyme

• l bay leaf
• 3 Tbsps. chopped fresh parsley leaves
• l pinch ground nutmeg
• 5 medium potatoes, peeled and cut (1-inch pieces)
• l cup whole milk
• l/4 tsp. salt
• 1/4 tsp. plus 1/8 tsp. ground black pepper

Whether you serve up nachos for game time or dinner, you can swap the tortilla chips for a nutrient-dense alternative. Thinly sliced sweet potatoes can be baked into chips and then topped with your favorite nacho ingredients. They contain high amounts of beta-carotene and rich sources of vitamins A and C, fiber, and potassium. When selecting sweet potatoes, choose firm varieties with smooth textures and unblemished skins that feel heavy for their size. When the price is right, stock up. You can store sweet potatoes in a cool, dark, well-ventilated area for three to four weeks. They make a hearty addition to comfort foods, just add small chunks to chili, soups, tacos, salads, and stews.

• 3 medium sweet potatoes, sliced
• 2 Tbsps. olive oil
• l/2 tsp. ground cumin
• l/4 tsp. kosher salt
• 1/4 tsp. ground black pepper
• l cup shredded reduced fat Cheddar and/or pepper Jack cheese

• 1 can (10 ounces) diced tomatoes & green chilies, drained
• l cup corn kernels
• 3/4 cup drained and rinsed no salt added black beans
• 3 green onions, thinly sliced
• 1 avocado, peeled, pitted, and thinly sliced