Need some toast inspiration? Whip up @lilybubbletea's Mashed Potato & Poached Egg Toast for a tasty breakfast. Pomegranate arils add a pop of sweetness!
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2 days ago
LEFTOVER HACK: use your thanksgiving leftovers to make turkey cranberry salad & thank me later 😉 as someone who works a 9-5 office job, I’m always looking for easy lunch shortcuts, and this one is a KEEPER 🙌🏼 lmk if you try it, or what other creative ways you use your leftovers!
TURKEY CRANBERRY SALAD:
•2 c turkey
•1 tbsp homemade cranberry orange sauce
•2 tbsp greek yogurt
•1 tsp avocado oil mayo (used @sirkensingtons)
•1/4 c chopped walnuts
COMBINE all ingredients and store in airtight container!
lunch dEATS: @tumaroswraps 9 grain & chia wrap with turkey cranberry salad, extra cranberry sauce + spinach, veggies + @cedarsfoods organic roasted red pepper hummus, honeycrisp apple + blueberries 🌯🥕🍎
Dinner in under 30 because believe it or not I’m pretty lazy when it comes to cooking 99.99% of the time 🌚 Butternut + Apple Soup drizzled in roasted garlic olive oil. I’m not even gonna write it on the blog because it’s that easy. Ingredients: 3 cups cubed butternut squash, 2 Tbsp olive oil, 1 tsp salt + pepper, 1 honey crisp apple (chopped), 2 cloves garlic (minced), 1 tsp cumin, 3 cups vegetable broth. Roast the squash at 425 for 30 minutes in olive oil, salt, and pepper. Allow to cool + add all the ingredients in a high-speed blender. Blend until smooth.
3 days ago
Someone dropped some gravy on my noggin on thanksgiving and now I’m crusty. #gravygirl
Salads are an easy go to with leftovers. From veggies to cheese and meats pile it onto a bed of lettuce and call it a meal!
BUT did you know you can easily create salad dressings with leftovers too!?
That cranberry sauce you have from Thanksgiving or the bottom of the jar of your favorite jelly, they all make fantastic salad dressings!
In the same jar as the jelly or in a clean jar for the sauce add olive oil, vinegar and salt and pepper!
Ta-da salad dressing!
Full recipe in comments.
Got left over ham after thanksgiving and not sure what to do with it? Can’t bear of having another sandwich. I introduce to you ham pea soup! Yes, yes, another soup. Remember, I make one every week 👌🏼 I used to Hate (with capital H) pea soup growing up. When it was on the menu at daycare or school, I immediately whined! It took me many years to finally try pea soup that I liked and wanted to make at home. You see, where I grew up, soups are soupy, brothy, liquidy. I never had creamy or puréed soups until I moved to the states. Life changer (literally)! Introducing my version of puréed pea soup!
2-3 cups (1lbs) ham * (half for blending, half for serving)
2 tbs olive oil
1 tbs butter
1 yellow onion, peeled and chopped
4 carrots, peeled and diced
5 cups frozen peas
6 cups water
2 bay leaves
Salt and pepper to taste
In a large pot, on medium heat, heat up oil and butter. Add in onion, ham, and bay leaves. Sauté until onion is translucent 5-8 min. Add water, peas, half of chopped carrots. Bring water to boil, lower heat and simmer for 20 min. Take bay leaves out. When peas are cooked and are soft, purée with hand held blender. You can also use standard blender and purée in 2-3 batches on high speed. When soup is puréed, add in rest of the carrots, half of chopped ham and cook, until carrots are soft on low/medium heat (10min). *I only used ham for sautéing to add flavor, thus I didn’t chop before hand, and took it out before blending and served it chopped in individual bowls. I didn’t have it in mine. *If the soup is “soupy” scoop some of the soup into a bowl (about a cup) add 3tsp corn start (or flour) mix until corn starch (or flour) is well combined with the soup and pour it back into the pot. Bring to a quick boil and turn it off. Mix well. .