The Dinner that Keeps on Giving

Loaded Potato Bites, recipe provided below (adapted from My Name is Snickerdoodle)

Ingredients
2 cups prepared mashed potatoes
2-3 bacon strips, browned and crumbled
2 green onions, thinly sliced using all the white and most of the green
1 cup cheddar cheese, shredded
salt and pepper to taste
1/2 cup all purpose flour
1 large egg
2 TBSP milk
1 cup Panko crumbs
Oil for frying

Instructions
1.  In a medium bowl, mix together prepared mashed potatoes, crumbled cooked bacon, sliced green onions, cheese, salt and pepper.
2.  In a small bowl whisk together egg and milk.  In two separate small bowls pour in flour and Panko crumbs. 
3.  Heat about 2 inches of oil in a large pan over medium high heat.
4.  Scoop two tablespoons of potato mixture and roll into a ball.  Flatten out slightly to make a disc.  This helps with the cooking process.
5.  Dredge in flour and shake off excess.
6.  Dip in egg mixture.
7.  Dredge in Panko crumbs.  Place onto a plate and repeat until you've used all the potato mixture.
8.  Cook about 5-6 at a time in the hot oil.  1-2 minute on each side until golden brown.
9.  Drain on a paper towel and serve hot.

 


Layered Thanksgiving Leftovers Casserole, recipe provided below (adapted from Jeanette's Healthy Living)

INGREDIENTS

There are no set measurements for this recipe. Simply layer whatever leftovers you have into a casserole pan right after Thanksgiving dinner; cover and keep in the refrigerator until ready to bake.

INSTRUCTIONS

  1. Preheat oven to 350 degrees.

  2. In a lightly oiled casserole dish, layer leftovers. Cover with foil. Bake for 45 minutes to an hour, or until heated through. Serve with cranberry sauce and gravy.


Ham Cheddar Chowder (Gluten Free), recipe provided below (adapted from My Gluten-Free Kitchen

INGREDIENTS

  • 1 3/4 cups water

  • 2 cups peeled, cubed Butter Gold or Yukon Gold potatoes (cubes about 1/2" to 3/4")

  • 1/2 cup sliced carrots (I buy shredded carrots and chop those in thirds)

  • 2 cloves garlic, minced

  • 1 tsp. salt

  • 3/4 tsp. garlic salt

  • 1/2 tsp. pepper

  • 1/4 cup butter

  • 1/4 cup cornstarch

  • 2 cups milk

  • 2 cups (8 oz.) sharp cheddar cheese (cubed or shredded)

  • 2 cups frozen or fresh corn

  • 1 1/2 or 2 cups cubed ham (fully cooked)

INSTRUCTIONS

  1. In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.

  2. Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.

  3. Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch.

  4. Add the milk to the butter/cornstarch mixture and whisk together.

  5. Cook and stir until thickened and bubbly.

  6. Add cheddar cheese cubes or shreds and stir until melted.

  7. Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve. Taste a little to see if you would prefer additional seasonings.