Holiday leftovers don’t have to be boring repeats of the same meal. With a little creativity, extra food can turn into new, tasty meals. Using leftovers saves food, time, and money—and helps you enjoy holiday flavors a little longer.
Simple ideas include:
- Turning leftover turkey or chicken into soups, sandwiches, or wraps
- Mixing roasted vegetables into pasta, omelets, or stir-fries
- Using mashed potatoes for shepherd’s pie or potato pancakes
- Adding leftover ham to salads, casseroles, or breakfast scrambles
Information gathered & adapted from:
Evolution RDs
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Fire Roasted Vegetable Soup
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion, finely diced
- 3 cups leftover roasted vegetables
- 1 (24 ounce) can fire roasted diced tomatoes
- 2 Tablespoons Italian seasoning
- 6 cups vegetable broth
- 1 Tablespoon salt, or to taste
- 1/2 cup quinoa, rinsed
Directions
- Heat olive oil in a large pot on medium heat. Add onion and sauté for 2-3 minutes, until translucent.
- To the cooked onion, add leftover roasted vegetables, canned tomatoes, seasoning, and vegetable broth.
- Cook vegetables together for about 30 minutes at a simmer. Add dry quinoa. Cook for an additional 30-40 minutes, until quinoa is tender. Serve hot.
Recipe makes: 6-8 servings
Nutrition Information:
We believe focusing on numbers can harm our relationship with food. If your medical condition requires you to know of specific nutrition information, please contact us at info@evolutionrd.com.
Recipe adapted from:
https://cookpad.com/eng/recipes/16006701?ref=search&search_term=roasted+vegetable+soup
