Since this was my first time hosting a holiday meal, I now know what it’s like to have an overabundance of leftovers. But I ain’t skeered! Let the creative juices run! All of my meals today incorporated the leftovers from Friday nights feast.
If you know me at all, you have probably noticed that I kinda have a thing for oatmeal. Not the instant-hungry-again-in-1-hour-stuff, but the old-fashioned hearty “stick to your ribs” bowls as my mama would say! Ever since I started lurking around Ashley’s blog, I’ve been experimenting with my usual bowl so this morning I decided to go for the steel-cut variety. If you’ve never had steel-cut oats, they do take a little longer to cook, but it’s definitely worth the wait. Steel cut oats to me are nuttier and more filling than your standard rolled oats.
I topped a bowl of creamy banana-y goodness with a spoonful of PB&Co. Cinnamon Raisin Peanut Butter <- definitely a must try! And 1/2 a slice of leftover whole wheat banana bread and was in pure HEAVEN!
Peanut Butter Banana Bread Oats
Prep Time: 3-5 minutes
Cook Time: 20 minutes
Keywords: stovetop breakfast steel-cut oats
Ingredients (Serves 1)
- 1/4 cup steel cut oats
- 2 Tbsp flax meal
- 1/2 cup milk of choice
- 1/4 cup water
- 1/2 banana, sliced thin
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Toppings: peanut butter and crumbled banana bread (optional)
1. Combine oats, flax, milk and water in a small pot over medium-low heat and cook for 3-5 minutes (it will thicken a little).
2. Add banana slices and whisk vigorously for about 30 seconds. This is the key to super creamy oats!
3. Add vanilla and cinnamon and continue cooking for 12-15 minutes until it reaches desired consistency.
4. Top with peanut butter and crumbled banana bread (if using).
Lunch was a quesadilla using more leftovers! Turkey, green bean casserole, a little dressing and some good ol’ sweet taters and later topped with goat cheese:
The combo of the creamy mix of leftovers and the goat cheese with the crispy grilled tortilla…Mmm…mmm…mmm!
And then there was turkey sweet potato casserole! Green bean casserole topped with turkey and dressing topped with sweet potato/sunflower butter mash. I told you that the sweet potato casserole was a hit so needless to say I was rather sad after lunch when I realized that it was all gone. But then I remembered that I had bought a few extra potatoes…you know, just in case!
I baked two sweet potatoes in the oven at 400 degrees for about an hour, removed the skin and mashed them up with 2 tablespoons of sunflower butter, about 1/4 cup honey, 1 egg, and a good splash of half and half. And don’t knock the sunflower butter/potato combo till you try it! It will change your life!…well, not really, but it will give you a super creamy sweet potato! 😉
And on the side a spinach salad topped with leftover cranberry pomegranate “dressing”!
No boring turkey sandwiches for me! Though I’m thinking some turkey soup might be in order for tomorrow! Hope everyone has a great rest of the night! I’m gonna try NOT to sneak in the kitchen for some pie…course it would be all in the name of using up the leftovers, right?? 😉