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Don’t Throw Out Your Thanksgiving Turkey

Did you know that 200 million pounds of turkey will be thrown away after Thanksgiving? Here are four ways to prevent throwing out turkey and reducing waste.

[su_expanding_quote_web alignment=”right” source_site=”Natural Resources Defense Council” source_url=”https://www.nrdc.org/experts/yvette-cabrera/giving-thanks-and-wasting-less” full_quote=”Americans will toss a whopping $282 million of uneaten turkey into the trash this Thanksgiving, contributing to the $165 billion in uneaten food Americans waste every year. Along with trashing uneaten turkeys, they’ll be wasting the resources necessary for its production. That’s enough turkey to provide each American household that is food insecure with more than 11 additional servings. 17.9 million American households suffer from food insecurity.” short_quote=”Americans will toss a whopping $282 million of uneaten turkey into the trash this Thanksgiving, “]

1. Get Your Kitchen Ready
Clear out your fridge and freezer a week before. Use what you have for weekday meals. This also makes room for the food you will buy and prep for Thanksgiving – and for leftovers. Eat down your fridge as my sister-in-law would say. Some ideas:

  • Breakfast egg casseroles: use any veggie and leftover meats
  • Baked oats: mix chopped veggies with oats and eggs and bake
  • Clean out the Fridge Soup
  • Meal Salads: toss leftover meats, grains, veggies with greens and salad dressing
  • Lunch wraps: spread hummus or mashed avocados on tortillas, add leftovers
  • Smoothies: add in a handful of greens and random veggies / fruits
  • Pesto: great ways to use greens and wilting herbs (cilantro, parsley, basil)

2. Go Less Disposable, More Re-useable

Two places to reduce waste are:

  • Food storage containers – Glass is best so you can see what’s inside. Dollar Store and mason jars are budget-friendly. Have masking tape and marker to date and labels.
  • Beverages – Did you know water is the most common nutritional deficiency in the U.S.? Did you know there are no regulations on bottled water? Skip plastic water bottles and kids juice pouches.
    • Invest in a glass drink dispenser
    • Serve filtered tap water – you will save money and reduce plastic bottles excess
    • Add fruits or herbs to water dispenser: oranges, lemon or cucumbers slices, mint or basil
    • Make homemade, chilled iced tea. No sugar necessary with fruit / herbal teas
    • Drinking glasses from Dollar store are budget-friendly. Use markers so each guest uses only one glass. If  choosing disposable, aim for biodegradable

3. Be Food Savvy

  • Go with tried and true recipes (skip throwing out food for experiments gone wrong)
  • Plan smaller portions. No one will eat a full serving of every dish
  • Use the Guest-imator.  Created by the Natural Resources Defense Council, this free online portion calculator helps you estimate how much food you will need to prepare each dish.
  • Use a Shopping list, so obvious but seriously makes a difference
    • Stick to your list to avoid tantalizing food and impulse buys
    • Reduces the gas and number of trips to grocery store for item you frogot
  • Save your veggie scraps
    • Don’t peel your potatoes or veggies if local and/or organic
    • Keep vegetables bits (tops of celery, ends of green beans and leeks, etc) in a container or bag as you go
    • Use scraps in you turkey stock. OR store the bag of veggie scraps in your freezer and make vegetable broth later. Simply simmer them in water for an hour and strain.

4. Plan Your Leftovers Before You Start Cooking

  • Will you give away leftovers? Invite guests to bring their own containers, or use restaurant take-out, recycled containers
  • Choose leftover meals/recipes
  • Store leftovers in clear glass containers. Use masking tape and marker to date and label. Unidentified food goes bad and gets thrown away. Food not eaten by the 3rd day, goes in the freezer. Slice and/or shred the turkey meet and store it in an airtight container 3 – 4 days. Leftover turkey can be frozen up to 6 months
  • Decide what to freeze – Subdivide food from big containers not eaten within 4 days into mason jars or container jars. I like 12-oz mason jars because it makes one serving. Label and freeze. For large amounts of soup, mashed potatoes etc. that make for a meal another day, I re-useable Ziploc bags. Make sure to date and label. Once frozen it becomes a mystery if it’s not identified
  • Make Turkey Stock – Easy to do with the bones of the carved turkey, veggie scraps, some extra onions and carrots. Make it part of clean up

Leftover Meal Ideas

Check these recipes out ahead of time. Choose 1 – 3 . Print them. Plan them into your weekly menu.

For more waste reducing tips visit:

This Thanksgiving, Be More Grateful than Wasteful – NRDC

Take Food Waste Off the Thanksgiving Menu

 

A RESTART- Friendly Thanksgiving Dinner

Celebrating nature’s bounty and the season of giving thanks with a whole-foods, nutrient-dense RESTART friendly meal. Fourteen plant foods and a delicious bacon-wrapped turkey breast support your long-term strategy to make smart nutritional choices. Choosing to eat consciously, and enjoying it thoroughly.

Thanksgiving for Four

How to make a Thanksgiving meal for two, or for a family of four, without creating massive amounts of food that cannot be eaten?
This nutrient-dense, gourmet menu is a delicious celebration of fall harvest and traditional dishes in measured way: turkey, cornbread and sausage stuffing, butternut squash, and cranberries.

Grateful Not Wasteful Thanksgiving: Transform Leftovers

Did you know that 200 million pounds of turkey will be thrown away after Thanksgiving? Reading that shocked me into a renewed commitment to reduce food waste from my kitchen.

[su_expanding_quote_web source_site=”Huffington Post” source_url=”url for site” full_quote=”Americans will toss a whopping $282 million of uneaten turkey into the trash this Thanksgiving, contributing to the $165 billion in uneaten food Americans waste every year.  Along with trashing uneaten turkeys, they’ll be wasting the resources necessary for its production — meaning 105 billion gallons of water (enough to supply New York City for over 100 days) and greenhouse gas emissions equivalent to 800,000 car trips from New York to San Francisco.  That’s enough turkey to provide each American household that is food insecure with more than 11 additional servings, and 17.9 million American households suffer from food insecurity” short_quote=”Americans will toss a whopping $282 million of uneaten turkey into the trash this Thanksgiving”]

Here is  how I avoid wasting precious food from our Thanksgiving feast.

  1. Made turkey stock with the bones of the carved turkey. I used veggies scraps saved from making Thanksgiving dishes (green ends of leeks, tops of celery, trimmed ends of green beans etc) that I’d stored in a bag in the refrigerator. Sounds exhausting, but I find it’s best to do it right away that same night.
  2. Stored leftovers in glass containers. I’m mortified to admit I’ve thrown away too much food in the past simply because it was unidentified in my refrigerator and by the time I uncovered mystery containers, the food was inedible. Can you relate? I now use clear glass containers so I can see what’s inside. If in doubt, I masking tape and marker to identify it. If it doesn’t get eaten by the third day, it goes in the freezer
  3. Use the freezer. If there’s too much food leftover than can be eaten the next 2 – 3 days, I put it in 12-oz mason jars, labeled with masking tape. Or in Ziploc bags. I’m trying to give up using Ziploc bags but sometimes it’s still the best way to freeze larger amounts of soup or mashed potatoes.
  4. There are only so many leftover turkey sandwiches a person can eat. Here are some of the most enduring meals out of Thanksgiving leftovers:

Turkey Enchiladas

  • Chop leftover turkey meat
  • Mix with a can of (drained) organic beans
  • Add couple spoonfuls of enchilada sauce ( I like this one from Gimme Some Oven – or store bought)
  • Spread enchilada sauce to just cover bottom surface of casserole dish
  • Scoop large spoonful of turkey/bean mix on tortilla, roll up up and place in casserole dish
  • When casserole dish is full, spread enchilada sauce over the top and then grated cheese
  • Cook in an oven (preheated to 350) for 25 – 30 minutes until cheese is golden.

Turkey Barley Soup

  • Sautéed 1 chopped onion (about 1 1/2 cups) and 1 pound of sliced mushrooms until onions are translucent
  • Added 2 chopped carrots, 2 chopped celery stalks, 4 finely chopped garlic cloves
  • 1/2 cup of barley, bay leaf, 1 teaspoon oregano, 1/2 teaspoon cumin
  • 6 -7 cups of turkey stock
  • Bring to a boil, cover, reduce heat to  low and simmer 40 – 45 minutes until barley is tender.
  • Seasoned with salt and pepper
  • When completely cooled, put in Ziploc bag and into freezer for a busy weeknight

Turkey Nachos

  • Filled the bottom of a casserole dish with tortilla chips
  • Spread 2 cups chopped turkey meat on top
  • Sprinkled with 1 teaspoon taco seasoning
  • Spread 1 cup finely chopped onion and 1 cup chopped tomato
  • Sprinkled 1/2 teaspoon additional taco seasoning
  • Spread 1 1/2 cup grated cheddar on top
  • Broiled in hot oven 5 minutes until cheese was melted

Turkey Sheppard Pie

  • Sautéed 1 chopped onion in 1 tablespoon olive oil
  • Added 4 minced garlic, 1 28-oz can diced tomatoes, 1 teaspoon oregano
  • Covered and simmered over low heat 25 minutes
  • Added 1 cup chopped turkey and mixed well
  • Spread in a casserole dish
  • Topped with left over Cauliflower Mashed Potatoes and Mushrooms
  • Covered and placed in freezer for busy weeknight

Leftover Cranberry Sauce

  • Make a pot of oatmeal, mix in 1 tablespoon almond butter or coconut oil per serving, swirl in cranberry sauce, top with pumpkin seeds
  • Lunch wrap: spread wrap with soft goat cheese or whole-milk Greek yogurt, greens, cranberry sauce and chopped nuts
  • Rice cracker snack: spread with soft goat cheese, stop with cranberry sauce

For More Motivation to Reduce Thanksgiving food waste

Here’s How To Avoid Wasting Absurd Amounts Of Food On Thanksgiving:

Take Food Waste Off the Thanksgiving Menu

This Thanksgiving Be More Grateful Than Wasteful

Let’s Save the Food

 

Delicious, Nutritious Cauliflower Mashed Potatoes

I’m not a fan of mashed potatoes, I find them bland, boring and devoid of the nutrient value I aim for in my food. But my family loves them. Happily, I’ve found a way to make mashed potatoes AND meet my delicious, nutritious desires. When I discovered I could get extra meals out of them, I became a fan.

This recipe uses half cauliflower and half potatoes. Cauliflower belongs to the GBOMB (Greens Beans, Onions, Mushrooms, Berries, Seeds/Nuts) group, the most nutrient-dense foods. Add sautéed spinach, or leeks or mushrooms (also GBOMBS) and voila! We get extra nutrition, color and happy taste buds.

We tend to think of butter as something to be avoided, but in moderate amounts now and again, it can even be good for us. Essential fats help absorb the nutrients in plants.

Gosh, there are so many ways to do this.

Variations
• Vegan: use almond or oat milk and skip the butter.
• Spinach: sauté 5 oz spinach in 1 tablespoon olive oil until it begins to wilt, add 1 teaspoon minced garlic, mixing occasionally, cook another 2 minutes
• Mushroom and Leeks: Slice 2 leeks and 8 oz mushrooms, sauté in olive oil until tender and mix into mashed potatoes and cauliflower
• Rosemary: add 2 tablespoons fresh rosemary, finely chopped

Make sure to make enough for leftovers to use for breakfast:

Skinny Fitalicious: Mashed Potato Muffins a great gluten-free breakfast option. I add 1 cup of chopped veggies such as spinach, broccoli, red bell pepper.

Mashed Potato Waffles

Or for a quick dinner:

Mashed Potato and Omelet with a big green salad tossed with pumpkin seeds or chopped nuts

Cooktoria: Mashed Potato Mushroom Quesadillas another quick dinner option; I reduce the cheese to 1/2 cup and add chopped greens (spinach, kale, swiss chard). Add  chopped poblano peppers or red bell peppers for more nutrients and flavor . Yum!

Cranberry Orange Sauce

More than of recipe, this is a launching point for cranberry sauce.

And not just for Thanksgiving.  In the Good Mood Red Foods category, cranberries are rich in flavonoids which can help improve memory and brain function.

This sauce can be used so  many ways. Here are a couple of ideas:

  • Add to a bowl of oatmeal — or quinoa porridge mhhmmm so seasonally delicious
  • Mix into plain Greek yogurt with granola for breakfast or dessert
  • Top pancakes or waffles as an alternate to syrup.
  • Mix into Greek yogurt or cream cheese and make pancake (waffle or muffin) “sammies” (sanwiches) for breakfast on the go or an afternoon snack.
  • Use it on crostini or crackers for an appetizer: spread soft goat cheese (or cream cheese), top with cranberry orange sauce and chopped chives or green onion.

Variations:

  • Rather than orange zest, use lemon or lime zest
  • And add 1 – 2 tablespoon minced fresh ginger

Recipes

Delicious, Nutritious Cauliflower Mashed Potatoes

I’m not a fan of mashed potatoes, I find them bland, boring and devoid of the nutrient value I aim for in my food. But my family loves them. Happily, I’ve found a way to make mashed potatoes AND meet my delicious, nutritious desires. When I discovered I could get extra meals out of them, I became a fan.

This recipe uses half cauliflower and half potatoes. Cauliflower belongs to the GBOMB (Greens Beans, Onions, Mushrooms, Berries, Seeds/Nuts) group, the most nutrient-dense foods. Add sautéed spinach, or leeks or mushrooms (also GBOMBS) and voila! We get extra nutrition, color and happy taste buds.

We tend to think of butter as something to be avoided, but in moderate amounts now and again, it can even be good for us. Essential fats help absorb the nutrients in plants.

Gosh, there are so many ways to do this.

Variations
• Vegan: use almond or oat milk and skip the butter.
• Spinach: sauté 5 oz spinach in 1 tablespoon olive oil until it begins to wilt, add 1 teaspoon minced garlic, mixing occasionally, cook another 2 minutes
• Mushroom and Leeks: Slice 2 leeks and 8 oz mushrooms, sauté in olive oil until tender and mix into mashed potatoes and cauliflower
• Rosemary: add 2 tablespoons fresh rosemary, finely chopped

Make sure to make enough for leftovers to use for breakfast:

Skinny Fitalicious: Mashed Potato Muffins a great gluten-free breakfast option. I add 1 cup of chopped veggies such as spinach, broccoli, red bell pepper.

Mashed Potato Waffles

Or for a quick dinner:

Mashed Potato and Omelet with a big green salad tossed with pumpkin seeds or chopped nuts

Cooktoria: Mashed Potato Mushroom Quesadillas another quick dinner option; I reduce the cheese to 1/2 cup and add chopped greens (spinach, kale, swiss chard). Add  chopped poblano peppers or red bell peppers for more nutrients and flavor . Yum!

Cranberry Orange Sauce

More than of recipe, this is a launching point for cranberry sauce.

And not just for Thanksgiving.  In the Good Mood Red Foods category, cranberries are rich in flavonoids which can help improve memory and brain function.

This sauce can be used so  many ways. Here are a couple of ideas:

  • Add to a bowl of oatmeal — or quinoa porridge mhhmmm so seasonally delicious
  • Mix into plain Greek yogurt with granola for breakfast or dessert
  • Top pancakes or waffles as an alternate to syrup.
  • Mix into Greek yogurt or cream cheese and make pancake (waffle or muffin) “sammies” (sanwiches) for breakfast on the go or an afternoon snack.
  • Use it on crostini or crackers for an appetizer: spread soft goat cheese (or cream cheese), top with cranberry orange sauce and chopped chives or green onion.

Variations:

  • Rather than orange zest, use lemon or lime zest
  • And add 1 – 2 tablespoon minced fresh ginger