Day-After-Thanksgiving Dinner!

Day-After-Thanksgiving Dinner!

What do you do when there aren’t any Thanksgiving leftovers???


My family and I went to my Aunt’s house for Thanksgiving. Thus, no leftovers at our house! What to do the day after Thanksgiving without turkey?! Well, you have to make something else!

I volunteered to make dinner, and decided to make a few new & healthy items!

To start, I made some appetizers: Sun-dried Tomato Hummus (left) and Four-Veggie Spread (right) with Whole Wheat Pita Chips (top). I LOVE sun-dried tomatoes, so I put a whole 8oz container into the batch of hummus (you could really taste ’em). The veggie dip is 100% veggies (+ garlic, salt, & cayenne)! Super healthy!  Homemade pita chips are a snap– just buy pita bread, cut it up, and bake in the oven with some salt and pepper for less than 10 minutes. I guess the real homemade-way would be to MAKE the pita bread. I’ve done that before, but I didn’t quite have the time to do it here!

Onto the main dish: Chicken Tomato Chili!

A nice alternative to the traditional beef chili. My dad said “this is the best chili I’ve ever had- better than beef.” Heck yes! That’s at least a good sign! I loved it too, nice flavor, hearty, and perfect on a cool winter day!

Now, the meal was healthy, yes. But, I of course had to make a dessert! Everything in moderation…

Apple Crisp a la mode (well, with frozen yogurt)!

Apples with some sugar for added sweetness, cinnamon, and crumbly oat-based topping, with a scoop of Stonyfield’s fat-free vanilla frozen yogurt! YUMM! Perfect end to the meal 🙂

Recipes? You bet! See below!

Sun-dried Tomato Hummus!

1 15oz can garbanzo beans with ~1/2 cup liquid
1 8oz container sun-dried tomatos
1/4 – 1/2 tsp each oregano and parsley
2 Tablespoons lemon juice
1/2 tsp salt
2 garlic cloves, roasted


1) Combine all ingredients in food processor and blend until smooth. You’ll probably have to scrap the bowl down with a spatula a few times. Serve immediately or store in the refrigerator until ready to serve. Enjoy!

Four-Veggie Dip!

1 zucchini
1 summer squash
1 red bell pepper
1 red onion
2 cloves garlic, roasted
1/2 tsp salt
1/4 tsp ground red pepper

1) Preheat oven to 400 degrees F. Line a large baking sheet with foil.
2) Slice all of the vegetables and lay out on the baking sheet. Spray with olive oil cooking spray. Sprinkle with salt and cayenne pepper. Bake in oven for 30-35 minutes, until the vegetables are tender.
3) Scoop all of the vegetables into food processor. Blend until smooth. This spread won’t be as thick as the hummus.
4) Serve warm! (or cool, but I liked it best warm)

Whole Wheat Pita Chips!

3 whole wheat pita pockets
1/4 tsp salt
1/4 tsp basil leaves
1/4 tsp pepper

1) Preheat oven to 375 degrees F. Line a large baking sheet with foil.
2) Slice the pita bread into triangles (just like you would slice a pizza). Spread out on prepared baking sheet. Spray with olive oil cooking spray. Sprinkle with salt, basil leaf-flakes, and pepper.
3) Bake in the oven for 6-8 minutes until starting to brown. Done– serve with the dips, above!

Chicken Tomato Chili!

1 tablespoon olive oil
2 large onions, diced (about 2 cups)
2 pounds boneless, skinless chicken breasts, cut into bite-sized cubes
4 garlic cloves, roasted
8-10 oz mushrooms, chopped
2 jalapenos, finely chopped
2 14.5oz cans fire-roasted diced tomatoes, undrained
3 15.5oz kidney beans, drained and rinsed
1/2 cup fresh cilantro
2 tablespoons chili powder
1/2 tsp salt
1 1/4 cups water
1 can tomato paste
shredded cheddar (optional)

1) Put the oil, onion, chicken, garlic, and jalapeno in a large (8 quart) saucepan. Heat on medium-high heat for about 8 minutes, until chicken is light brown. Add in the mushrooms. Stir.
2) Add in the tomatoes (undrained), kidney beans (drained and rinsed), cilantro, chili powder, salt, and water. Reduce heat to medium-low and simmer about 15 minutes. Add the can of tomato paste. Continue to simmer until desired consistency, probably another 5-10 minutes.
3) Serve sprinkled with shredded cheese, if desired.

Apple Crisp!

7 cups apples, chopped (I used cortland apples. I’ve also used a combination of macintosh and granny smith in the past)
1/2 cup granulated sugar
1/2 tablespoon cinnamon
1 tablespoon flour
1/2 cup butter, melted
1 cup oats
1 cup flour
2/3 cup brown sugar
1/4 tsp baking soda
1/4 tsp salt
whipped cream, vanilla ice cream or frozen yogurt (optional)

1) Preheat oven to 350 degrees F. Grease a 8×8 inch square baking pan.
2) Combine chopped apples, granulated sugar, cinnamon, and 1 T flour. Mix well, then pour into prepared baking pan.
3) Melt the butter. Then add the oats, 1 cup flour, brown sugar, baking soda, and salt. Mix with a rubber spatula until fully combined and crumbly. Spread on the top of the apples in the prepared pan.
4) Bake in the preheated oven for 30-40 minutes, until the apples are bubbly and topping is lightly browned.
5) Serve warm, with whipped cream or vanilla ice cream/frozen yogurt if desired!

YUUUUMMMMMY! Enjoy dinner!