Get Creative with Your Thanksgiving Leftovers
Did you know that Thanksgiving is one of the largest food waste days of the year in the United States? Grocery stores overstock, families over-buy, and so much of that food ends up in the trash. Last Mile Food Rescue is on a mission to save good food from the landfill by mobilizing volunteers to rescue food from businesses and take it that last mile to non-profits to distribute it. You can be a part of the movement by volunteering!
Unfortunately, once perishable food is brought to a home it can no longer be donated or rescued, and when the family boycotts leftovers after one too many days of turkey, what can you do with all the extra food? Get creative with soups, freeze large portions, and try new recipes! Consider this creative and unique recipe provided by nutritionist, Lisa Andrews. The family will never even guess they’re eating Thanksgiving leftovers!
Thai Peanut Noodles With Turkey
Got leftover turkey and need something deliciously different post-Thanksgiving? The combination of peanut butter, soy sauce and ginger in this recipe is delightful. You can add more vegetables (green beans, zucchini or broccoli) as desired or kick up the spice with crushed red pepper or Sriracha sauce. If you want gluten-free options, use brown rice noodles or serve over brown rice. White vinegar can sub for rice wine vinegar. This dish can also be made with chicken or tofu if you’re vegetarian.
8 oz. whole wheat spaghetti or Soba noodles
1 medium-sized red or yellow bell pepper, cut into strips
1 Tbsp. canola oil
½ cup natural peanut butter (smooth or crunchy)
3 Tbsp. low sodium soy sauce
½ – ¾ cup water
1 ½ tsp. minced ginger or ginger paste
1 ½ Tbsp. rice wine vinegar
1-2 tsp. chili garlic paste
2 cups cooked turkey or sautéed firm tofu cut into cubes
3 green onions, sliced diagonally (~ ¼ cup)
2 Tbsp. chopped cilantro (optional)
Cook pasta according to directions and set aside.
Sautee peppers in canola oil and set aside.
Combine peanut butter, water, soy sauce, vinegar, ginger and chili paste in a large sauce pan and whisk until blended. Simmer over low to medium heat for ~10 minutes until sauce is creamy. Add more water for a thinner sauce.
Add cooked pasta, turkey or tofu and toss in peanut sauce. Add sautéed peppers, green onions and toss to coat.
Sprinkle chopped cilantro on top and serve while hot.
Makes 8 servings. Nutrition facts per serving (using turkey): 206 calories, 10.2 gm fat, 17.3 gm protein, 12.3 gm carbohydrate, 2.5 gm fiber, 27 mg cholesterol, 270 mg sodium
For more recipes and nutrition tips, check out www.soundbitesnutrition.com.
Food for thought…
Imagine all the food you waste in your own home multiplied by thousands. Businesses waste millions of tons of edible food every year simply because throwing it away is the easiest option. Last Mile is on a mission to close the gap and go that last mile to rescue good food from the dump and deliver it to those in need. If you’d like to be a part of Last Mile’s effort to reduce food waste in Cincinnati, download our app to become a driver today! Our volunteers rescue good food from grocery stores, warehouses, event venues, and restaurants that would otherwise be thrown out and deliver it to non-profits serving the food insecure in our city. Join the movement and #gothemile!