Simply add eggs, make patties and cook them in a skillet while you whip up the simple sauce.
Ingredients:
Directions:
Combine yogurt, lemon juice, dill, and salt and pepper, to taste.
Heat oil in a large skillet over medium heat.
(c) James Baigrie
Serve with yogurt sauce.
Spread an equal amount of the sauce over each corn tortilla.
Top with turkey and beans.
(c) Riou
Bake for 7-10 minutes until warmed through and tortillas crisp up slightly.
Serve topped with the sour cream and cilantro, if desired.
Heat oven to broil.
Heat sweet potatoes in the microwave for about a minute, just until softened.
Spread about a tablespoon of sweet potato mixture on each roll bottom.
Top with an even amount of blue cheese on each.
Place under broiler for about 2 minutes, or just until cheese melts.
Top with walnuts and serve.
Serve cold or room temperature.
(c) Riou
This dip takes mashed potatoes to a whole new level of creamy goodness!
Preheat oven to 350 F. Mix leftover mashed potatoes and yogurt in a medium bowl until well combined.
Spray a baking pan with cooking spray and then spread potato mixture evenly over the bottom of the pan.
Top the potato mixture with a layer of salsa and then a layer of the cheese.
Bake 10-15 minutes, just until bubbly and warmed through and cheese melts.
Top with fresh chives and serve with raw veggies for dipping.
This soup comes together super quick since the first steproasting the squash has already been completed!
Heat oil in a large pot over medium heat.
Add chicken broth and butternut squash, stirring to combine.
Add sage and salt and pepper, to taste.
Makes 8-10 small servings.
These mini desserts are the perfect way to enjoy one last splurge of the holiday without over indulging.
Place pie pieces into a food processor and process until well combined.
Press an even amount of the pie mixture into a 12-count mini-muffin tin.
Melt the chocolate chips in a double boiler and drizzle an even amount over each pie-filled muffin tin.
Top each with a fresh raspberry.
Place in freezer for 40 minutes or until set.
Serve at room temperature.
Like pumpkin pie in a glass, your guest will enjoy this mini-size remix.
Scoop the pumpkin pie filling out of the crust and place into a blender.
Crumble the crust and set aside.
Add almond milk, yogurt, almond butter, and bananas to blender and process until smooth.
Pour into shot glasses and top each one with some crumble crust and a pinch of nutmeg.
Makes about 30 shot-glass servings.
