This year Nate and I wanted to try to host Thanksgiving at our house. We also ambitiously decided to make the meal ourselves. What were we thinking?!
It ended up going really well, with only a few hiccups. Ever the procrastinators (how did we end up together?) we started everything the morning of… cleaning, the turkey, prepping, etc. Everything. I guess we both work best under pressure. We were lucky to have grocery assistance from both sets of parents plus my sister, and my sister came early to help entertain the boys and prep food. We had one casualty… one of our favorite kitchen tools, our Deep Covered Baker, broke in all the hustle and bustle. But, lucky us, we just got a bunch of free and discounted Pampered Chef stuff, including the RockCrok and a mini Deep Covered Baker, so I think we’ll survive.
Everyone seemed to enjoy the meal, and we were lucky to have all five boys together at once, a rarity these days. Everyone stayed afterward and relaxed, napped, played video games, laughed, and just enjoyed our time together. It was a great day!
One thing I always struggle with is using leftovers creatively. I don’t mind reheating things myself for lunches and for dinners when Nate isn’t home to cook for me, but sometimes having the same meal more than three times in a row gets really boring. I asked around my friends and moms groups about using Thanksgiving leftovers, and found some great ideas. A friend a fellow blogger shares a ton of great ideas here, and she inspired me to try a few things myself.
Everyone knows I can’t cook… I’m not joking.
So the first thing I did was totally easy because, ya know, it has to be for me even attempt it. I have been totally digging this Stoneware Microwave Egg Cooker I got from Pampered Chef recently. I’ve used it to cook actually decent pancakes and have been using it to cook scrambled eggs in nice neat patties for Atticus and I. Friday I made eggs with leftover ham and green pepper, and we both loved them.
Last night Nate and I made cheesy turkey and ham pockets and they were fabulous!
- some chopped turkey and ham
- 2 packs of crescent rolls
- 8 oz cream cheese
- some shredded cheese
- some chopped onion and green pepper
- some melted butter
It made 8 pockets.
We divided the cream cheese in half, melted it a little in the microwave, then added turkey to half and ham to the other half. Then we added a handful of shredded cheese and a handful of chopped onions and green pepper and lightly seasoned with salt and pepper.
We separated the crescent rolls into rectangles of two crescents attached together. Then, we scooped a few forkfuls of the mixture into each rectangle and folded the ends of the dough over to make pockets. I melted some butter and sprinkled some garlic powder into it, then brushed the butter over the pockets. We baked them at 350 for about 20 minutes.
Delicious! What didn’t get eaten was wrapped up so I can take them for lunches and freeze some for later meals.
How did your Thanksgiving holiday go? Did you spend good times with family or friends? Any leftovers?