What to do with your Thanksgiving Leftovers

Who is ready for tomorrow’s Thanksgiving feast??? I know I am! But let’s jump ahead real quick to the leftovers that I know are about to overwhelm some of us after the feast. And boy do I have the solution for you…Leftover Thanksgiving Casserole. There isn’t a formal recipe for this one. Only instructions; suggestions really, to help guide you and inspire you to create your own masterpiece.

1. Skip the tupperware!!!

2. Grab the largest casserole dish you have.

3. Layer each and every bit of your leftovers in said casserole dish. I usually begin with the turkey, then the veggies, a layer of mashed potatoes, gravy, green bean casserole, stuffing, applesauce, cranberry sauce, corn bread pudding, etc. You name it, you have it, you add it!

4. Top off with some extra French’s Fried Onions (optional).

5. Cover in tinfoil and either freeze or refrigerate depending on when you plan on eating it. If you have decided to freeze your casserole be sure to remove it from the freezer and let it thaw completely in the fridge before proceeding to the next step.

6. Bake/reheat at 375 degrees covered for an hour or until bubbling.

7. If/when bubbling remove tinfoil and continue to bake until golden brown on top (could take up to an additional half hour depending on your oven). If you are confident enough to use the broil feature on your oven go for it! I am not, and burn everything when I do, so I do not use broil ever!

8. Let the casserole cool for 15-20 minutes or so before serving (a burnt tongue will ruin the flavor explosion experience).

9. Pour yourself a glass of “leftover” wine and enjoy!!!

The flavors come together nicely but in a unique way each and every time depending on both how you layer and what your layers consist of. The final result is a savory but sweet flavor bomb that best captures each and every flavor from the holiday season all rolled into one single bite. It’s an experience for sure! What are you looking forward to most tomorrow? Drop it in the comments.

Recipe Time – Fire Water

You guys have been BEGGING me for this and I can finally say that I have PERFECTED the recipe and the process. So here it is…my coveted Fire Water recipe!!! Benefits include, less bloat, less inflammation, a natural boost of energy without the caffeine, it helps to curb cravings, helps boost your immune system and jump starts your metabolism.

INGREDIENTS:

1/2 cup Ginger Root

1/2 cup Tumeric Root

1/4 cup Apple Cider Vinegar

x6 Lemons Juiced

1 tsp Cayenne Pepper

1/2 tsp Himalayan Salt

1/2 tsp Black Pepper

1/2 tsp Baking Soda

Water

Simply place all the ingredients above into a blender and mix well. Strain the blend into a cup. Pour x1 oz into twelve 8oz bottles. Top each bottle off with 3/4 cup of water and store in the fridge. Drink first thing in the morning before ANYTHING else. You may substitute the Ginger Root and Turmeric Root for 1 tsp each of ground spices. Be sure to tag me if you give this recipe a try and let me know what you think! Cheers to better digestion and gut health!

Recipe Time – Stommel Family Deviled Eggs

The pool is officially open for the season in our house! So that means lots of pool parties. And with pool parties comes food! I love rolling out a healthy spread for our guests.

An absolute must have every time is Deviled Eggs. The hubby and I have actually worked on this recipe together over the years and we’ve finally come up with one we really like. I present to you the Stommel Family Deviled Egg Recipe…

INGREDIENTS:

x9 Hard Boiled Eggs

x1/4 Cup Mayo

x1/4 tsp Lawry’s Seasoned Salt

x1/4 tsp Black Pepper

x1/2 tsp Spicy Brown Mustard

x1 tsp Yellow Mustard

Slice hard boiled eggs in half, lengthwise. Remove yolks and place in a bowl. Add remaining ingredients and mash together with a fork and mix until creamy. Fill each empty egg white with the yolk mixture. Serve immediately.

What’s your favorite dish to serve at summer parties?

Recipe Time – Hunter’s Broccoli Crunch Casserole

This recipe was inspired by Hunter and all of his favorite foods…Broccoli, Cheese, Bacon, Spice and Ritz Crackers (also known in our family as “snowflake crackers”). When thinking of a way to combine all of his favorite foods my mind immediately went to casserole.

Pretty sure I nailed it with this one folks. With Hunter’s very first bite he proudly proclaimed, “you’re the best chef in the world Mommy.” This super cheesy dish is a surprisingly much lighter dish than one would think. It’s the perfect side dish with just enough zip to keep the taste buds excited and the tummy satisfied but not too full. This dish is so good it can definitely hold its own as a main course as well.

INGREDIENTS:

x3 Crowns Fresh Broccoli, cooked and drained

x1 cup Ricotta Cheese

x1 can Fat Free Cream of Chicken Soup

x4 TBS Melted Grass Fed Butter

1/4 cup Diced White Onion

x1 TBS Minced Garlic

x1 tsp Red Pepper Flake

12oz package of Bacon, cooked to extra crispy and crumbled

x2 Eggs

x1 tsp Salt

1/4 tsp Black Pepper

1 1/4 cup Shredded Cheddar Cheese

1 1/4 cup Parmesan Cheese

x1 sleeve Hint of Salt Ritz crackers, crushed

INSTRUCTIONS:

1. Preheat oven to 350 degrees and grab a 9×13 baking dish. Grease baking dish with nonstick cooking spray and set aside.

2. Break down your broccoli crowns into bite sized pieces and steam in the microwave with a 1/4 cup of water for 7-10 minutes or until soft. Be sure and keep the stems! Slice them up real thin and pop them in the freezer to use at a later date.

3. Spread already cooked broccoli into the bottom of your baking dish.

4. In a mixing bowl, pour melted butter, ricotta cheese, cream of chicken soup, diced white onion, garlic, red pepper flake and mix well.

5. Stir in both eggs, 1 cup of shredded cheese, 1 cup of Parmesan cheese, bacon, salt, pepper and mix well.

6. Spread mixture over broccoli in baking dish and mix well to evenly coat.

7. Sprinkle remaining shredded cheddar and parmesan cheeses on top of the broccoli casserole then cover with a top layer of crushed Ritz crackers.

8. Bake casserole uncovered for 45 minutes or until heated through.

You can absolutely use frozen broccoli to cut down on prep time. And switch things up by using different shredded cheese varieties. Give this recipe a try and let me know what you think! Be sure and stay tuned for an upcoming recipe using those broccoli stems.

Recipe Time – Zippy Shrimp

It’s griddle and grilling season! And I am so excited! We got @juststoms2000 a https://blackstoneproducts.com/ Griddle last year for Father’s Day and since that day I got demoted from Executive Chef to Sous Chef when it comes to cooking anything on it.

One of our favorite things to whip up on the Blackstone is Shrimp! We could eat it alongside some fresh Asparagus daily! And Shrimp is so crazy quick to cook it is perfect for those busy nights that get away from you. I’ve been playing around with new marinades and sauces to freshen flavors up and came up with this delicious Zippy Shrimp recipe.

INGREDIENTS:

x1 TBS Olive Oil

x2 tsp Splenda Brown Sugar Blend

x2 tsp Lemon Juice

x1 tsp Ginger Paste

x1 TBS Minced Garlic

x1 tsp Sriracha

x1 tsp Fresh Minced Basil

x1/2 tsp Paprika

x1/2 tsp Penzeys Italian Herb Mix

x1 lb Uncooked Shrimp (26-30 per pound), Peeled and Deveined

In a bowl or shallow dish, combine the first 8 ingredients. Add shrimp to a large ziploc bag; pour in the marinade, toss to coat evenly. Refrigerate and marinate for a minimum of 2 hours up to overnight. I like to lay my ziploc bag flat in a baking dish to keep the shrimp evenly coated throughout the marinating process. Before cooking drain the shrimp, discarding the marinade. Cook on the Blackstone for 3-4 minutes on each side.

This dish can just as easily be cooked up on the grill, stovetop or even the air fryer or oven! Give it a try and let me know what you think! Be sure and tag me in your creations.

Recipe Time – Easy Peasy Crockpot Chicken

Chicken is one of my go-to lean proteins and is a family favorite. But I can’t stand chicken that’s dry, overcooked and flavorless. Enter this Easy Peasy Crockpot Chicken. It’s packed full of flavor and stays nice and juicy all week long. I like to make up a big batch each week and have it on hand for various recipes throughout the week like Chicken Nachos or to simply add to my “Kardashian” salads. Believe me, it doesn’t get any easier than this here recipe when it comes to meal prep. If you can read and own a crockpot you can make this chicken.

INGREDIENTS:

x1 Cup Low Sodium Chicken Broth

x2 TBS Grass Fed Butter

x1 Whole Onion Chopped

x1 TBS Minced Garlic

x1 40oz package of Tyson Rotisserie Seasoned Chicken Breasts (Thawed)

INSTRUCTIONS:

Pour chicken broth into the crockpot first, add butter. Spread out the chicken as evenly as you can then top with onions. Put on the lid and cook on High for 4 hours.

Be sure to stay tuned for more upcoming recipes all month long! Some of which where I repurpose this chicken into an entirely different meal.

Hunter’s Kitchen – Panzanella

So Hunter has taken after Mommy in the kitchen lately and really enjoys making up dishes as he goes along. This super yummy Panzanella salad was a result of his creativity. He had full control of the ingredients and creation of this yummy salad and I think it turned out scrumptious.

6” Crusty Sub Bread from Daddy’s Bakery

x1 Red Sweet Pepper Chopped

x1 Green Onion Chopped

x2 TBS Olive Oil

Salt and Pepper to Taste

Combine all ingredients in a bowl and stir. Add Salt and Pepper to taste and enjoy! Be sure to wash your hands before handling food and also practice safe knife skills to avoid an accident. If you make this recipe with your kiddos be sure to tag us in your masterpiece. Hunter loves to seeing his fans recreate his recipes.

Recipe Time – Summer Chickpea Salad

There is nothing I love more than spending time in the kitchen. It’s MY time! And creating new family friendly and healthy recipes is my jam. I enjoy getting creative in the kitchen and completely making things up as I go along. But when the dish turns out far better than I ever expected that really makes my day. Take this easy summer salad for example. It is to die for! I did a literal happy dance after trying it. I am so excited to whip this bad boy up for our summer pool parties and Sunday Fundays.

SALAD:

16oz Can of Reduced Sodium Chickpeas Rinsed and Drained

10oz Grape Tomatoes Quartered

x1 1/2 Cucumbers Peeled and Chopped

x4 Yellow Sweet Peppers Chopped

x4 Orange Sweet Peppers Chopped

x4 Green Onions Chopped

6oz Package of Crumbled Feta Cheese

Fresh Basil just before serving

Combine all the above ingredients in a very large mixing bowl and set aside to make the dressing.

DRESSING:

Juice of x1 Lemon

1/2 tsp Salt

1/2 tsp Pepper

x1 tspMinced Garlic

x1 TBS Spicy Brown Mustard

x1 TBS Yellow Mustard

5oz Plain Hummus

x4 TBS Olive Oil

Add all the ingredients to your @ninjakitchen blender and blend until smooth and creamy. Pour dressing over the salad and mix well. Top with fresh Basil just before serving. Store in an air tight container in your fridge for up to a week!

For an extra meatier version add some shredded chicken! For some extra crunch add radishes. And for my vegans, simply omit the Feta Cheese.

Flourless Banana Peanut Butter Protein Squares

Late night cravings getting the best of you? Perhaps that sweet tooth is getting out of control? These bites are for you!!!

The creative juices have been flowing in the kitchen lately and I am here for it!!! I’m embracing the fun that comes with experimenting and am stepping outside my comfort zone a little bit by improving my baking skills. But because I’m not known for my baking keeping it simple is a must.

INGREDIENTS:

x4 Ripe Bananas Peeled

x4 Large Eggs

x2 cups PBFit Powder

x1 cup Water

x4 TBS Honey

x1 TBS Vanilla Extract

1/2 teaspoon Baking Powder

x4 scoops Vegan Vanilla Shakeology

x6 TBS Carob Chips

Mix all the above ingredients minus the Carob Chips in your blender until smooth and creamy. Using your @getprepd Cheat Sheet system with the 1/6 silicon squares, evenly divide the mixture between all six squares. Top each square with your Carob Chips and bake at 400 degrees for approximately 24 minutes or until slightly golden and a toothpick comes out clean. Be sure to rotate your pan 1/2 through cooking for even baking. The above recipe makes x24 bites total. Keep refrigerated in an airtight container. This recipe can also be used with a 12 muffin or 24 mini muffin pan as well. Serving size is x2 bites, x1 muffin or x2 mini muffins.

This is such a delicious way to get in my superfoods. And it beats those late night cravings in a much healthier way. These are definitely a family favorite. Give it a try and let me know what you think.

My Take on the Viral TikTok Feta Pasta

Here’s my take on the viral TikTok Feta Pasta alongside some roasted asparagus using my new @getprepd Cheat Sheets. Their setup is a meal prep lovers dream y’all! And this pasta is 🤤🤤🤤

Ang’s Take on the TikTok Feta Pasta:

x1 Small Onion

x1 Orange Bell Pepper

x1 Pint Grape Tomatoes

8oz Block Feta Cheese

x4 Cloves Chopped Garlic

x4 TBS Olive Oil

x1 TBS Red Pepper Flake

x1 tsp Himalayan Sea Salt

x1 tsp Crushed Black Pepper

x1 TBS Penzeys Spices Italian Herb Mix

x2 TBS Fresh Chopped Basil

Chop all the veggies into same size pieces. Place into your baking dish with the block of feta cheese at the center. Drizzle with olive oil and top with all of the spices. Place in a 400 degree oven for 15 minutes. Meanwhile prep the asparagus with a drizzle of olive oil and a sprinkle of salt and pepper.

When the timer is up add the asparagus to the oven and set the timer for an additional 15 minutes while bringing water to a boil for your desired pasta. I chose @eatbanza Cavatappi for the boys as it’s Gluten Free and high in fiber and protein. Then I made some @greengiant Veggie Spirals Spaghetti Squash for myself. Cook both to package directions. When time is up on the oven pull the asparagus out and set aside. Crank the oven temp to 450 and put the tomato feta mixture back in the oven for 10 final minutes or until everything gets a little crispy and browned slightly.

Before draining your pasta keep a cup of the pasta water on the side in case you need to thin out the sauce. Drain your pasta and spaghetti squash and set aside. Once the tomato feta sauce is complete stir everything together until nice and thick and creamy. Add some of the saved pasta water here if you wish to have a sauce that’s a little bit looser. Because the boys actually aren’t fans of tomatoes I actually puréed the mixture before serving on top of the pasta. Serve over the top of the pasta of your choice alongside the asparagus for a super scrumptious and satisfying meal. There is a reason this recipe has gone viral y’all.

Try out my take on the recipe above and tag me in it. Let me know what you think! Also be sure to check out @getprepd products. They’ve literally made this Momma’s job of meal prepping for different meal plans and preferred tastes easier than you could imagine.

The boys version was served on top of Gluten Free Pasta.
My version was served on top of Spaghetti Squash.