Thanksgiving is a time to be thankful for family, friends, and…leftovers! On the Friday after Thanksgiving why not spice things up beyond the traditional turkey and cranberry sandwich! See below for a couple of fun recipes from George Duran the author of “Take This Dish and Twist It,” and the host of “The Ultimate Cake Off” on TLC. These recipes are timesavers that are perfect to enjoy on a lazy Friday, and clear out the overstuffed fridge!
Turkey Breakfast Pizza
Ingredients
- 4 pocketless pita flat breads (6 inch)
- PAM® Original No-Stick Cooking Spray
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 cup chopped cooked green beans or Brussels sprouts
- 1 cup chopped cooked turkey
- 1 tablespoon chopped fresh sage leaves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 carton (16 oz each) Egg Beaters® Original
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup whole berry cranberry sauce
Directions
Preheat oven to 450°F. Spray both sides of pita breads with cooking spray. Toast in oven 2 to 3 minutes or until golden brown. Remove from oven; set aside. Heat oil in large skillet over medium-high heat. Add onion; cook 2 to 3 minutes or until lightly browned. Add green beans, turkey, sage, salt and pepper; cook and stir 1 minute more. Reduce heat to medium. Pour Egg Beaters over turkey mixture in skillet; cook 1 to 2 minutes without stirring until edges and bottom begin to set. Then stir gently to scramble, cooking 3 minutes more or until almost cooked.
Spread Egg Beaters mixture evenly onto pita breads; top each with 1/4 cup cheese. Dollop cranberry sauce over the pizzas. Bake 2 minutes or until cheese melts.
Candied Yam Oven-Fries with Brown Sugar Dipping Sauce
Ingredients
- Potato Wedges
- 2pounds sweet potatoes, peeled
- PAM® Butter No-Stick Cooking Spray
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Dipping Sauce
- 6 tablespoons Fleischmann’s® Unsalted Margarine-stick
- 1/3 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup pure maple syrup
- 2 tablespoons orange juice
- 1/4 cup heavy (whipping) cream
Directions
Prepare Potatoes: Preheat oven to 350°F. Cut each potato crosswise into 2-inch long pieces. Cut each piece of potato into long wedges. Place wedges on wire rack set on baking sheet; bake about 25 minutes. Meanwhile, prepare Sauce: Melt Fleischmann’s in small saucepan over medium heat. Once bubbling, add brown sugar and cinnamon; stir well with wooden spoon. Continue cooking and stirring 2 to 3 minutes. Then add syrup; cook 2 minutes more. Add juice; continue stirring while it boils 1 minute more. Mix in cream, remove from heat and continue stirring until sauce becomes smooth; set aside and keep warm. Remove potatoes from oven. Place in large bowl; increase oven to 475°F. Wipe baking sheet clean and return to oven without wire rack. Spray potatoes with cooking spray. Mix gently and spray once more with cooking spray. Sprinkle with granulated sugar, salt and pepper; toss gently. Arrange potatoes evenly on hot baking sheet from oven; roast 15 to 20 minutes or until golden brown, turning over half way through. Serve with warm Dipping Sauce.
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