Healthy recipes of the month: Christmas dinner leftovers

Christmas is over, and we are STUFFED. Couldn’t eat another morsel.

Christmas dinner
Image from shutterstock.com

Just in case you do get peckish though, Andover Leisure Centre‘s chef John has put together a selection of recipes to help you get through those Christmas dinner leftovers.

Slice of frittata, anyone?

Turkey risotto

You’ll need: (serves 3-4)
500g cooked turkey
200g broccoli florets, in small pieces
100g carrots, chopped
100g red pepper, chopped
1 tablespoon oil
1 onion, chopped
200g risotto rice
600ml chicken stock
1 teaspoon garlic puree
100g grated cheddar cheese
Seasoning

Step 1
Blanch broccoli, carrots and red pepper in boiling water for two minutes.

Step 2
Fry onion in the oil until soft. Add the rice, and stir fry for two minutes

Step 3
Add stock and bring to the boil. Simmer for 20-25 minutes until the rice is cooked and the mixture is creamy.

Step 4
Add the garlic puree and stir through. Stir in cooked turkey, and seasoning.

Step 5
Fold in the cooked vegetables, and serve.

Image from shutterstock.com
Image from shutterstock.com

Leftover vegetable frittata

You’ll need: (serves 2)
1 tablespoon olive oil
Any leftover vegetables from your Christmas dinner
4 eggs, beaten
Seasoning
100g grated cheddar cheese

Step 1
Preheat your oven’s grill to low.

Step 2
In a small oven-proof non-stick frying pan, heat the olive oil. Add the vegetables and cook until heated through but not browned.

Step 3
Add the beaten eggs and seasoning. Stir together, then allow the bottom of the frittata to set. When you can see it setting, use a spatula around the edge to ensure it doesn’t stick.

Step 4
When the frittata starts setting around the edges, sprinkle the cheese on top.

Step 5
Place the pan under the grill for 5-10 minutes, until the frittata is fully set and the edges are slightly browned. Serve immediately.

Image from shutterstock.com
Image from shutterstock.com

Sprouts with chorizo

You’ll need: (serves 3-4)
500g Brussels sprouts
150g chorizo
100ml sherry
Seasoning

Step 1
If your sprouts have already been cooked, ignore this step. If not, bring a large pan of water to the boil and add the sprouts.
Bring back to the boil and simmer for 5 minutes. Drain, then run the sprouts under cold water to refresh them. Drain again and set aside.

Step 2
Heat a frying pan, and add the chorizo. Fry until browned.

Step 3
Add the sherry and let it bubble, then add the sprouts and cook for 5 minutes – or until softened to your liking.

Step 4
Season and serve immediately.

Other variations you might like to try:
Roasted almonds
Bacon and shallots
Pine nuts and honey

Don’t forget that if you’re eager to burn off the extra Christmas calories, our Christmas opening hours can be found here.

We’ll see you in the gym!

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