4 Lighter Lunch Recipes to Eat After Thanksgiving

After a filling Thanksgiving dinner, not to mention the long day of cooking, making lunch the next day can be disconcerting. You don’t want leftovers again, and anything heavy sounds unappetizing. There’s no need to give in, though, just make one of these simple, light lunches and enjoy your holiday weekend!

1. Curried Yam and Turkey Soup – filled with new creative flavors this hearty soup will not bore anybody. ( recipe following)

2. Turkey Spinach Salad with Stuffing Croutons – instead of reheating your stuffing (or dressing, depending on where you’re from!) try slicing it thinly and then baking on low for 30 minutes. You’ll have delicious seasoned croutons, perfect over a spinach salad with a light vinaigrette.

3. Potato and Cheddar Pancakes – this homestyle comfort dish is very easy to make and will be a refreshing change from the standard Thanksgiving leftovers. Simply flatten mashed potatoes into small pancakes, and add a slice of cheese in between two of these. Fry until crispy and browned on both sides. Delicious over watercress or with steamed broccoli.

4. Spanish Vegetable Tortilla – A traditional Spanish egg dish, this is a perfect way to reuse your Thanksgiving vegetables. (Recipe following)

There’s no need to eat plain leftovers, or overly filling heavy meals because it’s the day after Thanksgiving. Try any one of these light lunches- sure to please and leave you lively enough to enjoy some post-holiday shopping or time with family!



Curried Yam Soup

2 cups of leftover cooked yams, pureed (or canned)
1 cup chicken broth
1/2 cup of coconut milk (or plain milk)
1-2 teaspoons curry powder
1- 2 cups shredded turkey

Simply blend the first 4 ingredients in a blender or processor. Add to a pan, along with the turkey, and heat until warmed through. Serve with a dollop of yogurt and chopped scallions.

Spanish Tortilla

2-3 Sliced or cubed potatoes
1 clove garlic, minced
1 sliced onion
2 tomatoes, sliced
1- 1 & 1/2 cups other leftover veggies
5 eggs
2 tablespoons water
salt and pepper
1/2 cup grated cheese

First, preheat oven to 325 degrees. In an oven safe pan or baking dish, layer the potatoes, garlic, onions, and tomatoes in the bottom. Cover with the veggies, then blend the eggs with the water and salt and pepper. Then, pour egg mixture carefully over everything. Top with the cheese, and bake until done (around 40 minutes.) Cool slightly, cut and serve.


Written by Michelle Wagner Dellavalle