When TV character Homer Simpson was asked what he does with holiday leftovers, he replied: “Leftovers? Never heard of them!” Hopefully, the rest of us are not stuffing ourselves during the holidays and other winter celebrations. The question remains, what to do with leftovers? Dried out, been-there-done-that holiday cuisine can “inspire” us to go on a hunger strike. Simply warming them up, can lead to a creeping feeling of post-holiday blues, and their eventual disappearance into the garbage or under the table for Fido to take care of.

This year, however, we can adopt a new strategy and help our leftovers morph into delicious and nutritious cuisine. To accomplish this, we need to think outside the butter and sugar bowls. Pastry rarely assumes the title “Leftover” and tends to vanish before the sun sets on each holiday. Leftover veggies may be cut up and added to soups or stews made mainly with fresh produce (see soup recipe). Most leftovers consist of turkey, chicken and ham. Why? Because in the excitement of an approaching feast we tend to buy enough meat to feed the entire city of Pittsburgh!

Remember, the Constitution does not require us to put on extra weight during the winter holidays. So, eat and drink less and be merry …

Below are some leftover solutions for you to try – Happy and healthy holidays!

MEAT N’ VEGGIE WRAPS

This can also be served in whole grain pocket bread.

2 servings

4 whole wheat or multigrain rectangular wraps

3 cups skinless, boneless (cooked) turkey, chicken or ham, diced

½ green bell pepper, finely chopped

3 tablespoons finely chopped purple onion

2 medium tomatoes, finely diced

8 pimento-stuffed olives, finely chopped

1 cup hummus or guacamole

Lay wraps flat and drop 2-1/2 tablespoons of hummus or guacamole on each wrap. With the back of the spoon, spread it, leaving 1-inch margins all around. Fill wraps evenly with all other ingredients. Don’t overfill. Starting at a narrow end, roll wrap tightly in one direction to the end. Place on plates, seam-side down. For basic guacamole, mix 2 mashed Haas (small) avocados with 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, salt and pepper.

CHICKEN OR TURKEY SALAD-STUFFED PITA WITH AVOCADO AND HERBS

2 servings

3 cups cooked, chopped, boneless skinless chicken or turkey

2 (6-inch) whole wheat or multi grain pitas

½ cup avocado flesh, cut into small chunks

1 cup thinly sliced cabbage, then chopped

2 green onions, thinly sliced, including their whites

2 tablespoons chopped fresh cilantro leaves (about 5 sprigs)

DRESSING:

½ tablespoon finely grated lemon zest

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

½ teaspoon dried oregano

½ teaspoon ground cumin

Salt to taste

Warm the pita rounds then cut them in half. In a medium bowl, mix all the dressing ingredients.

Add the remaining ingredients, except the pita halves. Fill each pita half with the salad and serve immediately.

TURKEY OR CHICKEN VEGETABLE SOUP

2 servings

3 cups water

1 yellow onion, chopped

4 cloves garlic, minced

1 medium tomato, chopped

1 carrot, sliced

1 stalk celery, sliced

1-1/2 tablespoons dried dill weed or basil

3 tablespoons olive oil

Salt and pepper

2 cups boneless, skinless (cooked) turkey or chicken, diced

½ cup whole wheat spaghetti, broken into 1-inch sticks

Leftover veggies, chopped

3 tablespoons fresh parsley, chopped

In a large saucepan, cook the first 10 ingredients for 8 minutes. Add the spaghetti and simmer 9 minutes. Stir in meat chunks, cook 2 more minutes. Mix in veggie leftovers. Remove from burner and add parsley. Serve with toasted whole grain bread or pita wedges.

Judy E. Buss is a syndicated eating-for-health columnist and blogger, speaker and nutritional cooking instructor.