What To Eat This Week – Christmas & Leftovers

Mistletoe. Blue spruce tree all aglow. The smells of all the lovely Christmas cookies baking. Oh, baby, it’s Christmas! All over! Again!

Oh baby, it's #Christmas... #leftovers, again! 🙂 #WhatToEatThisWeek Click To Tweet

We love Christmas. When else can you style your cubes of cheddar into a tree trimmed with rosemary and cherry tomatoes?

And Christmas means you’ll make a great big meal, sit down with you family, eat a little of everything, and then, as you say goodnight to friends and family, you’ll have piles of leftovers to cram into your fridge again.

We’re here to help you sort through those leftovers with this rendition of #WhatToEatThisWeek.

When you don’t feel like leftovers, but you’re still kind of over making big meals:

Slow Cooker Hearty Cheddar Topped Sausage Stew


8 uncooked medium sausages
1 tablespoon Cabot Salted Butter
1 medium onion or leek, chopped
4 shallots, peeled and roughly chopped
2 garlic cloves, crushed and peeled
2 medium boiling potatoes, peeled and diced
½-1 cup chicken broth
2 green bell peppers, seeded and chopped
1 (14-ounce) can chopped tomatoes with juice
¾ cup dried lentils
1 tablespoon cider vinegar
2 teaspoons brown sugar
2 teaspoons chopped fresh rosemary, divided
Salt and ground black pepper to taste
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)

Focaccia Slab Grilled Cheese


1 large piece of focaccia, one that will fit snugly on an 18×13-inch baking sheet
1½ pounds Cabot Sharp Cheddar (about 6 cups), or comparable cheese
Crumbled bacon, pesto, sun-dried tomatoes, or anything you’d put in a regular grilled cheese

Cheesy Pasta with Chicken Broccoli


8 ounces Dreamfields Penne Rigate
2 cups small broccoli florets
1 teaspoon olive oil
1 teaspoon minced fresh or prepared garlic
½  teaspoon salt
1 10-ounce package cooked chicken breast strips (2 cups)
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)

If you made a ham:
On the Go Cheddar and Ham Savory Muffins


1¼ cup King Arthur White Whole-Wheat Flour
⅔ cup King Arthur All-Purpose Flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground pepper
¼ teaspoon salt
2 eggs, beaten
¾ cup low-fat buttermilk or Cabot Nonfat Plain Yogurt
½ cup canola oil or avocado oil
8 ounces shredded Cabot Seriously Sharp Cheddar or Extra Sharp Cheddar, divided (about 2 cups)
4 ounces cubed boneless ham steak (about 1 cup)

Ham and Broccoli Alpine Omelet


2 eggs plus 1 egg-white
Pinch salt
Freshly ground pepper to taste
¼  teaspoon canola oil
½ cup chopped frozen broccoli, thawed
¼  cup diced ham, preferably smoked
1 ounce Cabot Alpine Cheddar, Cabot Sharp Lite50 Cheddar, Cabot Hand-Rubbed Tuscan Cheddar or Cabot Tomato Basil Cheddar, shredded (about ¼ cup)
1 to 2 tablespoons water

Cabot Spinach, Cheese and Ham Cannelloni


10 “oven-ready” or “no-boil” lasagna noodles
1 large egg
2 cups Cabot Cottage Cheese
5 ounces Cabot Tomato Basil Cheddar, grated (about 1 ¼ cups), divided
½ cup cooked chopped fresh or frozen spinach, squeezed dry (about 5 ounces fresh spinach)
¼ cup finely chopped flavorful deli ham
¾ cup marinara sauce

If you made a turkey:
Pepper Jack and Apple Smoked Turkey Quesadillas


2 (8-inch “fajita”) whole-wheat flour tortillas
2 ounces Cabot Pepper Jack, grated (about ½ cup)
2 ounces thinly sliced smoked turkey breast
½ Granny Smith apple, quartered, cored and thinly sliced
Cooking spray or about 2 teaspoons vegetable oil

Liberty Hills Turkey Pot Pie


4 cups diced cooked turkey
3 cups turkey gravy (thin with broth or water if needed)
1 cup additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)

Beth’s Best Biscuits:
6 cups King Arthur Unbleached All-Purpose Flour
¾ cup granulated sugar
¼ cup baking powder
1 ½ teaspoons salt
1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
2 cups very cold lowfat (1%) milk

Easy Turkey and Potato Casserole


3 pounds Yukon Gold or all-purpose potatoes, peeled and thinly sliced
2 tablespoons Cabot Salted Butter, cut into very small pieces, divided
1 pound ground turkey
3 large garlic cloves, peeled and minced
¾ teaspoon dried sage
¾ teaspoon dried parsley
¾ teaspoon dried rosemary
¾ teaspoon dried thyme
1 teaspoon kosher salt, or to taste, divided
½ teaspoon freshly ground black pepper
8 ounces Cabot Founders’ 1919 Adirondack Cheddar, grated (about 2 cups), divided
3 cups half and half
2 tablespoons Dijon mustard

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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