Recipes for Holiday Leftovers 

Recipe Leftover Brussels Sprouts with Couscous Salad


The star ingredients are leftover Brussel sprouts, couscous, green, yellow and red peppers, and extra virgin olive oil.


Servings 4-6



  • Leftover Brussel sprouts

  • 1 tablespoon of extra virgin olive oil

  • 1 ½ cups of couscous

  • 3 to 4 tablespoon of softened butter

  • ¼ cup red onions, small dice

  • ¼ cup of green, yellow and red peppers, small dice

  • 1 teaspoon of parsley

  • 2 tablespoons of lemon juice

  • Salt and black pepper to taste



For couscous follow the procedure on the couscous box.  When the couscous is cooked and drained set aside, add two tablespoons of the butter to a skillet over medium-high heat add the couscous and stir well.  Turn off the heat and add 2 tablespoons of the lemon juice as well as the brussels sprouts, stir to combine. Taste, and add more butter or lemon juice if needed.  Season with salt and pepper to taste. Serve at room temperature or cold.



Recipe Leftover Pork Tortilla with Pico de Gallo


The star ingredients are leftover shredded pork, whole-wheat tortillas, avocado, and Pico de Gallo.


Servings 4



  • 1 cup of leftover shredded pork

  • 4 (8-inch) whole-wheat tortillas

  • ½ of low-fat mozzarella cheese

  • ½ avocado, peeled and cut into 12 slices

  • 4 large red leaf lettuce

  • Pico de Gallo


Pico de Gallo ingredients:

  • 2 large tomatoes, diced

  • 1 small red or white onion, diced

  • ½ cup finely diced fresh cilantro leaves

  • 1 teaspoon of sea salt or to taste

  • ½ teaspoon of black pepper or to taste

  • 1 garlic cloves, minced

  • Juice from 1 lime

Mix all the ingredients together in a bowl and store in the refrigerator to keep fresh until needed.



Warm whole-wheat tortillas on a skillet for one minute of less (do not let it burn).  Reheat shredded pork in a skillet or microwave (your choice).  Now you ready to top the tortilla! First top with red leaf lettuce, then shredded pork, add the pico de gallo and avocado slices.



Recipes for Leftover Turkey Breast and Cranberry Sauce Sandwich with Baked Sweet Potato Fries


The star ingredients are leftover cranberry sauce, leftover turkey breast, and whole-wheat bread.


Servings 4


Recipe Turkey Breast and Cranberry Sauce Sandwich



  • ½ cup of leftover cranberry sauce

  • Leftover turkey breast, sliced

  • 8 slices of whole-wheat bread

  • 4 large red leaf lettuce

  • 4 slices of low-fat cheddar cheese (optional)



Toast bread; spread cranberry sauce on every slice of bread.  Layer the slice of bread with one red lettuce leaf, one slice of cheese, one or two slices of turkey (depending on thickness), then top each sandwich with the remaining slice of bread. Cut sandwiches in half.



Recipe Oven Baked Sweet Potato Fries


The star ingredients are sweet potatoes and extra virgin olive oil. 



  • 2 large sweet potato, cut julienne (thin strips) or into disks

  • 2 tablespoon of extra virgin olive oil

  • 1 teaspoon of salt

  • 1 teaspoon combination spice of chipotle powder or chili powder, paprika or cajun seasoning, etc.



Preheat oven to 450°F. Peel the sweet potatoes and cut off the ends. Cut each piece into julienne thin strips.  Put the sweet potatoes into a large bowl and add the oil.  Sprinkle with salt and spices of your choice. Mix well, so all pieces are coated with oil and spices.

Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. Bake for a total of 20. After the first 10 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10 minutes, or until they are crisp.

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