It’s winter and it’s cold and it’s dark and it’s the time of year when I look for comfort in big bowls of hot and saucy pasta. But it’s also the New Year and only a couple weeks into January so it’s way too early to be giving up on those New Year’s resolutions, right? Eat healthy, eat less chocolate, hit the gym, all of that. Well thank goodness for my spiralizer because with these Sweet Potato Noodles I can dig into a great big bowl of pasta for only a fraction of the calories.
While I’ve been obsessed with my spiralizer for quite some time now, this is actually the first time I tried spiralizing sweet potato. So quick, so delicious. I tossed in a handful of edamame, which made this extra filling, but these sweet potato noodles can be dressed up in a million different ways, just like regular pasta. They’re even the perfect, healthy base to balance out that favourite heavy meat or rich cream sauce.
I recently shared the Homemade Chai Latte mix that I’m gifting this year, and today I have another holiday drink mix for you. The Salted Caramel Mocha is my favourite seasonal indulgence from Starbucks, and now I can enjoy it at home for a fraction of the cost. I have been enjoying a hot mug of this Salted Caramel Hot Chocolate nearly every evening. It’s so smooth and creamy with just the right hit of salt and caramel.
I used this recipe from Seeded at the Table, and it was really easy. I made the caramel, let it harden overnight and stuck it in the freezer for a couple hours before breaking it up and pulverizing in the food processor. I read that some people ran into issues with the caramel warming up and getting sticky, so I froze it first to ensure that I’d end up with a nice dry powder. It worked out perfectly. I like to use 2 tablespoons of the mix (instead of 3) in a big mug of hot water (instead of a cup of milk) for a wonderfully rich, but not overly sweet or salty drink.
These Leftover Turkey Pot Pies are so easy that even someone who is recovering from surgery and really shouldn’t be in the kitchen can do it. Ok, so if you are actually recovering from surgery then I don’t recommend it, but you can only watch so many episodes of Storage Wars and Say Yes to the Dress… I popped a couple extra pain pills and gingerly put together these mini pot pies using turkey from our Sugar-Free Thanksgiving that I’d frozen and phyllo leftover from my Shrimp and Sweet Potato Mousseline that I’d forgotten to re-freeze.
I used phyllo dough for these turkey pot pies, since I had it on hand, but it’s also lower in fat and calories than other pastry doughs. These leftover turkey pot pies can be made in a full-sized pie pan or in jumbo muffin tins. I made both, but I prefer the mini version. They’re cute, tasty and you can eat them with your hands. If you’re celebrating Thanksgiving next week then file away this recipe to use for your turkey leftovers. Might as well shove in any leftover stuffing or mashed potatoes, too.