I hope you all had a wonderful Thanksgiving! We had a low-key holiday at home. My parents joined us for Thanksgiving dinner, and we divided and conquered: I ordered a smoked turkey and a pumpkin pie, my mom made a few family recipes, and I made some veggie sides. Easy peasy!
If you're like me and have a ton of leftover turkey, this Three Bean Turkey Chili is a delicious way to use it up! I make this every year, and it's so easy and flavorful. A go-to easy weeknight dinner is Spicy Roasted Thighs (I usually make some couscous and roasted broccoli to go along). It's flavorful and so incredibly easy to make. If you can't find merquen (a Chilean spice blend), feel free to swap it out for cumin or za'atar.
A great way to use leftover rice is this Quick Stir Fry with Black Rice. You can use white, brown, or black rice - whatever you have on hand - and any type of veggie. Sometimes I add in some rotisserie chicken for added protein. I love making this Spelt Pizza with Ricotta and Spicy Greens - it's a nice spin on traditional pizza, and if you're short on time, just use a store-bought crust.
Finally, these Banana Sour Cream Muffins are one of our favorite breakfast dishes - we like to add in walnuts (for me!) and chocolate chips (for Brandon and the kids). Since they make 24, I usually give away a dozen or freeze some for later. Enjoy!
I am so excited to re-introduce a FREE version of Yellow Table Weekly on the blog! Each Friday, I'll share 5 seasonal recipes as cooking inspiration for the following week. Just click on the photos to access the recipes. Also, if you’d like to sign up for the newsletter, drop your email address below and you'll have the recipes emailed to you, as well as prep-ahead tips and my weekly blog post.