Turkey Stew

Sometimes I feel like this whole blog is just me figuring out how to use up all kinds of weird leftovers and then telling everyone about it. Today is one of those days. The other week, there was turkey leftovers that reeeeaaallllyyy needed to be eaten up. By this point, we’d been eating turkey kind of continuously so it was time to do something more interesting with it. This stew is great because everything cooks up all in one pot. You could also sub the vegetables for more seasonal ones during the spring and summer to switch it up. Also, if you like my blog, you can follow me on Facebook at facebook.com/theadventuresofnutrigirl and you can find me on Bloglovin!



  • 4 small to medium potatoes (whatever kind you like to cook with)
  • 1 cup frozen corn
  • 2 cups frozen carrots
  • 3 cups leftover turky, chopped
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1/4 tsp paprika
  • 2 tsp garlic powder
  • 1 1/2 tbsp flour
  1. Peel the potatoes if you want. Dice them and put them in a large soup pot. Add enough water to the pot to cover the potatoes with 1 cm of water. Put the pot on the stove and cook potatoes on medium-high heat for 20 minutes or until almost cooked.
  2. Add the corn, carrots, and turkey to the pot, along with 2 cups of hot water. Heat this until boiling, and then let simmer for 5 minutes.
  3. Add the Worcestershire sauce, rosemary, thyme, basil, paprika, and garlic powder. Stir until all the spices are evenly distributed.
  4. Add the flour and whisk into the stew to make sure it’s evenly distributed. If you hate thick stew, you can leave out the flour. Similarly, if you like super thick gloopy stew, add more flour until you’re happy.
  5. Top reheat any leftovers, add 1/4 cup of water and stir well while heating. When you put it in the fridge, it will thicken up even more so it has to be thinned back out.

Garlicky Kale Salad

After a couple weeks of eating horribly, I’ve decided it’s time to get back on track with eating healthy. As in, actually eating vegetables. This salad was originally going to be a take on caesar salad, but ended up taking on a life of it’s own with this oil-based dressing. What I love about kale salads is that they are amazing when left to sit for a couple hours (or a couple days). While lettuce and spinach salads tend to wilt under their dressings, kale stands up and absorbs the dressing, making it so much more tender and flavourful. I could really tell you how great kale is all day. I know a third of a cup of oil seems like a lot for the dressing, but it’s only going to end up being a tablespoon per serving. Which is still a lot, but it’s made up of monounsaturated fatty acids, which can help decrease your LDL cholesterol as part of a healthy diet. Just don’t eat the whole bowl by yourself! There’s also no raw egg in this recipe, so it will be fine to sit in the fridge for a little while if you have leftovers. This recipe makes 6 to 8 servings.



  • 1 large bunch of kale
  • 4 large cloves garlic
  • 1 tbsp apple cider vinegar
  • 1/2 tsp mustard powder
  • 2 tbsp light mayonnaise (Not “whipped dressing”. I’m looking at you, Miracle Whip)
  • 1/3 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp anchovy paste
  • pinch of fresh ground pepper
  1. Roughly shred the kale, removing all the woody stems. The pieces should be bite sized. Place in a large salad bowl and set aside.
  2. Roughly chop the garlic. This doesn’t have to be perfect, it’s going in a blender. In a blender, Magic Bullet, or whatever lovely equipment you use, briefly blend the garlic, vinegar, and mustard powder. Add the mayo and blend again.
  3. Add the olive oil and blend well. Add the lemon juice, anchovy paste, and pepper, and blend until everything is well combined.
  4. Pour the dressing over the kale and toss until the entire salad is covered in dressing. Cover the salad bowl and refrigerate for at least an hour to let all the flavours blend together and let the kale soften. This salad will keep in the fridge for up to three days.

Cheddar Potato Pancakes

After a couple weeks of finishing up my last semester of undergrad, moving, writing exams, and tying up all my loose ends, I’m finally going to get back to posting with some kind of regularity. So here’s a side dish I made for dinner last week to get us going! It’s no fun to eat the exact same thing for days on end. When you’re cooking just for yourself or for one other person, you’re always stuck with leftovers. This recipe is an easy way to reheat those leftover mashed potatoes into something completely different. Just make sure that you don’t leave any leftover potato pancakes for longer than another day because there is egg in this recipe. This recipe makes roughly 12 pancakes, or 6 servings. As we move into BBQ season, these would be great with some grilled sausages or chicken breasts.



  • 3 cups leftover mashed potatoes
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  •  2 green onions, finely chopped
  • 2 tbsp bacon bits (just use the prepackaged ones)
  • 1/3 cup medium cheddar cheese, shredded
  1. Combine the potatoes with the egg, garlic powder, and chili powder. Make sure the egg is thoroughly mixed in. This is what holds the pancake together and helps it get nice and browned.
  2. Stir in the green onion, bacon bits, and cheese.
  3. Heat a non-stick skillet on medium-high heat.
  4. Spoon 1/4 cup of potato mix into the pan for each pancake. Cook for 3-5 minutes per side, or until it’s browned and stays together like a normal pancake.