Post Thanksgiving Hangover

I’m sure I’m not the only one who’s literally stuffed from all of the Thanksgiving goodness they ingested last week. And the leftovers seem to be endless. I bet you’ve been putting off eating them just as long as I have!

But despite the fact that I’ve overindulged myself with eating Thanksgiving foods, it won’t prevent me from reminiscing on how delicious the Levine Thanksgiving Spread was.

From Jack’s special Turkey to my Cranberry-Apple Relish to Regina’s stuffing for 20, it turned into a wonderful feast for five.

The Levine Thanksgiving Spread Included:

  • Turkey with Homemade Gravy
  • Green Beans with Garlic and Cashews
  • Spiced Sweet Potatoes with Marshmallows and Spiced Pecans
  • Mixed Greens with Tomato and Avocado
  • Canned Cranberry Sauce
  • Cranberry-Apple Relish
  • Stuffing with Onions and Mushrooms
  • Smoked Gouda Macaroni and Cheese with Spinach
  • Rosemary Whole Wheat Biscuits
  • Jack’s Homemade Apple and Pumpkin Pies
  • Rainbow Cookies
  • Rugalach (store bought)

Now that we have all of these leftovers, we have to make the most of them. And, as some of you already know, my favorite thing to do is create a delicious dish by using whatever I have around whether it be a hearty grilled steak or measly condiments. And speaking of giving thanks, Saveur and the Food Network (among others) were thoughtful enough to send out a few recipes perfect for Thanksgiving leftovers. A few recipes I plan to try out are:

Chow’s Curried Turkey Salad

Saveur’s Turkey Soup

Martha Stewart’s Sweet Potato Biscuits

Food Network’s Turkey Waldorf Salad

Giada De Laurentiis’s Turkey Bolognese

I hope these recipes keep you busy until I post some of the recipes from the Levine Family Spread. So check back for some yummy Thanksgiving fare!


Smoked Gouda Macaroni & Cheese with Spinach


1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions (or white onion)
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons chile powder (any kind
1 teaspoon paprika
3/4 cup (5 ounces) shredded smoked Gouda cheese
1 package frozen spinach, defrosted and drained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray


1. Preheat oven to 350°.

2. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.

3. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly.

4. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes).
5. Add cheese, chile powder, paprika and stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended.

6. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.

7. Bake at 350° for 15 minutes or until bubbly.