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Mon - Simple food

Bank calories for Thursday by trimming some tonight with White Bean and Greens Soup served with toasted pita triangles. Saute a chopped onion in olive oil along with diced carrots and celery. When veggies are soft, add a box of chicken or veggie broth. Stir in 1 teaspoon dried thyme and 2 cans of drained and rinsed white beans. Let simmer for about 10 minutes, then add whatever greens you like, such as baby spinach leaves or chopped kale, and cook until wilted. Serve with grated Parmesan cheese.

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Tues - Fridge foraging

Time to make room in the fridge for all those big feast ingredients, especially Tom himself. So tonight you'll make Open-Face Sandwiches With Fried-Egg Toppers. Toast a big piece of bread, spread with butter, mayo or soft cheese like Boursin, and add thin slices of whatever meat you have on hand (ham, turkey, leftover steak). Stack with greens (Romaine, arugula, spinach) and sprinkle with a bit of vinegar. A fried egg tops it all. Now, make sure you've scoured the fridge for any bits of leftover soups, vegetable sides or creamy salads. Eat them.

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Wed - Rotisserie chicken

Maybe the store-bought bird seems like poultry overload this week, but it's so convenient on a night when you've got lots of work to do. Take this opportunity to make another sweep through the fridge so you can make room for Aunt Margaret's very special Jell-O salad on Thursday. Use the bird to make Whatever You Have Chef's Salad. Pile up the lettuce and top with veggies, shredded chicken, hard-boiled egg slices, shredded or cubed cheese, pitted olives, pepperoncini, etc. Use the dressing of your choice but make sure there are no leftovers.

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Thurs - T-day and eating

No matter what time you are serving dinner or when you'll leave for someone else's house, you've got to eat something before you sit down to the big meal. You don't want to fill up the family too much, but too little food might cause crabbiness, a very unwelcome mood at the holiday table. Set out some nibbles like cheese and crackers, and hummus and pita chips. Have some yogurt on hand that can be served with granola. Fresh fruit is also a spirit booster.

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Fri - Turkey redux

Hopefully you made enough extra food to prepare Thanksgiving-Leftovers Shepherd's Pie (recipe below) tonight. This recipe, from our buddy Martha Stewart, throws in everything but the pumpkin pie. If you're lucky, you'll have a slice or two of that left to enjoy with the last squirt of whipped cream.

Janet K. Keeler can be reached at or (727) 893-8586. Follow her on Twitter at @roadeats.

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Thanksgiving-Leftovers Shepherd's Pie

3 cups cooked stuffing

1 cup cranberry sauce, plus more for topping (optional)

1 pound sliced cooked roast turkey with sage

10 ounces glazed carrots (or another leftover vegetable)

4 to 6 tablespoons gravy

3 to 4 cups mashed potatoes

Preheat oven to 350 degrees. In a 9- to 10-inch pie plate, mound stuffing on bottom, then layer with cranberry sauce, turkey and carrots. Drizzle with gravy and spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired.

Place pie on a baking sheet and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.

Serves 4 to 6.