VISN 6's Healthy Teaching Kitchen Demonstration: Transforming Thanksgiving Leftovers
By John Rogers, Public Affairs Officer
VA facilities across the country offer Healthy Teaching Kitchens (HTK), an interactive behavior-change program to teach Veterans and their families healthy cooking and eating skills.
HTKs aim to improve health by teaching Veterans and their families how to make healthy food choices and by guiding them in how to prepare foods. HTKs can be face-to-face, virtual, demonstration, hands-on, or a combination of formats. Several HTKs also have gardens to add locally grown food to their classes. HTKs provide Veterans and their families the opportunity to sample foods they may not have tried on their own and encourage skill development and confidence to prepare and manage healthy eating at home."
On November 28, VISN 6's Healthy Teaching Kitchen (HTK) hosted an engaging cooking demonstration led by Hampton VAHCS Dietician Rachel Kauder. The theme of the session was “Thanksgiving Leftovers,” a timely and practical topic for anyone looking to creatively repurpose their holiday meals.
During the demonstration, Rachel showcased two delightful recipes: a Leftover Roasted Turkey Wrap and a Leftover Cranberry Parfait. These dishes not only highlight the versatility of Thanksgiving staples but also emphasize nutritious and delicious ways to reduce food waste. Rachel expertly guided participants through each step of the preparation process, offering tips on maintaining the flavors and textures of these beloved ingredients.
The Leftover Roasted Turkey Wrap was a savory option, perfect for a quick lunch or dinner. Rachel combined tender slices of turkey with fresh vegetables and a tangy dressing, all wrapped in a soft tortilla. This dish was a hit for its simplicity and the ease with which it transformed leftover turkey into a new meal.
The Leftover Cranberry Parfait, on the other hand, was a sweet treat that delighted everyone. Layering leftover cranberry sauce with creamy yogurt and chia seeds, Rachel created a parfait that was both visually appealing and scrumptious. This innovative use of cranberry sauce as a dessert ingredient was a revelation for many attendees.
Overall, the HTK demonstration was a resounding success, leaving participants inspired to get creative with their Thanksgiving leftovers while promoting a healthy and sustainable approach to cooking.