Healthy Leftover Turkey Day Recipes ♥

Don’t waste those Thanksgiving leftovers. Turn them into delicious breakfast, lunch or dinner recipes that are low calories and low fat. ♥

Breakfast

Sugar Free Pumpkin Pie Latte 

For this just substitute the pumpkin for your leftover pumpkin pie! Blend it up in a blender and add! 

Leftover Turkey Breakfast Burritos 

Ingredients ♥

Olive oil 

1 large garlic clove, peeled and chopped to almost a paste

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1 pinch cayenne pepper

1/4 cup diced leftover roast turkey

1/4 cup leftover stuffing

3 tablespoons leftover cooked vegetables

1 large egg

1 large flour tortilla (10- or 12-inch, or as big as you can get)

Sour cream and chopped cilantro or parlsey for serving, if desired

Directions ♥

In a large sauté pan, heat  oil over medium-high heat until hot. Add the garlic and sauté for 1 minute, then add the spices and allow to sizzle until fragrant, about another minute. Stir in the chopped turkey, and the veggies. Cook over medium-high heat, stirring frequently, until heated through and coated with the spices. Crack the egg over the contents of the pan, then stir it into the rest of ingredients. Continue cooking until the egg is cooked through, about another minute or two, then remove the pan from the heat.  Heap a few large scoops of the turkey-veggie mixture in the center of the tortilla  Add some sour cream and cilantro or parsley, if desired.

Lunch 

Skinny Leftover Turkey Waldorf Salad

Ingredients ♥

2 boneless skinless chicken breasts, boiled, diced

1 cup seedless red grapes, each cut in half

1 cup salted cashews 

1 small Gala apple, finely diced

1/4 cup finely chopped red onion

1/4 cup finely chopped green onions

1/2 to 1 cup reduced-fat mayonnaise

Juice of 1 lime (1 to 2 tablespoons)

1 teaspoon chopped fresh dill

Salt and pepper to taste

Directions ♥

1 In a large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.

Dinner

Leftover Turkey Italian Minestrone Soup 

Leftover Turkey Skinny Mini Pot Pie's

Ingredients ♥

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)

 1/2 cup skim  milk

 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups)

 1 cup cubed leftover turkey

Frozen pastry sheets ( I use the egg roll pastry ones they are only 9 carbs! ) 

Directions  ♥

Heat the oven to 350 F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.

  Pour chicken mixture into mini ramekens. Top with pastry shells to cover the mixture. 

 Bake for 30 minutes or until the topping is golden brown.enjoy!  ♥

Homemade Turkey Stock

This is a staple in all of your soups and stews you can freeze and it will last for months! 

Ingredients ♥

1 turkey carcass

2 medium stalks celery, coarsely chopped

1 large carrot, coarsely chopped

1 medium yellow onion, quartered

1 medium bay leaf

1 teaspoon whole black peppercorns

6 sprigs fresh thyme

Directions ♥

Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.

 Note - You can to save space in the freezer use 1 gallon Ziploc bags  pour 2 cups into a quart ziplock bag, Continue until all of the stock is bagged and place flat in the freezer.

Avocado Smoothie ♥

Here is a healthy breakfast! Try my recipe for Avocado Smoothies! And I love using my fave sponsored product Hass avocados!  ♥ 

Ingredients ♥
1 large ripe avocado
2 tablespoons fresh squeezed lemon juice
¼ teaspoon vanilla
¼ cup Greek yogurt 
½ to 1 cup coconut water
2 tablespoons honey
pinch of salt
optional: mint or basil

Directions ♥
Slice avocado in half, remove pit, and scoop small pieces of the avocado flesh into a blender. Make sure to scrape as much of the dark green flesh from the skin as possible, since this is where the highest concentration of nutrients is 

Add lemon juice, vanilla, yogurt, and ½ cup coconut water (and handful of herbs if you’d like) to blender and blend on medium-high speed until smooth. Add more coconut water a little bit at a time until you get the desired consistency.

Stir in honey and salt to taste. Pour into glasses and drink right away. ♥ 

Skinny Baked Avocado Eggs ♥

Here is a cute idea for breakfast, eggs baked in an avocado, It's a supercute and super healthy way to start your day! And I love using my fave sponsored product Hass avocados! ♥

 Ingredients ♥

  1 ripe Hass avocado
  2 eggs
  1 small lime
  salt & pepper

Directions ♥

1. Preheat oven to 450F.
2. Cut avocado in half and remove the pit. Set on a baking sheet.
3. Squeeze lime juice all over halves and sprinkle with salt and pepper. Now, here comes the fun part: using a large spoon scoop out some of the center to make the egg fit — you’ll want to scoop out a tablespoon or so (and nom the scraps!).
4. Carefully crack the egg into the hole. Don’t worry if some whites spill over as long as the yolk’s intact.
5. Bake 10-15 minutes, or until whites are set but yolk is still runny.enjoy! ♥

Mini Garden Egg White Frittatas ♥

Gluten free, protein packed egg white frittatas perfect for grabbing and going in the morning! ♥

Ingredients ♥

-Cooking spray
-12 serving muffin tin
-1/2 red bell pepper, chopped
-8 small cherry tomatoes, chopped
-1 small bunch of kale, torn into pieces
-1/2 cup chopped red onion
-3 TBSP Nutritional Yeast
-Seasonings of choice
-1 carton of liquid egg whites (4 cups total)

Instructions ♥
Preheat oven to 350 degrees.
Spray muffin tin with nonstick cooking spray.
Add various chopped veggies to the bottom of each tin, filling ¼ to ½ the way full.
Sprinkle nutritional yeast and seasonings on top of veggies.
Cover each veggie-filled tin with egg whites. Pour over and fill to the top.
Bake for 30 minutes

Healthy Leftover Turkey Day Recipes ♥

Don’t waste those Thanksgiving leftovers. Turn them into delicious breakfast, lunch or dinner recipes that are low calories and low fat. ♥

Breakfast

Sugar Free Pumpkin Pie Latte 

For this just substitute the pumpkin for your leftover pumpkin pie! Blend it up in a blender and add! 


Leftover Turkey Breakfast Burritos 

Ingredients ♥

Olive oil 
1 large garlic clove, peeled and chopped to almost a paste
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1/4 cup diced leftover roast turkey
1/4 cup leftover stuffing
3 tablespoons leftover cooked vegetables
1 large egg
1 large flour tortilla (10- or 12-inch, or as big as you can get)

Sour cream and chopped cilantro or parlsey for serving, if desired

Directions ♥
In a large sauté pan, heat  oil over medium-high heat until hot. Add the garlic and sauté for 1 minute, then add the spices and allow to sizzle until fragrant, about another minute. Stir in the chopped turkey, and the veggies. Cook over medium-high heat, stirring frequently, until heated through and coated with the spices. Crack the egg over the contents of the pan, then stir it into the rest of ingredients. Continue cooking until the egg is cooked through, about another minute or two, then remove the pan from the heat.  Heap a few large scoops of the turkey-veggie mixture in the center of the tortilla  Add some sour cream and cilantro or parsley, if desired.

Lunch 

Skinny Leftover Turkey Waldorf Salad

Ingredients ♥

2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews 
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1/4 cup finely chopped green onions
1/2 to 1 cup reduced-fat mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
Directions ♥
1 In a large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.

Dinner

Leftover Turkey Italian Minestrone Soup 

Leftover Turkey Skinny Mini Pot Pie's

Ingredients ♥

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)

 1/2 cup skim  milk

 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups)

 1 cup cubed leftover turkey

Frozen pastry sheets ( I use the egg roll pastry ones they are only 9 carbs! ) 

Directions  ♥

Heat the oven to 350 F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.

  Pour chicken mixture into mini ramekens. Top with pastry shells to cover the mixture. 

 Bake for 30 minutes or until the topping is golden brown.enjoy!  ♥

Homemade Turkey Stock

This is a staple in all of your soups and stews you can freeze and it will last for months! 

Ingredients ♥

1 turkey carcass

2 medium stalks celery, coarsely chopped

1 large carrot, coarsely chopped

1 medium yellow onion, quartered

1 medium bay leaf

1 teaspoon whole black peppercorns

6 sprigs fresh thyme

Directions ♥

Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.

 Note - You can to save space in the freezer use 1 gallon Ziploc bags  pour 2 cups into a quart ziplock bag, Continue until all of the stock is bagged and place flat in the freezer.

Grandma Katrina's Russian Pancakes"Blini" ♥

Happy Saturday! Here is a special recipe that is near and dear to me...
My Grandma Katrina used to make the best blini, (these are russian pancakes), they can be served for breakfast, or for lunch or dinner, with a dollap of jelly, or sour cream, with salmon or caviar. enjoy! ♥

Ingredients ♥

3 large eggs
3 1/4 cups milk
3 tsp sugar
1/2 tsp salt
2.5 cups all-purpose flour, sifted
2-2.5 tsp dry yeast
Oil to grease the skillet
1 stick margarine to oil ready blini ( I use Smart Balance for a healthier approach)

Makes about 18-20 blini

Tools needed...
1/2 small raw unpeeled potato and a fork for greasing tool
3 quart covered pot (better enameled or at least stainless steel)
Non-stick skillet, 8-9" diameter
Ladle or a big spoon
Wooden spatula
Heat-proof dish to stack ready blini

Garnishes ♥
Salted herring, thinly sliced 
Caviar
Melted butter
Soft boiled eggs, chopped
Sour cream
jelly

Directions ♥

1. Scald 1.25 cup of milk in a pot. Separate 1/4 cup and mix it with yeast until dissolved. Beat eggs, stir them in milk, along with yeast, salt and sugar. The mixture must be lukewarm, so if it cooled down, warm it up on very low heat constantly stirring.


2. Add flour and mix well until you get the batter/dough of rather thick consistency, like thick sour cream. Cover the pot, and let the dough rise in a warm place.  About 1 hour.

3. While the dough is rising, prepare garnishes (caviar and herring should be covered with plastic wrap and refrigerated) and lay the table. Blini are served hot, so later you will have no time for this. Leave boiling of eggs to the end though - it's nice when they are served warm, just take then out of the fridge to acquire room temperature before boiling.

4. When the dough rises and at least triples in size, scald the remaining milk, and mix it in the dough in small portions (about 1/2 cup each), stirring well every time. Small portions of hot milk will not kill the yeast, but will keep the mass very warm. After all milk is in, leave the dough to foam for about 30 minutes, covered.  Don't mix the foam!

5. Prepare your baking tools. Pour some olive oil in a small bowl - for greasing your skillet. Make a greasing tool with a half of potato and a fork.
5. Your dough/batter will look like a thick foam when ready to bake. Heat the skillet on high heat, grease it with the potato dipped in oil, scoop a ladle of dough on the skillet, and smear it around. The thick foam will not spread easily just by tilting and turning the skillet. 

6. Bake on one side until bubbles form and the surface becomes mat, check if it's nicely browned by lifting the edge a little, then flip over with the spatula and bake on the other side. Adjust the heat so your blini don't burn, but bake through and are beautifully browned. Grease the skillet before each blin, otherwise your blini will not get a nice pattern.

7. Stack blini on the heat-proof dish, second side up (it is smoother and easier to oil), and gently oil each blini with the butter stick. Butter will prevent blini from sticking to one another.

8. When all blini are ready, loosely cover the dish with foil, and toss it into the 175 F oven to keep warm. At this point boil soft eggs. 

Serve everything with favorite garnishes. Herring, eggs, caviar, sour cream, jelly.enjoy! ♥

Leftover blini, if any, should be refrigerated. Blini will stick all together, so don't try to separate one blini - it will break. Warm them up all together in a microwave or an oven at 325 F, loosely covered with foil.

Skinny Eggs Benedict Bake ♥

Easter is coming up, Here is a perfect Easter brunch recipe try my recipe for skinny  eggs benedict bake! To make it healthy I am using my fave sponsored product Western Bagel Company  they have low carb bagels and english mufffins! ♥ 

At Western Bagel, they care about your health, and they totally appreciate all the hard work that you put into keeping your figure. That’s why they try to make their bagels as healthy as possible. Take othe ALTERNATIVE bagels for example. They're all almost FAT FREE (the Sweet Wheat have a 1/2 gram of fat) and only have 110 calories. Total. They also have 0 Cholesterol and 7 grams of fiber. So if you’re concerned about what goes into your body (or what doesn’t), check out their line of Alternative bagels. They’re available in 5 bagelicious flavors. JUST added to their line of Healthy: THE SANDWICH SPLITZ. Only 90 calories, 17g carbs, 3g Fiber, 1.5g of fat and endless taste! Order online today! Western Bagel   ♥

Now on to the recipe! 

Makes: 8 servings

Ingredients ♥

1 teaspoon vinegar
8 eggs
4 English muffins, split Western Bagel Brand
1/3 cup flavored semisoft cheese, such as pepper, garlic and herb, garden vegetable, or toasted onion
8 thin slices cooked ham (12 ounces)
1 recipe  Hollandaise Sauce
 Paprika (optional)
 Fresh snipped parsley (optional)

Hollandaise Sauce Recipe ♥ makes 1 1/2 cups

       3 egg yolks
1 tablespoon water
1 tablespoon fresh lemon juice, if needed (or more)
6 -8 ounces very soft unsalted butter ( I use smart balance) 
1 dash cayenne pepper
salt, to taste
fresh ground white pepper, to taste

Directions for sauce ♥
Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).
Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Directions ♥

Preheat broiler. Lightly grease a large skillet. Add enough water to the skillet to fill half full. Add vinegar. Bring mixture to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space.
Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs to a plate.
Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted; cool.
Grease a 3-quart rectangular baking dish. Spread the cut side of each muffin half with about 2 teaspoons of the semisoft cheese. Place muffin halves, cheese sides up, in prepared dish. Top each with a slice of ham, folding or cutting it to fit. 

Preheat oven to 350 degrees F. Top with one cooked egg. Spoon Hollandaise Sauce over eggs. Bake, covered, about 25 minutes or until heated through. If desired, sprinkle with paprika and/or snipped parsley ♥

5 Healthy Breakfast Recipes ♥

Here are some healthy breakfast recipes that are so easy you can make ahead so your mornings won't be a rush! ♥

My top 5 requested recipes 

Low Carb Freezer Friendly Breakfast Sandwich 

Freezer Friendly Skinny Breakfast Burritos

Skinny Baked Avocado Eggs 

Healthy Green Smoothie

Chobani Greek Skinny Yogurt Fruit Parfaits