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.
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 Skinny Mini Pot Pie's
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.
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