New Ways to Use Thanksgiving Leftovers

With all the effort that goes into holiday cooking, you probably have enough for leftovers. If you still have some turkey leftin your fridge, check out some of our delicious, healthy recipes - they will stretch your dollars after all the holiday spending. With only about 144 calories and less than 2 grams of saturated fat per 3-ounce serving, roasted turkey (or chicken) is a great healthy option. Try these easy, healthy recipes featuring cooked turkey or chicken - they're easy on the cook AND the budget!

Also - for Mettler Center members: check out our website for the latest on special holiday hours and changes around the facility in the month of December!

BBQ Chicken Sandwich
Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 1

Ingredients

• 1/2 cup shredded cooked chicken
• 1/4 cup shredded carrots
• 2 tablespoons barbecue sauce
• 1 small whole-wheat sandwich bun
• 1 leaf romaine lettuce

Directions

1. Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.

Nutritional Facts
324 calories, 7 g fat, 4 g fiber


Sweet Potato Turkey Hash
Prep Time: 45 minutes

Total Time: 45 minutes

Servings: 6 (1 1/4 cups each)

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/2 inch pieces
• 1 medium apple, cored and cut into 1/2 inch pieces
• 1/2 cup reduced-fat sour cream
• 1 teaspoon lemon juice
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 3 cups diced, cooked, skinless turkey or chicken
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Directions

1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 3 minutes. Add apple and cook until everything is just tender, but not mushy, 2 to 3 minutes longer. Drain.
2. Transfer 1 cup of the mixture to a large bowl; mash. Stir in sour cream and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add turkey (or chicken), thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
4. Add the reserved sweet potato mixture to the pan; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer. Serve immediately.
   

Nutritional Facts
214 calories, 7 g fat, 2 g fiber


Crispy Turkey Tostadas
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 4 (2 tostadas each)

Ingredients

• 1 14-ounce can petite diced tomatoes, preferably with jalapenos
• 1 medium onion, thinly sliced
• 3 cups shredded cooked turkey or chicken (12 ounces)
• 8 corn tortillas
• 1 avocado, pitted
• 1/4 cup salsa
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded romaine lettuce
• 1/2 cup shredded Monterey Jack cheese

Directions

1. Position racks in the upper and lower thirds of the over and preheat to 375 degrees.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most o the liquid has evaporated, about 15 to 20 minutes. Add turkey or chicken and cook until heated through, about 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
4. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey or chicken mixture, lettuce and cheese.

Nutritional Facts
397 calories, 15 g fat, 8 g fiber

Cream of Turkey and Wild Rice Soup
Prep Time: 35 minutes
Total Time: 35 minutesServings: 4 (1 1/3 cups each)

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cups sliced mushrooms (about 4 ounces)
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 1/4 cup chopped shallots
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 cups reduced-sodium chicken broth
• 1 cup quick-cooking or instant wild rice
• 3 cups shredded cooked chicken or turkey (12 ounces)
• 1/2 cup reduced-fat sour cream
• 2 tablespoons chopped fresh parsley

Directions

1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, about 5 to 7 minutes. Stir in chicken or turkey, sour cream and parsley and cook until heated through, about 2 minutes more.

Nutritional Facts
354 calories, 9 g fat, 3 g fiber