When we're all done stuffing ourselves today, many of us will be looking to get back on the healthy track.
We can do it while making use of our tasty Thanksgiving leftovers. Here are some recipes from Sparkpeople.com, Shape Magazine and Cooking Light Magazine.
Look for more on the blog tomorrow.
Turkey Tacos with Cranberry Salsa
This recipe comes from Shape Magazine.
The mgazine says it provides nearly 50 percent of daily protein needs.
SERVES: 4 PREP TIME: 10 MINUTES (PLUS 30 MINUTES RESTING) COOK TIME: 5 MINUTES FOR THE SALSA:
1 cup whole-berry cranberry sauce
½ small white onion, finely chopped (about ¿ cup)
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1 tablespoon finely chopped cilantro 1 jalaleño, seeded and minced FOR THE TACOS:
2 cups roughly torn roast turkey (white meat, skin removed)
8 6-inch corn tortillas
2 cups shredded romaine lettuce
1 Haas avocado, cut into 8 slices
8 sprigs fresh cilantro
4 tablespoons crumbled reduced-fat feta cheese ½ lime, cut into 4 wedges DIRECTIONS:1.
Combine all salsa ingredients in a small bowl. Set aside for 30 minutes for flavors to blend. 2.
To make tacos, place turkey in a microwave-safe dish, cover with a damp paper towel, and heat for 1 to 2 minutes or until just warmed through. 3.
Using tongs, hold tortillas directly over a gas flame until lightly charred, about 20 seconds per side. (Alternatively, wrap tortillas in a barely damp paper towel and microwave until warm.) 4.
Divide tortillas evenly among four plates and top with turkey and lettuce. Add avocado slice and cilantro sprig to each and crown with a generous tablespoon of cranberry salsa. Sprinkle feta cheese on top, and serve each with a lime wedge. NUTRITION SCORE PER SERVING:
338 calories, 10g fat (2g saturated), 37g carbs, 26g protein, 6g fiber, 80mg calcium, 2mg iron, 190mg sodium A good use of the left over turkey from Thanksgiving or just to have at any time.
Left-Over Turkey Pot Pie
This recipe comes from SparkPeople.com
and is a healthy take on what can be a potentially fat-laden dish.
Minutes to Prepare: 20
Minutes to Cook: 55
Number of Servings: 8
1/4 c. butter
1/2 c. chopped onion1 Tbls. minced garlic1/3 c. all purpose flour
1/2 tsp. dried sage1/4 tsp. dried thyme1 1/2 c. prepared turkey gravy1/2 c. water1/2 c. milk1 (14 oz) package of frozen mixed vegetables, thawed and drained3 c. cooked turkey, cubed
salt and ground black pepper to taste (optional)1 pastry for a 10-inch double crust pie (I like to use the Pillsbury pie crust)
1. Preheat oven to 425 degrees F
2. Melt the butter in a large saucepan over medium heat. Stir in the onions, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
3. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
4. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.
Number of Servings: 8
This recipe comes from Cooking Light Magazine.
The magazine said that Arepas are corn cakes popular in Latin American countries. Arepa flour is found in the international food section of, the magazine said. You shouldn't Don't substitute masa harina or cornmeal for the arepa flour, the magazine says. Here is the recipe.
- 7.5 ounces (1 1/2 cups) yellow arepa flour (such as P.A.N. or masarepa)
- 1 teaspoon salt, divided
- 2 cups hot water
- 2 tablespoons canola oil, divided $
- 1 cup finely chopped onion $
- 1 cup finely chopped green bell pepper
- 2 teaspoons minced seeded jalapeño pepper $
- 1/2 teaspoon cumin seeds
- 2 garlic cloves, minced $
- 2 cups chopped leftover cooked turkey breast $
- 1/4 cup chopped fresh cilantro $
- 1/2 teaspoon freshly ground black pepper $
- 1/3 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese
Photo courtesy of Detroit Free Press
- 1. Preheat oven to 400°.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt; stir well. Add 2 cups hot water; stir until well combined and smooth. Let stand 10 minutes. Divide dough into 12 equal portions, shaping each into a ball. (Dough should be moist.) Working with 1 portion at a time, roll each portion into a 3-inch circle (about 1/2 inch thick).
- 3. Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 6 arepas to pan; cook 2 minutes on each side or until browned and crisp. Place on a baking sheet. Repeat procedure with 1 1/2 teaspoons oil and remaining arepas. Bake at 400° for 20 minutes or until arepas sound hollow when lightly tapped.
- 4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add jalapeño, cumin seeds, and garlic; cook 2 minutes, stirring occasionally. Stir in remaining 1/2 teaspoon salt, turkey, cilantro, and black pepper; cook 1 minute. Remove from heat; stir in cheese.
- 5. Remove arepas from oven; let stand 2 minutes. Cut a 3-inch pocket in the side of each arepa; spoon turkey mixture into arepas.