Below are some suggestions for making the most of your Thanksgiving leftovers!
Turkey Sandwiches: Stick with breast meat; add avocado, shredded lettuce and fresh cranberries for some fiber and health fats. Stuff into a whole wheat pita or spinach tortilla.
Turkey Salad:
Use white meat, cubed or shredded:
* Toss with slivered almonds, sliced fresh mango and baby spinach. Dress with a light vinaigrette.
* Mix with cubed avocado, sliced yellow and red pepper, canned sweet corn and halved cherry tomatoes. Dress with olive oil blended with lime juice and chili.
* Cook thin rice noodles and cool. Stir through shredded turkey breast meat, shredded lettuce and scallions, matchstick slices of carrot and cucumber, and dress with a well-blended mixture of 2 parts light soy sauce to 1 part sweet chili sauce.
* Cook and cool couscous. Stir through chunks of turkey, diced red pepper, canned chickpeas (drained and rinsed), cubes of feta cheese and a few black olives. Dress with a lemony vinaigrette.
* Mix curry paste into low calorie mayonnaise and use to dress cubed turkey. Serve on a bed of spinach leaves with a side of leftover rice.
Hot Dishes:
* Turkey Pasta: mix diced turkey into tomato sauce and serve with rice or pasta.
* Turkey Stir-Fry: add shredded turkey to stir fries, made with fresh veggies or a frozen stir fry mix and serve over brown rice.
* Turkey Hash: Saute chopped onions and peppers, add diced turkey and cook until warm. Make hollows in mixture, break an egg into each one and cook under broiler or bake in oven until set. Serve with crusty bread and a tomato salad.
* Turkey Soup: Make a batch of turkey soup or add diced turkey to low-sodium canned vegetable soup like Amy's, Healthy Choice or Health Valley.
