Healthy Recipes for Thanksgiving Leftovers
It’s the day after Thanksgiving, and most of us likely went a little wild with our eating yesterday. No shame – you gotta eat the pumpkin pie ever now and then. Now Thanksgiving is over, and it’s time to get the nutrition back on track – but how about all those leftovers? Check out these great recipes that will keep your macros happy while using up your Turkey Day leftovers.
Check out SISU Nutrition for more tips, recipes and resources to go along with the personalized nutrition program to fit your lifestyle and get the results you want.
Crock Pot Turkey Kale Rice Soup
- 1 tablespoon oil
- 3 shallots
- 1 clove garlic minced
- 1/2 cup carrots sliced
- 1 cup celery sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cups turkey cooked, chopped
- 4 cup low sodium chicken broth
- 2 cups water
- 1 cup miracle rice
- 4 cups kale stems removed, chopped
- optional topping: 1/4 cup fresh chopped parsley grated Parmesan cheese
Heat oil in a large skillet and cook shallots, garlic, carrots, and celery stirring frequently until veggies are softened, about 10 minutes.
Add salt, pepper, basil, oregano, and thyme and cook about a minute more.
Add all the ingredients, except miracle rice to a large crock pot.
Cook 3-4 hours on high until kale is soft. Rinse miracle rice well and drain then add to pot the last 30 minutes of cooking time.
Top with fresh parsley and Parmesan cheese.
Healthier Turkey Enchiladas [Gluten Free]
- 12 ounces cooked boneless turkey breast chopped
- 1 can 13.5 ounces black beans, rinsed, drained
- 8 ounces plain Greek yogurt nonfat
- 1 teaspoon coriander or 1/4 cup fresh chopped cilantro
- 1 1/2 cup shredded lite Mexican cheese blend
- 10 small corn tortillas or 6 large brown rice tortilla’s
- 1 can 10 ounce enchilada sauce
- 1 cup medium or mild salsa
- salt/pepper to taste
Preheat oven to 400 degrees.
In a large bowl mix together turkey, black beans, yogurt and coriander or cilantro.
To that add only 1 cup shredded cheese.
Warm five tortillas at a time on a damp paper towel in the microwave for 30-60 seconds to soften.
If using 10 small corn tortilla’s add 1/3 cup turkey bean mixture on each tortillas and roll up tight placing seam side down in a 9 by 13 baking dish sprayed with nonstick cooking spray.
In another small bowl mix together enchilada sauce and salsa.
Pour over the enchiladas then sprinkle 1/2 cup shredded cheese over the top.
Bake for 20 minutes until cheese is melted.
Low Carb Cranberry Turkey Salad
- 1/4 cup cranberry sauce recipe
- 6 ounces Greek yogurt canned, low fat
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 scallions chopped
- 1 celery stalk chopped
- 8 ounces turkey breast cooked, chopped
- optional: 2-3 droppers liquid stevia
In a bowl mix together the first 5 items.
Taste it and decide if you need to add any stevia.
Add in the rest of the ingredients and toss to combine.
Makes 3 cups. Keep refrigerated.