Once we’ve enjoyed our Thanksgiving feasts, what will we do with all of those leftovers? We may feel like we never want to eat again, but, of course that won’t be the case. Why not give those dishes a new life? Here are some healthy Thanksgiving leftover recipes to keep things interesting.
Sweet Potato Casserole Pancakes
- 2 cups leftover quick sweet potato casserole filling
- 1 large egg, beaten
- 2 tablespoons water
- 2 tablespoons 0% Greek yogurt
- 1 tablespoons powdered sugar
- 1/2 teaspoon maple syrup
- 1 ounce chopped almonds
- Heat a nonstick pan or griddle over medium heat and spray with cooking spray.
- Whisk together casserole filling, egg, and water until smooth. Spoon 1/4 cup of batter onto pan and cook 5 to 7 minutes, or until set on the bottom. Carefully flip and cook another 3 to 5 minutes. Repeat with remaining batter.
- Whisk together Greek yogurt, powdered sugar, and maple syrup until smooth. Serve sauce with ‘pancakes’ and top with almonds. *Avoid the topping of marshmallows or nuts from the casserole for smoother pancakes.
MAKES 8 pancakes (serving size: 2 pancakes)
Roasted Turkey Posole – A great soup to make with all of the leftover turkey bits.
- 1 teaspoon olive oil
- 1/2 cup white onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 teaspoons dried cumin
- 1/2 teaspoon kosher salt
- 6 cups homemade turkey stock*
- 2 cups leftover roasted turkey breast, shredded
- 1 15-ounce can yellow hominy, drained
- 1 4-ounce can chopped green chiles, drained
- 1/4 cup freshly squeezed lime juice
- Topping Ideas: 2 radishes, sliced 1/2 cup diced avocado 1/3 cup packed cilantro leaves (optional)
- Garnish with lime wedges
- In a large stock pot, cook onions in olive oil over medium heat until translucent.
- Add garlic, oregano, cumin, and salt and cook until fragrant. Add stock, turkey, hominy and chiles. Cook for 20 minutes on high heat.
- Turn heat to low. Stir in lime juice and serve with radishes, avocado, cilantro and lime wedges, if desired.
*For Turkey Stock: Fill a large stock pot with turkey bones, 1 halved onion (skins included), 4 whole garlic cloves (skins on), 1 teaspoon peppercorns, 1 carrot, roughly chopped, and 1 handful Italian parsley. Fill with water to cover. Simmer 6 hours, or until reduced. Discard solids and keep in fridge up to 2 weeks.
MAKES about 8 cups (serving size: 1 1/2 cups)
Curried Turkey, Spinach and Cashew Salad
- 1/4 cup plain fat-free Greek yogurt
- 1 tablespoon water
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 cups loosely packed baby spinach
- 2 cups chopped cooked skinless turkey (light and dark meat)
- 1/2 cup coarsely chopped roasted, salted cashews
- 1/2 cup golden raisins
- 1/2 cup thinly sliced red onion
- Combine the first 7 ingredients in a large bowl; stir with a whisk. Add spinach and remaining ingredients; toss well to combine.
Toasted Turkey and Brie Sandwiches
- 4 sourdough English muffins, split and toasted
- 4 teaspoons honey mustard
- 2 cups shredded cooked turkey breast (about 1/2 pound)
- 1/4 cup thinly sliced red onion
- 5 ounces Brie, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup trimmed arugula
- Preheat broiler
- Arrange muffin halves, cut sides up, on a baking sheet. Spread 1 teaspoon mustard over each of 4 halves; top each with 1/2 cup turkey and one-fourth of onion. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until cheese melts and turkey is warm. Top turkey halves evenly with salt, pepper, and arugula. Top each turkey half with 1 cheese muffin half.
Recipes courtesy of cookinglight.com
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