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Another Thanksgiving has come and gone, but one more tradition remains - leftover turkey. We thought we would share some healthy recipes for using the rest of your bird before its goose is cooked (to mix a metaphor).
2 cloves garlic, crushed and finely chopped
1 tablespoon olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cartons (32 oz each) chicken broth
1 bay leaf
1 sweet potato, diced
½ cup uncooked whole wheat small pasta or soup noodles
3 cups diced cooked turkey meat
In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover and cook over medium-low heat until softened, 7 or 8 minutes. Add the broth and the bay leaf. Bring to a simmer. When simmering, add the sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.
Vegetable Turkey Tomato Dish
8 oz. cut up turkey
4 oz. mushrooms
1 small onion
16 oz. canned mixed vegetables
1 tsp. margarine
2 cans pasta style stewed tomatoes
1 tsp. thyme
Salt and pepper to taste
In a skillet, brown turkey, onion, marjoram and thyme. Add mushrooms, mixed vegetables and stewed tomatoes. Simmer in a slow cooker or crock-pot until heated.
1 cup equals 135 calories.
Turkey Macaroni Salad
1-½ cups uncooked elbow macaroni
1 pkg (10 oz.) frozen peas
2 cups cut-up cooked turkey
¾ cup fat-free mayonnaise or salad dressing
½ cup shredded reduced-fat cheddar cheese
½ cup sliced celery
1/3 cup sweet pickle relish
12 cups bite-size pieces of lettuce
Cook macaroni, drain and add remaining ingredients.
1 ½ cups uncooked elbow macaroni 1 pkg (10 oz.) frozen peas, 2 cups cut-up cooked turkey, ¾ cup fat-free mayonnaise or salad dressing, ½ cup shredded reduced-fat cheddar cheese, ½ cup sliced celery, 1/3 cup sweet pickle relish, 12 cups bite-size pieces of lettuce. Cook macaroni, drain and add remaining ingredients.
260 calories per cup
Turkey Vegetable Soup
7 cups water
1 package of dry soup mix (any flavor)
2 cups of diced carrots
1 box frozen winter squash
1 box frozen green beans
1 box frozen broccoli
8 oz. cut up cooked turkey
1 cup rice
Combine all ingredients except the rice in a large pot. Bring to a boil and cook on low heat for 30 minutes. Add rice and cook for an additional 30 minutes, or use crock pot on low for 6 – 8 hours or high for 4 – 6 hours.