Turkey: The Second Time Around

Posted on November 9, 2012 by Mary Hunt in Food & Recipes 5 Comments

It’s getting closer to turkey-leftover time! And our favorite registered dietician, Brenda Ponichtera, R.D., has a delicious and creative main dish that is refreshingly different and healthy for this time of year.

Corkscrew Pasta

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Turkey Rotini Salad
Serves: 5
 

Freezing turkey in bite size pieces makes this an easy recipe to make now or in the future. It will add variety to your menus, and it’s a lean choice for the holiday season. This easy main dish salad can be served as is or on a bed of lettuce.
Ingredients
  • 4 ounces (1½ cups uncooked) rotini noodles, corkscrew shape
  • ¾ cup broccoli florets
  • ¾ cup sliced carrots
  • 1½ cups cooked and cubed turkey breast
  • 3 tablespoons fat-free or reduced-fat Italian or ranch-style dressing

Instructions
  1. Cook pasta according to package directions, omitting salt and oil. Drain and cool. Add vegetables and turkey.
  2. Toss with dressing.

Notes
Carb Servings: 1½ Exchanges: 1 starch, 1 vegetable, 2 lean meat

Nutrition Information
Serving size: 1 cup Calories: 169 Fat: 2g Saturated fat: 1g Carbohydrates: 22g Sugar: 3g Sodium: 151mg Dietary Fiber: 2g Protein: 16g Cholesterol: 29mg

Source: Quick & Healthy Volume II, 2nd Edition, © 2009 Brenda J. Ponichtera, R.D. Published by Small Steps Press, a division of the American Diabetes Association; retail $18.95. To order call 1-800-232-6733 or visit QuickandHealthy.net. Also available at local and online bookstores.

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Chili Con Carne
Serves: 12
 

This is a great dish for a party because it makes a large amount and it tastes so good, especially for leftovers. If freezing what’s left over, I recommend freezing in 1-cup containers to have handy for lunch.
By keeping a well-stocked pantry and also having ground meat in your freezer you can prepare this easy recipe in a moment’s notice, skipping a trip to the grocery store.
Ingredients
  • 2 pounds extra-lean ground beef or ground turkey (7% fat)
  • 3 15-ounce cans kidney beans, drained and rinsed
  • 1 28-ounce can diced tomatoes*, not drained
  • 2 8-ounce cans tomato sauce*
  • 2 large onions, chopped
  • 2 medium green peppers, chopped
  • 2 tablespoons chili powder
  • ¼ teaspoon paprika
  • 2 bay leaves

Instructions
  1. Brown the ground meat in a large kettle that has been sprayed with nonstick cooking spray.
  2. Add remaining ingredients.
  3. Cover and simmer for 1 hour.
  4. Discard bay leaves before serving.

Notes
Recipe makes 3 quarts. Carb Servings**: 1½ Exchanges**: 1 starch, 1 vegetable, 3 lean meat One serving is an excellent source of fiber. *Sodium is figured for no added salt. **Half of the grams of fiber have been subtracted from the grams of total carbohydrate when figuring Carb Servings and Exchanges.

Nutrition Information
Serving size: 1 cup Calories: 242 Fat: 6g Saturated fat: 2g Carbohydrates: 27g Sugar: 7g Sodium: 141mg Dietary Fiber: 11g Protein: 22g Cholesterol: 47mg

Source: Quick & Healthy Recipes and Ideas, 3rd Edition, ©2008 Brenda J. Ponichtera, R.D. Published by Small Steps Press, a division of the American Diabetes Association; retail $18.95. To order call 1-800-232-6733 or visit QuickandHealthy.net. Also available at local and online bookstores. 

 

Question: What is your favorite leftover turkey recipe? Share it here. 

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Posted on November 9, 2012 by Mary Hunt in Food & Recipes 5 Comments
  • MThompson

    Mashed Potato and Turkey Soup

    By KathieP924 on November 27, 2007

    1 Reviews

    Prep Time: 15 mins

    Total Time: 30 mins

    Servings: 6

    About This Recipe

    “A simple recipe for leftovers. Souper easy and souper good!!!”

    Ingredients

    2 tablespoons butter

    1 medium yellow onions, diced

    2 cups button mushrooms, sliced

    1 medium carrots, coarsely grated

    1 teaspoon dried thyme

    4 cups low sodium chicken broth

    3 cups mashed potatoes

    2 cups cooked turkey, chopped

    salt & freshly ground black pepper, to taste

    Directions

    In a large saucepan over medium-high heat, melt butter. Add the onion, mushrooms, carrot, and thyme, and saute until the onion is just translucent, about 4-5 minutes.

    Add the broth and mashed potatoes. Stir until potatoes are mostly dissolved and broth is smooth.

    Add the turkey and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until heated through, about 10 minutes. Season to taste with salt and pepper.

    Nutrition Facts

    Serving Size: 1 (368 g)

    Servings Per Recipe: 6

    Amount Per Serving% Daily ValueCalories 243.6 Calories from Fat 7028%

    Amount Per Serving% Daily ValueTotal Fat 7.8g12%Saturated Fat 3.7g18%Cholesterol 47.7mg15%Sugars 3.4 gSodium 433.8mg18%Total Carbohydrate 24.0g8%Dietary Fiber 2.4g9%Sugars 3.4 g13%Protein 19.9g39%

  • sephora blankenship

    The recipe for the Turkey Rotini salad doesn’t match the picture!

  • Joan

    Easy Turkey Casserole
    2-3 cups of cooked, cut up turkey
    1 can of Cr. of celery soup- undiluted
    mix together, put in casserole dish
    spread seasoned bread crumbs on top
    dot with butter
    Bake at 350 degrees for 20 minutes
    Enjoy!!!

  • Rich Rorex

    I wish there was leftover turkey. No matter how big the bird, it is decimated by the end of Thanksgiving day. (Hint) It is my favorite meat.

  • Anne

    While the mashed potato and turkey soup sounds good I have never understood all the weird recipes for leftover turkey. Heated in gravy served with the leftover potatoes and dressing has always been my family favorite. Or turkey sandwiches with cranberry sauce. I also don’t understand why people who don’t like turkey feel it is mandatory on Thanksgiving. Or isn’t a good meal any time of year.