Since I know all of you will be practicing portion control tomorrow ;) I'm sure you'll have lots of leftover turkey, so here's a couple recipes to try for a new, exciting meal. Happy Thanksgiving!!

Tex-Mex Inspired Turkey Soup

Ingredients

1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin                                                                                    Toppings (optional)
½ teaspoon oregano                                                                                 chopped green onion
4 cups water                                                                                            shredded cheese
1 (10.75 ounce) can condensed tomato soup                                               chopped fresh cilantro
1 (28 ounce) can diced tomatoes                                                                non-fat plain greek yogurt
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
¼ cup chopped fresh cilantro  
½ cup non-fat plain greek yogurt

Directions

1.       Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano, stir for 1 minute.

2.       Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes.

3.       Bring to a boil, then reduce heat and simmer 5 minutes or until bouillon cubes dissolve.

4.       Add black beans, corn, sour cream and cilantro. Simmer for 20-30 minutes.

5.       Serve soup with toppings of your choice.


Cheddar Turkey Casserole

Ingredients

4 cups uncooked spiral whole wheat pasta

1 garlic clove, minced

2 tablespoons butter

3 tablespoons whole wheat flour

1 teaspoon salt

¼ teaspoon prepared mustard

¼ teaspoon dried thyme

¼ teaspoon pepper

2 cups milk

1 ½ cups (6 ounces) shredded cheddar cheese

2 cups cubed cooked turkey

2 cups frozen mixed vegetables, thawed

½ cup slivered almonds

Directions

1.       Cook pasta according to package directions. Preheat oven to 350 degrees.

2.       While pasta is cooking, in a large saucepan, sauté garlic in butter until tender. Stir in flour, salt, mustard, thyme, and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until melted.

3.       Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce.

4.       Prepare a 13-inch x 9-inch baking dish with non-stick cooking spray, transfer mixture. Sprinkle with almonds. Bake, uncovered at 350 degrees for 30-40 minutes or until heated throughout.

This is one of my favorite new recipes. It's great to try if your kids are skeptical about eating their veggies and it's a fun twist on a healthy food if you're bored with your current meals. Even my boyfriend who is a huge wings fan loved it and asked for more. Enjoy!





Ingredients
1 head of cauliflower

For the batter
1/2 cup all purpose flour
1/2 cup water
dash of Frank's Wing Sauce (or Frank's Original Hot Sauce)
1/4 teaspoon garlic powder
1/4 teaspoon dried onion

For the buffalo sauce
1/4 cup Frank's Wing Sauce
1 Tablespoon butter, melted
pinch of salt

Directions
1) Preheat the oven to 450 degrees.

2) Wash your head of cauliflower and cut into pieces. I made a variety of sizes (the batter sticks much better when the cauliflower is completely dry so I like washing and cutting it up right when I buy it and putting it in tupperware until time to cook)

3) Line a baking sheet with tin foil and spray with non-stick spray and set aside.

4) In a medium bowl, mix together the batter ingredients. It will be fairly thick.

5) Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.

6) Bake for about 15 minutes until the batter just hardens.

7) While that is cooking, in a small bowl, mix together the buffalo sauce ingredients.

8) Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Make sure to fully and evenly coat each piece.

9) Put back into the oven and bake for about 5 minutes until  the sauce has mostly dried and the cauliflower is crispy.

10) Remove from the oven, let cool, then enjoy! Tastes great dipped in ranch dressing.