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Left-Over Turkey Recipes

11/27/2013

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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.

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