Healthy and Delicious Recipes for that Leftover Turkey!

Spicy Turkey Soft Tacos

Buy prepared Mole or you can prepare from a mix from store in the Mexican section

1             tsp vegetable oil

2             cups shredded cooked turkey

8             6 inch soft corn tortillas

½            cup diced peeled avocado

½            cup bottled salsa

4             line wedges

Preheat oven to 400 degrees.  Prepare mole according to directions.  Heat oil in large nonstick skillet over medium-high heat.  Add turkey, sauté 12 minutes until browned.  Add mole, and cook 4 minutes until liquid is absorbed, stirring occasionally. 

Heat tortillas according package directions.  Spoon ¼ cup turkey mixture onto each tortilla, and roll up.  Top each serving with 2 tbsp avocado and 2 tbs salsa.  Serve with lime wedge. 

This dish pairs well with left over sweet potatoes.

Turkey Alfredo Pizza

1             cup shredded cooked turkey breast

1             cup frozen chopped collard greens or spinach, thawed, drained and squeezed dry

2             tsp lemon juice

½            tsp salt 

¼            tsp pepper

1             garlic clove halved

1             large thin pizza crust (such as boboli)

½            cup light alfredo sauce (like Contadina)

¼            cup shredded fontina cheese

½            tsp crushed red pepper

Preheat over to 450.  Combine first 5 ingredients, toss well.  Rub cut sides of garlic over crusts; discarg garlic.  Spread Alfredo sauce evenly over rust; top with turkey mixture.  Sprinkle with cheese and red pepper.  Bake at 450 for 12 minutes or until crust is crisp.  Yield 6 servings. 

This pairs well with a simple salad of romaine lettuce and balsamic vingarette.

Calories 316 (29% from fat), FAT10.3g, Protein 19.2g, Carb 35.6g, Fiber .6g, Chol 39mg, Iroon 2.5mg, Sodium 837mg, Calcium 351mg.

Asian Turkey Salad

Dressing

¼            cup rice vinegar

¼            cup vegetable broth

1             Tbsp low-sodium soy sauce

2             tsp bottled ground fresh ginger

2             tsp lime juice

1             tsp minced garlic

1             tsp sesame oil (toasted preferably)

½            tsp salt

½            tsp sugar

1             serrano chile

Salad

4             cups thinly sliced napa cabbage

3             cups shredded cooked turkey

1             cup red bell pepper cut into strips

½            cup thinly sliced red onion

½            cup chopped fresh cilantro

¼            cup sliced green onions

1             Tbsp dry-roasted peanuts chopped

Prepare salad dressing by placing first 11 ingredients in a blender and processing until smooth.

To prepare salad, combine cabbage and remaining 6 ingredients in large bowl.  Pour dressing over salad and toss to coat.  Yield 4 servings.

CALORIES 250 (30% from fat), Fat 8.3g, Protein 33.2g, Carb 10.3g, Fiver 3.4g, Chol 80mg, Iron 2.8mg Sodium 592mg, calcium 80mg

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