Roast turkey that’s seasoned, moist and delicious. Roast turkey that’s seasoned, moist and delicious. Yes, I just repeated myself. What could be better than enjoying your Thanksgiving Day bird twice? By saving some for later, you’re less likely to over-consume (about ¼ pound of  turkey meat is a serving) and you’ll have a healthy protein as the main ingredient for another time.

As you look forward to your holiday meal, think ahead to the whole weekend. Save some turkey for second suppers that are anything but dull leftovers. Here are six (3 hot, 3 cold) healthy entrée ideas that consist of six ingredients or fewer:

Enchiladas – shredded turkey with fajita vegetables, rolled in tortillas and topped with salsa and sprinkle of cheese, then baked.

Primavera – turkey strips with broccoli, peas, cherry tomatoes, boiled pasta, and parmesan (bell pepper/spinach/mushrooms or yellow squash/asparagus/sun-dried tomatoes also work).

Classic soup – cubed turkey with sautéed vegetables* (set aside some when making stuffing), broth, and either cooked brown rice or white beans.

*make your own mirepoix by dicing celery, onion, and carrot in a food processor then sautéing until onion is translucent and veggies are tender

Simple wrap – thin sliced turkey with lettuce, tomato, and avocado or guacamole in a flavored tortilla.

Traditional sandwich – sliced turkey with cranberry dressing, arugula, and Havarti on whole wheat bread.

Folded sandwich – turkey strips with roasted red pepper, cucumber, spinach and pesto on flatbread.

Don’t forget about those tasty side dishes! Whether starch or vegetable (or both), here are some ways to re-purpose the extras and create new nutritious meals for the days ahead:

Breakfast bake – mix mashed sweet potato with cinnamon, ginger and vanilla, then top with oats and pecans or pumpkin seeds before reheating.

Salad niçoise – add leftover green beans (cooked and chilled) to baby red potatoes, tuna, olives, and hard cooked egg on a bed of greens.

Stuffed mushrooms appetizer – add bacon bits or parmesan cheese and crushed garlic to leftover stuffing, then bake in mushroom caps.

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