Nov 27, 2014 11:45 PM

Author: Office of Public Affairs


Thanksgiving came and went, and now your refrigerator is packed with leftover turkey. But that doesn’t mean you have to eat turkey sandwiches for lunch and dinner the next few days. Transform your turkey leftovers into a new meal that your family is sure to love. As a bonus for your waistline, each of these recipes is fewer than 350 calories per serving.

Turkey Mushroom Tetrazzini

Ingredients

½ pound uncooked spaghetti
¼ cup finely chopped onion
1 tablespoon butter
1 garlic clove, minced
3 tablespoons cornstarch
1 (14½-ounce) can reduced-sodium turkey broth
1 (12-ounce) can fat-free evaporated milk
2½ cups cooked turkey breast, cubed
1 (4-ounce) can mushrooms, drained
½ teaspoon seasoned salt
Dash of pepper
2 tablespoons grated Parmesan cheese
¼ teaspoon paprika 

Preparation

  1. Cook spaghetti according to package directions. Drain.
  2. In a large saucepan, sauté onion in butter. Add garlic and cook until tender, about one minute.
  3. In a small bowl, combine cornstarch and broth until smooth. Stir into the onion mixture. Bring to a boil and cook until thickened, about two minutes.
  4. Reduce heat to low. Add milk, and cook for about three minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.
  5. Transfer to an 8-inch square dish coated with cooking spray.
  6. Cover and bake at 350 for 20 minutes.
  7. Uncover. Sprinkle with cheese and paprika. Bake until heated through, about 10 more minutes.

Nutrition

Per 1¼-cup serving (makes six servings): 331 calories; 5 g fat; 51 mg cholesterol; 41 g carbohydrates; 28 g protein; 1 g fiber; 544 mg sodium.

Source: tasteofhome.com

Southwestern Turkey Soup

Ingredients

1½ cups cooked turkey, shredded
4 cups vegetable broth
1 (28-ounce) can whole peeled tomatoes
1 (4-ounce) can chopped green chili peppers 

2 plum tomatoes, chopped
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper to taste
1 avocado, diced
½ cup fresh cilantro, chopped
1 cup shredded cheese

Preparation

  1. In a large pot over medium heat, combine first eight ingredients. Season with cayenne, cumin, salt and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  2. Stir in avocado and simmer until slightly thickened, an additional 15 to 20 minutes.
  3. Spoon into serving bowls. Top with shredded cheese and cilantro.

Nutrition

Per serving (makes eight servings): 184 calories; 9.8 g fat; 33 mg cholesterol; 11.9 g carbohydrates; 13.5 g protein; 3.8 g fiber; 632 mg sodium.

Source: allrecipes.com

Turkey and Wild Rice Salad

Ingredients

1 cup uncooked wild rice blend
⅓ cup leftover cranberry sauce
2 tablespoons turkey broth
1½ tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Dijon mustard
1½ tablespoons olive oil
1½ cups cooked turkey, shredded
½ cup celery, diced
½ cup fresh chives, chopped
⅓ cup dried cranberries
¼ cup fresh parsley, chopped
2 cups watercress, trimmed

Preparation

  1. Cook rice according to package directions, omitting salt and fat. Cool.
  2. Combine cranberry sauce and next five ingredients in a small bowl. Gradually add oil, stirring constantly with a whisk.
  3. Add cranberry sauce mixture, turkey, celery, chives, cranberries and parsley to rice mixture. Toss gently to coat.
  4. Serve 1 cup of the rice mixture over ½ cup of watercress.

Nutrition

Per serving (makes four servings): 261 calories; 8.3 g fat; 41 mg cholesterol; 28.5 g carbohydrates; 17.7 g protein; 1.7 g fiber; 557 mg sodium.

Source: myrecipes.com

recipes nutrition thanksgiving

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