7 Days of Thanksgiving Leftovers

7 Days of Thanksgiving Leftovers

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Who doesn't love having leftovers after Thanksgiving? Here are some fantastic leftover recipes for you to make - and all of them are 500 calories or less.

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Day After Turkey Soup

Prep Time: 30 minutes
Cook Time: 2 hours
6 to 8 Servings

Ingredients

  • 8 cups chicken broth
  • 1 turkey carcass, all meat removed
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk celery, plus 1 stalk, minced
  • 2 bay leaves
  • 3 cups dark turkey meat
  • 3 cups egg noodles
  • 2 cloves garlic, smashed
  • 2 tbsp olive oil
  • 3 cups leftover cooked Thanksgiving side vegetables
  • 1 tsp chopped fresh sage

Directions

  1. Put chicken broth, turkey carcass, carrot halves and onion halves, celery stalk, and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1.5 hours.
  2. Dice turkey meat into pieces no larger than the size of a soup spoon. (If preparing soup next day, store leftover meat in an airtight container in the refrigerator. Top with 1 or 2 ladles full of broth to keep meat moist.)
  3. Before straining broth, remove large bones and carcass with tongs. Strain broth through a sieve with wet cheesecloth. Discard solids.
  4. In a large soup pot, heat garlic in olive oil over medium heat. Brown slightly, about 3 minutes. Add minced vegetables. Heat over medium-low heat until softened, 7 or 8 minutes.
  5. Dice the leftover Thanksgiving vegetables. Then add vegetables, sage, turkey broth, and the remaining bay leaf to the soup pot.
  6. Bring to a simmer, then add turkey meat. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes.
  7. Serve with a fresh garden side salad (100 calories).

Calories: 405 | Protein: 31g | Carbs: 30g | Fat: 13g

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Very Veggie Frittata

Prep Time: 15 minutes
Cook Time: 15 minutes
4 Servings

Ingredients

  • 8 eggs
  • 1 cup fat-free milk
  • 1/2 tbsp freshly chopped parsley
  • 1/2 cup stuffing bread cubes
  • 2 cups cooked vegetables (such as broccoli or cauliflower)
  • 1/2 cup quinoa
  • 1/2 cup grated cheddar cheese
  • salt and pepper, to taste
  • 2 tbsp olive oil

Directions

  1. Beat eggs, milk, parsley, and salt and pepper.
  2. Add stuffing bread cubes and leftover cooked vegetables.
  3. Heat olive oil in a 10-inch ovenproof nonstick skillet over medium high heat.
  4. Add the egg mixture and cook 2 minutes.
  5. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes.
  6. Transfer skillet to oven, broil 3 minutes.
  7. Remove from oven, slide frittata onto a serving dish, then slice and serve.

Calories: 449 | Protein: 26g | Carbs: 36g | Fat: 23g

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Stuffing Stuffed Mushrooms with Garden Salad

Prep Time: 15 minutes
Cook Time: 25 minutes
4 Servings

Ingredients

  • 1 cup leftover stuffing
  • 1/4 cup grated parmesan cheese
  • 2 tbsp chopped parsley
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 24 button mushroom caps

Directions

  1. Preheat oven to 375°F.
  2. Mix leftover stuffing with grated Parmesan, olive oil, chopped parsley, and minced garlic.
  3. Arrange mushroom caps on a large baking sheet.
  4. Spoon stuffing into mushroom  caps and top with more Parmesan and olive oil.
  5. Bake 20 to 25 minutes.
  6. Serve with a tossed salad including your favorite dark leafy greens and fixings.

Calories: 212 | Protein: 12g | Carbs: 17g | Fat: 11g (does not include salad)

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Turkey Shepherd's Pie

Prep Time: 5 minutes
Cook Time: 30 minutes
4 Servings

Ingredients

  • 4 tbsp unsalted butter
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 tsp fresh thyme (1/2 tsp if dried)
  • 3 tbsp flour
  • 1 cup almond milk
  • 2 cups low-sodium chicken or turkey broth
  • 2 cups leftover turkey meat, chopped in 1/2 inch pieces
  • 1 cup frozen peas
  • salt and pepper, to taste
  • 2 cups leftover mashed potatoes
  • 1/2 cup grated cheddar cheese

Directions

  1. Preheat oven to 400°F. Heat 1 tablespoon butter in a saucepan over medium high and cook onions for 4 minutes or until translucent.
  2. Add carrots, celery, and thyme, and cook for an additional 3 minutes. Melt the remaining 3 tbsp butter into the vegetables and sprinkle flour over them. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables.
  3. Add milk, broth, chopped turkey, and peas and simmer over low to medium heat for 10 minutes or until thick and creamy. Add salt and pepper, to taste.
  4. Divide mixture among four 10 oz ramekins or one 8 x 8 inch baking dish. Evenly top each filled ramekin (or baking dish) with mashed potatoes and sprinkle 2 tablespoons of cheddar cheese on top of each to cover.
  5. Place ramekins on a baking sheet and bake for 10 minutes until warmed through and cheese has melted (25 minutes for an 8 x 8 inch dish). Serve and enjoy.

Calories: 439 | Protein: 26g | Carbs: 80g | Fat: 18g

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Smoked Turkey Panini

Prep Time: 10 minutes
Cook Time: 4 minutes
4 Servings

Ingredients

  • 4 tsp light mayonnaise
  • 4 tsp coarse ground dijon mustard
  • 2 tsp oil
  • 1 tsp vinegar
  • 8 slices ciabatta, 1 inch thick
  • 4 oz smoked cheddar cheese, shredded
  • salt and pepper, to taste
  • 8 oz shredded leftover turkey
  • 4 oz thinly sliced granny smith apple
  • 3 tbsp whole-berry cranberry sauce

Directions

  1. Heat cast iron skillet over medium-high heat.
  2. In a small bowl, combine mayonnaise, mustard, oil, and vinegar.
  3. Spread 1 teaspoon of the dijon vinaigrette mixture on each piece of bread.
  4. Layer turkey, cheese, apple slices, and cranberry sauce on bottom half of ciabatta slices.
  5. Sprinkle salt and pepper, to taste, and top with other slide of ciabatta.
  6. Add panini to skillet. Use a secondary skillet or kettle to add pressure on the top half of the sandwich to press it.
  7. Heat until bread is crusty and golden, the filling is hot, and the cheese is melted. Pull the sandwich off the heat and slice in half.
  8. Repeat for each panini and serve.

Calories: 473 | Protein: 28g | Carbs: 113g | Fat: 13g

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Leftover Turkey Harvest Cobb Salad

Prep Time: 20 minutes
Cook Time: 3-5 minutes
4 Servings

Ingredients

  • 4 slices low-sodium bacon
  • 3 tbsp red wine vinegar
  • 1 tsp maple syrup
  • 1 tsp dijon mustard
  • 2 tbsp olive oil
  • 3 cups spring mix lettuce
  • 8 oz roasted turkey breast, diced 3/4 inch
  • 1 ripe avocado, thinly sliced
  • 3 oz bleu cheese, crumbled
  • 2 hard-boiled eggs, cut into wedges
  • 2 plum tomatoes, diced 1/2 inch
  • 6 kalamata olives, sliced
  • 1/4 cup yellow corn kernels
  • 1/2 cup leftover roasted brussel sprouts
  • 2 cups leftover butternut squash, cubed 3/4"
  • 1/2 cup leftover roasted brussel sprouts
  • 1/2 cup halved pecans (optional)
  • 2 tbsp dried cranberries (optional)
  • salt and ground black pepper, to taste

Directions

  1. In a medium skillet, cook bacon over medium-high heat until crisp, 3 to 5 minutes. Let cool, then cut into 1/2-inch pieces and set aside.
  2. In a large bowl, whisk together vinegar, syrup, mustard, salt, and pepper.
  3. While continuing to whisk, drizzle in olive oil until thickened.
  4. Add lettuce, and toss to coat.
  5. Place in a large serving bowl or platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.

Calories: 457 | Protein: 31g | Carbs: 26g | Fat: 28g

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Roast Turkey Pho

Prep Time: 27 minutes
Cook Time: 2 hours
6 Servings

Ingredients

  • 1 leftover roast turkey carcass
  • 1 large yellow onion, quartered
  • 1 garlic head, halved crosswise
  • 1 lemon, quartered
  • 3 tbsp canola oil
  • 6 cups water
  • 3 cups low-sodium chicken stock
  • 1 tbsp whole black peppercorns
  • 2 tsp light agave nectar
  • 3 star anise
  • 1 medium piece peeled fresh ginger, sliced
  • 1 1/2 tbsp fish sauce
  • 3/8 tsp kosher salt
  • 10 oz leftover turkey, pulled (white and dark meat)
  • 4 oz uncooked wide brown rice noodles (banh pho or pad thai)
  • 1 tbsp chili oil
  • 2 cups bean sprouts
  • 1 cup chopped basil
  • 1/2 cup cilantro leaves
  • 1/2 cup thinly sliced red onion
  • 6 lime wedges
  • 1 jalapeño pepper, thinly sliced

Directions

  1. Preheat oven to 425°F. Place turkey carcass, onion, garlic, and lemon on a jelly-roll pan. Drizzle with canola oil and toss. Roast for 40 minutes or until deep golden brown, turning once.
  2. Transfer roast turkey parts and vegetables to a large stockpot. Discard fat from pan.
  3. Pour in 1 cup water, carefully scrape up browned bits, and add to pot.
  4. Stir in remaining 5 cups water, chicken stock, peppercorns, agave, star anise, and ginger. Bring to a boil.
  5. Reduce heat to low. Simmer for 1 hour.
  6. Strain through fine sieve into large bowl. Discard solids.
  7. Wipe out pot and return strained stock to pot. Stir in fish sauce, salt, and leftover turkey.
  8. Cook over medium heat 5 minutes or until thoroughly heated.
  9. Prepare noodles according to package, omitting salt and fat. Drain and divide among 6 bowls.
  10. Ladle about 1 1/3 cups stock over each serving. Drizzle each serving with 1/2 teaspoon chili oil. Top evenly with bean sprouts and remaining ingredients.

Calories: 292 | Protein: 20g | Carbs: 27g | Fat: 13g

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