Healthy Ideas On What To Do With Turkey Left-Overs

Turkey Encore! Encore! Encore! that is the name of the Now We’re Cooking TV show episode that teaches some creative uses for turkey leftovers.  With Thanksgiving here we all have a lot to be grateful for including some terrific turkey left-overs.  Here are some fun, fast and healthy recipes for that leftover turkey with a new twist.

Pumpkin Split Pea Soup

2 qt. de-fatted turkey stock
1 lb. split peas
½ tsp. cayenne pepper
2 bay leaves
1 medium onion-diced
2 stick celery diced
3 cup butternut squash-diced
½ tsp. salt
¼ tsp. nutmeg

1. In a 4 qt. sauce pot combine stock, peas pepper and bay leaf. Heat to a bowl and simmer for 30 minutes.
2. Add diced onion and celery. Simmer for 20 minutes.
3. Add all other ingredients and simmer 10 minutes. Remove bay leaf. Serve with crusty whole grain bread.

Turkey Calzone

2 Tbs. semolina flour
1 pizza crust (preferably whole wheat)
1 tsp. Italian Seasoning
2 cloves garlic-pressed
3 oz. part skim mozzarella cheese
1 cup cooked turkey strips
½ cup chopped broccoli
¼ cup sliced mushrooms
¼ cup red pepper-diced
3 oz. Parmesan cheese-grated
1 egg
Pizza sauce

1. Stretch crust out on a semolina-dusted stone to about 12″ diameter. Sprinkle with Italian seasoning spice blend.
2. Add all ingredients from garlic to peppers. Place all ingredients on one side of the crust. Top with 2 oz. grated cheese.
3. Lightly whisk egg with fork and brush edges of crust with egg using a pastry brush. Fold over crust to close and pinch to seal.
4. Combine 1 tsp. of Seasoning Mix with egg mixture and brush on exterior of crust. Grate remaining cheese over outside.
5. Bake at 500º for 12-15 minutes or until golden. Serve with hot pizza sauce.

Mexican Turkey Fajitas

Turkey mixture:
1 tsp. olive oil
1 med. onion-sliced
½ cup sliced red pepper
¼ tsp. cumin
¼ tsp. chili powder
Pinch cayenne pepper
Pinch salt
2 cloves garlic
2 cup cooked turkey-strips
1 (14 oz.) can beans of your choice-drain and wash

1. Sauté onion and pepper in skillet with olive oil. Sprinkle with spices.
2. When onion is translucent add pressed garlic, turkey and beans. Stir and cook for approximates 5 minutes.
3. Serve with Assorted Condiments of your choice

1 pkg. whole wheat flour tortilla-warmed
Shredded lettuce
Diced tomato
Chopped avocado (or guacamole)
Sliced black olives
Sour cream
Salsa
Shredded cheddar cheese

Turkey and Cantaloupe Stuffed Zucchini

2 small zucchini
1 cup diced cantaloupe
¼ cup diced celery
½ cup reduced fat mayonnaise
1 tsp. curry powder
½ cup chopped cashews-divided
salt and pepper

1. Cut zucchini length wise from end to end making 2 boats out of each zucchini and discarding a ½ inch strip from the center.
2. Strip the seeds out of the zucchini boats using a Parisian scoop.
3. Sear each boat in a hot skillet until brown. (cut edge only)
4. Combine all other ingredients, reserving some cashews for garnish.
5. Mix well. Fill boats with salad and top with cashews.

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