Happy Morning After the Feast! Are you emerging from your self-induced food coma of the average 3,000 to 4,500 calories? If so, maybe the thought of doing it all again today with leftovers the traditional way - aka, making the same plate you did last night - makes your stomach feel like a 10-pound pile of turkey carcass.
So here are three ideas for using what's left of your Thanksgiving spread. Enjoy!
Lean, Mean Turkey Scramble with Sweet Potato Cakes
Ingredients
- 1 egg, 3 egg whites, beaten with 1 Tbsp milk (or 3/4 cup Egg Beaters)
- 1/2 to 3/4 cup chopped onions, green peppers, any other veggies you like
- 1-2 tsp oil
- 1/4 cup reduced fat feta or goat cheese, or a few teaspoons grated Romano cheese
- 1/4 to 1/3 cup chopped leftover turkey
- 2 big spoonfuls of leftover sweet potatoe casserole, formed into pancake patties
- 1/2 pat butter or cooking spray
Directions
1. First make the egg scramble. Heat the oil over a medium-high skillet and add the veggies, sauteeing until they're soft. Add in the eggs and once they start to set, add in the turkey. Scramble them to your liking, and lastly sprinkle with the cheese. Cover to keep warm.
2. Next, make the sweet potato cakes. Heat the butter over a nonstick skillet at medium-high heat. When the skillet is hot, put the 2 sweet potato patties in. Cook a few minutes on each side, until they're heated through and golden brown.
Open Faced Turkey Cranberry Salad Sandwich
Ingredients
- 1 cup chopped or shredded leftover turkey
- 1/4 cup nonfat Greek yogurt
- 1/4 cup fat-free mayo or sour cream
- salt and pepper to taste
- 1/2 chopped apple
- 1/2 cup chopped walnuts
- 3 Tablespoons leftover cranberry sauce
- Whole wheat bread (1 slice per sandwich)
Directions
1. Mix together everything except the bread.
2. Toast the bread.
3. Put a big scoop of the turkey salad mix on top of the warm bread and eat it with a fork and knife. So simple, so good!
Big Badass Thanksgiving Bird Salad
Ingredients
- 2 cups salad greens
- 1 cup chopped leftover turkey
- 1 cucumber, peeled and sliced
- 1 cup cherry tomatoes
- ½ cup gorgonzola crumbles
- ½ cup of craisins or raisins
- 1 apple, peeled and diced (or use a pear—or both!)
- ½ cup mandarin oranges
- 1 cup toasted walnuts
Directions
- Mix everything together in a big bowl.
- Drizzle with a bottled balsamic or fruity vinaigrette. Or make your own using 1/4 cup of olive oil, 1/2 cup or orange juice, salt and pepper and a squeeze of lemon juice. This makes a great, light day-after dinner served with a crusty warm wheat bread.
- Serves 2-4
