How’s the weekend going for everyone? Mine is moving right along here on the mountain 🙂 I hear we may get SNOW!!

As we gear up for Thanksgiving I thought it would be helpful to post some wonderful recipes I found that you can use with all of your wonderful leftovers.  You can find more great recipes here .

Turkey Enchiladas –Source









Turkey enchiladas are perfect on-the-go food — you can eat them hot or cold.

Serves: 6


  • 1 teaspoon onion powder
  • 4-ounce can chopped green chilies, drained, divided
  • 1/3 cup picante sauce
  • 1/4 cup nonfat sour cream
  • 1/6 teaspoon chili powder
  • 3 cups chopped, cooked low-fat turkey breast meat
  • 1 1/2 cups shredded nonfat cheddar cheese, divided
  • 6 low-fat flour tortillas
  • 14-ounce can low-fat enchilada sauce


  • Combine onion powder, chilies, picante sauce, sour cream, chili powder, turkey and 3/4 cup cheese in a medium bowl; mix well.
  • Divide the mixture evenly among tortillas, placing down center of each tortilla. Roll tortillas and place, seam side down, on baking sheet.
  • Cover with plastic wrap and freeze 30 to 40 minutes, until slightly frozen. Place tortillas in plastic freezer bags (package according to the number you need for each meal).
  • To prepare after freezing: Preheat oven to 325F. Spray baking dish with cooking spray.
  • Pour 1/2 cup enchilada sauce on bottom of dish; arrange frozen enchiladas on top of sauce and cover with additional 1/2 to 3/4 cups sauce.
  • Bake enchiladas 45 minutes; top with 3/4 cup cheese and bake 20 to 30 minutes, until enchiladas are heated through and cheese is melted.
  • Turkey Gumbo Soup









    Gumbo is a generic term for a thick robust soup. This turkey gumbo is strong and flavorful!

    9 cups (1 cup servings)


    • 4 cups unsalted chicken broth
    • 1 medium yellow onion, chopped
    • 1 medium green bell pepper, chopped
    • 2 stalks celery, thinly sliced (include leaves)
    • 1 can (14 1/2 ounces) stewed tomatoes, crushed
    • 1 cup diced smoked sausage or kielbasa, at least 97% lean (about 5 ounces)
    • 2 bay leaves
    • 1 1/2 teaspoons Cajun seasoning
    • 1/2 teaspoon dried thyme
    • 2 cups diced cooked turkey or chicken breast (about 10 ounces)
    • 2 cups fresh or frozen (unthawed) cut okra
    • 1 cup quick-cooking brown rice


  • Place the broth, onion, green pepper, celery, tomatoes, sausage, bay leaves, Cajun seasoning, and thyme in a 3-quart pot, and bring to a boil over high heat. Stir the mixture, reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
  • Add the turkey or chicken, okra, and rice to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 10 minutes, or until the rice and okra are tender.
  • Remove the bay leaves from the soup, and discard. Ladle the soup into individual serving bowls, and serve hot.
  • Monte Cristo Sandwiches









    The Monte Cristo is an undeniably great hot sandwich that makes a perfect light supper.

    4 servings


    • 12 slices sourdough or firm multigrain bread
    • 2 tablespoons Dijon mustard
    • 4 slices (1 ounce each) roasted turkey breast
    • 8 thin slices (1/2 ounce each) nonfat or reduced-fat Swiss cheese
    • 4 slices (1 ounce each) ham, at least 97% lean
    • 1/2 cup fat-free egg substitute
    • 1/4 cup skim or low-fat milk
    • Pinch ground nutmeg
    • Nonstick cooking spray


  • Arrange 3 pieces of the bread on a flat surface, and spread each with 1/2 teaspoon of the mustard. Place 1 slice of turkey and 1 slice of cheese over the mustard on one bread slice. Top with a second bread slice, mustard side up, and lay 1 slice of ham and 1 slice of cheese on the second bread slice. Top with the remaining bread slice, mustard side down. Repeat this procedure with the remaining ingredients to make 4 sandwiches.
  • Place the egg substitute, milk, and nutmeg in a shallow dish, and stir to mix well. Dip both sides of each sandwich into the egg mixture.
  • Coat a large griddle or nonstick skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface. Arrange the sandwiches on the griddle, and cook for 1 1/2 to 2 minutes, or until the bottoms are golden brown. Spray the tops of the sandwiches with cooking spray, turn them over, and cook for another couple of minutes, or until both sides are golden brown.
  • Coat a baking sheet with nonstick cooking spray, and transfer the sandwiches to the sheet. Bake at 450°F for 5 to 7 minutes, or until the sandwiches are heated through and the cheese is melted. Cut each sandwich in half diagonally, and serve hot.
  • Savory Turkey and Rice









    Chicken bouillon adds a good chicken flavor to the rice in this dish, but the sherry, mushrooms, onions, and turkey make it scrumptious.

    6 servings


    • 1 pound turkey breast tenderloins
    • 5 1/4 cups unsalted chicken broth, divided
    • 2 cups brown rice
    • 2 teaspoons instant chicken bouillon granules
    • 1 1/4 cups sliced fresh mushrooms
    • 1 medium yellow onion, chopped
    • 2 tablespoons dry sherry
    • 1 teaspoon crushed fresh garlic
    • 3/4 teaspoon poultry seasoning
    • 1/4 teaspoon ground black pepper
    • 1 cup frozen (thawed) green peas


  • Rinse the turkey with cool water, and pat it dry with paper towels. Coat a 9-inch square pan with cooking spray, and arrange the turkey in a single layer in the pan. Add 2 tablespoons of the broth, cover with aluminum foil, and bake at 350°F for 20 minutes. Remove the foil, and bake uncovered for 10 additional minutes, or until the meat is tender and the turkey is no longer pink inside.
  • Remove the turkey from the pan, and allow to cool to room temperature. Tear the meat into bite-sized pieces, and set aside.
  • Place the rice, 5 cups of the broth, and the bouillon granules in a 2 1/2-quart pot. Bring the mixture to a boil over high heat, stir, and reduce the heat to low. Cover and simmer without stirring for 45 to 50 minutes, or until the liquid has been absorbed and the rice is tender. Remove the pot from the heat, and allow to sit, covered, for 5 minutes.
  • Place the mushrooms, onion, sherry, garlic, poultry seasoning, and pepper in a large nonstick skillet. Sauté over medium heat until the mushrooms are tender and most of the liquid has evaporated. Add the peas, rice, turkey, and remaining 2 tablespoons of broth, and toss until heated through. Serve hot.
  • Question: Do you have any tips on what to do with leftovers?


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