Healthy Leftover Turkey Recipes

For a long time I have been trying to eat healthy and at times I have found it so hard to be good. I would find myself starting out the day with such good intentions and by lunchtime all of those good intentions seem to fall by the wayside. There I would be sitting in the lunchroom with my low calorie, low fat tasteless lunch in front of me and two seats down would be a fellow employee eating something that smelled so delicious that I wanted to get up, grab their plate and start eating. Of course, I would never do it, only in my mind, but I seemed to begin to let loose all of my willpower.

I know healthy, low-fat, low-cholesterol, low calorie food didn't have to be unappetizing and tasteless. I also understand that there is no truth to the saying: "If it tastes good you can't eat it while you are on a diet." There are many delicious recipes out there that can be used when you have to watch what you eat. My problem is I have limited time to prepare the food. So, I decided to see if I could make some of my own healthy dishes that could be made quickly and easily. Afterall, I did not feel like spending a lot of time in the kitchen after spending a full day at work.

So, here is a small sampling of what I have come up with to use that leftover turkey we all have this time of year. I hope you like them.

Ingredients:

2 cups cooked brown rice

1 cup sliced mushrooms

1/4 cup chopped green pepper

1/2 cup chopped onion

1 stalk celery, chopped

1 clove minced garlic

16 oz. pkg. frozen peas

2 cups coarsely chopped leftover turkey

1 tsp. cilantro

1 can low sodium cream of chicken soup

1 tsp. olive oil

salt substitute, to taste

pepper, to taste

Directions:

Preheat oven to 350 degrees.

In small frying pan heat olive oil and add green pepper, onions, celery, and garlic and saute' on medium. When onions begin to besome transparent add sliced mushrooms and sauté for 2 minutes.

Using a 2 guart casserole dish add vegetable mixture, frozen green peas, rice, turkey,cilantro, soup, salt substitute and pepper and mix well. Cover with foil and bake for 30 minutes.

This casserole is good served with a simple salad. The recipe will serve 4 .

Ingredients:

1 small zucchini, sliced

3 carrots, sliced

3 stalks of celery, sliced

1/2 cup onions, chopped

1/4 cup green pepper, chopped

1 clove garlic, minced

2 medium tomatoes, chopped

1 cup mushrooms, chopped

1 103/4 oz. low sodium chicken broth

2 cups leftover turkey, coarsely chopped

2 cups cooked whole wheat noodles

salt substitute, to taste

pepper, to taste

Directions:

Preheat oven to 350 degrees.

Heat olive oil in large frying pan. Add zucchini, carrots, celery, onions, garlic, green peppers, mushrooms and tomatoes and saute' on medium heat until tender (about 5 minutes).

In a 2 quart casserole dish add vegetable mixture, turkey, broth, noodles, salt substitute and pepper. Mix well, cover with foil and bake for 30 minutes.

This recipe is easy to put together and is delicious. If you use a simple inexpensive chopper it should only take you about 15 minutes to prepare the vegetables. Enjoy.

Ingredients:

1 medium onion, coarsely chopped

2 stalks celery, coarsely chopped

4 carrots, coarsely chopped

1 small zucchini, sliced

1 cup mushrooms, sliced

1 cup frozen green beans

1 103/4oz. can low sodium chicken broth

1 103/4 oz. low sodum cream of chicken soup

1 tsp. worchestershire sauce

2 tbsp. flour

salt substitute, to taste

pepper, to taste

2 tbsp olive oil

Directions:

In Dutch Oven heat oil oil and add onion, celery, carrots, green peppers, and zucchini. Sauté on medium approximately 5 minutes, until vegetables begin to soften. Add mushrooms and green beans and sauté for an additional 2 minutes on medium. Add flour mixing well and sauté for 1 minute.

Stir in broth, soup, worchestershire sauce, turkey, salt substitute and pepper. Bring to slow boil. Continue to cook on medium heat for 30 minutes. Then simmer on low for 30 minutes.

This stew is great served with whole wheat rolls.