• Kellie Blake RDN, LD

Leftover Turkey?


We host Thanksgiving dinner at our house and are in charge of the turkey. This year we deep fried a whole organic turkey and I made 2 turkey breasts in the crock-pot. They were both delicious, but the amount we had leftover was overwhelming! So, I spent a couple of hours today making some awesome healthy turkey recipes.

To maximize my time in the kitchen, I started with TURKEY CHILI.

Ingredients:

1 yellow onion chopped

2 Tbsp Olive oil

2 cloves garlic, minced

14.5 oz can of beans, drained

2 cups water

2 Tbsp chipotle chili powder

1/2 tsp cumin

1 drop Young Living oregano essential oil (or 1/2 tsp dried oregano)

1/2 tsp paprika

14.5 oz can fire roasted tomatoes

28 oz can crushed tomatoes

1 lb cooked turkey

1/2 tsp salt

1/2 tsp pepper

Directions:

1. Add olive oil to a stock pot and cook onion and garlic until softened.

2. Add in remaining ingredients and bring to a boil, simmer on low for 20 minutes.

Tip: I put my turkey chunks in the food processor, however I think cutting into cubes would be great too! I plan to freeze this chili for later use, since we have so....much...turkey!

While my turkey chili was simmering, I focused on a

JALAPENO TURKEY SALAD

Ingredients:

1 lb cooked turkey

1 jalapeno, chopped

1 small red onion, chopped

1 bell pepper (preferably red, orange, or yellow), chopped

salt and pepper to taste

4 Tbsp vegan mayo (or regular mayo)

2 medium stalks celery, chopped

Directions:

1. Mix all ingredients in a large mixing bowl and refrigerate.

Simple and Easy!

Tip: I used a food processor to grind the turkey chunks. I LOVE this as a chicken salad as well. It's so versatile - use it in a regular garden salad, as a wrap or sandwich, or with vegetable sticks for a snack. I plan on using this dish for high protein breakfasts and lunches at work this week!

My last turkey recipe is a basic TURKEY BURGER.

Ingredients:

1 lb turkey

1/4 cup oat flour

1/2 cup reserved liquid from canned chick peas (or 2 egg whites, beaten)

1 small red onion, chopped

salt and pepper to taste

1/2 tsp garlic powder

Directions:

1. In a large bowl, combine all ingredients well.

2. Form into 4 or 5 patties.

3. Pan fry in coconut oil.

4. Top with your favorites or serve over a bed of greens.

Tip: If you are egg free like me, the reserved liquid from canned chick peas is a great egg substitute in these types of recipes, but also in baked goods.

We have some awesome healthy recipes for the upcoming week and the best part: NO WASTED FOOD at our house! If you want to learn more about creating an overall healthy lifestyle, contact us. We offer free 15 minute phone consultations!


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Kellie Blake RDN, LD, IFNCP, CMHIMP

&

Brandi Sentz CDE, MA, RDN, LD

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