If you’re hosting Thanksgiving dinner this year and plan to send your guests home with all the leftovers, you may want to reconsider! Those leftovers can become easy, quick, and delicious meals. After all the effort put into your holiday meal, why not keep on enjoying it?
This is a great meal for the Friday or Saturday after Thanksgiving, when you might not want to spend too much time in the kitchen. Enjoy this dish for lunch or as a light dinner.
Ingredients: Two large bell peppers (cut tops off, remove seeds and core), ½ onion diced, 1 cup shredded cooked white meat turkey, 2 cups marinara sauce, 2 cups spinach leaves (washed and drained), 1 cup cooked brown rice, ½ cup shredded low-fat cheddar cheese (divided in half)
Directions: Sauté onions in a skillet with 2 teaspoons of olive oil. Add turkey and marinara sauce until heated through. Add spinach and let wilt. Remove from heat and fold half of the cheese into the rice. Add turkey mixture to peppers (which have had seeds, ribs, and core removed). Top with rest of the cheese and bake at 350° for 30 minutes and serve.
If you have guests staying the holiday weekend, this is the perfect brunch idea. Simply serve this hash with scrambled eggs or egg whites.
Ingredients: Two cups cooked diced white meat turkey, 1 medium onion chopped, 2 red bells pepper diced, 2 medium sweet potatoes diced, Italian seasoning, salt and pepper to taste, ½ cup low-fat cheddar cheese
Directions: Steam potatoes for 5 minutes to soften. In a medium skillet, sauté onions in 2 teaspoons olive oil. Add potatoes and peppers and cook about 10 minutes. Add turkey and heat through. Stir in seasoning. Serve with cheese on top.
This makes a great weekday breakfast and is a different way to use leftover canned pumpkin.
Ingredients: Half a can of cooked pumpkin, 8 ounces non-fat vanilla Greek yogurt, 2 tablespoon light maple syrup, 2 teaspoons pumpkin pie spice, ½ banana sliced, 1 low-fat graham cracker crushed.
Directions: Mix pumpkin, yogurt, syrup, and pumpkin pie spice together until smooth and creamy. Create your parfait layers: start with the pumpkin mixture and then top with bananas and low-fat graham cracker crumbs. Top with a sprinkle of pumpkin pie spice and enjoy.
Did you know ShopRite offers complimentary nutrition services from registered dietitians? Registered dietitians are credentialed nutrition experts and ShopRite dietitians provide free nutrition counseling, cooking classes, grocery store tours, and more. Contact your ShopRite dietitian for more information:
ShopRite of Niskayuna: Sarah Ender MS, RD, 491.0050
ShopRite of Albany: Rachel Robinson RD, 708.3445
ShopRite of Colonie: Kristin Caponera MS, RD, CDN, 708.7815
ShopRite of Slingerlands: Amy Imler RD, 598.4970
Turkey Vegetable Soup
Make this soup a meal and serve with a garden salad and low fat corn bread muffins.
Prep Time: 15 minutes
Cook Time: 15 minutes
2 – 32 ounce containers low-sodium chicken broth
2 cups fresh or frozen cut green beans
2 carrots, peeled and thinly sliced
1 celery stalk, thinly sliced
1 cup white mushrooms, sliced
¼ tsp ground thyme
¼ tsp dried oregano
1 cup uncooked regular or whole wheat pasta
8 ounces cooked turkey breast, cut into cubes
• In a large saucepan, combine broth, beans, carrot, celery, mushrooms, thyme, oregano, and salt and pepper to taste. Bring to a boil. Stir in paste; reduce heat. Cover and simmer 10 minutes or until pasta is tender.
• Stir in cooked turkey and heat through. Serve hot.
Serves 4. Nutrition per serving: 170 calories, 1g fat, 45mg cholesterol, 125mg sodium, 17 carbohydrate, 3g fiber, 23g protein.