Healthy Recipe

Leftover Turkey Healthy Recipes:
Don’t worry if you overdid the turkey this Thanksgiving— with only about 144 calories and less than 2 grams of saturated fat per 3-ounce serving, roasted turkey or chicken is a healthy choice. Plus we put a healthy twist on these two recipes for leftover turkey for your post-Thanksgiving meals.

Crispy Turkey Tostadas

Active Time: 35 minutes
Total Time: 35 minutes
4 Servings, 2 tostadas each 

Ingredients

• 1 14-ounce can petite diced tomatoes, preferably with jalapeños
• 1 medium onion, thinly sliced
• 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
• 8 corn tortillas
• Canola or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup prepared salsa
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded romaine lettuce
• 1/2 cup shredded Monterey Jack cheese

Preparation

1. Position racks in the upper and lower thirds of the oven; preheat to 375°F.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
4. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

Tips & Notes

• Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

Nutrition

Per serving: 397 calories; 15 g fat; 34 g carbohydrates; 33 g protein; 8 g fiber

 

Shredded Turkey & Pinto Bean Burritos

Active Time: 20 minutes
Total Time: 40 minutes
6 Servings 

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chile powder
• 1 15-ounce can diced tomatoes with green chiles
• 2 tablespoons lime juice
• 4 cups shredded cooked turkey or chicken
• 1 15-ounce can pinto beans, rinsed
• 6 10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)
• 3/4 cup grated Monterey or pepper Jack cheese
• 2 cups shredded green cabbage

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Tips & Notes

• Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

• Tip: To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition

Per serving: 392 calories; 12 g fat; 37 g carbohydrates; 38 g protein; 6 g fiber