Sunday, December 1, 2013

Thanksgiving leftovers tranformed!

So if you where a good little cook on Thanksgiving day I am sure you have tons of leftovers!! I know we always have more then enough food for holidays at our house!! I love leftovers but my Husband does not!! (BOO... HISS.. ) I know he is crazy right!! I truly feel that some things just taste better the next day!! Well over the years I have found ways to trick him and recreate leftovers into magical  new meals!! HA! HA! (I hope he doesn't see this!!) So I thought I would recreate some of my old
turkey day favorites from high fat to fabulously clean and figure friendly leftover delights!!
 
 
 
 
Broccoli Brown Rice Turkey Casserole 

 

Ingredients:
1 cup brown rice
1 T Butter
2 cups chicken stock (low sodium)
1 cup chicken or turkey cubed
1 cup Greek yogurt 
1 ½ cups of Shredded Cheddar Cheese
1/2 Milk
1 1½ cups of broccoli
salt/pepper to taste
 
Preparation: 1. Cook chicken or turkey and cube. 2. To prepare rice. Bring stock and butter to boil, add rice and cover. Cover and place heat on low. Simmer for 20 minutes. 3. Steam broccoli until tender. 4. Shred cheese. 5. Mix together rice, Greek yogurt, milk and salt/pepper. Add chicken/turkey and 1/2 cup of cheese. Place in 13×9 pan and add broccoli on top. Gently press broccoli into rice mixture. Top with cheese. 6. Bake uncovered at 350° for 20-25 minutes -
 
 
 
Turkey Enchiladas

Ingredients  

2 (15 ounce) cans clean refried beans
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) Whole Wheat tortillas
Enchilada sauce (recipe below)
4 cups cooked turkey, chopped
Add any toppings you’d like.
For example, Shredded cheese, low fat sour cream, shredded lettuce, guacamole, tomatoes, onions.

Sauce Ingredients:

  • 4 tablespoons olive oil
  • 4 tablespoonswhole wheat pastry flour
  • 8 tablespoons chili powder
  • 2 (15 ounce) can clean tomato sauce
  • 4 cups water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
 

Sauce Directions:

  1. Put oil, flour and chili powder in a medium to large stock pot and warm. You should have a nice paste-like substance when everything is mixed. Cook, stirring constantly for about 1 minute.
  2. Add tomato sauce and water to the pot and stir.
  3. Add in the cumin, garlic powder and onion powder and stir constantly for about 5 minutes. The sauce should thicken slightly.
  4. Set aside.
  5. NOTE: The sauce will thicken just slightly when baking. If you want a runnier sauce, add more water before pouring over the enchiladas
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
2. In a small bowl, combine the beans, onion, and black olives.
3. In a small skillet, heat enough olive oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
4. Add turkey and bean mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
5. Repeat process with a second layer; spread remaining sauce on top and sprinkle with cheese (optional).
Bake 20 minutes in the preheated oven.  Serves 6.

Enjoy!!
 

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