Nutrition Tip: Healthy Thanksgiving Leftover Ideas
Turn your Thanksgiving leftovers into healthy, delicious meals! These creative recipes are the perfect way to enjoy the holiday flavors all over again—guilt-free!
Thanksgiving Turkey and Veggie Soup
Ingredients:
- Olive oil – 1-2 tbsp
- Carrots – 2 medium, peeled and diced
- Celery stalks – 2, diced
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Low-sodium chicken or turkey broth – 6 cups (or more for desired consistency)
- Cooked turkey – 2-3 cups, shredded (leftover from Thanksgiving works great)
- Bay leaf – 1
- Dried thyme – 1 tsp (or fresh thyme, 2-3 sprigs)
- Salt – to taste (about 1/2 tsp, or more depending on broth)
- Black pepper – to taste (about 1/4 tsp)
- Frozen peas (optional) – 1 cup (or fresh, if preferred)
- Fresh parsley (optional, for garnish) – 2 tbsp, chopped
- Heat large saucepan or dutch oven over medium heat. Add olive oil, carrots, celery, and onion. Saute for a few minutes until they start to soften. Add the garlic and saute for 1 minute.
- Add the broth, bay leaf, thyme, salt, and pepper. Bring to a boil. Lower heat and then simmer for 15 minutes.
- Add the cooked turkey and frozen peas. Cook for an additional 5 minutes.
- Garnish with fresh parsley and enjoy.
Ingredients:
- Olive oil – 1-2 tbsp (for sautéing)
- Spinach – 4 cups fresh (or 1 small bag of pre-washed spinach)
- Mushrooms – 1 cup, sliced (about 6 oz)
- Onion – 1 small, diced
- Eggs – 8 large eggs
- Salt – 1/2 tsp (or to taste)
- Black pepper – 1/4 tsp (or to taste)
- Leftover stuffing – 2 cups (make sure it's a bit moist; if it's dry, add a splash of broth or water)
- Shredded cheese (optional) – 1/2 cup (cheddar, mozzarella, or Parmesan work well)
- Fresh herbs (optional) – chopped parsley, thyme, or chives for garnish
- Preheat the oven to 350 degrees.
- Heat a saute pan over medium heat. Add the oil, mushrooms, and onions. Cook until softened. Add the spinach and cook until wilted.
- Meanwhile, scramble the eggs in a bowl. Add salt and pepper.
- Spray a large baking dish with cooking oil. Add the sauteed vegetables and leftover stuffing. Pour the egg mixture over the stuffing and vegetables. Top with shredded cheese.
- Bake for 25-30 minutes or until eggs are fully cooked through the middle.
Ingredients:
- Whole wheat or spinach wraps (or any preferred wrap) – 4 large wraps
- Turkey breast slices (preferably deli meat or leftover cooked turkey) – 8 oz (about 1 cup, or 2 slices per wrap)
- Avocado – 1 ripe avocado, sliced
- Fresh spinach – 2 cups (about a handful per wrap)
- Mustard or Greek yogurt (your choice for spread) – 2-3 tbsp
- For mustard: Dijon or yellow mustard work well for a tangy flavor.
- For Greek yogurt: Use plain Greek yogurt for a creamy, slightly tangy spread.
- Salt – a pinch (optional, to taste)
Directions:
- Divide turkey, avocado, and spinach into 4's.
- Spread mustard or yogurt onto each wrap.
- Add the turkey, avocado, and spinach and roll.
- Enjoy!
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