Delicous Recipes for Your Leftover Turkey

November 5th, 2014 by Live Well Omaha Kids

We’re just a couple weeks away from Thanksgiving! For most families, that is more than just one delicious meal – the leftovers usually provide enough meals to last a week – or at least dinner the next day! Our friends at UNL Extension have offered Food Demonstrations at several Healthy Neighborhood Stores this month, featuring delicious and healthy recipes using that one ingredient you’ll likely have leftovers of on Friday: Turkey!

Turkey Broccoli Skillet
6 servings

1 c. noodles, uncooked
1⁄4 tsp. salt
1 (10 oz.) pkg. frozen broccoli (optional)
1⁄2 tsp. dry mustard
2 T. margarine
2 c. low-fat milk
2 T. all-purpose flour
1 c. cheese, shredded
1⁄8 tsp. pepper
3 c. cooked turkey, diced

  1. Cook noodles according to package directions. Set aside.
  2. Cook broccoli according to package directions. Drain.
  3. In a large saucepan, melt margarine. Stir in flour, pepper, salt, and mustard.
  4. Add milk slowly, stirring constantly, until thickened.
  5. Remove from heat. Add cheese and stir until melted.
  6. Add noodles, broccoli, and turkey. Return to heat and cook until heated through.

Nutrition Information per Serving: Calories 400, Total Fat 15 g (23% DV), Saturated Fat 7 g (33% DV), Cholesterol 150 mg (50% DV), Sodium 370 mg (15% DV), Total Carbohydrate 22 g (7% DV), Dietary Fiber 2 g (8% DV), Sugars 5 g, Protein 46 g, Vitamin A 20%, Vitamin C 45%, Calcium 30%, Iron 15%.


Tex-Mex Turkey Enchiladas
8 servings

1 1⁄2 c. cooked turkey, chopped
1⁄4 tsp. dried oregano
1 c. picante sauce, divided
1 1⁄2 c. cheese, shredded,divided
3 oz. cream cheese
1⁄2 c. onion, chopped
8 whole wheat flour tortillas
3⁄4 tsp. ground cumin
3 c. lettuce, chopped

  1. Preheat oven to 350 degrees F. Spray a 12×17-inch baking sheet with non-stick cooking spray. Set aside.
  2. In a large skillet, combine turkey, 1⁄4 cup of the picante sauce, cream cheese, onions, cumin, and oregano. Cook over low-heat until cream cheese is melted, stirring occasionally.
  3. Stir in 1⁄2 cup of the cheese.
  4. Spoon 1⁄3 cup of the turkey mixture down the center of each tortilla. Roll up and place seam side down in the prepared baking sheet.
  5. Spoon remaining picante sauce over enchiladas. Top with remaining cheese.
  6. Bake for 15 minutes.
  7. Top with lettuce.

Nutrition Information per Serving: Calories 310, Total Fat 16 g (24% DV), Saturated Fat 8 g (41% DV), Cholesterol 55 mg (18% DV), Sodium 710 mg (29% DV), Total Carbohydrate 25 g (8% DV), Dietary Fiber 0 g (0% DV), Sugars 1 g, Protein 17 g, Vitamin A 10%, Vitamin C 4%, Calcium 25%, Iron 15%.

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