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Something Different
by Dana Jacobi
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Linguine With Turkey & Dried Tomatoes Turkey & Cranberry Cheese Melt Turkey Salad With Cranberries & Pecans
Still Hungry For Click on the link below for another baker's dozen ways to serve your 2004 turkey leftovers: |
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It is almost
the day after Thanksgiving. By Friday, you will have a refrigerator loaded with leftovers,
your favorite dish will be gone, and you may wish you had bought a larger bird.
Regardless, it is time to think about eating enjoyably during the entire holiday weekend
while getting meals back into healthy balance. This means making sure plenty of fruit, vegetables, whole grains and beans accompany those delicious, sinful leftovers. And please don’t bother pointing out the apples in leftover pie, the marshmallow-topped pureed yams, and the creamy green bean casserole. These are good choices, and they should be enjoyed, but I mean making sure fiber-rich beans, simple steamed vegetables, cooked barley or brown rice, and fresh, unsweetened fruit accompany those leftovers. Sandwiches are a great way of turning Thanksgiving leftovers into a healthy meal. I think turkey, especially white meat, tastes better on toasted whole grain bread, especially when topped with thick tomato slices. In place of lettuce, use a handful of raw spinach leaves. Then, reduce the fat in low-fat mayo (so much better-tasting than the fat-free kind) by mixing it fifty-fifty with mustard, and slather it on. If your bird came out a bit dry this year, adding some juicy veggies will more than compensate. For side dishes, think casserole and soup. Mix cooked brown rice or a can of white beans into your green bean casserole. Discard the marshmallow topping, please, and mix a can of black beans, corn, and some chipotle salsa into the yams. This spicy-sweet blend could become a new family favorite. Or make a chunky soup by adding chicken broth, diced turkey, corn and cut frozen green beans to the creamed onions. (Dark meat leftovers are particularly good here.) And finally, don't forget salads (such as the one below) as an excellent way to incorporate your turkey leftovers. May all your reruns be a memorable taste experience! AICR "Something Different" is written for the American Institute for Cancer Research (AICR) by Dana Jacobi, author of The Joy of Soy, and recipe creator for AICR’s Stopping Cancer Before It Starts.
TURKEY SALAD
WITH CRANBERRIES & PECANS 2 cups (8 oz.) diced cooked turkey
breast In mixing bowl, combine turkey,
apple, cranberries, and pecans. Add orange sections. Set aside. Arrange two lettuce leaves on each of
four salad plates. Mound one-quarter of salad on top of lettuce, and serve immediately,
accompanied by whole-grain crackers, if desired. Makes 4 Servings.
OPEN-FACE TURKEY "SANDWICH" 1 package (10 oz.) white mushrooms Stem mushrooms. Place stems in a
saucepan with 1 cup water. Boil until liquid is reduced to 1/4 cup. Set aside this
"broth" to use later. Thinly slice the mushroom caps. Sodium Alert! This recipe is not suitable for those on salt-restricted eating plans. Per Serving: 361 Cal; 14 g Total Fat (3 g Sat Fat); 32 g Carb; 720 mg Sodium; 26 g Protein; 3 g Dietary Fiber. Exchanges: 2 Starch; 3 Very Lean Meat; 1 Veg; 3 Fat.
TURKEY,
SPINACH & APPLE WRAP 1 Tbsp. reduced-fat mayonnaise Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of each with the mayonnaise mixture. Leaving a margin free on the side closest to you, arrange a layer of greens on top of wraps. Top each layer with half the turkey. Evenly divide apple slices and lay lengthwise across turkey. Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side. Cover each wrap tightly in plastic wrap and refrigerate, seam side down, up to 4 hours before serving. When ready to serve, remove plastic wrap and cut each wrap in half, at an angle. Makes 2 Servings (two wraps). Per Serving: 234 Cal; 7 g Total Fat (1 g Sat Fat); 27 g Carb; 294 mg Sodium; 20 g Protein; 3 g Dietary Fiber. Exchanges: 1 Starch; 2 Veg; 2 Very Lean Meat; 1 Fat.
TURKEY
BROCCOLI CASSEROLE 2 pounds fresh broccoli, trimmed and cut in
spears, OR 2 Preheat oven to 375°F. Prepare a large shallow casserole dish with nonstick pan spray. Cook the broccoli spears in a large pot of boiling water for 5 minutes and drain, or cook frozen broccoli according to the package directions. Arrange the broccoli in the bottom of the prepared baking dish. Spread the turkey on top. In a medium bowl, combine the soup with the milk; mix until smooth and pour over the turkey. Top with the shredded cheese. Bake for 30 minutes. Let stand 5 minutes before dividing into 6 equal serving portions. Makes 6 Servings. Sodium Alert! This recipe is not suitable for those on salt-restricted eating plans. Per Serving: 195 Cal; 6 g Total Fat (2 g Sat Fat); 12 g Carb; 51 mg Cholesterol; 522 mg Sodium; 25 g Protein; 4 g Dietary Fiber. Exchanges: 1/2 Starch; 1 Veg; 3 Very Lean Meat; 1 Fat.
LINGUINI
WITH TURKEY & DRIED TOMATOES 1/4 cup dried tomatoes packed in oil, oil
and tomatoes Drain oil from dried tomatoes and discard, reserving 2 Tablespoons. Cut dried tomatoes into small pieces. In a heavy skillet, stir-fry 1/3 of the dried tomatoes and 2 teaspoons of the oil with garlic, green onions and peppers over medium-high heat until crisp-tender. Remove from skillet and keep warm. Add to skillet another 1/3 dried tomatoes and 2 teaspoons oil plus the mushrooms. Stir-fry over medium-high heat until cooked, then remove tomatoes and mushrooms and keep warm with onion-pepper mixture. Next, add remaining dried tomatoes and remaining 2 teaspoons oil to skillet along with the turkey strips. Stir-fry over medium-high heat until lightly browned. Mix all stir-fried vegetables and turkey with warm, cooked linguini, basil and chicken bouillon granules. Top with grated (optional) Parmesan cheese, if used. Makes 6 Servings. Sodium Alert! This recipe is not suitable for those on salt-restricted eating plans. Per Serving (w/o cheese): 237 Cal; 6 g Total Fat (4 g Sat Fat); 31 g Carb; 24 mg Cholesterol; 405 mg Sodium; 15 g Protein; 3 g Fiber. Exchanges: 2 Medium-fat Meat; 1 Fat.
TURKEY
& CRANBERRY CHEESE MELT 1/4 (8-ounce) package fat-free cream cheese,
softened Mix cream cheese, Gouda or Swiss cheese, and walnuts; spread on 4 slices bread. Arrange turkey and onion slices over cheese; top with cranberry sauce, Cheddar cheese, and the remaining bread slices. Spray large skillet with cooking spray; heat over medium heat until hot. Cook sandwiches over medium heat until browned on the bottoms, about 5 minutes. Spray tops of sandwiches with spray and turn; cook until browned on other side, about 5 minutes. Makes 4 Servings. Per Serving: 336 Cal; 11 g Total Fat (3 g Sat Fat); 34 g Carb; 33 mg Cholesterol; 734 mg Sodium; 28 g Protein. Exchanges: 2 Starch; 3 Meat; 1/2 Fruit; 2 Fat.
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