1/2 protein – 2 vegetables – 1 starch – 1 fat
I hope that you enjoyed a wonderful Thanksgiving holiday that was filled with family, friends and excitement for the upcoming holiday season. I was a little low key this year. With no family in the local area and not really feeling settled enough in our new home to want company, I decided to cook an on-plan feast for my little family of three…complete with a 14-pound turkey. As you can imagine, we’ve been enjoying the leftovers for days, but you can only have so many plates of the same meal before you start to get a little sick of it. I needed to transform some of our leftovers into something a little more special.
As I browsed recipes online, I couldn’t help but notice that Thanksgiving leftovers were treated much the same as the main event, with way more butter and cream than a person should consume in a year, much less in one day. A common concept that I saw repeated often was that of a Thanksgiving leftover pie, where you take all of your leftovers and add even more cream and butter, and bake it into a 1,200 calorie cup-o-goodness (not). Does that gross you out as much as it does me? The 1,200 calorie part? If it does, then I expect that you will love this week’s recipe, which is a lighter version of those heavy leftover recipes and is loaded with super healthy, on-plan vegetables, including kale.
I realize that you won’t see this until after your Thanksgiving leftovers are likely long gone, but you can make this with leftover chicken as well as turkey. You can also substitute lean ground turkey for the cooked turkey breast, just sauté it in the pan before adding the vegetables. And speaking of vegetables, you could throw in just about any leftover vegetables you have. I made an oven-roasted mixture of green beans, green onions, and garlic for Thanksgiving dinner, and that would have been lovely in this, as well (if there were any leftover). As I was eating it, I also thought that a chopped Granny Smith apple would have tasted great, too. Overall, it seems to be a forgiving and friendly way to deal with holiday leftovers.
And the verdict from my kiddo? Gobble gobble!
NOTE: The flour used in this recipe is intended as a thickener, and does not need to be counted as part of a starch due to the small amount per serving. White flour tends to work best as a thickener rather than whole wheat, but either will do fine.
- 1 sweet potato, peeled and cubed
- 2 Tbsp. lite margarine, divided
- 1 tsp. Morton® Lite Salt, divided
- 2 Tbsp. skim milk
- 2-3 drops Tabasco (optional, if desired, to taste)
- 3 stalks celery, thinly sliced
- 10 green onions, chopped
- 1 clove garlic, minced
- 1 tsp. fresh sage, minced
- 1 sprig fresh thyme
- 5 oz. leftover cooked turkey breast, chopped
- 1 Tbsp. flour (white or whole wheat)
- 1 package SlimGenics Chicken Bouillon mix
- 1 C. water
- 1 C. baby kale (or sliced regular kale leaves)
- 1 Tbsp. apple cider vinegar
Preheat oven to 375 degrees F.
In a medium saucepan, cook cubed potato in lightly salted water for 12-15 minutes, or until cubes are soft and can be easily poked with a knife or fork. Drain and add to mixing bowl with 1 tablespoon of margarine, 1/4 teaspoon of light salt, freshly ground black pepper, 2 tablespoons skim milk and Tabasco. Beat with hand mixer until smooth. Set aside.
While potatoes are boiling, heat a large non-stick skillet over high heat. Spray with cooking spray and add celery, onion, garlic, sage and thyme. Reduce heat to medium and cook, stirring frequently, until vegetables are softened. Season with 1/4 teaspoon of light salt and freshly ground black pepper to taste. Add chopped turkey and cook until heated through, about 3 minutes.
Add 1 tablespoon of margarine and stir until melted and mixture is coated. Sprinkle flour over the top and mix well, cooking for 2 minutes more. In a small bowl, dissolve chicken bouillon mix in 1 cup of water. Add to mixture in pan, increasing heat to medium high. Bring to a boil, stirring constantly, until mixture is thickened and bubbly. Add baby kale and stir to incorporate, cooking until kale is wilted. Add apple cider vinegar and season with additional 1/4 teaspoon of light salt and freshly ground black pepper to taste. Remove from heat.
Coat a small casserole dish with cooking spray. Remove thyme sprig from turkey mixture and pour into casserole dish. Top with mashed sweet potatoes, spreading to cover top. Sprinkle top with remaining 1/4 teaspoon of light salt and more pepper. Bake in preheated oven for 15 minutes, until mixture is hot and bubbly and top of potatoes start to get crusty.
Makes 2 servings