Heart-Healthy Thanksgiving Leftovers

Filed Under: Heart Health, Recipes, Food and Nutrition, Entrees, Soups

Every year, I have leftover turkey from our Thanksgiving dinner. And, every year, I try to figure Thanksgiving dinner leftoversout a healthy way to use those leftovers without resorting to boring old sandwiches.

Both of these recipes are not only delicious, they are also heart-healthy. In the meatloaf recipe, the low-sodium V-8 juice is a great option for those with high blood pressure levels, while the oatmeal is a critical part of any cholesterol lowering diet.

In the soup recipe, the garlic is a great natural blood thinner and has been shown to help prevent blood clots when used in high doses. Mushrooms, on the other hand, have been proven to boost the immune system.


Leftover Turkey Meatloaf
(Makes 4 servings)

1 Tbsp. olive oil

1 medium onion, chopped
2 carrots, finely grated
1 1/3 lbs. turkey breast, finely shredded or ground
1/2 cup oatmeal
1 5.5 oz. can of low-sodium V-8 juice
1 Tbsp. dried parsley
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 large egg, beaten
1 tsp. honey
2 tsp. Worcestershire sauce
1 Tbsp. Dijon mustard¨
1/2 tsp. dried marjoram

1/2 cup unsalted tomato sauce
1 tsp. honey

Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray. Heat oil in a medium frying pan over medium heat and sauté onion and carrots till tender. Place onionis and carrots in a large bowl and add remaining ingredients, except topping. Pat turkey mixture into 9x5 loaf pan. Mix topping ingredients and spread on turkey mixture. Bake 45 minutes.

Nutrition Facts (per serving): Calories 220, Fat 4.5 g, Sodium 170 mg, Carbs 15 g, Fiber 3 g, Protein 26 g

Turkey Vegetable Soup
(Makes 4 servings)

1 medium onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
1 medium turnip, diced
1 cup mushrooms, sliced
2 tsp. each of dried thyme, tarragon, and parsley
½ tsp. black pepper
2 tsp. honey
1 Tbsp. Worcestershire sauce
5 cups low sodium or reduced-sodium chicken broth, divided
1 lb. turkey, cooked and chopped
1 medium zucchini, quartered and sliced
1 medium yellow summer squash, quartered and sliced

Place onion, garlic, celery, turnip, and mushrooms with 3 cups of the chicken broth in a large pot. Cover and cook over medium heat until vegetables are tender, about 30 to 40 minutes. Stir frequently to prevent sticking. Uncover and add remaining ingredients and broth. Bring to a boil, reduce heat to low, and simmer uncovered for 15 minutes.

Nutrition Facts per Serving: Calories 230; Total Fat 4 g Sodium 261 mg Total Carbohydrate 15 g Fiber 3 g; Protein 40 g

For more great cardiovascular nutrition tips and recipes, visit Dr. Sinatra’s Web site.

DISCLAIMER: The content of DrSinatra.com is offered on an informational basis only, and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified health provider before making any adjustment to a medication or treatment you are currently using, and/or starting any new medication or treatment. All recommendations are "generally informational" and not specifically applicable to any individual's medical problems, concerns and/or needs.

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