Thanksgiving Leftovers Made Over

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Filed Under: Holiday Recipes, Recipes
Last Reviewed 06/27/2014

Thanksgiving Leftovers Made Over

It’s Thanksgiving Day. What are you doing with your Thanksgiving leftovers? Skip the turkey sandwiches. I’ve got a couple of heart-healthy suggestions from my recipe files.

Heart-Healthy Thanksgiving Leftovers

Both of these Thanksgiving leftover 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.

Enjoy!

Thanksgiving 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 steel cut 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. gluten free Worcestershire sauce
1 Tbsp. Dijon mustard¨
1/2 tsp. dried marjoram

TOPPING
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 onions 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

Thanksgiving Leftover 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

Now it's your turn: What do you do with your Thanksgiving leftovers?

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