It’s the day after Thanksgiving and my refrigerator ROCKS! I have leftover turkey, mashed potatoes, stuffing, roasted Brussels Sprouts, a bunch of veggies and tons of miscellaneous fun stuff.
I’ve already made stock from the bones (like this) and my first batch of soup, Classic Turkey Noodle. I hope to share a few more ideas using the leftover turkey. 
I’m thinking a fun series on turkey sandwiches or something, but I’m not making any promises. I still have a house full of Grandparents and a lot of family time to soak up. :)
In the meantime here’s the sandwich I made today. Oh! And sorry for the images, there’s no light after 5PM. It’s killing me!
- 2oz leftover turkey (or chicken)
- 2 tbsp fat free yogurt
- 4 carrot sticks diced
- 4 slices of cucumber diced
- 10g dried cranberries
- 1/8 tsp ground sage
- 1/8 tsp onion powder
- pinch of kosher salt and pepper
Place all ingredients in a bowl…
Mix well.
Serve on a whole grain English muffin with some fresh greens. I added a handful of carrot sticks, my favorite side for adding some crunch.
Here’s the nutritional information for the salad only in case you decide to use it differently.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | entire recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 160 | 3g | 1g | old: 3 | new: 4 |
| Sugar | Sat Fat | Carbs | Protein | |
| 11g | 1g | 14g | 19g | |
I really like the idea of replacing mayo with fat free yogurt. I’ve tried fat free/dairy free yogurt making a red pepper dip/spread. It came out remarkable and it still had that creamy consistency we all look for.