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
- ⅛ tsp ground sage
- ⅛ tsp onion powder
- pinch of kosher salt and pepper
Place all ingredients in a bowl…
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|
|160||3g||1g||old: 3||new: 4|