This is a great recipe to use with those turkey leftovers. Our house usually has extra celery sitting in the bin from making the dressing as well. So it’s a great use of extra’s. It also doesn’t taste anything like your Thanksgiving dinner, so it will be a welcome change of pace.

Ingredients:

1 Tbsp olive oil
1 onion, sliced
2 celery ribs, sliced
2 cups turkey breast, cooked and cubed
1 (8 ounce) can water chestnuts sliced, drained
1 1/4 cup reduced sodium chicken broth
2 Tbsp. cornstarch
1/4 cup cold water
3 Tbsp. reduced sodium soy sauce
1 (14 ounce) can been sprouts, drained

Directions:

1. Place the olive oil in a large saucepan over medium heat. Stir the onions and celery into the butter. Continue to cook until both are fork tender.

2. Place the turkey into the skillet. Add the water chestnuts and pour in the chicken broth.

3. Bring mixture to a steady boil. Reduce the heat to low and allow the mixture to simmer.

4. In a small bowl, whisk the cornstarch, water and soy sauce together until smooth. Pour the cornstarch mixture into the turkey mixture.

5. Bring to a steady boil, stirring constantly. Continue cooking and stirring for 2 minutes after the mixture begins to boil.

6. The mixture will thicken to your desired consistency the longer it cooks.

7. Gently stir in the bean sprouts and continue cooking 1 minute.

8. Remove from heat, allow mixture to rest 3 minutes and serve over brown rice.

Nutritional Information: (Approximate Values based on 1 1/4 cup)

204 calories; 4 g fat; 2 g saturated fat; 68 mg cholesterol; 762 mg sodium; 17 g carbohydrates; 3 g fiber; 25 g protein

Ingredients:

1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon chopped fresh oregano
1/4 teaspoon garlic powder
1/8 to 1/ teaspoon ground red pepper (cayenne)
1 teaspoon water
1 pound turkey breast slices, cut into 4 serving pieces

Directions:

1. Heat grill.

2. Place mustard and honey in a small mixing bowl and stir. Blend in water. Be sure to blend water into mustard and honey mixture well so no water is standing on top.

3. Add oregano, garlic power and cayenne pepper. Stir until all ingredients have been blended well.

4. Coat turkey slices on both sides with mustard honey mixture reserving some for basting during cooking.

5. Place on grill over medium heat. Cook 6 to 8 minutes or until juice runs clear. Baste turkey slices during cooking being sure to flip each slice after basting.

Can be served on a bed of lettuce and tomatoes and a fruit salad for a wonderful, light Summer meal.

These are great little party treats to make. Filling and easy to serve warm right out of the oven. Just do steps 1-5 ahead of time and pop them in the oven for the final cooking as guests are chatting. Healthy and yummy and they’ll never know! I also love to serve these for kids slumber parties

Ingredients:

1 pound chicken breasts, boneless, skinless and cut into 1 inch pieces
1 envelope reduce sodium taco seasoning
1 onion, chopped
1 (16 ounce) jar low sodium salsa, divided
1 (8 ounce) package low fat cheddar cheese, divided
36 wonton wraps

Directions:

1. Preheat oven to 375 degrees.

2. Spray a large skillet with a non stick cooking spray and place over medium heat. Place the chicken into the skillet and sprinkle the taco seasoning over the chicken. Stir slightly to coat the chicken. Cook the chicken 7 minutes, stirring occasionally, until juices run clear.

3. Place the cooked chicken into a mixing bowl. Add the onion to the chicken and toss.

4. Pour in half of the jar of salsa and half of the package of cheese. Stir well to combine.

5. Coat the cups of a mini muffin tin with a non stick cooking spray. Press the wonton wraps into each of the cups. Place the cups into the oven and bake 4 minutes or until a light golden brown.

6. Remove the cups and fill each one with the chicken mixture. Top each cup with the remaining salsa. Sprinkle the remaining cheese on each cup. Bake 8 minutes or until heated through and the cheese has melted completely.

Nutritional Information: (Approximate Values based on 2 cups)

124 calories; 3 g fat; 2 g saturated fat; 24 mg cholesterol; 408 mg sodium; 12 g carbohydrates; trace fiber; 10 g protein

Our house goes through a good amount of chili. It’s so versatile and easy to freeze for later meals as well. Chili definitely doesn’t have to be full of fat. Use a lean ground turkey and no one will be the wiser with how much flavor you are adding.

Ingredients

1 lb lean ground turkey
1 small onion, diced
1 green pepper, diced
2 cans S & W Sante Fe style chili beans
1 16oz can stewed tomatoes
1 small jalepeno, seeded and diced

1. In a large pot, start to brown the ground turkey on medium. While there is still a little pink left in the meat, add the onions and stir several times to onions do not stick to the bottom of the pan.

2. Once onions are starting to turn a little clear add the green peppers. Saute the green peppers for about 2 minutes.

3. Add the rest of the ingredients and stir together. Let simmer for an hour or more, stirring occasionally.

We love to serve this with a dollop of fat-free sour cream and maybe a little low-fat cheddar cheese. Add a couple of tortilla chips for some fun crunch or serve with warm cornbread.

This recipe can also be made in the slow cooker. Many times I’ll to the first 2 steps and then add all the ingredients into the slow cooker pot and set it in the fridge. Then before we leave for skiing in the morning I’ll put the pot on low and it’s nice and hot when we get home. Easily double the recipe and freezer for later meals.

Stir-Fry Prawn & Chicken Noodles

Ingredients:
5oz Singapore or Chow Mein noodles
1 tbsp soy sauce
1 tbsp Chinese rice wine (shaohsing)
1 tsp caster sugar
2 tsp mild curry powder (or hot if you like)
1 ¼ cup Chicken stock
1 tbsp vegetable oil
1 garlic clove, crushed
½ tsp fresh ginger, grated
1 small red chili, seeded and chopped
1 chicken breast, thinly sliced
10oz Cooked medium prawns, peeled, deveined, tails intact
¼ cup Frozen peas
2 spring onions, finely chopped
1 egg, lightly beaten
2 tbs fresh cilantro, chopped
Plus extra cilantro to serve

Directions:
Put the Asian noodles in a large bowl and cover with boiling water. Soak for about 2 minutes (or according to packet instructions) and drain.

In a small bowl, mix together soy sauce, rice wine, curry powder, sugar and stock.

In a wok heat the oil over high heat and stir-fry the crushed garlic, ginger and chili for about 1 minute. Then add the chicken pieces and stir-fry for a further 2 minutes. Add the prawns, peas, onion, noodles and soy mixture and stir-fry together for about 1 -2 minutes until heated through.

Stir in the egg very quickly, so that it breaks up and add the cilantro leaves.

Sprinkle with the remaining cilantro leaves and enjoy this delicious curry!

Serve with brown rice and enjoy all the flavors.

Mexican Chicken Salad

Ingredients:
2 skinless and boneless chicken breast halves, cut into strips
1 packet dry fajita seasoning (about 1.27 oz)
1 tbsp vegetable oil
1 tomato, cut into wedges
1 onion, finely chopped
1 package (about 10 oz) of mixed salad greens
½ cup salsa
1 can (11 oz) Mexican-style corn
1 can (15 oz) black beans, rinsed and drained

Method:

Divide fajita seasoning and toss ½ of the mix onto chicken.

In a large skillet, heat the oil over medium heat. Carefully place chicken pieces into hot oil and cook about 12 minutes. Chicken is done when the juices run clear. Take off heat and set aside.

Combine black beans, corn, salsa and the other ½ of fajita mix and heat in large saucepan until warm throughout.

In a large serving bowl, toss the salad greens, tomato wedges and onion. Add chicken strips and dress with corn and black bean mixture.

This can be eaten with tortillas on the side or as fajitas/soft tacos in the tortillas.

This is a great recipe for leftover chicken. Use whichever melons are in season for a very affordable lunch.

Ingredients:
1 small cantaloupe or honeydew melon
6 cups of cooked chicken, cubed
2 cups celery, chopped
2 cups seedless green or red grapes
1 cup water chestnuts, sliced (optional)
1/2 cup light sour cream
1/2 cup plain yogurt
1 1/2 tsp curry powder
Salt and pepper to taste

Directions:
1. Cut the melon in half and take out the seeds.

2. With a melon baller, scoop out the flesh and carefully place the melon balls into a large bowl (if you don’t have a melon baller, cut the melon into bite-size cubes).

3. Add the chicken, celery, grapes and optional water chestnuts to the melon and toss gently.

4. Mix together sour cream, yogurt and curry powder in a small bowl and gently toss into ingredients in larger bowl.

5. Add salt and pepper to taste.

This is a delicious and refreshing luncheon salad. Also consider cutting all of the ingredients smaller and putting in a pita for great sandwiches to take on picnic.

By: Carrie Lauth

Ingredients:

1 lb. chicken tenders
1 T. olive oil or butter
1 14 oz. can quartered artichoke hearts
1-2 t. diced garlic
1 c sliced mushrooms
1 can diced tomatoes
1 can evaporated milk
1 t. basil
1/2 t. salt

1/4 c cooking sherry or wine (optional)
1/4 c. sliced almonds (optional)
1 c. white rice
1 1/2 c. water

Preheat oven to 350 and grease a large baking pan.

In a large nonstick pan, warm olive oil or butter, add chicken strips and cook for a few minutes. Add artichokes, garlic and mushrooms and cook for a few minutes longer.

Meanwhile, in a large bowl, mix tomatoes, milk, sherry and herbs. Mix chicken and vegetables with tomato mixture.

In the bottom of the greased baking pan, pour rice and water. Pour remaining ingredients in and then top with almonds.

Bake for 30-45 minutes or until rice is done.

Article by:

Carrie Lauth is a Mom of 4 and the host of Natural Moms Talk Radio www.NaturalMomsTalkRadio.com Stop by and listen and be sure to sign up for the free newsletter to get your free natural skin care and pampering recipes.