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Old 11-16-2009, 10:21 AM   #1
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Leftover Turkey Recipes??

Can anyone here help me with some low carb recipes for leftover turkey?


Thanks
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Old 11-16-2009, 10:28 AM   #2
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Dice turkey and mix with Ragu Light alfredo(3g carbs per 1/4 cup) or Ragu double cheddar (3g carbs per 1/4 cup) and add cooked broccoli or zucchini or spinach, all well drained

Saute diced turkey with sliced mushrooms, onions and peppers with a taco seasoning of your choice and serve in romaine lettuce leaves (avocado, salsa, sour cream and cheese options).
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Old 11-16-2009, 10:52 AM   #3
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Quote:
Originally Posted by Dottie View Post
Dice turkey and mix with Ragu Light alfredo(3g carbs per 1/4 cup) or Ragu double cheddar (3g carbs per 1/4 cup) and add cooked broccoli or zucchini or spinach, all well drained

Saute diced turkey with sliced mushrooms, onions and peppers with a taco seasoning of your choice and serve in romaine lettuce leaves (avocado, salsa, sour cream and cheese options).
These sound so good Dottie!
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Old 11-16-2009, 12:06 PM   #4
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I make Mulligatawny soup or I make chicken/turkey enchiladas using low-carb tortillas (either my homemade ones or store bought). Or, you could make turkey curry or turkey chili. Ha, I can't post all those recipes though. Choose one, if you like, and I'll post it when I get a chance either later today or tomorrow morning.
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Old 11-16-2009, 12:33 PM   #5
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Hmmm, yes, I just read Dottie's suggestions - yummy!
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Old 11-16-2009, 12:38 PM   #6
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subscribed. i want too see if others have suggestions.
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Old 11-16-2009, 12:40 PM   #7
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Quote:
Originally Posted by Dottie View Post
Dice turkey and mix with Ragu Light alfredo(3g carbs per 1/4 cup) or Ragu double cheddar (3g carbs per 1/4 cup) and add cooked broccoli or zucchini or spinach, all well drained

Saute diced turkey with sliced mushrooms, onions and peppers with a taco seasoning of your choice and serve in romaine lettuce leaves (avocado, salsa, sour cream and cheese options).
GREAT IDEAS!!

We have been getting the cheap turkeys at Walmart that I am about sick of it!!! I have added it to my salads, but I forgot all about the Ragu sauces...
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Old 11-16-2009, 12:50 PM   #8
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Originally Posted by Jennifer Eloff View Post
I make Mulligatawny soup or I make chicken/turkey enchiladas using low-carb tortillas (either my homemade ones or store bought). Or, you could make turkey curry or turkey chili. Ha, I can't post all those recipes though. Choose one, if you like, and I'll post it when I get a chance either later today or tomorrow morning.
hard decision... but i choose Mulligatawny soup
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Old 11-16-2009, 09:20 PM   #9
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i choose Mulligatawny soup
I think so too.
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Old 11-17-2009, 04:29 PM   #10
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Honestly, my favorites are turkey sandwiches (lc bread) with SF cranberry sauce, and hot turkey sandwiches: Mashed cauli or un-stuffing on the bottom, topped with turkey and gravy.

But when there's a lot of dark meat left, I have been known to make chili with it. It came out fine. I've also made General Tso Chicken (a stir-fry) using the dark meat. You can also freeze the meat for later.
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Old 11-19-2009, 01:21 PM   #11
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Tried this today and its not bad... sure beat eating plain turkey
and its easy to fix

Green bean and turkey casserole

2 cups of leftover turkey (chopped into pieces)

1 can of green beans (*drained*)

3/4 cup of shredded cheddar cheese

1/3 cup of heavy cream

1/3 cup of mayo

salt and pepper to taste

Mix the shredded cheddar cheese, mayo, heavy cream
Mix cheese mixture, turkey, green beans in a 2 to 2 1/2 quart greased casserole. Bake, uncovered, at 350º for 25 to 30 minutes until hot and bubbly.

Makes 2 to 3 servings
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Old 11-20-2009, 05:14 PM   #12
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I'm so sorry. I will get around to this tomorrow, hopefully. I have a nice pic too, I think.
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Old 11-21-2009, 05:32 AM   #13
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I'm so sorry. I will get around to this tomorrow, hopefully. I have a nice pic too, I think.
lol good I have time to get a drool bib (your pics are always screen-lickable!)
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Old 11-22-2009, 08:22 AM   #14
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Thanks, Dottie, that's high praise and coming from you it means a lot.
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Old 11-22-2009, 08:44 AM   #15
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I'm so sorry. I will get around to this tomorrow, hopefully. I have a nice pic too, I think.
Sure hope to get the receipe.
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Old 11-22-2009, 08:47 AM   #16
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Mulligatawny Soup



This blurb below I originally wrote for the chicken soup, but you know, it will probably be the same for turkey soup. Substitute turkey for the chicken. It's a tasty soup.

Scientists say they have confirmed what grandmothers have known for centuries -- that chicken soup is good for colds.

Any chicken soup, even with vegetables added seems to have anti-inflammatory properties which could explain why it soothes sore throats and eases the effects of miserable colds and flu.

They found that chicken soup and many of its ingredients helped stop the movement of neutrophils which are white blood cells that consume bacteria and cellular debris. These are released in great numbers by viral infections like colds. Neutrophil activity can then also stimulate the release of mucous from the mucous membranes, which may be the reason for coughs and stuffy noses associated with colds.

I’ll share a great chicken/turkey curry vegetable soup from Splendid Low-Carbing which my son, Jonathan, really enjoys.

MULLIGATAWNY SOUP


2 tbsp Healthy Butter (my recipe on this board) or regular
½ cup chopped onion
1 green pepper or carrot, finely chopped
1 apple, finely chopped
1 tbsp Thickening Agent (either my recipe or Xanthan gum or ThickenThin/Not Starch)
2 tsp medium or hot curry powder
¼ tsp salt
8 cups water
1 can tomato sauce
3 chicken bouillon cubes, crumbled
1 tbsp Splenda Granular
2 tsp lemon juice
12 oz cooked chicken or turkey, cubed

In deep, heavy saucepan, melt Healthy Butter. Add onion, green pepper and apple. Saute 5 minutes. Stir in Thickening Agent, curry powder and salt. Gradually stir in water. Stir in tomato sauce, chicken bouillon cubes, Splenda Granular and lemon juice. Bring to boil and stir occasionally. Simmer at medium-low heat 30 minutes. Stir occasionally to prevent vegetables from sticking to bottom of saucepan. Add chicken or turkey. Simmer 10 minutes longer.

Helpful Hints: A food processor makes short work of chopping vegetables and apple finely. For children, stir some cooked macaroni into their portion, if desired, or for adults use low-carb pasta, such as Dreamfields elbow macaroni.

Nutritional Analysis: 12 servings, 1 cup each, 95.3 cal, 9.7 g pro, 2.9 g fat, 7.1 g carbs
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Old 11-22-2009, 07:06 PM   #17
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I like to make lettuce cups layered with turkey, cranberry mayo, chopped pecans, sweet onion, pepper and a pinch of smoked salt.

Sis
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Old 11-23-2009, 02:22 PM   #18
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I like to make lettuce cups layered with turkey, cranberry mayo, chopped pecans, sweet onion, pepper and a pinch of smoked salt.

Sis
That sounds WONDERFUL! I'm definitely going to try it on Friday!
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Old 11-23-2009, 07:48 PM   #19
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I've been writing down ideas I come across as we usually roast 2 turkeys every Thanksgiving and freeze a bunch for leftovers/freezer meals. I'm pregnant with baby #3 so it is also nice to feed the freezer a little extra right now.

Some ideas I came across:
Turkey reuben (instead of lunchmeat, use the cooked turkey plus sauerkraut, thousand island dressing with low carb ingredients, and swiss cheese).

Turkey cobb salad (or turkey cobb fixings on lettuce cups/wraps)

I keep seeing turkey hash recipes on Food network. Potatoes, onions, turkey cooked up hash style. I've been enjoying the delicata squash browns (hashbrown style) and am curious about trying the turkey with this rather than potatoes.
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Old 11-23-2009, 09:02 PM   #20
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Quote:
Originally Posted by brittone2 View Post
Some ideas I came across:
Turkey reuben (instead of lunchmeat, use the cooked turkey plus sauerkraut, thousand island dressing with low carb ingredients, and swiss cheese).
I've got to try this!! I've been jonesing for a reuben or that reuben casserole recipe here at LCF but I just can't do the corned beef. The sodium makes me swell so much that the discomfort isn't worth it for me. Thanks for sharing!!!!
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Old 11-23-2009, 09:06 PM   #21
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I take gravy and turkey and mix together pour into a casserole dish then top with mashed cauliflower that has garlic and pepper, cream cheese in it. Then top with shredded sharp cheddar and bake till cheese is melted and light brown.
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