Leftover Turkey Nachos

(Update 2017) As you can probably tell, I’ve spent some time this year experimenting with and trying out new versions of recipes. I’ve changed them here on the blog to reflect how I am eating now.

For the most part, I’m keeping the recipes healthy. But you’ll notice a few family favorites here and there that are not necessarily the healthiest. There are just some things I don’t want to change. Not just yet anyway.

While the overall focus of the blog has become eating healthy on a budget, there are still some recipes here that aren’t really all that healthy – only because I make them for get-togethers and such. I trust each of you knows what is healthy for you.

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This one is good as a snack, or as a movie night treat.

This recipe can be made with children who can either use a microwave or an oven.

Younger children will enjoy putting this together, if there is someone around who can pop them into the microwave or the oven.

Ingredients:

tortilla chips (there are paleo versions)

shredded mozzarella cheese

shredded mild cheddar cheese

bite size pieces of leftover turkey

chopped kale or spinach

  1. Place chips on a parchment lined baking sheet.
  2. Sprinkle mozzarella cheese over the top.
  3. Add chopped spinach or kale over the cheese.
  4. Sprinkle mild cheddar cheese over the greens.
  5. Add the turkey.
  6. Bake at 325* for 15-20 minutes, or until cheese is melted.

Tips

  • Try adding diced tomatoes.
  • Use different cheese combinations to see what your favorite is.

Serving Suggestions

Leftover Thanksgiving Mini Casserole Cups

(For when you do not have enough ingredients for a whole casserole) Children who can use an oven by themselves will find this easy. Younger children can put the casserole together for you to bake. To make this recipe even easier, you can prepare it when cleaning up after your Thanksgiving meal, and pop it in the oven the next day. You could also put it into the freezer to save.

Ingredients

leftover turkey

leftover vegetables

leftover mashed sweet potato

water

  • Put 1/2 tsp.  water in each muffin pan cup that you will fill, and then fill each one you wont use 1/3 of the way with water.
  • Put a few bite-size pieces of turkey in bottom of each cup.
  • Add 1 tbsp. leftover vegetables.
  • Cover the vegetables with mashed sweet potatoes.
  • Bake at 350* until warmed through.

Tips

  • Can be frozen. Flash freeze in muffin tins. Pop out and put into gallon size freezer bag. Get out as much air from the bag as you can.

Serving Suggestions

 

Thanksgiving Leftover Casserole

If you’re lucky you wont need to buy anything extra for this, making it a very frugal meal indeed. Children who can use an oven by themselves will find this easy. Younger children can put the casserole together for you to bake.

To make this recipe even easier, prepare it when cleaning up after the Thanksgiving meal, and pop it in the oven the next day. You could also put it in the freezer.

Ingredients

leftover turkey

leftover vegetables

leftover mashed potatoes (any kind)

water

  • Put 1/4 cup water in a baking dish.
  • Cover the bottom of the baking dish with bite size pieces of turkey.
  • Cover the turkey with leftover vegetables.
  • Cover the vegetables with mashed potatoes.
  • Bake at 350* until warmed through.

Tips

  • Squash could be used in place of the potato.
  • If there are varying tastes, or not enough potatoes to cover the casserole, top 1/3 with regular mashed potatoes, 1/3 with mashed sweet potato, and the last third with squash.

Serving Suggestions

Shannon

Leftover Turkey and Peas

This is a simple recipe that can be served spaghetti squash or mashed sweet potato, and is a great way to use up Thanksgiving leftovers.

Ingredients

coconut oil

leftover turkey, in bite size pieces

leftover peas, or 1 can drained

prepared spaghetti squash or mashed sweet potato

  1. Melt oil in a skillet on medium heat.
  2. Pour the peas and turkey in the skillet, and heat until warmed through.

Tips

  • Use any type of vegetable you have left over.
  • You could also use this to make stuffed squash.

Serving Suggestions

Leftover Thanksgiving Soup with a Harvest Salad.

There’s nothing quite like Thanksgiving leftovers. How will you use them up this year? By deciding what leftover dishes you want to make now, you’ll know how big a bird to buy.

This soup is easy and affordable to make.

Ingredients

leftover turkey, cut into bite size pieces

leftover peas

leftover green beans

leftover carrots

vegetable broth, or turkey broth made from the Thanksgiving turkey

  • Place everything in a pot.
  • Cook over med-high heat until all is cooked through.

Tips

  • Use whatever leftover vegetables you have on hand.
  • When taking the turkey off the bone, cut a good amount of the leftover turkey into bite-size pieces. Place these in freezer containers by portion sizes, according to the dishes you want to make. Label, and freeze.

Serving Suggestions

Shannon

Harvest Salad

My parents had a good harvest this year, and they passed some of their bounty on to me and each of my siblings. I love fresh produce from the garden. Mom was proud they weren’t using anything toxic on the food. Homegrown food tastes so much better than store-bought.

Of course, I had to make a salad. I just couldn’t resist. And it came out so good I wanted to share the recipe with you.

The ingredients from the garden were: Kale, kohlrabi, tomato, cucumber, and zucchini. Having these items on hand cut the cost of the salad significantly.

Photograph by Shannon L. Buck copyright 2015

I also used leftover roasted squash and sweet potato to cut costs. I wasn’t sure how it would be with these items, but it turned out well. They had been refrigerated and were cold when I added them.

I started out by roasting 3 small turkey breasts, cutting them into bite size pieces when they were done, and letting them cool in the refrigerator earlier in the day.

The lettuce mix was organic, a find at Walmart. Four different kinds, unspecified. I used the whole thing.

I did’nt really measure things out, but knew I wanted it to last for the better part of the week. I just threw everything in together. As for vegetables, I don’t peel them all. For instance, zucchini and cucumbers are never peeled. I do take the ends off though.

Ingredients

lettuce mix, organic

kale

kohlrabi

tomato

cucumber

zucchini, chopped

leftover turkey

dried cranberries

leftover roasted squash and sweet potato

  1. Wash all the produce, patting dry with a clean towel.
  2. Chop the lettuces and kale into bite size pieces and place into a large bowl.
  3. Peel and chop the Kohlrabi, adding it to the bowl.
  4. Dice the tomato and put it over the lettuce mix as well.
  5. Cut the ends off the cucumber and the zucchini. Chop and place in the bowl.
  6. Cut the turkey into bite size pieces, and place in the bowl with the other ingredients.
  7. Sprinkle dried cranberries over everything.
  8. Cut the roasted squash and potatoes into bite size pieces and add to the bowl.
  9. Toss everything with your hands or tongs.

Photograph by Shannon L. Buck copyright 2015This made so much that it filled two midsize bowls. There was plenty to eat for five days. I had some with each lunch and dinner, and a small bowl as a snack every couple of days.

Tips

  • This is a great recipe in that you can use whatever is harvested at the time you make it. Things that are picked here in Maine may not be ready in your area, so it is okay to switch things up.
  • Depending on what leftovers you have and what items are available in the garden, this recipe might cost next to nothing. Buy what is affordable where you are.
  • Use coupons, if available, when shopping for what you need, but only if doing so will save you money over buying a different brand.

Serving Suggestions

  • Serve with a bowl of Easy Autumn Soup for a nice lunch.
  • This would also be a great side salad with your Mabon or Thanksgiving Meal.

Shannon

Lettuce Wrapped Turkey and Sweet Potato

Lettuce wraps are something I tried a few months back. I mainly use the lettuce leaves for wrapping salads to enjoy at work. However, I thought this would be an idea to use in the fall for heartier meals. What can you think up to put in lettuce wraps?

Lettuce Wrapped Turkey and Sweet Potato

(Serves 2)

Ingredients

1 cup diced leftover turkey

1 cup diced leftover baked or roasted sweet potato

4 lettuce leaves, washed and patted dry

1 tbsp coconut oil

  1. Melt the coconut oil in a skillet over medium heat.
  2. Add the turkey and potato, cooking until just warmed through. Stir occasionally.
  3. Place a 2 leaves of lettuce on each of 2 plates.
  4. Spoon the turkey and potato mixture evenly over the 4 leaves.
  5. Wrap the leaves around the mixture. Serve.

Tip

  • Use the rest of the lettuce to make a simple salad, adding slices of cucumber and a diced tomato. This can be used as the base for your next meal if you add some leftover turkey.

Serving Suggestion

Enjoy!

Shannon

Turkey and Sausage One Pan Meal

These meals are so easy to make, and affordably so when using Thanksgiving leftovers. You could use pretty much any ingredients you like to create a meal like this.

Turkey and Sausage One Pan Meal

(Serves 3+)

Ingredients

1/2 cup diced leftover turkey

1/2 lb ground mild sausage

1 or 2 diced leftover roasted or baked sweet potato

freshly chopped parsley

1 tbsp coconut oil

  1. Melt the coconut oil in a skillet over medium heat.
  2. Add the sausage and cook until almost done, stirring occasionally.
  3. Add the turkey, potato and parsley, cooking until warmed through. Stir every so often.

Tips

  • The sausage may seem costly, but you will get two meals from it. And the overall cost of this meal will be low because of the use of leftovers.
  • Grow your own parsley to save even more money.

Enjoy!

Shannon

Turkey and Squash Scramble

I do so love these breakfast scrambles. They are so easy, and delicious. I do use coconut oil. I can get a good size container of it at Walmart for 6 or 7 dollars, and it lasts months. It’s far healthier than butter.

Turkey and Squash Scramble

(Serves 2-4)

Ingredients

1/2 cup diced leftover turkey

1/2 cup diced leftover roasted squash

2 to 4 eggs

a little water or milk substitute, for mixing with the eggs

1 tbsp coconut oil

  1. Melt the oil in a medium size skillet over medium heat.
  2. Mix the egg with the liquid, and pour into the skillet.
  3. Top with the diced turkey and squash.
  4. Mix everything together and cook until eggs are set, stirring every so often.

Tip

  • Add other vegetables for more nutritional value, or to extend the meal to serve more people.

Serving Suggestion

Enjoy!

Shannon

Turkey and Tomato Scramble

Keeping with the Thanksgiving leftovers theme, this recipe makes for a great stand-alone breakfast, or an excellent addition to a larger breakfast menu. It is a health alternative to cereal-based morning meals.

Ingredients (2-4 servings)

4 eggs

a little water or milk alternative, just enough to mix up the eggs

1/4 to 1/2 cup diced, leftover turkey

1 large tomato, diced

1 tbsp coconut oil

  1. Melt the coconut oil in a skillet over medium heat.
  2. Mix the eggs with the water or milk, and pour into the pan.
  3. Add the diced turkey and tomato and mix it all up.
  4. Cook until the eggs are done, stirring every so often.

Tips

  • To save money, buy larger container of coconut oil. They last quite some time.
  • Add other vegetables if desired.
  • Try a little precooked and diced bacon sprinkled over the top.

Serving Suggestions

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Enjoy!

Shannon