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.


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.


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.


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

Serving Suggestions

Chicken and Sweet Potato Mash

Another Whole30 recipe. I made this one the other night, enough to have leftovers for another meal. I make enough leftovers of most things for at least one meal, so that I am not doing as much cooking on work days. I do most cooking on my days off. It just makes my days go easier.

This was a simple recipe to create.


1 carrot, rinsed and cut into small pieces

1 large sweet potato, rinsed and skin left on

chicken broth

shredded leftover chicken, as much as you want

sesame oil

  1. Put a little sesame oil into a skillet and warm on medium heat.
  2. Place the pieces of carrot in the pan and cook while the potato is ‘baking’.
  3. Place the sweet potato onto a plate and put into the microwave. Cook for about 6 minutes.
  4. Remove the potato and plate from the microwave. Cut the potato into pieces, skin and all. BE CAREFUL: The potato is very hot.
  5. Add the potato and chicken to the skillet.
  6. Pour a little broth over the mixture in the pan. You may have to do this every so often.
  7. Cook until the potatoes and carrots are mashable.
  8. Mash everything together.


  • When reheating, add a little coconut milk and mix up. Not much is needed.
  • Grow your own produce to save money.
  • Using leftover chicken also saves you money. However, canned chicken can be used, liquid and all. You wont need as much broth if you use this product.

Serving Suggestions

  • Serve with carrot, celery, and cucumber sticks, and a lemon rosemary dipping oil.