Monday, November 29, 2010

Use that leftover turkey


1 T olive oil
1 large yellow onion
1 clove garlic, minced
½ small green pepper, chopped
1 med. stalk celery
2 T flour
1 1-lb can tomatoes with juice
1 c chicken broth
1/4 tsp red hot pepper sauce
2 cups okra, fresh or frozen
1 ½ cups cooked cubed turkey
½ tsp lemon juice

Heat olive oil and add next 4 ingredients. Cook till veggies are soft. Blend in flour, cook 3 minutes. Stir in tomatoes, broth and hot sauce. Cook, stirring constantly, till mixture thickens and comes to boil, 3 - 5 minutes. Add okra, bring to boil, and cook 6 to 8 minutes. Add chicken and heat through, about 4 minutes. Stir in lemon juice.

1/4 recipe, 207 calories


1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
2 Tablespoons olive oil
1 14 ½ ounce can of chopped tomatoes
1 ½ cups chicken broth
2/3 cup long grain rice
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 to ½ bottled hot pepper sauce, or ½ teaspoon cayenne pepper
1 bay leaf
2 cups cubed, cooked turkey

1. In a large skillet cook celery, onion and sweet pepper in oil till vegetables are tender but not brown.
2. Stir in undrained tomatoes, chicken broth, uncooked rice, basil, garlic powder, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken or turkey; heat through. Discard bay leaf. Makes 4 servings.

354 calories, 12 grams total fat, 3 grams saturated fat, 68 mg chol., 610 sodium, 32 grams carbs, 2 grams fiber, 27 grams protein. 15% vitamin A, 37% vitamin C, 22% iron. 

I put leftover turkey in freezer bags in the portions needed for these two recipes.  

1 comment:

Helen said...

They both sound delicious. All my turkey was finished off yesterday. I cooked a breast only. Helen