No matter how great your intentions were, the odds are that if you’re like the rest of us, you overeat on Thanksgiving. Holidays are great for breaking down our willpower, aren’t they? In any case, now you probably have a huge Tupperware container of leftover turkey in the refrigerator, and are wondering how you’ll get through the next week without eating all of that leftover stuffing and pie!

Turkey is actually a very healthy food, on its own. One trick I have learned to keep those holiday pounds far, far away is to slice up my turkey right away, and store it in the fridge ready for use. I make a variety of low-cal low-fat (relatively, at least) casseroles and dishes that include the turkey, and let my family nibble on the dressing, yams, etc., for their lunches or snacks if they wish. (I actually have greatly reduced the amount of “side dishes” that I cook as well, so we have less unhealthy leftovers too!)

Here are a few recipes to help keep you on track this holiday season. Remember, you can of course use chicken or meat to go in these if necessary; however, the great advantage to me is that I can use pre-cooked turkey and save a lot of time and energy! Be sure to remove the skin and any extra fat from your turkey before including it in these dishes!

Turkey Stroganoff

1 cup diced turkey, in about ½” cubes
1 cup sliced mushrooms (about 6 large fresh mushrooms)
1 brown onion
1 tbsp. olive oil
3 garlic cloves, minced
1-1/2 cups fat free sour cream
1 tsp. marjoram
1 tsp. tarragon
1 tsp. black pepper
Salt to taste
½ tsp. paprika
8 oz. egg noodles

Boil 6 cups of water for the noodles. When boiling, start cooking the noodles. Heat the oil in a large skillet. Over medium heat, cook the onion and garlic until soft, about 2 minutes. Add the mushrooms, cover and cook about 2 minutes, stirring occasionally. Add in the turkey; stir to heat thoroughly. Add the sour cream and stir well. Stir in all seasonings and heat until bubbly, about 3 minutes longer. Drain noodles well. Serve hot stroganoff sauce over noodles.

This serves 2-4 people depending on how hungry you are and what else you serve with it. It’s great with a steamed broccoli or a side salad. Very tasty, and it takes less than 15 minutes to prepare!

Turkey Tetrazzini

1 cup cooked turkey, cut into ½” cubes
6 oz. spaghetti or angel hair pasta, cooked and drained
½ lb. fresh broccoli florets, steamed or 8 oz. frozen broccoli, thawed
2 cans 98% fat free cream of chicken soup (or cream of mushroom)
1 cup sliced fresh mushrooms
4 tbsps. shredded fresh Parmesan cheese (can substitute other cheese)
1 clove garlic, minced (optional)
1 tbsp. parsley, diced
1 tsp. black pepper
Pam or other cooking spray

If not already cooked, boil noodles until al dente and drain, set aside.
In a large bowl, combine soup, turkey, broccoli, mushrooms, garlic, parsley and pepper. Stir well. Spray bottom of a large casserole dish with PAM. Layer the noodles on the bottom of the pan. Pour the turkey mixture over the top. Top with the cheese. Bake for about 25-30 minutes in a 350-degree oven or until the center is bubbly.

Curried Turkey & Rice

1(+) cup of cooked turkey, diced into cubes about ½”
8 oz. steamed fresh broccoli florets, or 8 oz. frozen broccoli, thawed
1 can 98% fat free cream of chicken soup
8 oz. plain fat free yogurt
2 tsp. curry
½ tsp. salt
1 tsp. black pepper
½ cup shredded Parmesan cheese
1-cup long grain white rice
2 cups water

Heat oven to 350 degrees.
In a large bowl, mix turkey, broccoli, soup, yogurt, curry, salt and pepper together. Pour into a medium sized casserole dish, top with cheese. Bake for 30-40 minutes until center is bubbly. Cook rice until sticky, about 30 minutes. Serve sauce over rice for an easy and flavorful dinner.

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