CHARLESTON, W.Va. -- Thanksgiving is a great holiday to stock up on a whole turkey for future use. Although we usually have plenty of Thanksgiving leftovers that can be used for many delicious dinners, I like to carry that savings into the holiday season by cooking a whole turkey and using it to make five healthy, easy-to-prepare meals for my family.
Vegetable and Turkey Stir Fry
Source: Oregon State University Cooperative Extension Service. Makes 4 servings.
1 tablespoon vegetable oil
1/2 teaspoon salt
2 teaspoons gingerroot, sliced thin and minced
1 teaspoon garlic clove, peeled and minced
2 cups turkey, cooked and cut into 1/2-inch cubes
1/2 teaspoon sugar
1 pound vegetables, fresh or frozen, chopped
HEAT fry pan.
ADD oil and heat on high temperature.
ADD ginger, garlic, turkey and vegetables.
STIR-FRY about 1 minute to coat with oil. Adjust heat to prevent scorching.
ADD sugar. If vegetables are tender, stop cooking at this time. If the vegetables are firm, add 1 to 2 tablespoons water, cover and cook for 2 minutes or until tender.
SERVE at once.
REFRIGERATE leftovers within 2 hours.
Nutrition information: Per serving: 220 calories, 4 grams total fat, 0.5 grams saturated fat, 65 milligrams cholesterol, 360 milligrams sodium, 17 grams total carbohydrate, 3 grams dietary fiber, 26 grams protein.
Source: UMass Extension Nutrition Education Program. Makes 4 servings.
2 cups cooked turkey, cut into bite-size pieces
2 tablespoons taco seasoning mix
1 1/2 cup water
4 corn tortillas
1/4 cup refried beans (low-fat or fat-free)
1/4 cup shredded cheddar or Monterey Jack cheese
1/2 cup tomatoes, chopped
1/2 cup lettuce, shredded
2 tablespoons onion, chopped
1/2 cup taco sauce
Plain yogurt (optional)
COMBINE turkey, taco seasoning and water in a large skillet over medium heat. Bring mixture to a boil, reduce heat and simmer 5 minutes, stirring occasionally.
PLACE tortillas on a cooking sheet. Bake at 375° for 4 to 7 minutes or until tortillas are crispy.
SPREAD tortillas with 1 tablespoon of beans. Top with 1/4 meat mixture and cheese.
BAKE at 350° for 2 to 3 minutes or until cheese is melted.
TOP with tomatoes, lettuce, onions and taco sauce.
Nutrition information: Per serving: 230 calories, 4 grams total fat, 1 gram saturated fat, 50 milligrams cholesterol, 420 milligrams sodium, 20 grams total carbohydrate, 3 grams dietary fiber, 26 grams protein.
Source: Montana State University Extension Service. Makes 4 servings.
2 teaspoons vegetable oil
1/2 cup onion, chopped
1 garlic clove, finely chopped
4 carrots, chopped