You want to make sure you have plenty of turkey for Thanksgiving, but somehow you always end up with more than enough! Instead of having turkey sandwiches for the next serveral days, try this leftover turkey soup. It also has celery, onions, and sweet potato. So if you stocked up a bit too much on other ingredients for Thanksgiving this year- here’s a great recipe to help you put them to use!
Leftover Turkey, Sweet Potato and Cannellini Bean Soup
Ingredients
- 1 onion, diced
- 1 cup celery, diced
- 2 teaspoons olive oil
- 1 teaspoon dried rosemary, or to taste
- 1 sweet potato, washed and diced into 1/2 inch pieces
- 5-6 cups reduced sodium chicken stock, or leftover turkey stock
- 2 bay leaves
- 2 cups leftover turkey, diced
- 1 (15oz) can cannellini beans, rinsed
- black pepper, to taste
Directions
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While vegetables are sauteing, wash, peel and chop sweet potato. Add chopped sweet potato to celery and onions and saute another 5 minutes.
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Step 1
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| Heat olive oil in a large dutch oven over medium heat. Add onion, celery, and rosemary. Saute about 5 minutes. |
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Step 2
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| Add stock and bay leaves and simmer. Cook about 10 minutes, while preparing turkey and rinsing beans. |
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Step 3
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| Add diced turkey, beans, and black pepper to taste. Simmer on low heat for 30 minutes. |
Try this medley of root vegetables, roasted to perfection with a tad of maple syrup! Try Brussel’s sprouts, carrots, sweet potatoes, turnips, parsnips, butternut squash, beets, or whatever you have on hand! Quick, easy, delicious, and nutritious!
Maple Roasted Root Vegetables
A medley of root vegetables, sweetened with a tad of maple syrup!
Ingredients
- 1 Large Sweet potato
- 2 cups Brussel's sprouts
- 2 Large Carrots
- 1 Large Parsnip
- 3-4 teaspoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Maple Syrup
Directions
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Step 1
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| Preheat oven to 450F. Halve Brussel's sprouts, and cube all other vegetables into ~1/2 inch slices. |
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Step 2
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| Spray a 13x9inch baking dish with cooking spray. Add all chopped vegetables, salt, pepper, and olive oil. Toss to coat. |
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Step 3
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| Bake for about 10 minutes. Drizzle with syrup and bake for an additional 20 minutes, stirring once during. Enjoy! |
Have some canned pumpkin leftover after making your traditional pumpkin pie? Looking for a healthier recipe to use it in? Try these super moist and delicious Whole Wheat Oatmeal Pumpkin Chocolate Chip Cookies. Quick and easy to bake, and much healthier than your typical cookie!
Whole Wheat Oatmeal Pumpkin Chocolate Chip Cookies
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Serves
| 16 |
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Prep time
| 15 minutes |
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Cook time
| 13 minutes |
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Total time
| 28 minutes |
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Dietary
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Diabetic, Vegetarian
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Meal type
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Dessert
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By author
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Lindsay Lawes
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These cookies are super moist and delicious! Packed with pumpkin, these cookies are abundant with vitamin A. Whole wheat flour and oats add extra fiber, iron, and B vitamins. Unsweetened applesauce replaces oil in these cookies, cutting down on calories and fat. Great with a glass a lowfat milk, or milk alternative!
Nutrition Analysis per cookie:
Calories: 101, Fat: 2g (Sat. Fat:1g), Carbohydrates: 19g, Fiber: 2g, Protein: 2g
Ingredients
- 1 cup whole wheat flour
- 1/2 cup quick cooking oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1/2 cup dark chocolate chips
Directions
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Step 1
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| Preheat oven to 350F |
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Step 2
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| Combine the flour, oats, baking soda, cinnamon and salt; set aside |
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Step 3
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| In a large bowl beat egg. Add vanilla, brown sugar and white sugar and applesauce until smooth.Stir in the pumpkin puree. |
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Step 4
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| Gradually stir in the dry ingredients until well blended. Mix in chocolate chips. Drop by rounded spoonfuls onto cookie sheets. |
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Step 5
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| Bake for 13-17 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. |
Check out these tips and Tricks for the Treats to help keep your waistline from creeping out of control during Halloween..Plus enjoy a smooth and creamy, lower calorie version of Pumpkin Mousse!
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