One of the best parts of Thanksgiving Dinner are all of the yummy leftovers, but you don’t need to splurge on another big, calorie laden meal to enjoy them. We found some fresh ideas to transform some of those leftovers into healthy meals and future meals.
Don’t throw out those turkey bones. After you take off all the meat, add the carcass, meat scraps, garlic, onion and whatever veggies you have on hand. Put them in a big soup pot, add water and you can create a wonderful turkey stock that can be frozen into portions for soups, stews and sauces through out the winter months.
1 turkey carcass and all additional bones, bits of meat
2 head of garlic, roughly chopped
2 large yellow onions, roughly chopped into chunks
2 carrots, cut in half
2 celery stalks, cut in half
1handful fresh parsley, leaves and stems,
3 bay leaves
2 sprigs fresh thyme
1 tbsp black pepper
1 tsp Celtic sea salt or pink Himalayan salt
Note: If you have other vegetables such as peas, green beans or tomatoes, you can also add to stock pot if you wish.
Place all ingredients in a large pot. Cover with fresh filtered water until all ingredients are covered; adding an additional inch of water past the ingredients.
Bring contents to a boil. Cover with a tight fitting lid, reduce heat to medium low and continue simmering for 3-4 hours, stirring occasionally. Turn off heat and allow for contents to cool for several hours, as this will draw the nutrients out of the contents and into the broth. Strain contents into another pot keeping the liquid. Discard the contents. Place liquid in the refrigerator overnight; skim off any fat the next day. You can freeze the stock into glass jars for several months and allow a day to defrost. Turkey stock is great for soups, stews and sautee through out the winter months.
— Karen Langston, Certified Holistic Nutritionist specializing in Crohn’s Disease
1 yellow onion, small diced
1 red pepper, diced
1 green pepper, diced
1 can black beans
2 cloves garlic, minced
1 fresh jalapeño pepper, finely chopped (optional)
1 tbsp. chili powder
½ tbsp. cumin
Place the above ingredients in a pan and sautée, then add them to 6-inch whole grain tortillas or hard taco shells. Top with reduced fat shredded cheese, shredded lettuce and salsa.
2 cups cranberries
2 sweet red bell peppers, de-seeded
3 spring onions, minced
1/4 cup evaporated cane juice crystals
3/4 cup fresh cilantro, chopped fine
juice of one lime
generous pinch sea salt
1 tsp crushed red pepper
Put cranberries and bell peppers into a food processor and chop until fine. Place the mixture into a bowl and add the remaining ingredients. Mix well and let sit at least two hours before serving so flavors blend.
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