Leftover Apple Turkey Pita Pockets
I got this from some US web site (can’t remember where)– its really good.
(Serves 4)
I N G R E D I E N T S
2 cups cooked turkey breast, cubed
2 tart apples, cored and chopped
1/2 cup celery, chopped
1 can (8 oz) crushed pineapple, drained
1/3 cup lemon yogurt
1/4 cup mayonnaise
1/2 tsp Dijon musard
4 pitas (5-inch) with tops cut open
4 lettuce leaves
D I R E C T I O N S
In medium bowl combine turkey, apple, celery, and pineapple. In small bowl combine yogurt, mayonnaise, and mustard. Fold dressing into turkey mixture. To serve, line each pita with lettuce leaf and spoon 1 cup mixture into each pita.
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A 5 point Weight Watcher recipe
Leftover Mandarin Almond Turkey Salad
(4 servings)
2 cups romaine lettuce, shredded
1/2 cup purple cabbage, shredded
2 cups white turkey meat, cooked, cubed
1/2 cup Asian style salad dressing
4 green onions, sliced
1 can Mandarin orange slices, drained (4 oz.)
1/4 cup slivered almonds, toasted
Toss salad greens, turkey, green onion, oranges and almonds with dressing and serve on 4 plates.
Ginger Turkey Stir-fry
Serve over rice or double the veggies and it works on its own.
1/3 cup water 75 ml
2 tbsp lemon juice 25 ml
2 tbsp honey 25 ml
1 tbsp soy sauce 15 ml
1 tsp grated fresh gingerroot or 5 ml
1/2 tsp (2 ml) ground ginger
1 clove garlic, minced 1
2 tbsp cornstarch 25 ml
2 cups diagonally sliced carrots 500 ml
2 cups broccoli florets 500 ml
2 cups sliced mushrooms 500 ml
8 oz can water chesnuts 245 ml
2 cups chopped cooked turkey 500 ml
Combine water, lemon juice, honey, soy sauce, gingerroot and garlic. Dissolve cornstarch in mixture, set aside. Heat oil in wok or large skillet. Add carrots; stirfry 3 to 4 minutes, add broccoli, mushrooms, water chesnuts and turkey. Stirfry 2-3 minutes. Add sauce and cook, stirring constantly until sauce has thickened and vegetables are tender crisp.
Makes 6 servings.
Leftover Wild Rice Turkey Soup
(4 servings)
This is not as heavy as a typical turkey soup - maybe from the same website?
3 cups chicken broth
1/3 cup wild rice
1 onion, diced
1 cup mushrooms, sliced
3 Tbsp. butter
1/2 cup green onions
2 cups of turkey, cooked and cut into cubes
1 cup half and half
2 Tbsp. flour
1 tsp. dill weed
1/4 tsp. black pepper
Bring wild rice and broth to boil in covered saucepan. Cover, reduce heat and simmer for 50 minutes, or until rice is tender. Sauté onion and mushrooms in butter until tender, about 4 minutes. Add to rice mixture. Add half and half, flour, dill and pepper and heat, stirring, until mixture is thickened and hot. Continue cooking for one minute.