Here on the day after Thanksgiving, our refrigerators are packed with all of the goodness of Thanksgiving. And even if you celebrated at away from your kitchen, you may find a lot of these ingredients at your disposal on any day of the year.
Here's what you need to do to keep these leftovers healthy! Chef Toby reminds us "In less than a month we're going to do this all over again. You don't want to spend a quarter of a year trying to lose the weight!"
When you're going for that turkey sandwich, Toby says to "Forget the mayo!" Grab an olive oil spread, or use a better butter...one that has Omega-3 fatty acids. Those are essential for heart health.
A nice hummus and veggie plate is a great way to utilize those leftover raw vegetables that we set out. And that means we're not forced to go back to that unhealthy french onion dip.
And speaking of onion, why not try a Turkey Bruschetta? Add a little minced onion, chopped cherry tomato, and balsamic vinegar. Pulse that in a blender or do a rough-chop. If you've got some stale bread, just toast that off under a broiler and you've got a tasty, healthy leftover.
Yesterday, Chef Toby served a "Wild rice with cranberry and pecans." His solution to that in a leftover? Take some smart butter and put it in an acorn squash. Bake that off until it's softened. Take it out of the oven, add the rice into the squash and then top that with some leftover turkey.
Wondering what do you do with the leftover cranberry sauce? Take some Greek Yogurt and incorporate it with the cranberry sauce! Put that on top of some granola or cereal and you've got a nice breakfast treat.
If you want to please the kids, how about a healthy quesadilla? Put some turkey onto a large whole wheat tortilla, add some nonfat mozzarella and you've got a healthy quesadilla. Just don't lather on the butter. Use a healthier cooking spray before you put it in that skillet.
Finally, for an lighter meal? Add some of the rice on top of some kale and mixed greens, top with turkey, and drizzle some light dressing on the top.