4 Healthy Ways to Use Thanksgiving Leftovers

Whether you eat mindfully on Thanksgiving, or you overindulge, the next day you’ll likely still have enough food leftover to do it all again…and again. Here are 4 delicious – and healthy! – ways to use everything from Turkey and Brussels sprouts to mashed potatoes. Why eat the same old turkey sandwich when you can treat yourself to leftovers that don’t taste like leftovers?


Turkey and Brussel Sprouts Frittata {see recipe}

Turkey and Stuffing Egg Cups {see recipe}

Turkey Waldorf Salad {see recipe}

Turkey Shepard's Pie {see recipe}

Turkey and Stuffing Egg Cup

Ingredients:
Nonstick cooking spray
1 tsp. olive oil
½ cup finely chopped onion
½ cup finely chopped celery
1½ cups finely chopped roasted turkey breast (approximately 7 oz.)
3 cups leftover (prepared) stuffing
12 large eggs
Ground black pepper

Preparation:
1. Heat oven to 350° F.
2. Lightly coat a twelve-cup muffin tin with spray. Set aside.
3. Heat oil in medium nonstick skillet over medium-high heat.
4. Add onion and celery; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add turkey and stuffing; cook, stirring frequently, for 1 to 2 minutes, or until well mixed.
6. Evenly press stuffing mixture into prepared muffin cups.
7. Crack an egg into each muffin cup. Season with pepper.
8. Bake for 18 to 22 minutes, or until eggs are set.
9. Let cups sit in pan for 10 minutes before removing them. Use a butter knife to gently separate each cup from the muffin pan.

Tip: Make sure you are using a whole-grain, lower fat prepared stuffing to make these delicious cups.

Total Time: 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 12 servings, 1 each

Banana Muffins

Yield: 2 Dozen 
Serving Size: 1 Muffin
21 Day Fix Portion (per muffin): 1 Yellow 

Ingredients:

½ cup honey

1 stick organic, unsalted butter, softened

2 eggs

3- 4 bananas

1 tsp salt

1 tsp baking soda

3 tbsp plain, nonfat greek yogurt

1 cup whole wheat flour

Directions:

1. Preheat oven to 350

2. Cream butter, honey, and eggs

3. Mash bananas and beat into mixture

4. In a separate bowl, stir baking soda and salt into greek yogurt (as you stir, it might fizz a little and turn into the consistency of mousse)

5. Add greek yogurt mixture into muffin batter and mix well.

6. Gradually add in flour. Stir until completely blended.

7. Line 2 muffin trays with paper cupcake/muffin liners (to make 24 muffins total)

8. Spoon in batter (about 2/3 full- I use an ice cream scooper for easy and even filling)

9. Bake for 20-25 minutes

10. Cool before enjoying

21 Day Fix Portion (per muffin): 1 Yellow