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6 Savory Recipes for Thanksgiving Leftovers

Turkey Tacos with Cranberry Salsa
Swap that soggy sandwich for a Mexican dish that boasts fresh ingredients and some tropical heat—while meeting nearly 50 percent of your daily protein needs.

SERVES: 4

PREP TIME: 10 MINUTES

(PLUS 30 MINUTES RESTING)

COOK TIME: 5 MINUTES

FOR THE SALSA:

1 cup whole-berry cranberry sauce

½ small white onion, finely chopped (about ⅓ cup)

1 teaspoon finely grated lime zest

2 tablespoons fresh lime juice

1 tablespoon finely chopped cilantro

1 jalaleño, seeded and minced

FOR THE TACOS:

2 cups roughly torn roast turkey (white meat, skin removed)

8 6-inch corn tortillas

2 cups shredded romaine lettuce

1 Haas avocado, cut into 8 slices

8 sprigs fresh cilantro

4 tablespoons crumbled reduced-fat feta cheese

½ lime, cut into 4 wedges

DIRECTIONS:
1. Combine all salsa ingredients in a small bowl. Set aside for 30 minutes for flavors to blend.

2. To make tacos, place turkey in a microwave-safe dish, cover with a damp paper towel, and heat for 1 to 2 minutes or until just warmed through.

3. Using tongs, hold tortillas directly over a gas flame until lightly charred, about 20 seconds per side. (Alternatively, wrap tortillas in a barely damp paper towel and microwave until warm.)

4. Divide tortillas evenly among four plates and top with turkey and lettuce. Add avocado slice and cilantro sprig to each and crown with a generous tablespoon of cranberry salsa. Sprinkle feta cheese on top, and serve each with a lime wedge.

NUTRITION SCORE PER SERVING:

338 calories, 10g fat (2g saturated), 37g carbs, 26g protein, 6g fiber, 80mg calcium, 2mg iron, 190mg sodium

Sweet Potato Pancakes with Blackberry Sauce
Packed with beta-carotene and vitamins A and C, sweet potatoes work the morning shift in a stack of hearty flapjacks.

SERVES: 4

PREP TIME: 10 MINUTES

COOK TIME: 18 MINUTES

FOR THE SAUCE:

1 10-ounce package frozen blackberries, thawed

3 tablespoons sugar

1 teaspoon fresh lemon juice

1 teaspoon cornstarch

FOR THE PANCAKES:

¾ cup all-purpose flour

¼ cup wheat germ

4 teaspoons sugar

1½ teaspoons baking powder

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon baking soda

¼ teaspoon salt

1¼ cups lowfat buttermilk, well shaken

½ cup mashed sweet potatoes

2 tablespoons vegetable oil

1 large egg, lightly beaten

cooking spray

DIRECTIONS:
1. To make the sauce, heat blackberries, sugar, and lemon juice in a medium saucepan over medium heat until bubbling. Simmer for 5 minutes, gently mashing berries with the back of a fork. Strain through a sieve into a small bowl, pressing on berries to release juices. Transfer sauce back to pan and discard solids; bring to a boil. Combine cornstarch and 1 teaspoon water in a small dish. Stir into sauce and simmer for 1 minute or until slightly thickened. Set aside.

2. For the pancakes, preheat oven to 200°F. In a large bowl, combine flour, wheat germ, sugar, baking powder, cinnamon, ginger, baking soda, and salt.

3. In a separate bowl, whisk together buttermilk, sweet potatoes, oil, and egg. Pour wet ingredients into dry mixture and stir until just combined; be sure not to overmix.

4. Heat griddle or nonstick skillet over medium and lightly coat with cooking spray. When hot, add ¼ cup of batter per pancake onto the griddle. Cook for 3 minutes or until edges begin to look dry. Flip and cook for 2 to 3 minutes more until pancakes are set. Transfer to a baking sheet and keep warm in oven while repeating wih remaining batter. Divide pancakes evenly among four plates and drizzle with blackberry sauce; serve with additional sauce on the side.

NUTRITION SCORE PER SERVING:

319 calories, 10g fat (2g saturated), 48g carbs, 10g protein, 5g fiber, 210mg calcium, 3mg iron, 482mg sodium

Brussels Sprouts and Chorizo Hash
Full of fiber and boasting more vitamin C than an orange, brussels sprouts make a welcome addition to this morning meal (or midnight snack).

SERVES: 4

PREP TIME: 10 MINUTES

COOK TIME: 22 MINUTES

INGREDIENTS:
2 medium Yukon gold potatoes (about ½ pound), cut to ½-inch dice
2 large shallots, diced
4 ounces fully cooked chorizo, quartered lengthwise and cut into ½-inch pieces

½ teaspoon plus 1 tablespoon vegetable oil

4 tablespoons low-sodium chicken broth

4 extra-large eggs

2 tablespoons white vinegar

2 cups cooked Brussels sprouts, quartered lengthwise

1 tablespoon balsamic vinegar

kosher salt

freshly ground black pepper

DIRECTIONS:
1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat. Cook for 6 to 8 minutes or until fork-tender. Drain and pat dry; set aside. Refill saucepan ¾ full with fresh water and bring to a simmer over high.

2. Meanwhile, heat ½ teaspoon oil in a large nonstick skillet over medium. Add chorizo and sauté for 3 minutes or until lightly browned. Transfer to a paper towel–lined plate and set aside. Pour fat from pan and return to heat. Add remaining 1 tablespoon oil and shallots. Sauté for 2 minutes, then add boiled potatoes, toss, and cook for 3 minutes or until lightly browned. Season lightly with salt and pepper. Add 2 tablespoons broth and cook, stirring occasionally, for 3 minutes more.

3. Crack each egg into a separate small cup or dish. Add white vinegar to simmering water, and remove pan from heat. Gently tip each egg into the saucepan, cover, and set aside for 4 minutes (5 minutes for firmer yolks).

4. While eggs are poaching, add Brussels sprouts and chorizo to skillet, toss, and add remaining 2 tablespoons broth and balsamic vinegar. Stir well to combine, and heat until warmed through.

5. Using a slotted spoon, transfer eggs to a paper towel–lined plate to dry. Divide hash among four serving plates. Top each with an egg. Sprinkle with additional salt and pepper if desired and serve immediately.


NUTRITION SCORE PER SERVING:

234 calories, 12g fat (3g saturated), 17g carbs, 14g protein, 7g fiber, 60mg calcium, 2mg iron, 286mg sodium

Pie-and-Coffee Parfait
Take that leftover pie (if you have any!) to the next level—and stretch its tasty goodness over a few more servingswith creamy lowfat frozen yogurt and antioxidant-rich nuts and seeds.

SERVES: 4

PREP TIME: 5 MINUTES

COOK TIME: 0 MINUTES

INGREDIENTS:

2 slices pumpkin pie

¼ cup pomegranate seeds

8 teaspoons roasted, unsalted, shelled pistachios

1½ cups nonfat coffee-flavored frozen yogurt

DIRECTIONS:
1. Cut each slice of pie into 6 equal pieces and set aside.

2. Arrange four parfait or other glasses in your work area and place one piece of pie in each. Sprinkle one-third of pomegranate seeds and nuts evenly over them. Using a 1-ounce melon baller, add remaining frozen yogurt. Add the final pieces of pie and toppings; serve immediately.

NUTRITION SCORE PER SERVING:

198 calories, 6g fat (2g saturated), 30g carbs, 6g protein, 1g fiber, 158mg calcium, 1mg iron, 145mg sodium

Potato Samosa with Mint Raita
Middle Eastern spices pump up the flavor of day-old mashed potatoes in this easy-to-make twist on an exotic dish.

SERVES: 4
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES

INGREDIENTS:
1 tablespoon plus 1 teaspoon vegetable oil
1 medium onion, chopped
2 teaspoons minced fresh ginger
½ teaspoon turmeric
¼ teaspoon ground cumin
pinch cayenne
¾ teaspoon garam masala
½ teaspoon kosher salt, plus more to taste
1½ cups mashed potatoes
½ cup frozen peas, thawed
2 tablespoons chopped fresh cilantro
4 teaspoons fresh lime juice
8 6-inch flour tortillas
6 ounces nonfat plain yogurt
1 tablespoon finely chopped fresh mint
1 teaspoon honey

DIRECTIONS:
1.
Preheat over to 400°F. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add onion and sauté for 5 minutes or until soft and lightly golden. Add ginger and sauté for 1 minute more. Mix in turmeric, cumin, and cayenne; sauté until just fragrant. Remove pan from heat; stir in garam mansala and ½ teaspoon salt, then potatoes, peas, cilantro, and 2 teaspoons lime juice.
2. Arrange tortillas on a work surface. Top the bottom half of each with ¼ cup filling and spread to cover, leaving a ¼-inch border around the edge. Dab water lightly around border, fold over uncovered half, and press to seal. Arrange samosas in a single layer on a parchment- or foil-lined baking sheet; brush tops lightly with remaining 1 teaspoon oil. Bake for 10 minutes.
3. Meanwhile, in a small bowl, combine remaining 2 teaspoons lime juice, yogurt, mint, honey, and a punch salt. When samosas are done, cut each in half. Divide pieces evenly among four plates and serve with yogurt for dipping.

NUTRITION SCORE PER SERVING:
384 calories, 11g fat (4g saturated),54g carbs, 11g protein, 5g fiber, 208mg calcium, 2mg iron, 938mg sodium

Stuffed Flounder and Sautéed Spinach
Classic stuffing gets a second life wrapped inside a mood-boosting, omega-3-rich flounder fillet.

SERVES: 4

PREP TIME: 5 MINUTES

COOK TIME: 15 MINUTES

INGREDIENTS:

4 5-ounce flounder fillets

1 lemon, halved lengthwise

1⅓ cups cooked stuffing

4 teaspoons unsalted butter

3 tablespoons white wine

1 clove garlic, minced

1 9-ounce bag baby spinach

cooking spray

freshly ground black pepper

kosher salt

1. Preheat oven to 400°F. Lightly coat a medium baking dish with cooking spray. Arrange fish fillets, darker side up, on a work surface; season lightly with pepper, and sprinkle with juice from half the lemon. Distribute ⅓ cup stuffing over surface of each fillet, pat down gently. Roll, starting from short end, to make little bundles. Place seam-side down into prepared baking dish and top each with ½ teaspoon butter. Pour wine into bottom of pan and bake for 15 minutes or until fish is just cooked through.

2. In the final 3 minutes of cooking time, melt remaining 2 teaspoons butter in a large nonstick skillet over medium. Add garlic and sauté for 10 seconds. Add half the spinach, toss, and cook for 1 minute or until wilted. Add remaining spinach and cook for 1 minute more. Season lightly with salt and pepper.

3. Divide spinach evenly among four plates and top each with a piece of fish. Cut remaining lemon into four wedges and serve with each plate if desired.