Hello again, it’s Sheena, digital food editor for bhg.com, joining in today. This week my checking account was dangerously low and I had several perishable ingredients in my fridge to use up so I turned to this healthy Spicy Brazilian Turkey Soup recipe from Eat Well, Lose Weight magazine. This homey recipe allowed me to use up a partially-used can of leftover coconut milk, cilantro, and that one random bottle of beer in the back of my fridge, while utilizing other ingredients I have stockpiled (peanuts, garlic, onions, etc).
As usual, I improvised a bit to make this soup recipe fit my needs. I didn’t have turkey on hand and didn’t want to spend the money protein usually costs, so I opted for pulling from the many, many chicken breasts in my freezer. The greatest moment making this recipe came when I had the ingredients in the pot simmering. I had to run upstairs to transfer laundry and as I made my way back downstairs I caught the wafting aroma of beer, tomatoes, and ginger mingling on the stovetop. Irresistible!
In keeping with my theme of using up ingredients, I opted to garnish each bowlful with some chopped avocado that needed to be used up. The avocado seemed to marry nicely with the other Mexican ingredients. All the wonderful flavors from bold ingredients and fresh herbs made this a wholly satisfying, low-cal meal! Check out more great healthy recipes when you download your digital copy of Eat Well, Lose Weight magazine by clicking here. Get the recipe here: Spicy Brazilian Turkey Soup
Hi All, I’m Jessie, senior nutrition editor at Diabetic Living magazine, a health brand developed by Better Homes and Gardens. Though the Thanksgiving feast is something to savor, I’m always a little more excited the days after Thanksgiving when I don’t have to worry about getting dinner on the table and I can bask in the glory of a leftover-side-dish-surplus. And, unless my hungry hubby gets a hold of them first, I can always count on one or two meals made from leftovers of that succulent roasted turkey.
The key to making the most out of your turkey leftovers is to take it easy. That’s what leftovers are all about! You can easily chop up some leftover turkey and add it to salads, sandwiches, soups, and casseroles. You’ll not only enjoy the flavor of the meal, but you can also appreciate how quickly it came together. Here are four delicious ideas to inspire your culinary creativity with turkey leftovers.
But, alas, if you’re sitting there a mere day after the big feast with no leftovers to speak of – not one morsel of stuffing or one speck of pumpkin pie, don’t fret. I have two crumbs of advice…
1) Roast another turkey! And here’s why: After the Thanksgiving rush you can usually find some great discounts on turkeys at your local grocery store. Buy one in the few days after the holiday and before the prices go up again mid-December.
2) This time, plan for leftovers! The basic rule of thumb is to buy a turkey that weighs in at 1 pound/guest. I’m suggesting that you up that number. Next year, if you’ll have 12 guests, buy a 24-pounder (that’s 2 pounds/guest). That way you can almost ensure a refrigerator full of turkey-filled Tupperware. Yay!
In the meantime, here are a few more ideas for how to appreciate a bounty of extra bird.
In the Test Kitchen | Tags:
cooking, ideas, leftover food, leftover ideas, leftovers, Thanksgiving, Thanksgiving leftovers, Turkey, turkey casserole, turkey hash, turkey pizza, turkey salad, turkey soup, turkey wrap