Spice Up Your Leftover Turkey

Sweet Potato and Turkey Hash With Poached Egg

Ingredients:

2 teaspoons of olive oil

1 medium onion, diced (about 1 cup)

1 1/2 teaspoons of chopped fresh thyme

2 sweet potatoes, baked for 40 minutes at 400 degrees, cooled, peeled and diced (about 3 cups)

1 1/2 cups of diced cooked skinless turkey breast

1/4 teaspoon of salt

Freshly ground pepper

1/4 cup of low-sodium chicken broth

1 teaspoon of white vinegar

4 eggs

Hot sauce for serving

Instructions:

In a large non-stick skillet, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3-5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.

Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3-4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.

Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.

Serves 4

Easy Turkey-Mushroom Quesadillas

Ingredients:

1 tablespoon canola oil

1 large onion, chopped (about 2 cups)

8 ounces white mushrooms, (about 3 cups)

3 cloves garlic, minced

2 cups cooked chopped skinless turkey breast

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 cup green beans, cooked and chopped

Four 10-inch whole-grain flour tortillas

1 cup shredded Mexican cheese mix or cheddar cheese

1/2 cup salsa

1/4 cup reduced-fat sour cream

Instructions:

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add turkey, cumin, chili powder and oregano and stir until all spices are incorporated. Add green beans, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay one tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 turkey and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place one quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Serves 4 (1 serving equals 2 quesadilla quarters plus 1 tablespoon sour cream and 2 tablespoons salsa).

Recipes copyright 2007 Ellie Krieger, all rights reserved.