We all have our favorite Thanksgiving recipes. The question is how to create meals from leftover turkey. These recipes are from “Zone Meals in Seconds.” The original recipes called for cooked chicken, but they’ll also work well with turkey.
7 ounces cooked turkey, cut up
1 cup cooked barley
4 ounces white wine
2 ½ cups, canned asparagus, drained and cut up
1 ½ cups chopped frozen onions
16 sun-dried tomatoes packed in oil, chopped
4 tablespoons grated Parmesan cheese
4 cups no-fat chicken stock
2-3 pinches saffron, optional
1 tablespoon dry basil
½ teaspoon kosher or sea salt
Olive oil cooking spray
Spray olive oil in a non-stick skillet. Add onion, garlic, basil and salt and cook on medium low heat for 5 minutes. Add sun-dried tomatoes, stock, white wine and saffron. Bring to a boil for about 3 minutes. Add turkey and cooked barley and cook on medium heat for about 3-4 minutes. Add asparagus and cook for another two minutes. Add Parmesan cheese and season with pepper and salt if needed. A romaine salad with a squeeze of lemon juice or balsamic vinegar would be a nice addition.