Thanksgiving leftovers that won’t foul up your diet
Just as a doc-approved drug holiday can lift your spirits, so can a
holiday pig-out you’ll never find in heart-smart cookbooks. If high
cholesterol or blood sugar has carved the fat and bad carbs from your
diet, relax, pilgrim. Toronto HIV specialist Irving Salit, MD, says,
“Occasionally going off a diet is probably a healthy thing, helping you
be more adherent in the long run.”
The real danger hides in
the fridge afterward, as you douse turkey remains in fatty gravy, add
scoops of mayo to moisten a turkey salad or reheat sweet potatoes
topped with brown sugar and marshmallows.
Give thanks for these
recipes (soup adapted from FoodFit.com), which knife cholesterol, not
flavor. For these leftovers, we’ll be right over.
Tex-Mex Turkey Soup Makes: 6 generous servings (add salad and bread for a complete meal)
1) In a heavy soup pot, warm a tablespoon of olive oil over medium heat. Add
1 medium onion, coarsely chopped; 2 cloves chopped garlic; and 4 ounces
pasta (break up long pasta). Cook for a few minutes, stirring
frequently until the mixture starts to turn golden.
2) Add one 15-ounce can crushed tomatoes; 3 cups drained, canned pinto beans (or
kidney or cannellini beans); 6 cups low-sodium turkey or chicken
stock; and 1/4 teaspoon Cajun seasoning (or mix oregano and
paprika or cayenne pepper). Bring the mixture to a boil, then lower heat and simmer for 10 minutes.
3) Add 1 3/4 cups diced or shredded leftover turkey and pepper to taste. Cook until
meat is thoroughly heated. Sprinkle a generous handful of chopped,
fresh cilantro or parsley to top off the bowls of soup.
Low-Fat Turkey Wraps Makes: 4 generous wraps
1)
For the dressing, mix 1/4 cup low-fat mayonnaise with 1/4 cup of
yogurt. Stir in 1 tablespoon of one of the following: chopped roasted
red peppers, chopped chipotles, chopped cilantro or a good
mustard.
2) Dice 1 large tomato and 1/2 medium red onion (add 1 diced avocado if desired). Chop 1/2 cup leftover turkey.
3) Spread dressing equally on each of 4 (preferably low-fat) whole wheat tortillas.
4) Layer 3 leaves romaine lettuce on each tortilla, pressing leaves into the dressing.
5) Place 1/4 of the turkey and chopped vegetables from step 2 on half the surface of each of the tortillas.
6)
Roll each wrap tightly, like a jelly roll, starting from the turkey and
veggies end. Then wrap each roll individually and refrigerate for 1
hour. To serve, slice each in halves, quarters or bite-size rounds.
