Whether your budget is tight or you just can’t eat another turkey sandwich, JoAnn Williams, Cook Children’s Executive Chef/Manager of Food & Nutrition Services, offers some of her own Thanksgiving leftover recipes.

We can’t recommend portion control enough for these recipes and feel free to use whatever healthy alternatives you would like while preparing these meals at home. And most importantly, enjoy …

Recipe Name: SPICY TURKEY QUESADILLA
Recipe Yield Size: 2 SERVINGS

Item Name:

Prep Technique:
(chop/brown)

Measuring Unit: (cup/tsp/lbs)

GREEN ONION CREAM CHEESE

SOFT

½ CUP

FRESH CRANBERRIES

CHOPPED

¼ CUP

JALAPENO SLICES

CHOPPED

1 TABLESPOON

HONEY

 

1 ½ TABLESPOON

SRIRACHA SAUCE

 

1 TEASPOON

FLOUR TORTILLAS 6”

 

4 EACH

LEFTOVER TURKEY

DICED

1 CUP

PREPARATION: IN A SMALL BOWL, STIR CREAM CHEESE UNTI SMOOTH. STIR IN CRANBERRIES, JALAPENOS, HONEY, AND SRIRACHA SAUCE AND MIX UNTIL WELL BLENDED THEN SPREAD OVER ONE SIDE OF EACH TORTILA. PLACE TURKEY ON TWO TORTILLAS; TOP WITH REMAINING TORTILLAS. COOK IN A LARGE NONSTICK SKILLET OVER MEDIUM HEAT FOR 2 – 3 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. CUT INTO WEDGES AND SERVE.


Recipe Name: ASIAN PASTA & TURKEY SALAD
Recipe Yield Size: 8 / 6 OZ SERVINGS

Item Name:

Prep Technique:
(chop/brown)

Measuring Unit: (cup/tsp/lbs)

RICE NOODLES

COOKED & COOLED

1 ½ POUNDS

LEFTOVER TURKEY

JULIENNE

3 CUPS

GREEN ONION

CHOPPED FINE

½ CUP

CARROT

JULIENNE

½ CUP

TOASTED SESAME SEEDS

 

¼ CUP

SOY SAUCE

 

¾ CUP

SESAME SEED OIL

 

½ CUP

RICE VINEGAR

 

1/8 CUP

PEANUT BUTTER, CREAMY OR CHUNKY

 

¼ CUP

SUGAR

 

1/8 CUP

FRESH GINGER

MINCED

1 TABLESPOON

RED PEPPER FLAKES

 

½ TEASPOON

CILANTRO

CHOPED FINE

2 TEASPOON

PREPARATION: COMBINE COOLED PASTA, TURKEY, GREEN ONIONS, CARROTS, AND SESAME SEEDS IN A LARGE BOWL AND SET ASIDE IN REFRIGERATOR. IN A SAUCE PAN, COMBINE SOY SAUCE, OIL, VINEGAR, PEANUT BUTTER, SUGAR, GINGER, RED PEPPER, AND CILANTRO. BRING TO A BOIL AND REDUCE HEAT STIRRING TO COMPLETELY MELT PEANUT BUTTER. REMOVE FROM HEAT AND COOL COMPLETELY. TOSS COOLED SAUCE WITH PASTA MIXTURE AND SERVE.


Recipe Name: LEFTOVER TURKEY CLUB SLIDERS
Recipe Yield Size: 4 SERVINGS

Item Name:

Prep Technique:
(chop/brown)

Measuring Unit: (cup/tsp/lbs)

RICE NOODLES

COOKED & COOLED

1 ½ POUNDS

LEFTOVER TURKEY

JULIENNE

3 CUPS

GREEN ONION

CHOPPED FINE

½ CUP

CARROT

JULIENNE

½ CUP

TOASTED SESAME SEEDS

 

¼ CUP

SOY SAUCE

 

¾ CUP

SESAME SEED OIL

 

½ CUP

RICE VINEGAR

 

1/8 CUP

PEANUT BUTTER, CREAMY OR CHUNKY

 

¼ CUP

SUGAR

 

1/8 CUP

FRESH GINGER

MINCED

1 TABLESPOON

RED PEPPER FLAKES

 

½ TEASPOON

CILANTRO

CHOPED FINE

2 TEASPOON

PREPARATION: IN A SMALL BOWL, MIX THE FIRST 5 INGREDIENTS UNTIL BLENDED. SPREAD THE MAYO MIXTURE OVER EACH DINNER ROLL HALF. PLACE TURKEY, CHEESE, TOMATO AND BACON OVER 8 DINNER ROLL BOTTOMS AND TOP WITH DINNER ROLL TOPS. SERVE 2 SLIDERS PER PERSON.


Recipe Name: MAC N CHEESE TURKEY BAKE
Recipe Yield Size: 6 / 6 OZ SERVINGS

Item Name:

Prep Technique:
(chop/brown)

Measuring Unit: (cup/tsp/lbs)

MAYONNAISE

 

1/2 CUP

CRANBERRY SAUCE (WHOLE BERRY IF HANDY)

 

½ CUP

PECANS

TOASTED AND CHOPPED

2 TABLESPOONS

DIJON MUSTARD

 

2 TABLESPOONS

HONEY

 

1 TABLESPOON

LEFTOVER DINNER ROLLS

SLICED IN HALF

8 EACH

LEFTOVER TURKEY

SLICED THIN

½ POUND

SWISS CHEESE SLICES

CUT IN HALF

4 EACH

TOMATO

SLICES

8 EACH

BACON STRIPS

COOKED & CUT IN HALF

8 EACH

PREPARATION: PUT CHICKEN STOCK IN A SAUCE POT AND BRING TO A BOIL. ADD PASTA AND COOK ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE, IN A SAUCE PAN SAUTÉ ONIONS IN BUTTER UNTIL THEY ARE TRANSLUCENT. ADD THE FLOUR, SALT, PEPPER AND THYME; STIR UNTIL BLENDED. GRADUALLY ADD HALF & HALF, STIR CONSTANTLY AS THE SAUCE COMES TO A BOIL; COOK FOR 1– 2 MINUTES OR UNTIL THICKENED. DRAIN MACARONI; ADD THE WHITE SAUCE, DICED TURKEY AND CHEESE. MIX WELL AND TRANSFER TO A 9×13 BAKING DISH COATED WITH PAN SPRAY.
COMBINE THE LAST 3 INGREDIENTS AND SPRINKLE OVER THE TOP OF YOUR PASTA DISH AND BAKE UNCOVERED AT 350 DEGREES FOR 30 – 35 MINUTES OR UNTIL HEATED THROUGH AND TOPPING IS GOLDEN BROWN. SERVE IMMEDIATELY OR HOLD AT 140 DEGREES UNTIL NEEDED.