If you’re planning on including turkey on the menu for your Christmas lunch, there’s a good chance that you’ll have plenty of leftover meat for the days after December 25th.
While sandwiches loaded full of leftovers will tide you over for a day or two, finding creative ways to use your leftovers can mean a whole range of yummy, weight loss friendly meals.
The best part? There’s a good chance you’ll have all the ingredients you need at home, meaning that a trip to the (often manic) shops isn’t required.
Turkey is a meat that we rarely see on our plates outside of the festive season. And while a full bird with all the trimmings is a quitessential festive season staple, turkey breast in particular can be a great addition to your everyday diet, all year round.
Skinless white meat is high in protein, zinc, iron, potassium and phosphorus and low in fat. Turkey is also a good source of vitamin B6 and niacin, both essential for stable energy levels and amino acid tryptophan which is reported to help boost the immune system.
Similarly to skinless chicken breast, skinless white turkey meat is also low GI, meaning it will keep you blood sugar levels stable, while also helping you feel full for longer.
This yummy risotto uses leftover turkey, fresh veggies and herbs for a simple but very tasty meal.
Ingredients
- 450g turkey meat, skin removed
- 1 brown onion, diced
- 1 leek, topped and tailed and diced
- 2 red capsicums, deseeded and diced
- 2 cloves of garlic, crushed
- 2.5 cups salt reduced chicken stock
- 500g Arborio risotto rice
- 4 tbsp parmesan cheese, grated
- 2 tbsp chopped parsley
- 1 tbsp olive oil
Ingredients
- Heat olive oil in a medium saucepan over medium heat then add onion and garlic and cook until just transparent.
- Add leek and capsicum and allow to soften.
- Add rice to the pan and cook, stirring continuously for 2 minutes.
- Start adding the stock to the pan, 1/2 cup at a time. Allow rice to absorb all the stock before adding more.
- When all stock is added, add in turkey and parmesan.
- Reduce heat slightly, cover and allow to simmer for 5 minutes.
- Remove from heat, sprinkle with parsley and serve.
Makes 4 servings – Cal per serve 650
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