Leftover Turkey Lunch Options

Happy Friday!! Hope you guys had a wonderful Thanksgiving!!! I sure did!! There is nothing better than a day full of family and delicious food!! So tell me....is your fridge packed full of yummy leftovers?? I have two ideas for how you can enjoy and use up what is leftover from your feast!!

Thanksgiving Stuffed Sweet Potato

• 1 baked sweet potato
• leftover stuffing/dressing
• leftover cooked turkey (chopped) **You could also do this with chicken

Cut open your baked sweet potato. Add turkey and top with dressing. 

**This would also be delicious with a dollop of cranberry sauce on top! You can really stuff anything leftover in a sweet potato and it will taste delicious!!

Or you could do this with your leftover turkey.....

Pecan and Grape Turkey Salad

• 1 cup cooked turkey (chopped) **Could use cooked chicken as well
• 1/3 cup red grapes (chopped)
• 1 tbsp. pecans (chopped)
• 1 tbsp. cilantro (chopped)
• 2 tbsp. plain Greek Yogurt
• salt and pepper to taste
• dash onion powder

Combine all ingredients in small bow and stir until combined well. 

**I served mine with Mary's Gone Crackers but it would also be delicious on top of some mixed greens, in a lettuce wrap, as a sandwich with Ezekiel bread or in a whole grain tortilla or pita pocket.

SO tell me....

How do you use up your leftovers??

Favorite dish from Thanksgiving??

{Clean Eating Roasted Turkey Breast}

I have to tell you guys a little secret....I was deathly afraid to cook my own turkey!! This is a first for me and it was WAY easier than I thought!! I made a yummy herb spread, rubbed it all over the turkey, baked it and that was it! If I can do it....you can!! 

Clean Eating Roasted Turkey Breast

adapted from: Barefoot Contessa

• 5-6 lb. turkey breast (thawed in the refrigerator for 24-48 hours)
• 1 1/2 tbsp. garlic (chopped)
• 2 tbsp. Herbs de Provence
• 2 tbsp. olive oil
• 2 tsp. sea salt
• 1 tsp. black pepper
• 2 tbsp. lemon juice ( fresh squeezed or organic)
• 14.5 oz. chicken broth (organic or msg free/low sodium)

Pre-heat oven to 325 degrees.

Mix garlic, herbs, oil, salt, pepper and lemon juice in small bowl.  Place turkey on a roasting pan skin side up. Make a pocket underneath the skin and rub half of the herb mixture under the skin of the turkey. Use the other half of the mixture to rub all over the top of the skin.  Pour chicken broth in the bottom of the roasting pan.

Bake for 1 3/4 to 2 hours or until thermometer inserted in the thickest part of the breast reaches 165 degrees. Cover with aluminum foil for 15-20 minutes. Slice and serve with the pan juices.