Thanksgiving Leftovers- With a Nutrient Boost

Boost the nutrition profile of your leftover turkey with lots of added super foods. One way is Turkey Tortilla Soup. In days past, we would make fat laden leftover dishes, such as turkey tetrazzini and turkey pot pie. Not a great thing to do after the usual overeating and rich dishes of our beloved holiday. Turn your strategy around by paring your leftover fowl with these nutrient dense veggies and inspire your early health resolutions. Your body will be full of thanks!

Turkey Tortilla Soup with a side of Kale and Red Cabbage Salad. I feel better already.

Turkey Tortilla Soup

A great way to use thansgiving leftovers while providing a whole different flavor profile. Rich in antioxidants: carotenoids, quercetin, lutein, lycopene, capsaicin; healthy mono-unsaturated and omega-3 fats, lean protein and gluten free too. Pair it with a fresh kale salad, one of the highest of all vegetables in ORAC value, for an added boost of Vitamins A, C and K.

Serves: 6-8

 1 small onion, chopped

1 clove garlic, chopped

1 Tbsp canola oil

1 chipoltle chili in adobo, chopped

2 tsp chili posder

1 tsp cumin

2 tsp sea salt

1 28 oz can chopped tomatoes

4 cups chicken broth

1 cup frozen corn

2 cups shredded leftover turkey

 2 Tbsp fresh cilantro (or 1 tbsp dried)

juice of 1/2 lime

fresh pepper to taste

 toppings:

diced avocado, shredded jack or cheddar cheese, corn tortilla chips, jalapenos

1. Heat oil in a heavy pot (cast iron works nicely) and add onion and garlic. Soften 2-3 minuts, add chipotle chili and spices. Stir and cook another minute.
2. Add tomatoes with juice, broth and heat through. Add corn and turkey. Simmer for 15 minutes until heated and flavores have melded.
3. Stir in cilantro and lime juice. Ladle into bowl and top with avocado, cheese, jalapenos and chips.

Kale and Red Cabbage Salad

serves 6-8

1 bunch kale, shredded

1/2 head red cabbage, shredded

juice of 1 lemon or lime

2 Tbsp Olive oil

salt and pepper to taste

optional toppings: tomato, red pepper , pine nuts, avocado

Toss kale and cabbage with lemon juice and massage for a minute or so , until the kale softens. Add oil, salt and pepper. Put toppings on and serve.