.

   1. Soups Add 2 cups of chopped leftover turkey, a selection of chopped vegetables and 1 cup of uncooked rice or noodles to 3 cans fat-free, low sodium chicken broth.

   2. Salads Add leftover chicken to a mix of arugula and spinach, sliced mushrooms, cranberries, shredded carrots, sliced red onions and a sprinkling of heart-healthy walnuts. Toss with your favorite low fat or fat free fruity dressing or vinaigrette.

   3. Sandwiches and Wraps Use slices of leftover chicken to make all kinds of sandwiches. Be sure to use whole grain breads and rolls, and low fat or fat free fillings. If you don’t like the taste of fat-free mayo, use mustard instead, or flavor your mayo with a little curry powder or another herb or spice. Make a chicken-salad filling with crunchy celery, cranberries and apple. Use plain low fat yogurt for the dressing. Stuff into a whole wheat pita or spoon into the center of a whole wheat tortilla wrap and roll up.

   4. Pizza Toppings Top a prepared whole wheat crust with 1/2 cup of tomato or barbecue sauce, 1 cup of chopped chicken and 1/2 cup reduced fat cheese. Bake for 10 minutes at 450 degrees.

   5. Quesadillas Combine shredded chicken with a little cumin. Spoon on one half of a low fat corn tortilla; sprinkle with reduced fat cheese; fold tortilla in half and cook in a nonstick skillet (coated with cooking spray) for 5 minutes, turning once.

   6. Burritos, Enchiladas, Fajitas, and Tacos Add shredded chicken to salsa, black beans, low fat sour cream and reduced fat cheese; or combine with sautéed onions and sweet peppers; with shredded lettuce and chopped tomatoes; or mix with mild green chiles, seasonings, scallions and a can of enchilada sauce. Use low fat flour or corn wraps with these fillings.

   7. Pot pies Add leftover chicken, sliced mushrooms and leftover green beans and carrots to low fat, reduced sodium condensed chicken or mushroom soup. Top with a low fat biscuit topping (there’s now a low fat version of Bisquick) or phyllo pastry sheets.

   8. Casseroles Combine 2 cups chopped leftover chicken with 2 cups cooked whole grain rice, a can fat-free, low sodium broth or chopped tomatoes, and a selection of chopped vegetables in a 2-quart casserole. Cover and bake at 325 degrees for 30-40 minutes, until vegetables are tender.

   9. Skillet Meals Add 1 1/2 cups of chopped leftover chicken to sautéed onion, mushrooms, broccoli and rice cooked in fat-free broth. Sprinkle some parmesan before serving.

  10. Pasta dishes Add leftover turkey to your any number of pasta dishes. Use shredded chicken instead of ground beef in your favorite lasagna recipe. Be sure to use reduced fat cheeses.

Finally, don’t forget the carcass: put it in a big pot of water along with some onion, carrots, celery, peppercorns and herbs; bring it to a boil, then simmer. After a couple of hours, you’ll have a rich stock, which you can de-fat and use for low fat soups, stews and gravies.

1 pkg. buttermilk biscuit mix
1 can cream of mushroom soup
1/3 cup milk
2 tbsp flour
2 cups frozen mixed vegetables
½ cup chopped onions
½ tsp garlic powder
1 tsp seasoning salt
½ tsp pepper
1 ½ cup cooked and diced chicken
½ cup milk
1 egg lightly beaten

Directions
Preheat oven to 400 degree’s oil an 8x8 baking dish. Mix Soup and milk together, slowly add flour. Stir in frozen mixed vegetables, onions, seasoning salt, garlic powder, and cooked chicken. Pour into baking dish. Mix 1 pkg. buttermilk biscuit mix ½ cup milk and beaten egg. Pour over vegetable mixture. Bake for about 25 minutes.
6 servings

Serving Suggestion
Garden salad

4  soft French or sourdough rolls
    Olive oil
    1/4  to 1/2 cup cranberry relish or chutney
    Fresh baby spinach leaves, Italian (flat-leaf) parsley, or fresh sage leaves
    8  oz. cooked sliced (leftover) chicken
    2  oz. thinly sliced country ham or prosciutto
    8  oz. sliced smoked cheese, such as mozzarella, provolone, or cheddar

Directions
Split rolls horizontally. Lightly brush cut sides of rolls with olive oil. Spread 1 to 2 tablespoons cranberry relish on bottom halves of rolls. Layer the greens, chicken, ham, and cheese on rolls. Place tops of rolls on filling.
Preheat covered indoor grill. Place sandwiches in grill. Cover and cook for6 minutes or until cheese is melted and rolls are crisp.

4 servings.

    Excellent made with left over chicken!

3 bacon slices
    1 onion, chopped
    2 Tbsp. flour
    1-1/2 cups whole milk
    1 cup refrigerated hash brown potatoes
    1 cup frozen corn
    6 oz. can white meat chicken, drained

Directions
Cook bacon in saucepan until browned and crisp. Remove bacon from pan and reserve for another use. Add onion to drippings in pan and cook until tender, about 4 minutes, stirring frequently. Sprinkle flour over onions and cook 1 minute longer. Add milk.
Cook and stir until mixture comes to a boil and thickens. Add potatoes and corn. Bring to a boil, then reduce heat, cover pan and simmer for 10-15 minutes until potato is tender. Add chicken and heat thoroughly. Pour into thermos, seal. If you are serving immediately, sprinkle the crumbled bacon over each serving.
4 servings


Serving Suggestion
Crispy salad
Crusty bread