Description
Looking for a way to use up your leftover Holiday turkey? Need something to be at home waiting for you when you return from the hustle and bustle of Holiday shopping? Here’s a wonderful crockpot recipe from Rohnda Monroy. Rohnda takes fabulous pics of so many of our THM recipes - including the pictures for our Trim Healthy Mama Cookbook and this and other Trim Healthy Living editions. Here is one of her recipes that has been tweaked to help us “re-purpose” our Holiday leftovers. She says, “This is my favorite, hearty E dinner. E is for easy and economical too!" To safely stay in “E territory”, be sure to use only the breast meat from your Holiday turkey leftovers. If you need to use up both your dark and white leftover turkey meat - enjoy a Crossover! Crossovers are on-plan, too!
Ingredients
Instructions
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Place all of the ingredients, except the leftover turkey, into the crockpot and cook for 6 to 8 hours on low until the beans are tender. (*please see note below)
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When the beans are tender, add the leftover turkey to the crockpot. Continue cooking until the turkey is heated through.
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Top with Greek yogurt or low-fat sour cream, green onions, and fresh tomatoes or salsa.
Note
Recipe Notes
Recipe Author: Rohnda Monroy
Suggestions from Rohnda:
-Rohnda’s original recipe calls for frozen chicken breast, which releases some liquid into the soup while cooking. If using leftover turkey, you may need to add additional liquid.
-If using frozen chicken breasts, add the chicken to the crockpot along with the rest of the ingredients and decrease the chicken broth to 5 cups. Cook until the chicken starts to shred easily.
This recipe was featured in Trim Healthy Living - EZine #9.
