Leftovers can get boring, but this recipe transforms leftover turkey or chicken into a whole new meal. You won’t get any complaints!
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- 3 cups cooked wild rice
- 16 oz. mushrooms, chopped
- 1 medium onion, diced
- 1 zucchini, diced
- 1 1/2 cups diced leftover turkey or chicken
- 1/2 cup unsalted turkey stock or chicken stock
- 1/2 cup plain fat-free Greek yogurt
- 1/2 cup coarsely grated parmesan cheese
- 2 cups (divided) shredded low-fat cheese
- Olive oil spray
- 2 tsp thyme
- 1/2 tsp poultry seasoning
- Black pepper to taste
- 1/4 tsp salt
- Cook wild rice according to package directions and let cool. Preheat oven to 375 F.
- Wash mushrooms. Spray a heavy non-stick pan with olive oil cooking spray. Add onions, mushrooms, zucchini and 2 tbsp water, and sauté for 5 minutes. Add thyme, poultry seasoning, salt and pepper. Sauté for another 2 minutes.
- Add diced leftover turkey. Add rice, and gently stir until evenly distributed.
- In a small bowl, whisk together Greek yogurt and stock, then stir in coarsely grated parmesan cheese and 1 cup shredded low-fat cheese. Gently stir the yogurt mixture into the rice mixture.
- Spray a 2-quart casserole dish with non-stick cooking spray. Spoon rice mixture into the casserole dish and press down to evenly distribute.
- Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with 1 cup of shredded low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.
Nutrition information (per serving)
Makes 6 servings
Total fat: 6 g
Saturated fat: 3.5 g
Trans fat: 0 g
Cholesterol: 45 mg
Sodium: 490 mg
Total carbohydrate: 25 g
Fiber: 2 g
Sugars: 3 g
Protein: 35 g
— Recipe courtesy of Digestive Disease Health Team Dietitians.