Baked Sweet Potatoes w/ Turkey & Cranberries

Dec 1, 2020 | Side Dish

Reinventing Thanksgiving Leftovers!

Your Thanksgiving meal is but a distant memory today, or at least you think so. There are more interesting ways to enjoy leftovers besides the notorious Turkey leftover sandwich. Here are some ideas…  

·      Turkey and vegetables over pasta.  Simmer turkey and vegetable remains in Bertolli pasta sauce and serve over pasta. 

·      Turkey Burritos. Use light whole-wheat tortillas and fill with turkey and vegetables. Top with salsa and bake until warm. 

·      When in doubt, cook soup. Whenever I have a ton of leftover vegetables and meats, I throw everything in the slow cooker with water and stock to make a hearty winter soup. 

Tips to staying healthy throughout the holidays…

·      Drink Water: lots of it, to the tune of ½ to one gallon.

·      Exercise: Don’t delay; don’t think about it, just to it. Exercise is completely underrated during the holidays. It’s the best way to control your weight alone with portion control on “non-holiday” days.  Physical activity is also a great way to control stress and anxiety during the holiday season. 

·      Eat healthy: Focus on fresh foods such as fruits, vegetables, lean protein (white meat turkey) and whole grains. Eat like this on a regular basis and you’ll find that days like Thanksgiving, Hanukah and Christmas may have no affect on your weight at all. 

 

Baked Sweet Potatoes w/ Turkey & Cranberries 

Total time: 60 minutes 

Makes: 2 Servings 

 

Ingredients:

·      2 medium sweet potatoes (about 8 to 10 ounces each)

·      2 tablespoons olive oil, divided 

·      2 cups left over vegetables such as (brussels sprouts, kale, carrots, broccoli) 

·      ½ cup fresh cranberries or cranberry sauce. 

·      1 cup shredded or diced cooked turkey 

·      2 tsp mustard 

·      1 tablespoon minced onion or shallot 

·      Salt & pepper 

·      1 tablespoon slivered or sliced toasted almonds 

 

Directions:

1.     Preheat oven to 425 degrees. Prick sweet potatoes with a fork all around. Rub with olive oil and place in oven on a baking sheet for about 40 minutes. 

2.     Meanwhile, heat a sauté pan to medium heat and add in 1 tablespoon oil. 

3.     Add in onion, cook for about 1 minutes, add in vegetables, cook for about 2 to 3 minutes until warmed through.

4.     Add in cranberries and chicken, cook for another 5 minutes. 

5.     Remove from pan, stir in mustard and sprinkle with toasted almonds. 

6.     Remove sweet potato from oven. Hold potato with a kitchen towel, use a knife to make a lengthwise cut about ¾ of the way through the potato. Using both hands pinch the ends to expose the flesh. 

7.     Split vegetables between the two potatoes, fill and serve. 

Recipe by: Jacqueline Gomes, RDN 

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