Thanksgiving is over but there may be leftovers lingering in the refrigerator. Here are a few healthy Thanksgiving leftover recipes to make use of the food that didn’t get eaten on Thanksgiving while staying within your green light budget. 


Un-Fried Egg with Turkey Hash and Roasted Veggies

Serves 1

1 closed fist = 1 green light, 3 yellow light


1/2 cup chopped onion

1 cup cooked veggies such as carrots or brussels sprouts

½ cup cooked sweet potato

1 cup cooked turkey meat, chopped

1 egg

Sea salt and black pepper



Spray a large skillet with nonfat cooking oil and heat over medium-high. Add onions and cook until translucent, about 8 minutes. Add vegetables and turkey until just heated through. 

Spray a small skillet with nonfat cooking oil and heat over medium-high. Add 1 egg, salt, and pepper and cook to your preference, sunny side up or over easy. 

Scoop turkey and veggie hash onto a plate and top with fried egg.


Turkey and Apple Wrap

Serves 1

½ pita = 1 green light, 3 yellow lights


1 cup cooked turkey breast

½ medium apple, sliced

1 cup arugula

1 tablespoon feta cheese

1 teaspoon dijon mustard

1 whole-wheat pita



Spread the mustard on the pita and layer with turkey, apple, arugula and feta. Roll and serve.


Leftover Vegetable Flatbread

Serves 4

1 open palm = 1 green light, 2 yellow light


1 whole-wheat pizza dough

¼ cup nonfat mozzarella cheese

2 cups leftover veggies



Preheat oven to 400 degrees. Roll dough onto a rectangular sheet pan. Top with cheese and veggies. Bake for 20 minutes or until crust is golden.


Easy Turkey Stock

Makes 4 quarts

1 cup = 1 green light


1 turkey carcass

2 medium stalks celery, roughly chopped

1 medium onion, quartered

1” fresh ginger, peeled (optional)

1 bulb fresh garlic, halved

1 bay leaf

1 tablespoon black peppercorns

6 sprigs thyme

1 handful parsley



Add all ingredients to a large stockpot. Cover with 2” of cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about 2 hours. Strain into a large container. Let cool to room temperature then refrigerate up to 5 days or freeze up to 1 month. Great for soups, stews or used to flavor sauces.


Turkey Noodle Soup

Serves 4

1 closed fist = 1 green light, 1 yellow light


1 medium onion, chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, minced

Leftover turkey breast, chopped

6 cups turkey broth

½ cup fresh parsley, chopped

1 bay leaf

1 cup whole wheat elbows

½ teaspoon salt

¼ teaspoon pepper



Spray a large stockpot or dutch oven with nonfat cooking oil and heat over medium-high. Add onion, celery, and carrots and saute until tender about 8 minutes. Add garlic and cook 1 minute more. Add turkey, broth, parsley, and bay leaf and bring to a boil. Lower heat, partially cover, and simmer for 15 minutes. Add elbows, salt, and pepper and simmer for 20 minutes more. Remove bay leaf. Season with more salt and pepper to taste before serving.