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Thanksgiving Leftovers

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    • 1 1/4 lb leftover Turkey chopped

  • 2 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 large red pepper, chopped
  • 1/4 tsp crush red pepper
  • 3 tsp Italian seasoning
  • 1/2 tsp freshly ground 4-pepper blend
  • (2) 28-oz cans diced tomatoes, with liquid, no salt added
  • (1) 15-oz can Bush’s Best pinto beans, liquid drained
  • 2 tsp hot pepper sauce
  • 1 pkg 6-oz each, sliced, fresh mushrooms
  • 3/4 cup all natural, no sugar apple juice
  • 1 cup frozen corn, thawed
  1. Spray pot with cooking spray, put in your chopped leftover Turkey
  2. Add the garlic, onion and red pepper. Cook for 3 minutes and add crushed red pepper, 2 tsp Italian seasoning and fresh ground 4-pepper blend. Cook for 8 minutes, then transfer to a large pot.
  3. Add the tomatoes with the liquid, the pinto beans with the liquid, the cooked turkey bacon and the hot sauce. Stir in the zucchini and mushrooms.
  4. Bring to a simmer and add 1 tsp Italian seasoning, then reduce to low heat. Cook for 1 hour, stirring occasionally. Serve over brown rice.

Calories: 100
Fat: 2g
Carbs: 10g
Protein: 10g
Cholesterol: 13 mg
Fiber: 3g


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