Low-cal Turkey leftover's thread!

Now we all know we have ton's of leftovers fromThanksgiving and we'd all probably like some healthy recipes for all of that leftover turkey!

So let's share this recipe is so good I already used it

Mexican Turkey Stew
Yield: 8 servings

3 large Anaheim chiles, seeded and halved lengthwise
2 teaspoons canola oil
Cooking spray
1 1/2 cups chopped onion
4 garlic cloves, minced
2 tablespoons ground guajillo chile powder
1 1/2 teaspoons dried oregano
4 cups water
3 cups fat-free, lower-sodium chicken broth
1 (15-ounce) can golden or white hominy, drained
4 cups leftover shredded cooked turkey breast
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/2 cup roasted unsalted pumpkinseed kernels
1/2 cup thinly sliced radishes
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled queso fresco cheese
Lime wedges (optional)


1. Preheat broiler.

2. Place pepper halves, skin side up, on a foil-lined baking sheet. Broil 6 minutes or until blackened. Place in a paper bag, and fold to close tightly. Let stand for 15 minutes. Peel and chop; set aside.

3. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add onion to pan; cook 6 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chile powder and oregano; cook 1 minute, stirring constantly. Stir in 4 cups water, broth, and hominy; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in Anaheim chiles and turkey; cook for 2 minutes. Stir in cilantro and salt; cook 3 minutes. Ladle about 1 1/3 cups soup into each of 8 bowls. Top each serving with 1 tablespoon pumpkinseed kernels, 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cheese. Serve with lime wedges, if desired.

CALORIES 213; FAT 6.8g (sat 2.3g, mono 1.9g, poly 1.6g); PROTEIN 25.4g; CARB 13.5g; FIBER 3.2g; CHOL 56mg; IRON 1.7mg; SODIUM 483mg; CALC 88mg