A flavorful, easy to make and very filling Chinese chicken salad. Perfect for lunch, it also makes an easy summertime dinner. The best part? You can make it in advance and refrigerate – in fact, it tastes better when you allow the flavors to meld. Click for the recipe
This enchilada casserole has all the flavors of enchiladas, without the ton of carbs. Simply layer cooked chicken, chile peppers, enchilada sauce and cheddar, omit the beans and the tortillas, and bake until hot and bubbly. And even though real chicken enchiladas are better, for those of us trying to limit carbs, this is a very tasty option. Click for the recipe
My interpretation of moo shu chicken uses shredded, pre-cooked chicken. The flavor combination is amazing and I’m glad about my last-minute decision to add red pepper flakes. I made this dish for lunch today because I had some leftover chicken and pre-shredded coleslaw mix that I wanted to use up. As with most stir-fry recipes, the cooking itself is very quick – it’s the prep that takes most of the time. Click for the recipe
I love noodles. I consider anything made with noodles as comfort food. Just the act of slurping noodles is comforting. It puts you in the moment, enjoying your food, forgetting about everything else. I love how noodles are long and chewy, and how they seem to absorb any sauce you pour on them. Which brings me to the sauce. The sauce I used in this lo mein recipe is amazing. It’s simplicity itself: soy sauce, peanut butter, red pepper flakes, sesame oil. But it all comes together beautifully. So good.
If you use shirataki noodles in this lo mein recipe, the added bonus is that you’ll save yourself quite a few calories and carbs, and you’ll be stuffed. I had to check the nutrition info twice to make sure this comes at under 400 calories per serving – these are 6 huge portions, and I was so full. And despite the bad rap that shirataki noodles get in terms of texture, I always say and I’ll say it again, that when prepared properly, the texture is fabulous. Plus you get the benefits of glucomannan, the fiber shirataki noodles are made of. Click for the recipe
Still looking for non-boring ways to use up leftover turkey? Try this delicious, very flavorful turkey curry! Click for the recipe
I love the way leftover turkey forces me to be creative. Back when I didn’t mind bread, it was easy – turkey salad on bread, quesadillas, paninis, enchiladas and pizza were the obvious solution. Now that I’m trying to minimize bread and grains, things have become more challenging – and more interesting.
This delicious turkey stir fry coats the leftover turkey with a very welcome Chinese-style sauce. With the addition of sauteed onions, garlic, ginger and vegetables, the turkey is transformed into a completely new, very tasty dish. And it’s ready fast, especially if you use frozen, pre-chopped vegetables. Click for the recipe
This well-seasoned, flavorful turkey hash is one of my favorite ways to use up leftover turkey. Click for the recipe