The Easiest Leftover Turkey and Vegetable Rice Soup

My first post Thanksgiving turkey meal was a turkey salad, and it was delicious. My second turkey meal was a full plate of turkey dinner, and it was just a good as the first.

Then, I used some more of the turkey to make turkey soup. I just threw in shredded turkey, vegetables from inside the turkey, leftover rice from the fridge, and gravy for the liquid, and boom, soup.

Just kidding! I didn’t use the gravy for the liquid in my soup, or the stuffing, but this was the easiest soup ever, and here’s the recipe.

The Easiest Leftover Turkey and Vegetable Rice Soup

1 cup leftover turkey, shredded
1 cup turkey vegetables
1 cup rice
1-2 cups chicken stock (whether you like it more chunky or more soupy)
pepper to taste

First add the turkey to the pan, then the vegetables, then the rice, and lastly the chicken stock. Pepper to taste, and salt if you want more. My turkey had tons of spices and flavor already so I didn’t have to add much to season the soup.

This soup is the easiest and quickest, not to mention super healthy, way to use up some of your leftover turkey and I know you will love it as much as I do!

Hope your Thanksgiving was great and full of love=)

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Bacon and Turkey Omelette

This breakfast has so much flavor and is really quick and easy to throw together. Plus, it makes enough for two people or two meals, so it’s awesome to have if you’re busy, like me!

Bacon and Turkey Omelette

4 strips bacon
1/2 red onion, chopped
1/2 red pepper, chopped
1 tablespoon Mrs. Dash Original Blend
3 pieces of low-sodium, steroid-free, antibiotic-free baked deli turkey, broken up
4 eggs, scrambled
1/2 teaspoon pepper
1 pinch of salt

Cook the bacon to crisp in a medium skillet on medium heat. Remove the bacon from the pan and set aside. Don’t dump out the grease! Add the vegetables to the pan (with the grease in it) and cook for 5 minutes. Add the seasonings and turkey pieces. Stir and cook for 3 minutes. Add the eggs to the pan and cook to done or about 5 minutes.

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Thanksgiving Dinner Zucchini Boats

I hope your Thanksgiving was as delicious as mine was! Turkey, homemade stuffing, cranberries, pie, green beans, and so much more.

Yum, I love turkey dinner. So, do you miss it yet? Want it again? Or did you indulge enough and now you still want the flavors sans all the calories?

While this recipe isn’t calorie-free, each bite is like a flashback to turkey dinner, with a much healthier twist.

Thanksgiving Dinner Zucchini Boats

2 tablespoon avocado oil
2 zucchinis, cut in half the long way and insides scraped out to form “boats”
1 pound ground turkey
1/4 cup chicken stock
1/4 cup original almond milk
1 onion, chopped
1 celery stalk, chopped
1 carrot, peeled and copped
2 cloves garlic, chopped
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon powdered sage
1 1/2 teaspoons salt
1 teaspoon pepper

Topping

1/3 cup almond flour
1/4 teaspoon salt
1/4 teaspoon pepper

With your sliced and gutted zucchinis, add 1 tablespoon oil to coat and sprinkle with salt and pepper. Cook at 350 degrees for 20 minutes in the oven. Take out and set aside.

Start with a large skillet pan on medium heat. Add the oil to the pan with the onion, celery, and carrot. Cook for about 5 minutes. Push the vegetables to the outside of the pan and add the ground turkey to the pan. Cook for about 10 minutes or until the turkey is cooked through.

Add the garlic and cook for a couple of minutes. Lastly, mix in the seasonings, stock, and almond milk. Let cook for about 10 minutes or until the mixture thickens.

Combine the almond flour, salt and pepper for topping.