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Fuel your workout with the right foods

What you eat before and after can be as important as working out iteself. Here are some handy tips for getting the most out of your workout.

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Turkey Enchiladas

You can fix turkey enchiladas just like you would chicken enchiladas with your favorite sauce, tortillas and cheese. Just shred the white and dark meat turkey, (aiming for thw white because it has 3 times less fat) and heat it with some cheese and enchilada sauce. Spoon the mixture on flour or corn tortillas and roll them up.

Place the tortilla rolls in a greased baking dish and top with more enchilada sauce and plenty of low-fat cheese. Then bake them up until the cheese is nice and bubbly. They are a great way to use turkey in something that has a completely different flavor.

We love the 75% reduced fat Cabot Sharp Cheddar, great flavor and works well in recipes, but with a lot less fat and calories.

Turkey Wraps

Tired of turkey sandwiches? Use a tortilla instead. Pile on lettuce, raw veggies and plenty of turkey. Top with some ranch dressing and roll it up for a portable lunch or snack.

Another fun idea is to mix shredded turkey with a little mayonnaise, some chopped apple, grapes and a few walnuts for a turkey salad wrap.

Again, keep in mind that the white meat has a lot less fat than the dark meat turkey.

Turkey Salad

Make a gorgeous, colorful salad, using all the vegetables you can find in the store. Add sliced turkey to the top and add your favorite salad dressing.

Or make a turkey Caesar salad with romaine lettuce, turkey, parmesan cheese, croutons and Caesar dressing.

You can also make traditional turkey salad as you would chicken salad, but beware of the mayonaisse, which can pile on the calories to an otherwise not too fattening few slices of white meat turkey.

Turkey Chili

Shred your leftover turkey and cook it along with beans, tomatoes and your favorite chili seasonings. Of course you can also toss in any leftover veggies like corn or green beans, and cook them right along with the rest of the chili ingredients. Serve with cornbread for a hearty treat.

The main thing to keep in mind is not to allow your turkey to hang around for too many day in the fridge. If you know your family tend not to like leftovers, just freeze the turkey, and use it later in the month, in any one of these great recipes.

After a big Thanksgiving meal, many people end up with quite a bit of extra turkey. Nibbling on leftovers is fine, but here are some additional healthy ways to use that leftover turkey, so one day of eating excess does not turn into several days of stuffing yourself with stuffing.

First of all, if you are watching your weight, make sure you serve lots of veggies, and eat only the white meat.

Secondly, make sure, if you have guests over, to send the lion’s share of the leftovers home with THEM, so you are not tempted to overeat for several more meals.

But, having said that, if you have cooked a sumptuous turkey breast, it is good lean protein you can enjoy. Here are some ideas:

Sandwiches

This is our family favorite. Simply slather mayonnaise on your favorite bread and add turkey. Enjoy! Of course, you can make this sandwich fancier by using toasted garlic bread, or adding some seasonings to the mayonnaise.

You can quickly whip up some gourmet style mayo by adding some of the packaged ranch dressing mix to it.

Instead of regular old sliced bread, make turkey sandwiches with fresh Italian bread, hogies, wraps, or ciabata bread for a different taste.

Open Faced Turkey Sandwich

Start with some really good toast. Rub a little garlic or butter on it if you’d like. Then, lay slices of turkey on it and cover with gravy. Heat up some left over stuffing and stick it in the toaster oven or your regular oven to give it a nice little crust and dinner is ready.

Turkey and Rice Soup

If you cooked a whole turkey, use the leftover bones from the turkey and throw them in a large stock pot. Cover them with plenty of water and add some onion, celery, carrot and salt and pepper. Bring it to a boil and boil for about 45 min.

Strain out the liquid, return it to the pot, add some rice and leftover pieces of turkey. Add any vegetables you like as well and cook until the rice and veggies are tender. Then eat some, and freeze the rest-remember that the dark meat has 3 times more fat per ounce than white meat turkey.

Ingredients:

8 cups peeled and sliced granny smith apples (or other tart apples)

2 tablespoons all purpose flour

1 cup sugar

1 teaspoon cinnamon

1⁄2 teaspoon nutmeg

Dash of salt

2 teaspoons fresh lemon juice

2 tablespoons butter

1 egg yolk

1 tablespoon water

Preheat oven to 375F.

In a large bowl combine apple slices, sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Use the all butter pie crust recipe at this site.

Place mixture into pie crust. On a lightly floured surface roll remaining pastry dough and cut into strips. Place strips on top of apple pie making a crisscross pattern. Mix the egg yolk and water in a small bowl and lightly brush the top of the pie. Bake for approximately 45 minutes.

Serve warm topped with custard or whipped cream.

Ingredients:

2 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

2/3 cup brown sugar

1 teaspoon vanilla extract

1 cup pumpkin puree

2 eggs (beaten)

1/2 cup chopped pecans

Directions:

In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt. Mix well. In a separate bowl, combine pumpkin puree, eggs and vanilla. Add pumpkin mixture to flour mixture until just combined. Do not over mix. Fold in chopped pecans. Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full. Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through. Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.

You can also use this as a pumpkin bread recipe. Put it in a loaf pan and bake as per instructions for about 40-45 minutes.