Turkey/Chicken Cheese Dip (Grain-Free)

Feast your eyes on this lovely creation!

Hmmm, with turkey still in many bellies, is it too early to say “feast?”

I actually haven’t stopped feasting since Thanksgiving, thanks to many, many leftovers… oh well.

And speaking of leftovers, this is an awesome recipe to use up some turkey from Thanksgiving. No turkey to spare? Chicken works just as well!

But seriously, this recipe is a-mazing! I couldn’t stop eating it (hence the “haven’t stopped feasting since Thanksgiving”). And with the house to myself for the next week, I’m in a bit of a paradise right now 🙂

Turkey/Chicken Cheese Dip (Grain-Free)

Ingredients:

1 tbsp avocado oil

1 onion, chopped

3 garlic cloves, minced

1/3 cup roasted red peppers, chopped (from jar)

2 tsp dried parsley flakes

1 tsp chili powder

1 tsp cumin

1 tsp dried cilantro

salt and pepper

1 cup unsweetened almond milk

1/4 cup chicken broth 

2 tbsp tapioca flour

3/4 cup roasted crushed tomatoes

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2 and 1/2 cups cooked and shredded turkey/chicken 

Directions:

In a deep skillet, heat oil and add in onion, garlic, peppers, parsley, chili powder, cumin, cilantro, salt, and pepper. Sauté for 10 minutes. Add in milk and chicken broth and bring to a boil. With a fork, whisk in tapioca flour and allow to thicken. Put on low heat and add in tomatoes, cheeses, and turkey/chicken. Stir until all mixed together and heated. Serve. 

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Turkey/Chicken Avocado Salad (Paleo)

Tired of the abundance of plain turkey this week, I decided to mix the remaining shreds with a nice, large and mashed avocado. Thus giving me my own salad to eat throughout the week for lunch! The best part (besides the taste, of course)? Eating it from the empty avocado shells! I got so many “awww! What a cute idea!” from eating this out in public.

Clearly, these people don’t go on Pinterest enough 😉

Turkey/Chicken Avocado Salad (Paleo)

Ingredients:

1 large avocado

1/4 cup full-fat canned coconut milk

1 tsp lemon juice

1 tsp parsley

1/2 tsp crushed red pepper flakes

salt and pepper, to taste

2 cups cooked and shredded turkey or chicken

2/3 cup diced apple

Directions:

In a bowl, mash the avocado. Add in the coconut milk, lemon juice, parsley, pepper flakes, salt, and pepper and mix throughly. Add in turkey/chicken and apples and combine altogether. To make “fancy” spoon salad into empty avocado shells.

Turkey and Sweet Potato Casserole (Paleo)

Thanksgiving summarized into 3 words: Veni, vidi, vici (I came, I saw, I conquered). And yet, despite eating ourselves full, my family still had leftovers that filled 2 fridges and then had to be stored out in our garage.

Turkey for days.

Which is lucky because nobody argued with me when I combined some leftovers to make a new dish (well, I had to wait until after my family had their fill of turkey bacon sandwiches- God forbid we have no leftovers for that).

Unfortunately, by the time I went to put this together, all our Thanksgiving green beans were gone. Instead I just had to use leftover ingredients.

But feel free to experiment with different leftover veggies!

Also, beware: I added a lot of spice to this. I tend to sprinkle cayenne on everything after Thanksgiving to remind me drink more water. If you’re not into spicy foods though, just cut the cayenne back to 1/2 tsp.

Turkey and Sweet Potato Casserole (Paleo)

Ingredients:

1 tbsp ghee

1 onion, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

1 tsp crushed red pepper flakes

2 cups turkey, cooked and cut into bite-sized pieces (chicken can be subbed in)

salt and pepper, to taste

—-

1 cup mashed sweet potato

1 and 1/4 cup full-fat canned coconut milk

1 tsp cayenne

1/2 tsp salt

Directions:

Preheat oven to 375 degrees and heat ghee in a skillet. Sauté the onion, celery, carrots, and crushed pepper flakes for 10 minutes. Mix in turkey, add in salt and pepper, and then pour contents into an oiled 8×8 or 9×9 baking dish. (NOTE: I sautéed my veggies since all the leftovers veggies disappeared 😦 If you DO have cooked leftover veggies, there’s no need to sauté- just combine with the turkey and crushed pepper and pour into the pie pan).

In a bowl, beat together mashed sweet potato, coconut milk, cayenne, and salt with a fork. Pour over turkey mixture and cook in oven for 35 minutes. Let sit for 5 minutes before spooning out. 

Turkey Tortilla Soup

Got leftover turkey (or even chicken)? Here’s a recipe to use it all up! What I like about this is that all you have to do is throw all the ingredients in a pot and turn on the heat. Then, you can just set up little stations of cheese, tortilla crumbs, and avocados so everyone can pick and choose for themselves. A nice simple dinner for a week night 🙂

Turkey Tortilla Soup 

Ingredients: 

1 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced

2 cups cooked organic turkey (or chicken), shredded

1 can black beans, rinsed and drained

1/2 cup frozen corn

1 tsp cumin

1/2 tsp chili powder

3 cups chicken broth

1 28oz can tomatoes with juice

salt and pepper to taste

Toppings:

grated cheese

tortilla chip crumbs

avocado, cut into slices

Directions:

Heat oil in pot. Sauté onion and garlic cloves for 7 minutes. Add in turkey, black beans, corn, cumin, chili powder, chicken broth, and tomatoes. Bring to a boil and let simmer for 25 minutes. Add salt and pepper to taste. Ladle into individual bowls and top with cheese, crumbs, and slices of avocado.

Chicken/Turkey and Chard Pie with Yogurt Crust

Yes, again with the chard. What can I say? We have a lot of it at the moment. Which is okay with me because I’ve found some pretty good ways to cook it. This time, in a pie. A yummy pie. Or maybe this would be considered a quiche because of the eggs? I don’t know and I really don’t care cause it’s good no matter what it’s labeled as. Quick note about the crust. It’s made out of flour, yogurt, and water and it does its job as the crust and keeps the pie together (and it’s strong enough it hold it if you want to eat it as a pizza.). However, don’t expect a flaky crust that you can simply eat by itself. Not to say it’s not good, of course. But if you need a buttery crust, you might want to try a different crust recipe.

Chicken/Turkey and Chard Pie with Yogurt Crust 

Ingredients:

Chicken and Chard Filling:

1 tbsp olive oil

3 garlic cloves, minced

1/2 onion, chopped

1 bunch chard, shredded and stems removed and set aside for later

1 tsp thyme

1/4 tsp rosemary

1/4 tsp crushed red pepper flakes

1/2 cup frozen corn

1 tbsp pimentos

1/2 cup shredded cheese (I used 1/4 cup mozzarella and 1/4 cup provolone)

3 eggs

1/2 cup milk

shredded and cooked chicken or turkey

breadcrumbs

Yogurt Crust:

1 cup whole wheat flour

1/3 cup plain yogurt

2 tbsp water

Directions:

Preheat the oven to 350 degrees. Heat oil in a deep skillet. Add and sauté the garlic cloves, onion, and chard stems for about 8 minutes. Add in the chard and cook until wilted. Add in thyme, rosemary, red pepper flakes, corn, and pimentos and cook for 3 more minutes. Next, add in the shredded cheese. Pour the chard mixture into the yogurt crust (Look below for the crust recipe). In a bowl. mix together 3 eggs and 1/2 cup milk. Pour the egg mixture over the chard mixture. Top with a layer of shredded chicken/turkey and sprinkle with breadcrumbs and more thyme. Bake for 45 minutes.

To make the yogurt crust, combine the flour, yogurt, and water. Form a dough ball, adding a little extra water if needed. Place in a 9 inch pie pan and spread until the dough reaches and climbs up the sides. Bake for 8 minutes in a 350 degree oven to harden.