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6 Favorite Recipes Using Leftover Turkey

There’s nothing like a perfectly roasted turkey to put the ‘thanks’ into Thanksgiving! And while some may opt for just the right size bird to avoid excessive leftovers, I beg to differ. I say get the biggest bird you can afford (and that will fit into your roasting pan).

Why? Well if you’re a fan of the Cook Once, Eat Twice strategy, those excessive leftovers mean less work when preparing future meals.

That’s because roasted turkey makes a wonderful replacement for chicken in most recipes. And it can easily be kept fresh by dividing it into 1-to-2 cup portions and placing it into freezer bags, or freezer-safe containers. Then, you’ll have a convenient supply of pre-cooked turkey on hand to create quick and healthy meals like the ones shared below.

6 Healthy & Delicious Ways
to Enjoy Leftover Turkey (GF-Style!)

Turkey Pot Pie (GF)
1. Easy Turkey Pot Pie

Chicken Zoodle Soup
2. Made with Love Turkey Zoodle Soup

Roasted Chicken Chili (GF)
3. Roasted Turkey Chili

2 Creamy Turkey Soup CU
4. Creamy Turkey Veggie Soup

5. Shredded Turkey Breakfast Tostada

6. Turkey-Cranberry Salad

Praise be to God for the bounty of His provision and His wonderful mercy and grace through Jesus Christ! May your Thanksgiving be especially blessed!

Joyfully (and thankfully) serving HIM, Kelly

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Southern-Style Slow-Cooked Pulled Pork (GF)

By Kelly · 25 Comments

There’s nothing like a big heaping spoonful of homemade coleslaw on a good Southern-style pulled pork sandwich! All that’s missing is a nice frosty glass of sweet tea – sweetened with honey, of course!

This super easy Southern-style BBQ pork recipe freezes great! So if you’re into the
“Cook Once, Eat Twice or More” mindset, then simply follow the recipe notes below to double this. Then place half in the freezer for an even easier and quicker future meal.

I like to use 100% pure unfiltered organic apple juice, because it adds a nice sweet undertone to the pulled pork. However, you can certainly substitute with filtered water.

Southern-Style Slow-Cooked Pulled Pork (GF)

Yield: 4-5 servings

Southern-Style Slow-Cooked Pulled Pork (GF)

Ingredients

2 lbs pork shoulder roast (also called pork butt roast, see note below)
1 medium yellow onion, thinly sliced
1/2 cup pure unfiltered organic apple juice
1 1/2 cups of your favorite barbecue sauce

Instructions

Place half of the thinly sliced onions in the bottom of a 6-quart slow cooker. Then add the pork shoulder and top with the remaining onion slices.
Pour the apple juice over the roast and onions.
Cover and cook on low approximately 6-7 hours.
When cooking time is completed, remove the meat and place on a large platter. With two forks, shred the meat, discarding any remaining fat or bones.
Strain the cooking liquid and onions into a bowl. Then rinse and wipe out the crockpot. Reserve 1/4 cup of the strained cooking liquid and discard the remaining liquid and onions.
Place the shredded pork back into the crockpot with the reserved 1/4 cup of strained cooking liquid. Add just enough barbecue sauce to well coat the pork (usually about 1 ½ cups).
Cover and continue to cook on low for approximately 1-2 hours, stirring occasionally.
Serve the pulled pork on warm gluten-free rolls with a side of homemade coleslaw and extra BBQ sauce, if desired.

Notes

Note about Pork Shoulder/Butt: Pork shoulder roast (also called pork butt) contains much more fat than pork tenderloin and also costs significantly less (bonus). The extra fat in pork shoulder leads to heightened flavor and a moister quality of meat. So please do not substitute with pork loin in this recipe, or the results will be less than satisfying.

Cook Once, Eat Twice: To get two or more meals from this recipe, I recommend purchasing a 4-pound pork shoulder roast (or two 2-pound roasts placed side-by-side in your crockpot). Then add 2 sliced onions and 1 cup of apple juice. Then cook as directed. (Be prepared that cooking time will take a bit longer with one large or two smaller roasts – usually about 8-10 hours.)

After shredding the pork, put half of the meat in a freezer-safe container and freeze for a future meal. Use the other half to complete your pulled pork meal. (If you decide to make double the pulled pork all at one time, make sure to double the reserved cooking liquid and BBQ sauce.)

The plain shredded pork can be thawed at a later date and used to make more BBQ pulled pork, or simply use it as a topping for baked sweet potatoes for a quick and delicious meal!

https://thenourishinghome.com/2012/09/southern-style-slow-cooked-pulled-pork/

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Sweet-n-Spicy Grilled Chicken (GF)

By Kelly · 4 Comments

Kick-it-up-a-notch with this delightfully sweet-n-spicy grilled chicken recipe, perfect for summertime (or anytime) BBQs with family and friends!

I first debuted this recipe over at The Better Mom, as a great summer-cook-out option for big holiday BBQ celebrations, but it’s so easy to make, there’s no need to wait for a special occasion.

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Time-Saving Tip: I always make a double batch of the BBQ glaze and freeze half for future use. The glaze also makes a scrumptious coating for chicken wings that can easily be baked/broiled in the oven for a quick and easy appetizer.

Sweet-n-Spicy Grilled Chicken (GF)

Yield: 6-8 servings

Sweet-n-Spicy Grilled Chicken (GF)

Ingredients

1 cup homemade peach jam (or organic all-fruit apricot preserves)
1 clove garlic, minced
2 tbsp olive oil
1 tbsp Coconut Secret soy-free sauce (I use this in place of soy sauce)
1 tbsp dry mustard
1/4 tsp cayenne pepper (use more if you like it extra spicy!)
1 tsp sea salt
1/4 tsp fresh-ground black pepper
6-8 split chicken breasts (skin-on with ribs)

Instructions

Preheat grill to medium heat. In a small bowl, whisk together apricot preserves, garlic, olive oil, soy-free sauce, dry mustard, cayenne pepper, salt and black pepper. Whisk well to combine.
Sprinkle chicken breasts with a dash of sea salt and fresh-ground black pepper. Then, place skin side down on the grill. Cook chicken uncovered over medium heat about 6-8 minutes on each side before generously brushing the upturned side with glaze.
Continue cooking chicken for another 10-12 minutes, turning it every 2-3 minutes while generously brushing each upturned side with glaze every time, until the chicken is cooked through.
If chicken starts to get too dark before it's cooked through, turn down the heat and move it to a cooler part of the grill to finish cooking, or turn off the grill and cover, until cooked through.
Serve with a side of homemade potato salad. Delicious! (Recipe inspired by Everyday Food.)

https://thenourishinghome.com/2012/08/grilled-chicken-breasts-wspicy-peach-glaze-gf/