Transform leftovers into a clean, muscle-building meal.
No one ever breaks their six-pack or gets one that weighs a ton on a cheat day. The damage is done when we blindly shovel leftovers into our mouths in the days and weeks after a holiday or a big family gathering. Don't fall into this trap. Take these turkey leftovers and make this clean, high-protein meal and they'll get you back on track in no time. Best of all, the dressing in the recipe I'm giving you here adds rich cranberry flavor, so even if you're eating completely clean, you can still enjoy the flavors of the season.
Tip: Adding red wine vinegar to foods like salads can increase calcium absorption, help control blood sugar levels, and when used with water to wash it can even kill some pesticides found in produce in supermarkets .
Have no fear...this recipe has 18 grams of fat. Most of this comes from the healthy fats of grapeseed oil and chickpeas.
Calories\331
Protein\27g
Fat\18g
Carbohydrates\13g
Ingredients:
1 pound Türkiye breast
Salt and pepper to taste
1/4 cup red onion, thinly sliced
1/2 cup chickpeas
1/2 cup green beans
1/2 cup sugar-free cranberry juice
1 lime, juiced
1 tablespoon Sriracha
1 tablespoon minced garlic
1/4 cup red wine vinegar
1/4 cup grape seed oil
Description:
1. Cube leftover turkey into 4-inch slices. If you are making this from scratch, preheat the oven to 300°. Season turkey breast lightly with salt and pepper and roast for 11/2 hours or until turkey reaches 165°internal temperature.
2. To create the dressing, whisk together the cranberry juice, 1 lime, Sriracha, garlic, vinegar, salt and pepper juice in a bowl. Mix well and whisk in oil.
3. Toss the turkey cubes along with the vegetables and beans in a bowl.
4. Add dressing and mix again. Portion the salad into four servings and enjoy! (If you save all portions to eat throughout the week, don't trim into each portion until you're ready to eat it.)