Here are some fun new recipes for your turkey leftovers! Have a great Thanksgiving!

TURKEY-PASTA TOSS - Serves: 4

2 medium carrots

3/4 cup unsweetened orange juice

1 Tbsp cornstarch

1/4 Tbsp salt

1/2 tsp dried whole basil

3/4 lb cooked turkey breast, cut into 1/2 inch pieces

8 cups water

1/2 (8 oz) package fettuccine

2 oz fresh snow peas - trimmed

1 cup small fresh mushrooms

8 cherry tomatoes, halved

1 Tbsp margarine

Cut carrots in half lengthwise; scrape halves into long strips, using a vegetable peeler; cut into 2-inch pieces, set aside.

Combine orange juice & next 3 ingredients in as small saucepan; bring to a boil, stirring constantly. Stir in turkey; cook 1 minute. Set aside.

Bring 8 cups water to a boil in a large dutch oven; add fettuccine & cook 7 minutes or until tender. Add carrot strips & snow peas; cook 30 seconds. Drain well, and return to dutch oven.

Add turkey mixture, mushrooms, & remaining ingredients to fettuccine mixture; toss gently. Serve warm.

FRUIT & TURKEY SALAD- Serves: 4

We make this salad for a refreshing lite lunch.

2 cups chopped cooked turkey

1/2 cup sliced celery

1/2 cup plain low-fat yogurt

1 Tbsp mayonnaise

1 Tbsp honey

1 tsp grated orange rind

1/8 tsp salt

2 medium oranges, peeled and sectioned lettuce leaves

1 cup fresh strawberries halved

1 small banana, sliced

Combine turkey and celery; set aside. Combine yogurt and next 4 ingredients; pour over turkey mixture, and toss gently. Cover and chill.

Arrange orange sections on individual lettuce lined plates. Just before serving, add strawberries and banana to turkey mixture; toss gently and spoon onto plates.

TEX-MEX TURKEY CHILI -Serves:6

1 cup chopped onion

2 cloves garlic, minced

1 Tbsp vegetable oil

1 Tbsp chili powder

1 tsp cumin seeds

1 tsp sugar

1 (8-oz) can tomato sauce

1 (10 oz) can tomatoes and green chiles, undrained

1 (15 oz) can red kidney beans drained

2 cups shredded cooked turkey breast

3/4 cup water

Combine onion, garlic, and oil in a 2 quart glass measure. Cover and microwave at high 3 minutes or until onion is tender, stirring every minute.

Add chili powder and next four ingredients; stirring well. Microwave, uncovered, at high 6 to 9 minutes or until slightly thickened, stirring mixture every 3 minutes.

Add remaining ingredients; stir well. Microwave, uncovered, at high 6 minutes or until thoroughly heated. Yield: 6 cups (about 187 calories per 1-cup serving)

TURKEY-ASPARAGUS PILAF - Serves 4

2 cups water

2 Tbsp margarine

1 (6-1/2 oz) pkg instant long grain and wild rice

1 (10 oz) pkg frozen asparagus

3 cups chopped cooked turkey

1/3 cup chicken broth

2 Tbsp dry sherry

2 Tbsp white wine vinegar

3 Tbsp sliced almonds, toasted

Combine water, margarine, and contents of seasoning packet from package of rice in a large skillet. Bring to a boil and stir in rice. Cover and remove from heat. Let stand 7 minutes.

Cook asparagus according to package directions; drain and cut spears into thirds. Add asparagus, turkey and next 3 ingredients to rice; toss gently. Sprinkle with almonds.

TURKEY-VEGETABLE STIR FRY - Serves 4

Stir-Fry and Microwave are words you don’t often see used together in one recipe - yet this one works well for those last pieces of leftover turkey breast.

1 Tbsp cornstarch

1/4 tsp ground ginger

1 (10.5 Oz) can chicken broth

2 Tbsp soy sauce

1 carrot, julienne strip cut

2 Tbsp vegetable oil

2 cups sliced fresh mushrooms

4 green onions, minced

1 stalk celery, diagonally cut

1 (6 oz) frozen snow peas, thawed

2 cups coarsely chopped cooked turkey breast

2 cups cooked brown rice

2 Tbsp slivered almonds, toasted

Combine first 4 ingredients in a 2-cup glass measure; stir well. Microwave, uncovered, at high 2-3 minutes or until thickened, stirring every thirty seconds; set aside.

Combine carrot and oil in a 2-1/2 quart casserole; cover with plastic wrap. Microwave at high 1-2 minutes or until carrot is crisp tender. Add mushrooms, onions, and celery; microwave at high for 1-2 minutes, stir well. Add soy sauce mixture, snow peas, and turkey; stir well. Microwave at high 2-3 minutes; stir after 30 seconds. Serve over rice.