I hope everyone had a wonderful Thanksgiving! Hopefully the feeling of gratitude will stick with you longer than the leftovers.
Speaking of leftovers, I have a recipe for you to help use up some of that extra turkey. Poor turkey, it's such a great, lean source of protein that only gets attention once a year. Maybe buy an extra turkey that's on sale, cook it up, and freeze it for later. (I have a frozen turkey thawing in my fridge right now.)
Anyway, this recipe came about because I had a can of enchilada sauce in my pantry that I was tired of looking at. The plan was to make stuffed peppers, but 2 of the 3 peppers I cut into had gone bad. So, as often happens when we make plans, the plan had to change.
This recipe was quite a hit in my house. Assuming you already have the turkey cooked from Thanksgiving (and maybe even some leftover rice laying around) it comes together very quickly. It makes about 4 servings.
Turkey Pumpkin Enchilada Unstuffed Peppers
1 turkey breast, shredded
1 can enchilada sauce
1/2 cup pumpkin
1 bell pepper, chopped
2 cups cooked rice
1/2 cup pumpkin seeds
1/4 cup shredded cheese
In a skillet heat the enchilada sauce, pumpkin, and bell pepper over medium heat for about 5 minutes. Then add the shredded turkey. Heat for another 5 minutes, mixing occasionally to avoid sticking.
Serve up about 1/2 cup of rice per person. Scoop turkey with sauce over the rice, about 1/2 cup. Sprinkle with a handful of pumpkin seeds and a tablespoon of cheese.
Note: If you have raw pumpkin seeds, put them on a baking sheet and pop them in the oven oven at 350 degrees F for about 10 minutes to give them a little crunch.
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.