Some of these recipes are not low in anything, so take what you've learned from SparkPeople and make it a game to see how flavorful a recipe you can re-make it, with the least fat & calories. Pureed white beans mixed with steamed cauliflower, is a great substitute for less calories; or make 1/2 and 1/2 with potatoes to make them go farther.
I'm going to make the jalapeno poppers mashed potatoes . . . yum!!!
. . . there are alot of chicken recipes and chicken soups linked. They would be great for using up leftover turkey.
After you click on the thread and it's open, click on control (CTRL) key and the F key at the same time, and a search window will open. Type in chicken, and it will find all the chicken recipes. Here's one listed on the WW thread: Crockpot Chicken Soup with Rice and Sausage recipes.sparkpeople.com/recipe-detai l. asp?recipe=162063
Also different ethnicities are a welcome change of taste after Thanksgiving, and after having the same flavor of leftovers. So on the WW thread notice the different flavors such as chicken tortilla soup, chicken enchilada soup, etc. And low point value soups are also a welcome change after Thanksgiving.
I have two leftovers traditions: turkey sweet & sour, a family tradition; and using the leftover carrot and celery sticks from the crudite veggie platter to make split pea soup, a tradition I picked up from FlyLady. Both of them, sweet & sour, and split pea soup, have a completely different taste from the typical Thanksgiving meal.
I also slice white meat in sandwich-sized portions, and freeze individually for future lunches on the go.
Team Leader of SP Class of August 19-25, 2012 Team Leader of SP Class of November 27- December 3, 2011 Team Leader of SP Class of July 21-27, 2013 ____________________ "Continuous effort--not strength or intelligence--is the key to unlocking our potential." --Winston Churchill
Okay, due to our overwhelming response to date, I'll kick this thread off with the first recipe.
My #1 thing I always use a crockpot for at Thanksgiving, is mashed potatoes. You can make them up to a week ahead (I love that) and re-heat them in the crockpot. I put chives, parsely, and garlic in mine for garlic mashed potatoes.
Speaking of potatoes, now is a good time to go to Goodwill and get a small crockpot if you don't have one, a 1.5 - 2qt size, for gravy. No more cool yucky gravy during Thanksgiving.
There are a zillion recipes online; I don't remember which one I used last year. So here's one in SparkRecipes for everyone. Just like me, you can add or delete spices and flavorings to taste:
Low-Fat Slow Cooker Garlic Mashed Potatoes recipes.sparkpeople.com/recipe-detai l. asp?recipe=439125 Ingredients 5 pounds red potatoes 3 teaspoons low-fat chicken bouillon granules 1 teapoon salt 6 cloves of garlic, minced 8-ounce package fat-free cream cheese 8 ounces (1/2 cup) Breakstone fat-free sour cream Ground black pepper, to taste.
Directions Scrub potatoes and cut them into chunks. Rinse well and transfer to a stock pot. Cover with cold water, add salt, minced garlic, and bouillon granules. Bring to a boil and cook approximately 10 minutes, or until potatoes are fork-tender.
Drain, reserving liquid. Add cream cheese and sour cream to pan and mash potatoes, adding reserved liquid as needed to achieve desired consistency.
Transfer to slow cooker and cook on low for 2 hours. Before serving, stir well and season with ground black pepper to taste.
Makes approximately 25 (1/2 cup) servings.
NOTE: Can be prepared up to the point of transfer to slow cooker and refrigerated. However, if you do this, you will need to increase the slow-cooker cooking time to 3 or 4 hours.
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Whenever it's possible, please include size of crock pot, setting, how long, and nutrition info. I understand this is not always available, but when it is, please include it.
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