3 Simple leftover turkey recipes

1. TURKEY HOISIN RICE BOWL

1 tablespoon sesame seeds

1 cup dry quick-cooking brown rice

23/4 cups low-sodium chicken broth, divided

2 tablespoons hoisin sauce

1 teaspoon sesame oil

4 cups baby spinach

12 ounces cooked turkey breast, thinly sliced

1 red pepper, cut into thin strips

1/4 cup thinly sliced scallions

1. Toast the sesame seeds in a soup pot over medium heat until lightly browned; transfer to a bowl to cool.

2. Add the rice, 13/4 cups of the broth, hoisin and sesame oil; bring to a boil and immediately reduce to a gentle simmer and cover. Cook 8 minutes.

3. Stir in the spinach and remaining 1 cup of broth; place the sliced turkey and red pepper strips on top of the rice and cover the pan; simmer another 8 to 10 minutes, until the turkey is warmed and the rice cooked through.

4. Use a spatula to transfer the turkey and red peppers to a plate. Spoon the rice and broth into four bowls. Fan the turkey and red peppers over the rice; sprinkle with the scallions and sesame seeds and serve. Makes 4 servings.

Nutritional analysis for each serving: 356 calories, 32 g protein, 46 g carbohydrates, 4 g fiber, 4 g fat, 654 mg sodium

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2. TURKEY, SWISS AND PESTO PANINI

3 tablespoons canola mayonnaise

2 tablespoons pesto

8 slices thin-sliced rye bread

4 ounces very thinly sliced Jarlsberg cheese

8 ounces sliced cooked turkey breast

8 thin slices tomato

2 tablespoons olive oil, divided

1. Combine the mayonnaise and pesto in a small bowl. Spread over the top of each slice of bread.

2. Top each of 4 slices with the cheese, turkey and tomato; close the sandwiches (pesto side facing down).

3. Heat 1 tablespoon of oil in large, nonstick skillet over medium high; add 2 sandwiches and top with a second heavy skillet to press. Cook until undersides are golden, about 3 minutes; turn sandwiches over, weight with second skillet and cook until cheese is melted, another 2 to 3 minutes. Repeat with remaining oil and sandwiches. Makes 4 servings.

Nutritional analysis for each serving: 437 calories, 30 g protein, 28 g carbohydrates, 4 g fiber, 23 g fat, 6 g saturated fat, 609 mg sodium

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3. TURKEY CHILI

1 tablespoon canola oil

1 medium onion, chopped

4 cloves garlic, minced

1 large green pepper, diced

1 tablespoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

2 (14.5-ounce) cans diced tomatoes

2 tablespoons tomato paste

1 ounce semisweet chocolate, chopped

1 (15-ounce) can low-sodium red kidney beans

2 cups chopped cooked turkey

1/4 teaspoon black pepper

1. Heat oil in a large pot over medium high. Add onion, garlic and green pepper; cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Stir in chili powder, smoked paprika, oregano, tomatoes and tomato paste; bring to boil and immediately reduce heat to medium low. Cover and simmer 20 minutes.

2. Stir in the chocolate, beans, turkey and pepper and cook, stirring occasionally, until the chocolate is melted and the chili is heated through, about 5 minutes. Makes 4 servings.

Nutritional analysis for each serving: 319 calories, 30 g protein, 34 g carbohydrates, 10 g fiber, 7 g fat, 2 g saturated fat, 636 mg sodium