Leftover Turkey Ramen

This super simple recipe takes ramen noodles out of the college dorm and transforms them into a nourishing bowl of soup that has impressively authentic flavor. Miso paste, soy sauce, and ginger give chicken broth a flavor makeover that tastes so good, you may want to sip it by itself! Here, we pour it over whole grain ramen noodles topped with fresh green veggies, shiitake mushrooms, a tasty carrot and garlic mixture, and chopped turkey breast. A hardboiled egg is the finishing touch.

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 2 min.
Yield: 4 servings, 1½ cups each

Ingredients:
1 tsp. extra-virgin organic coconut oil
1 cup shredded carrots
4 cloves garlic, chopped
4 cups low-sodium organic chicken (or vegetable) broth, hot
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. red miso paste
4 tsp. finely chopped fresh ginger
2 cups cooked ramen noodles (whole-grain, if possible)
1 cup thinly sliced shiitake mushrooms
1 cup coarsely chopped bok choy
1 cup thinly sliced Napa cabbage
2½ cups shredded roasted turkey breast (approximately 12 oz.)
1 tsp. sesame oil
2 hard-boiled large eggs, cut in half
2 green onions, thinly sliced (for garnish; optional)

Preparation:
1. Heat coconut oil in large skillet over medium heat.
2. Add carrots and garlic; cook, stirring frequently, for 1 to 2 minutes. Set aside.
3. Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend. Set aside.
4. Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey.
5. Top evenly with broth mixture. Drizzle evenly with sesame oil.
6. Top each bowl with half an egg and sprinkle with green onions, if desired; serve immediately.

By:  Beachbody

Container Equivalents:  1 Green, 1 Red, 1 1/2 Yellow, 1/2 tsp.

Leftover Turkey Enchiladas

TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 12 servings

Ingredients:
4 cups cubed leftover turkey
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
12 flour tortillas (8 inches), warmed

SAUCE:
2 tablespoons whole wheat flour
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups (12 ounces) plain greek yogurt
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Mexican cheese blend
Chopped tomatoes, optional

Directions:

1. In a large bowl, combine the turkey, chili powder, garlic powder, and cumin. Place 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
2. In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in greek yogurt and Monterey Jack cheese until melted.
3. Pour sauce over enchiladas; sprinkle with Mexican cheese blend.
4. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Top with tomatoes if desired. Yield: 12 servings.

Citrus-Herb Roasted Turkey

This roast turkey is basted in a delicious citrus, garlic, and herb marinade that makes it extra juicy and brings out its flavor.

Citrus-Herb Roasted Turkey



Prep time
20 mins
Cook time
2 hours 45 mins
Total time
3 hours 5 mins

This roast turkey is based in a citrus marinade that makes it extra juicy and brings out its flavor.
Author: Beachbody
Recipe type: Lunch/Dinner
Serves: 12 servings (4 oz. each)

Ingredients:
1 (12 lb.) fresh turkey (neck, heart, and gizzard removed)
5 Tbsp. extra-virgin olive oil
2 Tbsp. finely chopped lemon peel
2 Tbsp. finely chopped orange peel
½ cup low-sodium organic chicken broth
½ cup fresh orange juice
¼ cup fresh lemon juice
4 cloves garlic, chopped
1 Tbsp. paprika
1½ tsp. ground cumin (optional)
1½ tsp. dried oregano leaves
1½ tsp. dried thyme leaves
1 tsp. dried rosemary leaves
1½ tsp. sea salt
½ tsp. ground black pepper

Instructions:

1. Preheat oven to 450° F. Position rack in the lower third of the oven.
2. Place oil, lemon peel, orange peel, broth, orange juice, lemon juice, garlic, paprika, cumin, oregano, thyme, rosemary, salt, and pepper in blender; cover. Blend until smooth.
3. Place turkey breast-side up on rack in roasting pan. Rub turkey with half of prepared dressing, including under the skin and inside the cavity. Reserve remaining dressing for basting.
4. Bake for 45 to 55 minutes or until skin is golden brown. Remove turkey from oven and cover breast with aluminum foil.
5. Return turkey to oven. Reduce heat to 350° F. Bake, brushing turkey with remaining dressing every hour, for an additional 2 to 2½ hours or until thermometer inserted in thickest part of thigh registers 165° F. 
6. Transfer turkey to a large serving platter and cover with foil. Let turkey stand for 10 minutes before carving.

Maple and Turkey Bacon Wrapped Brussel Sprouts

If you are tasked with bringing an appetizer to your holiday dinner or cocktail party, look no further. These Maple and Turkey Bacon-Wrapped Brussels Sprouts are savory little bites that will disappear fast. Brussels sprouts lovers will be gaga for them, and even people who are squeamish about the tiny cabbages will want to devour them when they’re hugged by a slice of turkey bacon that’s been painted with a maple and balsamic glaze.

It may look time-consuming to wrap each brussels sprout in bacon — and your friends and family will certainly be impressed with your effort — but these bundles are surprisingly simple to prep. Cut the whole stack of turkey bacon in half, then start wrapping. The trick is to look for sprouts that are on the smaller side so that half a slice of turkey bacon can easily reach around the circumference and be secured in place with a toothpick. If you find that your brussels sprouts are too large for that, just cut them in half and reduce the baking time.

We thought of these Maple and Turkey Bacon-Wrapped Brussels Sprouts, that come out of the oven with a toothpick already inserted for easy grabbing, as the perfect passed-app for holiday parties, but they can also be the star of your weeknight dinner, served with mashed sweet potatoes.


Maple and Turkey Bacon-Wrapped Brussels Sprouts



Bringing an appetizer to your holiday dinner or cocktail party? Look no further. These Maple and Turkey Bacon-Wrapped Brussels Sprouts will please a crowd.

Author: Beachbody
Serves: 6 servings, 4 Brussels sprouts each

Ingredients:
Aluminum foil
1 Tbsp. pure maple syrup
1 Tbsp. balsamic vinegar
24 medium brussels sprouts
12 slices nitrite-free turkey bacon, cut in half
24 wooden toothpicks, soaked in water
½ tsp. ground black pepper

Instructions:

1. Preheat oven to 400° F.
2. Line large baking sheet with foil. Set aside.
3. Combine maple syrup and vinegar in a small bowl; mix well. Set aside.
4. Wrap each brussels sprout tightly with half slice of bacon. Secure with a toothpick.
5. Arrange brussels sprouts on prepared baking sheet so that they are not touching.
6. Brush bacon with maple syrup mixture. Sprinkle with pepper.
7. Bake for 30 to 35 minutes, or until brussels sprouts are tender crisp and bacon is crisp.
8. Remove toothpicks before serving.

Container Equivalents:  1 Green, 1/2 Red

114 Calories per serving (4 sprouts)

Gluten-Free Baked Pumpkin Donuts with Maple Glaze

This recipe for pumpkin donuts is the holy-grail for any pumpkin lover. And, hello: they’re donuts that you can eat without guilt. These gluten-free cake-style donuts are baked, making them a big step up health-wise from their fried counterparts. And, as if they couldn’t get any better, they’re finished with a mouthwatering maple glaze icing made without refined-sugar. They’re still a treat, and pack plenty of calories, but they are made with wholesome ingredients that you can feel good about indulging in every once in a while. Like, right now.



The luscious maple glaze on these pumpkin donuts couldn’t be easier to make. It’s dairy free and composed of just three ingredients: maple syrup, coconut oil, and coconut butter. Blended together, they create a dreamy, perfectly sweet glaze that takes these donuts right over the edge. If you want to skip this step to save calories (and one precious yellow container), you can – but why not live a little?

If coconut butter is new to you, look for it in the health foods or baking section of your grocery store. It’s usually sold in glass jars and can be found near the coconut oils. Coconut butter is made from the fibrous coconut meat, so it tends to be more solid than its close cousin, coconut oil. And, if you’re feeling a bit adventurous, I’ll let you in on a secret… coconut butter is actually quite easy to make at home! Simply add unsweetened shredded coconut to your food processor, and pulse until smooth (sort of like making peanut butter).

Gluten Free Baked Pumpkin Donuts with Maple Glaze



Prep time
20 mins
Cook time
12 mins
Total time
32 mins

Author: Beachbody
Recipe type: Dessert
Serves: 12 servings, 1 donut each

Ingredients:
1½ cups gluten-free all purpose flour
⅓ cup coconut sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt (or Himalayan salt)
¾ tsp. pumpkin pie spice
¼ tsp. ground nutmeg
⅓ cup pumpkin puree
4 Tbsp. extra-virgin organic coconut oil, melted, divided use
½ cup canned coconut milk
Nonstick cooking spray
¼ cup pure maple syrup
¼ cup coconut butter, softened
2 Tbsp. water

Instructions:

1. Preheat oven to 350º F.
2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
3. Combine pumpkin, 2 Tbsp. oil, and coconut milk; mix well.
4. Add pumpkin mixture to flour mixture; mix until just blended.
5. Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.
6. While donuts are baking, place maple syrup, coconut butter, and remaining 2 Tbsp. oil in blender; cover. Blend until smooth.
7. Place glaze in a medium bowl. Dip top of each donut into glaze; place on a wire rack until glaze sets.

Container Equivalents:  1 Donut = 2 Yellow

185 Calories per donut