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The Doctor Is In: Healthy Holiday Leftover Recipes

The  Doctor Is In:
Healthy Holiday Leftover Recipes

I hope everyone enjoyed the holiday season; now.. what to do with all those leftovers?  I want to give you some healthy tips for enjoying them. So first things first, how to make some good, healthy dishes with your holiday leftovers.

Here are a few of the recipes that I found that I liked. There are so many ways to reuse those leftovers so you do not have to have Christmas dinner everyday until well after New Year’s Day.

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This recipe comes from Elizabeth Taliaferro,
Cooking Light, NOVEMBER 2004

Here’s what you’ll need for the Salsa:

1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 Anjou pear, cored and finely diced
1 jalapeño pepper, seeded and minced

And here are the ingredients for the quesadilla:

Cooking spray
1/4 cup (2-inch-thick) slices green onions
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
8 (8-inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup fat-free sour cream


To prepare salsa, combine first 7 ingredients. Cover and chill.

To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.

Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.

Note: This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.

Read more: 10 From GEM: 10 Hearty And Healthy Fall Foods


Leftover Pizza_OS

This recipe comes from
Southern Living, NOVEMBER 2011

What you’ll need:

1 (11-oz.) can refrigerated thin pizza crust dough
Desired toppings


Preheat oven to 450°. Unroll dough; pat to an even thickness on a lightly greased baking sheet. Bake 10 to 12 minutesor until lightly browned. Top and bake as directed in recipes below.

Turkey Club Pizza: Stir together 1/4 cup mayonnaise and 3 Tbsp. refrigerated reduced-fat pesto sauce; spread over crust. Top with 2 cups cubed cooked turkey, 2 thinly sliced plum tomatoes, and 1/4 cup thinly sliced red onion. Bake at 450° for 6 to 8 minutes. Sprinkle with 1 1/2 cups (6 oz.) shredded colby Jack cheese and 4 cooked and crumbled bacon slices. Bake until cheese melts. Top with chopped fresh avocado.

Mexican Pizza: Sauté: 1/2 lb. sliced smoked chorizo sausage and 1/2 cup thinly sliced sweet onion in 2 tsp. hot olive oil until onion is tender; drain. Combine 4 oz. softened cream cheese, 1 cup (4 oz.) shredded Monterey Jack cheese, 1/4 cup chopped fresh cilantro, 1/2 tsp. lime zest, and 1 Tbsp. lime juice; spread over crust. Top with sausage mixture and 1 1/2 cups fresh corn kernels. Bake at 450° for 8 to 10 minutes. Sprinkle with fresh cilantro leaves.

Apple-Goat Cheese Pizza: Sauté 1 thinly sliced Granny Smith apple and 1/2 cup thinly sliced red onion in 2 tsp. hot olive oil in a nonstick skillet until tender. Spread 1/3 cup fig preserves over crust. Top with apple mixture and 4 oz. crumbled goat cheese. Bake at 450° for 8 to 10 minutes or until cheese is slightly melted. Top with 1 cup arugula and 1/2 cup chopped toasted pecans.

Shrimp-Pesto Pizza: Spread 3 Tbsp. refrigerated pesto sauce over crust. Top crust with 1/2 lb. peeled and cooked, medium-size shrimp (4 1/50 count) and 1 cup halved grape tomatoes. Bake pizza at 450° for 8 to 10 minutes. Sprinkle pizza with 1/3 cup freshly grated Parmesan cheese and 1/4 cup chopped fresh basil.

Read more: Guest Posting: Top 10 Ways to Fight The Battle of the Bulge over the Holidays



Gently press a pre-made pie shell into a pie dish. Fill with 1 cup turkey and gravy (or use chicken), 2 cups mixed vegetables (cooked), and 1 cup chopped butternut squash. Bake at 350 degrees for 45 minutes, or until the pie shell is golden brown. Simple as that and deelish!

Read more: Cooking Clean and Simple: An Introduction *************************************************************************************************************
As you can see Turkey is a big part of my holiday meal. I hope you will find these recipes helpful but know that you can find recipes to utilize your leftovers via the internet as well. Remember to come back on January 1, 2014 to join me for my NEW SERIES! And please remember don’t hesitate to Ask Dr. Renee.

Dr. Renee

Dr. Reneè Matthews is becoming a leader in the healthcare industry. She has spent the early part of her career as a medical educator for Public Cord Blood Services and as a radio host for XM Radio Reach MD, a programming source for health professionals.

In addition to being featured in Ebony Magazine’s health spotlight, Ask Dr. Renee, Dr. Matthews is the contributing health blogger for Good Enough Mother, a leading community dedicated to moms providing advice and exposing the myths of motherhood. She is also a contributing writer for Loop21 and health blogger for Examiner where she is reporting on health news and health care. In addition to her columns, Dr. Matthews has often appeared as a lecturer before various organizations.

Dr. Reneè earned her undergraduate degree from Michigan State University. She earned her Medical Doctorate in 2005. Dr. Reneè is a member of the National Medical Association and Women in Entertainment Empowerment Network. Dr. Renee is especially passionate about addressing the health concerns of women and has been recognized by patients and professionals alike for her ability to translate the challenges patients face into tools and solutions they can use to improve their health care. Check out her website , her Instagram, Facebook page,  Pinterest, and follow her on Twitter at @AskDrRenee.

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