- Cape student sues, accuses school officials of slamming her to ground multiple times (04/28/16)46
- Neelys Landing man shot, killed by highway patrol trooper after traffic stop (05/01/16)42
- Bob Evans restaurant in Cape Girardeau among chain's 21 closings (04/26/16)9
- Missouri House votes to allow concealed weapons without permits (04/28/16)8
- Police report filed, but no charges in incident at Cape Central (04/29/16)40
- Two hurt in motorcycle wreck on Interstate 55 (04/25/16)1
- 2016 All-Missourian Boys Basketball (04/29/16)
- Senator introduces bill for I-57 that would connect Sikeston with Little Rock (04/28/16)4
- Law firm requests information about Cape's traffic cameras (04/25/16)3
- Local lawmakers split over failed medical marijuana bill; voters may have a say (04/26/16)19
Leftover turkey is a tasty reward, so savor every morsel
Leftover turkey is one of the rewards for cooking Thanksgiving dinner. It naturally lends itself to great late-fall meals -- and many nutritionists consider turkey among the most healthful meats we eat.
It has plenty of tasty protein but, when eaten without skin, the meat is low in fat. Even with skin, 3 ounces of roasted breast meat has only 130 calories, 19 percent of them from fat. Dark meat is higher in fat than light meat, but is still relatively lean if eaten without skin, according to "Wellness Foods A to Z" from the University of California-Berkeley.
"The dietary sins at the holiday table aren't in the turkey. They're in the stuffing, the giblet gravy and the butter-laced mashed potatoes," says Kate Slate, editor of "The Wellness Kitchen" cookbook, also from the University of California-Berkeley.
Among its 140 recipes for healthful eating, the cookbook has suggestions for tasty low-fat dishes using Thanksgiving leftovers, including roast turkey salad with cranberry vinaigrette, hearty turkey stew and herb-roasted sweet potato skins.
Using frozen juice in its concentrated form makes a delicious low-fat vinaigrette for the following turkey and sweet-potato salad. The dressing also supplies an impressive amount of vitamin C. You may use leftover potatoes; if you do, omit the first preparation step.