This is a very good way to use the leftover turkey and not let it go to waste.  You can put this salad into any jar and can even freeze it, although I personally don’t recommend that.

Instructions

Things You’ll Need

* 8 slices bread
* 2 hard-cooked, chopped eggs
* 1/2 c. mayonnaise
* 1 tbsp. lemon juice
* 1/2 c. chopped celery
* 1 1/2 c. finely chopped leftover turkey
* 1/2 c. sliced green onion
* 2 tsp. prepared mustard
* 2 tbsp. sweet pickle relish

Steps
Step One
Combine turkey, celery, green onions, lemon juice and pepper in a mixing bowl.

Step Two
Add eggs, mayonnaise, pickle relish and mustard. Stir well.

Step Three
Cover with plastic wrap and chill at least 1 hour.

Step Four
Spread between slices of bread and serve.

Overall Things You’ll Need

* Plastic Wrap
* Groceries
* Chef’s Knives
* Chef’s Knives
* Mixing Bowls
* Plastic Wrap
* Mixing bowls

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• 1 1/2 cups frozen pre-browned vegetable protein crumbles (such as Harvest Burgers Recipe Crumbles)
• 2/3 cup chopped onion
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 8oz can tomato sauce
• 2 minced garlic cloves
• 8 taco shells
• Taco bar toppings

1. Combine first 6 ingredients in a medium saucepan and bring to a boil.  Cover, reduce heat and simmer for 10 minutes or until the mixture is thoroughly heated.
2. Spoon mixture evenly into taco shells; top tacos with Taco Bar Toppings.

Taco Bar Toppings

• 1 cup thinly sliced iceberg lettuce
• 1/4 cup drained canned black beans
• 1/4 cup (1oz) shredded reduced-fat sharp cheddar cheese
• 1/4 cup (1oz) shredded reduced-fat Monterey Jack cheese
• 2 tbsp chopped radishes
• 2 tbsp shredded carrot
• 2 tbsp chopped onion
• 2 tbsp chopped green bell pepper

Place these toppings in individual serving dishes.  This recipe yields 4 servings (or 1 serving for a very hungry guy or gal)

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This recipe is for vegetarians but it sure does sound interesting.  I’ve had tofu meats before and except for the hamburgers it was pretty good.  Working at a Seventh Day Advent Church meant not much in the way of meat was served.  Let’s try this recipe.  Let me know how your cheesecake turns out.

1. 1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
2. 2 tbsp brown sugar
3. 1 tbsp reduced-calorie stick margarine, melted
4. Cooking spray
5. 1 cup 2% low-fat cottage cheese
6. 2/3 cup (5 oz) light cream cheese
7. 1 package reduced-fat firm silken tofu, drained
8. 1 cup granulated sugar
9. 1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell)
10. 1/3 cup all purpose flour
11. 2 tsp grated lime rind
12. 6 tbsp fresh lime juice
13. 2 large eggs
14. 1 large egg white
15. 1 1/4 cups 30% less-fat sour cream (such as Breakstone)
16. 1/2 cup granulated sugar
17. 1 tsp grated lemon rind
18. 1/2 tsp vanilla extract
19. Lemon and lime slices if desired.

• Preheat oven to 325 degrees.
• Combine first 3 ingredients in a small bowl and toss well with a fork.  Sprinkle into bottom of a 9″ springform pan coated with cooking spray and set aside.
• Place cottage cheese, cream cheese and tofu in a food processor; process until mixture is smooth.
• Add one cup granulated sugar, lemon curd and the next 5 ingredients.
• Process until smooth (do not overbeat)
• Pour the filling into a prepared pan.
• Bake at 325 degrees for 1 hour and 20 minutes or until cheesecake is almost set.
• Combine sour cream, 1/2 cup granulated sugar, lemon rind and vanilla in a small bowl; stir well.
• Spread sour cream mixture over cheesecake and bake an additional 8 minutes.
• Turn oven off and partially open oven door.  Leave the cheesecake in the oven for 30 minutes.
• Remove from the oven and let cool for 20 minutes on a wire rack.
• Cover and chill for 8 hours.
• Garnish with lemon and lime slices if desired.

Points: 7, Diabetic exchanges; 3 1/2 starch, 1 1/2 fat.  Calories per serving 308, Pro 8.7g, fat 8.3g, carb 50.5g, fiber 0.3g, cholesterol 58mg; iron 1mg; sod 274mg and cal 81mg

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