Wonder what you need to do to get back on the healthy eating wagon? AND not let all that leftover turkey go to waste?

Alright people, anyone else out there have to attend THREE Thanksgiving meals every year? No? Just my family? Well, after the many a days of devouring stuffing, turkey, ham, mashed potatoes, gravy, the rolls (oh, so many rolls) I had had enough with my poor tummy aches from all the unhealthy food consumption. (I forgot pie… There was also delicious pie…*licks lips*) 

Though everything was made with love and tasted as such, I was ready to jump back on the wagon of eating healthy. BUT I also was given leftovers from the gracious families who hosted Thanksgiving this year.

I don’t like to waste food. And I don’t know someone who really does. So I thought I’d share my recipe for leftover turkey that helps me kick start healthy time in our home again. (and is still tasty to eat!)

Items Needed

About 1/2 Pound of Leftover Turkey
4 Slices of Bacon (cooked)
3 Zucchini
1/2 Cup of Mozzarella 

1 Spoon

turkey bacon zucchini boats
turkey and bacon zucchini boats


1. Cook Bacon

2. Scoop out the center seed area of the zucchini and set aside in a Tupperware container. Add shredded turkey to the scooped out zucchini.
3. Crumble bacon into turkey and zucchini mixture.

4. Mix in 1/2 cup of shredded Mozzarella Cheese

5. Fill “Zucchini Boats” with your mixture.

6. Set Oven to Low Broil, place zucchini boats on cooking sheet and in center of the oven for 15 minutes. Change temperature of oven to 300 F and leave for an additional 10 minutes, or until zucchini is softened.

leftover thanksgiving recipe
what to do with leftover thanksgiving turkey

This Lost Mama

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