Woman's World

TWO DELICIOUS WAYS TO PUT LEFTOVER TURKEY TO USE

Turkey Bolognese

We gave jarred tomato sauce a quick flavor upgrade and tossed it with turkey and pasta for practically instant mmm

1 Tbs. olive oil
1 small onion, chopped (½ cup)
1 carrot, chopped (½ cup)
½ cup red wine
1 (24 oz.) jar tomato pasta sauce
3 cups (¾" chunks) cooked turkey, about 12 oz.
12 oz. fresh pappardelle pasta
1 cup shredded mozzarella cheese
2 Tbs. thinly sliced fresh basil

• Bring large pot of salted water to a boil. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion and carrot; cook, stirring occasionally, until softened, about 3 min. Add wine. Cover; reduce heat to medium-low. Cook until vegetables are just tender and liquid has almost evaporated, 7–8 min. Stir in pasta sauce and turkey. Cover; cook until flavors blend, about 10 min.

• Meanwhile, cook pasta according to package directions; reserve ½ cup pasta water, then drain pasta. Return pasta to pot. Add sauce; toss together, adding pasta water as needed if sauce is too thick. Serve topped with cheese and basil.

Servings: 4. Active time: 15 min. Total time: 35 min. Calories: 685 Protein: 46g Fat: 16 (5g sat.) Chol.: 154mg Carbs.: 81g Sodium: 644mg Fiber: 7g Sugar: 12g

Turkey Enchiladas

Filled with turkey, beans, corn and rice, our hearty Tex-Mex casserole is guaranteed to satisfy your hungry family

1 Tbs. oil
1 onion, chopped (1½ cups)
2 tsp. chili powder
2 cups shredded cooked turkey
¾ cups enchilada sauce, from 1 (28 oz.) can
1 (15.5 oz.) can black beans, rinsed, drained
1 cup cooked rice
½ cup frozen corn, thawed, drained
2 cups shredded Monterey Jack cheese (8 oz.)
¼ cup chopped fresh cilantro
8 (7") flour tortillas, warmed
Pepitas (optional)

• Heat oven to 375°F. Coat 13"x9" baking dish with cooking spray. In large nonstick skillet, heat oil over medium heat. Add onion and chili powder; cook until onion starts to soften, 3 min. Cover; reduce heat to low. Cook until tender, 10 min. Stir in turkey, 3 ⁄4 cup sauce, beans, rice and corn; heat through, 5 min. Remove from heat; stir in 1 cup cheese and cilantro.

• Divide mixture evenly among tortillas; roll up. Place, seam side down, in dish; pour remaining sauce over. Bake until hot, 20 min. Top with remaining cheese. Bake until cheese melts, 5 min. If desired, sprinkle with pepitas.

Servings: 4. Active time: 30 min. Total time: 1 hr. Calories: 823 Protein: 50g Fat: 29 (12g sat.) Chol.: 121mg Carbs.: 90g Sodium: 2,356mg Fiber: 12g Sugar: 13g

Food & Photo; Bauer Media Australia, Food