Thanksgiving Leftovers Recipes

Mix udon and zucchini noodles for a lower-carb noodle bowl that's full of flavor thanks to the finger-licking-good peanut sauce. Using leftover chicken will save you even more time on this quick dinner recipe--you can whip it up in about 10 minutes.

Using zucchini to make noodles instead of pasta, makes this dish diabetic-friendly.

Put your turkey leftovers to good use in this simple hash recipe. You'll love how the sweet potatoes, apples, cranberries, and cinnamon combine with the turkey to create a complete meal.

This quick-and-easy chili recipe is not only delicious, but it also packs in 25 grams of protein and 11 grams of fiber per serving.

This wrap is quick-and-easy to prepare and is the perfect lunch solution for all of those Thanksgiving leftovers.

This recipe provides a creative Thai twist for your turkey leftovers. Nutritious, non-starchy vegetables bulk up your bowl and give you a bigger serving size.

Pasta and turkey pair well together in this quick-and-easy pasta salad recipe that packs in 31 grams of protein per serving.

Need to use up leftover turkey from the holidays? Make this low fat casserole. It's made with brown rice and lots of vegetables.

Instead of using just potatoes in this casserole, we've cut the carbs by using a trio of potato, turnip, and sweet potato slices.

This creamy, veggie-packed chicken dinner comes together easily in your slow-cooker-and makes enough for another night's casserole (see associated recipe)!

Plan ahead to make extra pork chops (see associated recipe, below) for this easy, cheesy casserole.

Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.

Hot roasted vegetables lightly wilt the arugula in this healthy dinner salad recipe. Keep prep time minimal with leftover chicken, precut butternut squash and trimmed Brussels sprouts.

The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctively different and appealing character to the soup. Even if you don't keep instant mashed potatoes in your pantry, it's worth picking some up for this soup. They give the soup a thick, chowder texture without any heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture. Recipe by Nancy Baggett for EatingWell.

Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with: Roasted red potatoes or hash browns.

Rösti is a traditional Swiss potato pancake typically served as a side dish but we added ham and cheese to transform it into an easy weeknight supper. Enjoy with steamed asparagus and chunky applesauce on the side.

A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet raisins give it plenty of punch. Enjoy the leftovers for a fuss-free lunch. Recipe by Nancy Baggett for EatingWell.

Hash isn't just for corned beef. It's also great made with catfish--or other flaky white fish. Any ham adds flavor to the hash, but we think a higher-quality smoked ham will give you the biggest flavor-bang for your buck. Serve with a poached egg on top and a green salad.

Fresh corn, diced deli ham and crunchy croutons are tossed with a smoky, creamy dressing in this light summer salad. Serve with a crisp glass of rosé and sliced melon.