The Day After

Good morning! Well, the Big Day has passed.  We prepped, we prepared, we cleaned, we cooked, we feasted and then we cleaned some more.  By now you've probably woken up from your food coma, yesterday's indulgences forgotten and are digging around the fridge thinking that, yes, pumpkin pie is indeed a healthy breakfast! Or is that just me? 

I imagine that by dinnertime tonight, we'll all be tired of the "traditional" Thanksgiving food and will looking for something different.  Using the leftover turkey breast and corn, I'm going to throw some chili into the crockpot.  We're meeting friends for drinks late this afternoon, will be nice to return home to find dinner all ready for us! I tweaked the recipe below, substituting turkey and shortening the cooking time just a bit.

Photo Courtesy of Weight Watchers Points Plus Recipes

Crockpot Turkey Chili

Ingredients:

Non-stick cooking spray
(12 oz) cooked, diced turkey
1 (1.5 oz) envelope chili seasoning
1 (28 oz) can diced tomatoes with liquid
1 (15.25 oz) can whole kernel corn, drained
1 (15.25 oz) can kidney or red beans, drained
1 green bell pepper, chopped
1 onion, chopped
1/2 cup salsa
1 cup water

Directions:

1.  Spray crock pot with non-stick cooking spray.
Add turkey and all other ingredients to crock pot and mix well.

3. Cover and cook on LOW 4 to 6hours, just until heated through.

Yield: 8 servings
Serving Size: 1-1/2 cups per serving.

Weight Watchers PointsPlus+ = 4 per serving.

Nutrition Information:
Calories 160.4, Carbs 23.6 g, Fat 1.9 g, Fiber 5.6 g, Protein 14.3

Have a Beauty-Full Day,