Before we get started with our very first Good Tastes recipe, please be sure and visit THIS post if this if your first visit to learn a little bit about this blog.
I don't know about you, but one of my favorite parts of the holidays is leftovers! But they can also be the most dangerous, calling out to you from the fridge to munch and nibble all day long.
Today's recipe recycles that leftover Thanksgiving turkey and extra sweet potatoes to make an unbelievably wonderful hash full of seasonal flavors. The sweet potato adds great fiber and nutrients, while the white turkey breast meat gives you that boost of lean protein to fill you up. Combined with the tart of the cranberries and tang of the creamy goat cheese, this dish doesn't even hint at being born from leftovers!
The amounts below are for one serving because I simply through it together tonight for just myself. You could easily double/triple/quadruple the ingredients to feed those leftover house guests.
1 small sweet potato (130-150g), peeled and diced small
1/4 cup onion, diced
1/4 tsp. minced garlic
1/4 tsp. cracked black pepper
dash ground cinnamon
2 oz. turkey breast, cooked and diced
1 Tbs. dried, sweetened cranberries
1 Tbs. crumbled goat cheese
Spray non-stick skillet with cooking spray and place over medium heat on the stove top. In small bowl, toss sweet potato and onions with pepper and cinnamon. Cook in skillet, stirring often, for about 10 minutes or until semi soft and edges begin to brown. Stir in turkey and cranberries.
Add about 4 Tbs. water, cover with lid. Cook until water has evaporated, about 3-4 minutes. This step helps steam the potatoes to fully cooked, heat the turkey through quickly and plump the cranberries. Remove lid and cook another minute or so to make sure all water is gone.
Place in bowl and top with goat cheese crumbles. Let sit a minute or two before serving to let cheese melt a little. Enjoy!
Weight Watchers PointsPlus Value: 6