Turn extra turkey into sandwich supper

Turn your leftovers into a family-pleasing sandwich supper. Whether using leftover turkey or turkey from the deli, this gives a new twist to a turkey sandwich. It’s so simple to make that I use it anytime I have leftover turkey or chicken.

The salad is made with cooked green beans, but you can use any leftover or fresh vegetables you have on hand using the recipe as a blueprint.

Helpful Hints:

• Any type of whole grain bread can be used.

• Any type of cranberry sauce or jelly can be used. Drain it if it is watery.

• If using fresh green beans instead of cooked ones, microwave for 2 minutes.

• An easy way to chop chives is to cut them with a scissors.

Toasted Turkey Cranberry Sandwich

Yield 2 servings. Recipe by Linda Gassenheimer

4 slices multigrain bread

1/4 cup cranberry sauce

2 tablespoons Dijon mustard

1/2 pound cooked, sliced turkey breast

2 slices brie cheese (about 2 ounces)

4 lettuce leaves

4 slices tomatoes

Toast bread. Mix cranberry sauce and mustard together. Place bread on counter top and spread each slice with cranberry sauce mixture. Divide the turkey between two and place on two bread slices. Place brie slices on top of the turkey. Add lettuce leaves and then tomatoes. Cover with the two remaining bread slices, cranberry mixture toward the inside of the sandwich. Carefully, cut sandwiches in half.

Per serving: 469 calories (27% from fat), 14 g fat (5.9 g saturated,3.4 g monounsaturated), 103 mg cholesterol, 47.4 g protein, 40.2 g carbohydrates, 5.9 g fiber, 653 mg sodium.

Green Bean Salad

Yield 2 servings. Recipe by Linda Gassenheimer

2 cups cooked green beans, or other leftover vegetable

1/2 cup sliced celery

1/4 cup reduced-fat salad dressing

Salt and freshly ground black pepper

2 cups lettuce leaves

2 tablespoons chopped chives

Add green beans and celery to a bowl and toss with the salad dressing and salt and pepper to taste. Divide the lettuce leaves between two dinner plates and spoon green bean mixture on top. Sprinkle with chives.

Per serving: 67 calories (31% from fat), 2.3 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 2.8 g protein,10.8 g carbohydrates, 4.2 g fiber, 39 mg sodium.