35+ Quick and Easy Friday Paleo Leftover Turkey Recipes for Busy Day

The holiday season is here, and if you’re anything like us, you’re probably looking at a fridge full of leftover turkey after Thanksgiving or Christmas dinner.

Instead of letting it go to waste, why not transform those leftovers into exciting, paleo-friendly meals?

Whether you’re craving something hearty, light, or packed with flavor, we’ve got you covered with over 35 incredible recipes that make the most of your leftover turkey while keeping things healthy and delicious.

From soups and salads to casseroles and wraps, these paleo recipes will inspire you to create new, mouthwatering dishes that are as nutritious as they are satisfying.

Say goodbye to bland leftovers and hello to fresh and tasty meals that fit perfectly into your paleo lifestyle.

35+ Quick and Easy Friday Paleo Leftover Turkey Recipes for Busy Day

Leftover turkey doesn’t have to be dull or repetitive!

With these 35+ paleo-friendly recipes, you can transform your leftovers into a wide range of dishes that will leave your taste buds begging for more.

Whether you’re prepping for a busy week or just need a quick, healthy meal to enjoy on a Friday night, these recipes are perfect for using up your turkey while sticking to your paleo diet.

From savory to sweet, there’s a recipe for every craving.

So, next time you have leftover turkey, you’ll have no shortage of creative ideas to turn it into a nourishing and delicious meal. Enjoy!

Turkey and Avocado Lettuce Wraps

These Turkey and Avocado Lettuce Wraps are an ideal low-carb, keto-friendly lunch to use up leftover turkey. They are light, refreshing, and packed with healthy fats, making them a perfect post-Thanksgiving meal. The avocado adds creaminess, while the turkey provides lean protein, all wrapped in crispy lettuce for a satisfying yet guilt-free meal.

Ingredients:

• 2 cups leftover cooked turkey, shredded
• 1 ripe avocado, sliced
• 4 large Romaine lettuce leaves, washed and dried
• 1/4 cup shredded cheese (optional, omit for dairy-free)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 cup chopped cilantro (optional)

Instructions:

1. In a medium bowl, mix the shredded turkey with olive oil, lemon juice, salt, and pepper.
2. Lay out the Romaine lettuce leaves on a flat surface.
3. In the center of each lettuce leaf, add a portion of the seasoned turkey.
4. Layer on slices of avocado and top with optional shredded cheese and chopped cilantro.
5. Carefully roll the lettuce leaves up like a burrito, securing the filling inside.
6. Serve immediately or refrigerate for a later meal.

These Turkey and Avocado Lettuce Wraps are a quick and nutritious way to repurpose your leftover turkey while staying on track with your keto diet. They are low in carbs, high in healthy fats, and incredibly versatile. You can customize them by adding your favorite keto-friendly toppings like jalapenos or a dollop of sour cream for extra flavor.

Turkey Cauliflower Fried Rice

Turkey Cauliflower Fried Rice is a great way to give your leftover turkey a flavorful, low-carb twist. By substituting cauliflower rice for traditional rice, this dish stays keto-friendly and full of nutrients. Packed with veggies and turkey, it’s a hearty, satisfying meal perfect for lunch. This quick stir-fry is loaded with savory flavors, making it an ideal weekday dish.

Ingredients:

• 2 cups leftover turkey, diced
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon coconut oil or olive oil
• 1 small onion, diced
• 1/2 cup carrots, julienned or chopped
• 2 garlic cloves, minced
• 2 eggs, lightly beaten
• 2 tablespoons coconut aminos or tamari (for gluten-free)
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Chopped green onions for garnish (optional)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium heat. Add the diced onion and carrots, and sauté for about 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute.
3. Push the veggies to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
4. Add the cauliflower rice to the pan, stirring well to combine with the vegetables and eggs. Cook for about 5 minutes, allowing the cauliflower rice to soften.
5. Stir in the leftover turkey, coconut aminos, sesame oil, salt, and pepper. Continue to cook for an additional 3-4 minutes to heat through.
6. Garnish with chopped green onions and serve.

This Turkey Cauliflower Fried Rice is an excellent way to transform your leftovers into a flavorful, satisfying meal without compromising on your keto goals. The combination of turkey, vegetables, and cauliflower rice makes it a nutrient-dense dish that’s both low in carbs and high in protein. Plus, the coconut aminos provide that delicious umami flavor without any sugar or soy, keeping the dish perfectly aligned with low-carb and paleo diets.

Turkey Zucchini Noodles with Pesto

For a fresh and light low-carb lunch, try this Turkey Zucchini Noodles with Pesto recipe. It’s a keto-friendly take on traditional pasta dishes, with zucchini noodles acting as the perfect substitute. Tossed with leftover turkey and a rich, garlicky pesto sauce, this dish is packed with flavor and healthy fats, making it a fulfilling, low-carb option that’s perfect for lunch.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1/4 cup cherry tomatoes, halved (optional)
• 1 tablespoon Parmesan cheese (optional, omit for dairy-free)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they soften but still retain a slight crunch.
2. Add the shredded turkey to the skillet and heat through for an additional 2-3 minutes.
3. Stir in the pesto and mix until the turkey and zucchini noodles are evenly coated.
4. Season with salt and pepper to taste, and add the cherry tomatoes for a burst of freshness.
5. Garnish with Parmesan cheese (if using) and serve immediately.

This Turkey Zucchini Noodles with Pesto is a perfect example of how you can make the most of your leftovers while staying true to a low-carb, paleo, and keto lifestyle. The zucchini noodles add a fresh, crunchy texture, and the pesto ties everything together with a burst of flavor. Whether you’re craving something light and healthy or simply need a quick and easy lunch, this dish is sure to become a favorite.

Turkey Avocado Egg Salad

This Turkey Avocado Egg Salad combines the rich flavors of leftover turkey, creamy avocado, and hard-boiled eggs in a protein-packed, low-carb salad. It’s a keto-friendly meal that’s perfect for lunch or a snack. The avocado adds healthy fats, while the eggs and turkey offer a satisfying amount of protein. This dish is easy to prepare and incredibly filling.

Ingredients:

• 2 cups leftover turkey, diced
• 4 large eggs, hard-boiled and chopped
• 1 ripe avocado, peeled and diced
• 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the diced turkey, chopped hard-boiled eggs, and diced avocado.
2. In a small bowl, mix together the mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice.
3. Pour the dressing over the turkey mixture and stir gently to combine, ensuring the ingredients are coated.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley if desired and serve immediately.

This Turkey Avocado Egg Salad is a satisfying and nourishing lunch that combines rich flavors with a healthy dose of protein and healthy fats. It’s low in carbs, making it ideal for anyone following a keto or paleo diet. The creamy avocado balances the heartiness of the turkey, while the eggs provide a delicious, filling texture. It’s also incredibly versatile, so feel free to customize it with additional herbs or spices to suit your taste.

Turkey and Spinach Stuffed Mushrooms

These Turkey and Spinach Stuffed Mushrooms are an elegant yet easy-to-make lunch that makes great use of leftover turkey. The mushrooms are stuffed with a flavorful mixture of turkey, spinach, and a few keto-friendly seasonings, then baked until golden. They’re the perfect low-carb dish for a satisfying lunch or a light dinner.

Ingredients:

• 2 cups leftover turkey, shredded
• 10 large cremini or white mushrooms, stems removed
• 1 cup fresh spinach, chopped
• 1/4 cup shredded cheese (optional, omit for dairy-free)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme or rosemary (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the chopped spinach and cook for another 2-3 minutes, until wilted.
4. Stir in the shredded turkey and season with salt, pepper, and herbs of choice. Cook for an additional 2-3 minutes until the turkey is heated through.
5. Spoon the turkey and spinach mixture into the mushroom caps, packing them lightly.
6. Place the stuffed mushrooms on a baking sheet and top with shredded cheese (if using).
7. Bake for 15-20 minutes or until the mushrooms are tender and the cheese is melted and golden.
8. Serve hot, garnished with fresh herbs if desired.

Turkey and Spinach Stuffed Mushrooms are a perfect low-carb and keto-friendly dish that’s full of flavor and packed with nutrients. The turkey provides a hearty protein base, while the spinach adds fiber and antioxidants. The mushrooms act as a vessel for all these delicious ingredients, and the melted cheese (if used) adds a comforting touch. This dish is great for anyone looking for a light but filling lunch or even as an appetizer for gatherings.

Turkey and Broccoli Cheese Casserole

Turkey and Broccoli Cheese Casserole is a warm, comforting dish that makes the most of your leftover turkey. It’s low in carbs, rich in protein, and packed with healthy fats, making it an excellent option for a keto-friendly lunch. The broccoli adds fiber, while the creamy cheese sauce makes it indulgent and filling. Perfect for meal prepping or serving a family.

Ingredients:

• 2 cups leftover turkey, diced
• 2 cups broccoli florets, steamed
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup heavy cream or coconut cream
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5-7 minutes. Drain well.
3. In a skillet, melt butter over medium heat. Add the heavy cream (or coconut cream) and bring to a simmer.
4. Stir in the garlic powder, onion powder, salt, and pepper. Let the sauce thicken for about 3-4 minutes.
5. Remove from heat and stir in the shredded cheese until melted and smooth.
6. In a large baking dish, combine the diced turkey and steamed broccoli. Pour the cheese sauce over the top and mix to combine.
7. Top with additional cheese if desired and bake for 20-25 minutes, or until the casserole is bubbly and golden.
8. Garnish with fresh parsley and serve warm.

This Turkey and Broccoli Cheese Casserole is the ultimate comfort food that’s both low-carb and keto-friendly. It combines the hearty flavors of turkey and broccoli with a creamy, cheesy sauce, making it a filling and satisfying meal. The casserole can be prepared in advance and reheated, making it an excellent choice for meal prepping or for busy weeks. Whether enjoyed as a lunch or dinner, this dish is sure to please everyone while keeping you on track with your keto goals.

Turkey and Cauliflower Shepherd’s Pie

This Turkey and Cauliflower Shepherd’s Pie is a keto-friendly twist on the classic comfort dish. By using cauliflower mash instead of traditional mashed potatoes, it significantly reduces the carbs, while still delivering that creamy, savory texture. This hearty casserole is packed with leftover turkey and vegetables, topped with a rich, cauliflower mash for a perfect low-carb lunch or dinner.

Ingredients:

• 2 cups leftover turkey, diced
• 1 large head of cauliflower, chopped into florets
• 1/2 cup heavy cream or coconut cream
• 2 tablespoons butter
• 1 small onion, diced
• 1 cup mixed vegetables (carrots, peas, and corn for paleo or keto-friendly alternatives)
• 1/2 cup chicken or turkey broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 10-12 minutes. Once softened, drain well and blend or mash with heavy cream, butter, salt, and pepper until smooth.
3. While the cauliflower is steaming, heat olive oil in a large skillet. Add the diced onion and cook until softened, about 5 minutes.
4. Add the mixed vegetables and leftover turkey to the skillet, cooking for an additional 3-4 minutes. Pour in the chicken broth, stirring to combine, and simmer for 5 minutes.
5. Transfer the turkey and vegetable mixture to a greased baking dish. Top with the cauliflower mash, spreading it evenly over the filling.
6. Bake in the oven for 20 minutes or until the top is golden and slightly crispy.
7. Garnish with fresh thyme and serve warm.

This Turkey and Cauliflower Shepherd’s Pie is an ideal comfort food for anyone following a keto or paleo diet. The cauliflower mash provides that satisfying, creamy topping, while the turkey and vegetable filling adds a hearty, nutritious base. It’s a perfect way to use up leftover turkey and transform it into a filling meal that will keep you full without the carbs. Whether served as a lunch or dinner, this dish is sure to satisfy your cravings for a cozy, low-carb meal.

Turkey and Roasted Bell Pepper Frittata

This Turkey and Roasted Bell Pepper Frittata is a quick, nutritious, and keto-friendly lunch. Packed with leftover turkey, roasted bell peppers, and eggs, this dish is full of protein, healthy fats, and vibrant flavors. It’s an easy, one-pan meal that’s perfect for a low-carb lunch or brunch, and it can be made in advance for a grab-and-go option.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 large bell peppers, roasted and chopped (red or yellow)
• 6 large eggs
• 1/4 cup heavy cream or coconut cream
• 1 tablespoon olive oil
• 1/4 cup shredded cheese (optional, omit for dairy-free)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the roasted bell peppers and turkey, cooking for about 2-3 minutes until the mixture is heated through.
3. In a bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
4. Pour the egg mixture over the turkey and bell peppers in the skillet, stirring gently to combine.
5. Let the frittata cook over medium heat for 4-5 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-15 minutes or until the frittata is fully set and lightly golden on top.
7. If using cheese, sprinkle it on top in the last 2-3 minutes of baking to melt and brown.
8. Garnish with fresh basil or parsley and serve warm.

This Turkey and Roasted Bell Pepper Frittata is a delicious, versatile low-carb meal that’s perfect for using up leftover turkey. The roasted bell peppers add a sweet, smoky flavor that complements the turkey perfectly. The eggs bring it all together, creating a fluffy, satisfying frittata that’s great for breakfast, lunch, or dinner. It’s easy to make, filling, and can be customized with any additional keto-friendly vegetables or spices you like.

Turkey and Cabbage Stir-Fry

This Turkey and Cabbage Stir-Fry is a quick and flavorful keto-friendly dish, packed with lean protein from leftover turkey and fiber from cabbage. It’s a light yet satisfying lunch that can be made in under 30 minutes, using basic ingredients. The cabbage provides a perfect crunchy texture, while the turkey and seasonings bring savory richness to this easy, low-carb meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 4 cups cabbage, shredded
• 1 small onion, sliced
• 2 tablespoons coconut oil or olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 1 tablespoon sesame seeds for garnish (optional)
• Green onions for garnish (optional)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 2-3 minutes until softened.
2. Add the garlic and ginger, cooking for another 1 minute until fragrant.
3. Stir in the shredded cabbage and cook for about 5-7 minutes, stirring occasionally, until the cabbage softens but still has some crunch.
4. Add the shredded turkey to the pan, followed by the coconut aminos, rice vinegar, sesame oil, salt, and pepper. Stir to combine and cook for an additional 3-4 minutes until the turkey is heated through.
5. Garnish with sesame seeds and green onions, then serve immediately.

Turkey and Cabbage Stir-Fry is an easy and healthy lunch option that makes the most of leftover turkey while keeping things light and low-carb. The cabbage adds a satisfying crunch, while the turkey and savory seasonings bring richness and flavor to the dish. The coconut aminos and sesame oil provide a hint of umami, making this stir-fry deliciously satisfying without compromising your keto or paleo goals. It’s quick to prepare, flavorful, and perfect for meal prepping.

Turkey Zoodle Alfredo

Turkey Zoodle Alfredo is a keto-friendly and low-carb twist on the classic pasta dish. Zucchini noodles (zoodles) replace traditional pasta, creating a light, yet creamy, meal. The rich Alfredo sauce, made with heavy cream and Parmesan cheese, complements the leftover turkey, making this dish both filling and flavorful. It’s perfect for a quick lunch or dinner and keeps you on track with your low-carb goals.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 medium zucchinis, spiralized into noodles (zoodles)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon chopped parsley (optional)
• 1 tablespoon olive oil (for sautéing)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for about 2-3 minutes, until they are tender but not soggy. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant.
3. Add the heavy cream to the skillet and bring to a simmer. Let it cook for 2-3 minutes, allowing the cream to thicken slightly.
4. Stir in the grated Parmesan cheese and cook until the sauce is creamy and smooth. Season with salt and pepper to taste.
5. Add the shredded turkey to the skillet, stirring to coat with the Alfredo sauce, and cook for 2-3 minutes until the turkey is heated through.
6. Return the zucchini noodles to the skillet, mixing everything together until the noodles are evenly coated with the sauce.
7. Garnish with chopped parsley and serve immediately.

This Turkey Zoodle Alfredo is a creamy, comforting dish that’s light on carbs but heavy on flavor. The zucchini noodles provide a fresh, low-carb alternative to pasta, while the turkey adds lean protein. The rich Alfredo sauce ties everything together, creating a decadent yet healthy meal. It’s quick to prepare and makes excellent use of leftover turkey, making it an ideal option for those looking for a satisfying, keto-friendly lunch or dinner.

Turkey and Spinach Stuffed Avocados

Turkey and Spinach Stuffed Avocados are a simple, keto-friendly lunch that’s packed with healthy fats, protein, and fiber. The creamy avocado halves act as the perfect base for a flavorful filling made with leftover turkey, spinach, and seasonings. This dish is quick to prepare, delicious, and provides a satisfying meal that keeps you full without the carbs.

ingredients:

• 2 ripe avocados, halved and pitted
• 2 cups leftover turkey, shredded
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 cup shredded cheese (optional, omit for dairy-free)
• Salt and pepper to taste
• 1 tablespoon chopped cilantro (optional)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted.
2. Add the shredded turkey to the skillet, cooking for an additional 3-4 minutes until heated through. Stir in lime juice, salt, and pepper to taste.
3. Carefully scoop some of the flesh from each avocado half to create more space for the filling, but leave enough to keep the avocado intact.
4. Spoon the turkey and spinach mixture into the avocado halves.
5. Top with shredded cheese (if using) and return to the skillet, cooking for 1-2 minutes until the cheese melts, or place under a broiler for a few seconds to melt the cheese.
6. Garnish with chopped cilantro and serve immediately.

Turkey and Spinach Stuffed Avocados are an easy and satisfying low-carb meal that makes the most of your eftover turkey. The creamy avocado provides a healthy fat base that pairs perfectly with the lean turkey and vibrant spinach. It’s an ideal meal for anyone on a keto or paleo diet, offering a good balance of protein, fiber, and healthy fats. Plus, it’s customizable, so you can add your favorite keto-friendly toppings like guacamole or hot sauce for extra flavor.

Turkey and Butternut Squash Skillet

Turkey and Butternut Squash Skillet is a hearty, one-pan dish that’s full of flavor and perfect for a low-carb lunch. The butternut squash adds a touch of sweetness, which pairs wonderfully with the savory turkey and earthy spices. This easy skillet meal is quick to prepare and makes use of leftover turkey, making it an ideal option for a healthy, keto-friendly lunch or dinner.

Ingredients:

• 2 cups leftover turkey, diced
• 1 small butternut squash, peeled, cubed, and roasted
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender and lightly caramelized.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Stir in the roasted butternut squash, diced turkey, cumin, paprika, and cinnamon. Cook for 3-4 minutes until the turkey is heated through and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve warm.

Turkey and Butternut Squash Skillet is a delightful, low-carb meal that brings together the rich flavors of turkey and the natural sweetness of roasted butternut squash. The warm spices and savory turkey create a balanced dish that’s perfect for anyone following a keto or paleo diet. The combination of vegetables and protein keeps you full and satisfied, and the recipe is quick and easy to make, making it a great option for a nourishing lunch or dinner.

Turkey and Cucumber Lettuce Wraps

Turkey and Cucumber Lettuce Wraps are a light and refreshing lunch option that’s perfect for a low-carb, keto-friendly meal. The crisp lettuce acts as a healthy, crunchy base for the shredded turkey and fresh cucumber slices, while a simple creamy dressing ties everything together. These wraps are quick to prepare, low in calories, and perfect for a fast and satisfying meal.

Ingredients:

• 2 cups leftover turkey, shredded
• 1 cucumber, thinly sliced
• 8 large lettuce leaves (butter lettuce or romaine work well)
• 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh herbs (parsley or dill) for garnish (optional)

Instructions:

1. In a small bowl, mix together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, salt, and pepper to create a simple dressing.
2. Arrange the lettuce leaves on a clean surface, placing them flat.
3. Layer each lettuce leaf with a few slices of cucumber and a portion of shredded turkey.
4. Drizzle the dressing over the turkey and cucumber.
5. Roll up the lettuce leaves tightly to form wraps.
6. Garnish with fresh herbs, if desired, and serve immediately.

Turkey and Cucumber Lettuce Wraps are the ultimate light and refreshing meal, combining lean protein from turkey with the crunch of fresh cucumber and lettuce. The creamy dressing adds a touch of richness without the carbs, making these wraps perfect for anyone on a keto or paleo diet. These wraps are also incredibly versatile—you can customize them with different veggies or seasonings to suit your taste, and they’re a great choice for a quick lunch or snack.

Turkey, Kale, and Bacon Soup

Turkey, Kale, and Bacon Soup is a hearty and satisfying low-carb soup that’s perfect for colder weather. Leftover turkey is simmered with crisp bacon, nutrient-dense kale, and flavorful herbs, creating a rich, savory broth. The addition of bacon provides a smoky flavor, while the kale adds fiber and a boost of vitamins. This soup is keto-friendly and perfect for meal prepping or a warming lunch.

Ingredients:

• 2 cups leftover turkey, shredded
• 4 slices bacon, chopped
• 4 cups chicken or turkey broth
• 2 cups fresh kale, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil (for sautéing)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove and set aside.
2. In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Pour in the chicken broth and bring to a simmer. Add the chopped kale, thyme, smoked paprika, and salt and pepper to taste. Simmer for about 10 minutes until the kale is tender.
5. Stir in the shredded turkey and crispy bacon, cooking for an additional 3-5 minutes until the turkey is heated through.
6. Taste and adjust seasoning as needed. Serve hot.

Turkey, Kale, and Bacon Soup is the ultimate low-carb comfort food. The combination of rich turkey, crispy bacon, and earthy kale creates a satisfying, flavorful dish that’s perfect for chilly days. The smoky bacon adds depth to the broth, making it a hearty and nourishing meal. This soup is ideal for keto and paleo diets, as it’s packed with protein, fiber, and healthy fats, making it a perfect option for lunch or dinner.

Turkey and Sweet Potato Hash

Turkey and Sweet Potato Hash is a simple, one-pan dish that makes great use of leftover turkey while incorporating the natural sweetness of sweet potatoes. This savory hash is cooked with onions, peppers, and spices, creating a well-balanced, filling meal. It’s a perfect low-carb, keto-friendly breakfast or lunch, and can be made in just one pan for easy cleanup.

Ingredients:

• 2 cups leftover turkey, shredded
• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, diced
• 1/2 small onion, diced
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• 2 eggs (optional, for topping)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and brown.
2. Add the diced bell pepper and onion, cooking for another 3-4 minutes until softened.
3. Stir in the shredded turkey, paprika, garlic powder, cumin, salt, and pepper, and cook for an additional 3-5 minutes until everything is heated through and the sweet potatoes are tender.
4. If desired, crack two eggs into the pan, one at a time, and cook to your desired level of doneness.
5. Garnish with fresh cilantro and serve hot.

Turkey and Sweet Potato Hash is a delicious, satisfying meal that’s perfect for breakfast or lunch. The sweet potatoes provide a natural sweetness that pairs perfectly with the savory turkey, while the spices add a warm depth of flavor. The addition of bell peppers and onions adds color and texture, and the option to top the hash with fried eggs makes it even more filling. This one-pan meal is keto-friendly, low in carbs, and a great way to use up leftover turkey in a flavorful way.

Note: More recipes are coming soon