Health & Fitness

The Turkey

My family at home and at Skin MD and Beyond wish you and yours a Happy Thanksgiving Season! We hope your traveling family and friends arrive safely and enjoy all the festivities and food and we hope your turkey was delicious! Turkey the coveted meat of the season… and if you’re not tired of hearing the word “turkey” yet then we want to make sure you are not tired of eating it either!

Like the majority of us, you will probably have leftovers during this holiday season so I wanted to offer you a great recipe I found to help make your turkey tasting like a new meal using leftovers without it tasting just like well, leftovers.

The Food Network also gives these helpful tips on storing your leftovers;

Leftovers should be cooled down as quickly as possible. Pack them into several shallow containers rather than one large one, and make sure you don’t stack the containers in the refrigerator (this can trap the heat). The more surface area that’s exposed to the cold air, the faster your food will cool.

Remove any stuffing from the turkey cavity and store it in a separate container. Carve the meat from the bones or separate the turkey into smaller pieces and divide it among shallow containers or plastic bags. It may be tempting to keep any leftover sweet potatoes or green beans in the half-empty serving dish and just cover it with plastic wrap, but it’s best to put everything in a clean, smaller container. It will also save a lot of space in the refrigerator
next day turkey Primavera









Picture by Taste of home Recipe found on

Turkey Pasta


1 cup uncooked penne pasta

8 fresh asparagus spears, trimmed and cut into 1-inch pieces

2/3 cup julienned carrot

3 tablespoons butter

4 large fresh mushrooms, sliced

½ cup chopped yellow summer squash

½ cup chopped zucchini

1 ½ cups shredded cooked turkey

1 medium tomato, chopped

1 envelope Italian salad dressing mix

1 cup heavy whipping cream

¼ cup grated parmesan cheese



  1. Cook pasta according to package directions, meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini: saute until crisp-tender
  2. Stir in the turkey, tomato, dressing mix and cream. Bring to a boil: cook and stir for 2 minutes.
  3. Drain pasta: add the vegetable mixture and toss to combine. Sprinkle with cheese and toss again. Yield: 4 servings.