Citrus flavored fish with fresh spinach is a great light meal. This recipe is from Epicurious.

• 1/4 cup fresh squeezed orange juice
• 2tbs + 1tsp olive oil
• 2tsp thyme leaves, divided
• 2lbs salmon (or steel head trout) fillets
• 1tbs brown sugar
• 1tbs smoked paprika
• 1tsp cinnamon
• 1tsp grated orange peel
• 1/2 tsp sea salt
• 1 10oz bag fresh spinach

Mix orange juice, 2tbs oil and 1tsp thyme in small bowl. Place salmon in large glass dish, add marinade and coat. Cover and refrigerate 30 minutes or more.

Mix brown sugar, paprika, cinnamon, orange peel, remaining thyme and sea salt in small bowl. Remove salmon from marinade. Place in a greased foil-lined baking pan. Discard remaining marinade. Rub top of salmon evenly with smoked paprika mixture. Roast salmon in 400 degree oven 10-15 minutes or until fish flakes easily with fork.

Meanwhile, heat remaining oil in large skillet on medium heat. Add spinach, cook and stir 2 minutes or until wilted. Serve salmon over spinach.

Here is another great recipe for turkey leftovers. This is a nice home-style casserole with lots of veggies. This recipe is from VeryBestBaking.

• 8 oz. dry whole-wheat spaghetti
• 2 1/2 cups chopped broccoli
• 1 red pepper, chopped
• 2 cups chopped mushrooms
• 1 small onion, chopped
• 2 tablespoons olive oil, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (14.5 fl. oz.) reduced sodium chicken broth
• 1 can (12 fl. oz.) evaporated lowfat 2% milk
• 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
• 2 cups cooked, chopped turkey breast meat

Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.

Place the broccoli and a small amount of water in a microwave safe dish, cover and cook for approximately 2 minutes or until the broccoli is just slightly soft. Drain water and set aside.

In one tablespoon of the olive oil, cook in red pepper, mushrooms and onion in a medium skillet until the onion is soft and translucent. Set aside.

Prepare pasta according to package directions. Return pasta to cooking pot. Add all of the vegetables.

Meanwhile, heat the other tablespoon of olive oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.

Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

Bake for 20 to 25 minutes or until lightly browned. Serve immediately.

Serves 10-12

I’ve been making this recipe for so long I have no idea where it came from. Keep it on hand for when you have leftover turkey during the holidays.

• 1 cup diced cooked turkey
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 teaspoons paprika
• 1 large clove garlic, minced
• 2 tablespoons olive oil
• 1 14 oz can chicken broth
• ¾ cup raw regular rice
• ¼ cup sliced pimiento-stuffed olives
• 1 cup chopped canned tomatoes
• Shredded cheddar cheese

In a saucepan, brown turkey along with the onion, green pepper, paprika and garlic in the oil until tender. Add broth, rice and olives. Cover; bring to boil. Reduce heat; cook over low heat 20-25 minutes or until rice is done. Stir occasionally. Add tomatoes; heat through. Garnish with cheese.

Serves 4-6