I am addicted to cooking a turkey breast on a week night.
A. because I love turkey
B. it's so easy
C. because I love the leftovers even better
Cooking a large turkey breast or a pork loin is not only delicious, but economical because you can be creative with the leftovers for lunch or dinner the next day.
Forget the turkey salad, let's make turkey quesadillas.
I got this idea from Kalyn's Kitchen. Kalyn cooks low carb recipes and great looking South Beach diet foods.
I am certainly not a low carb cook, so you can tailor this to your liking by finding low carb tortillas and skim milk cheese.
I saved my calories by baking them in the oven instead of frying.
olive oil for brushing the tortillas
1 avocado, halved and pit removed
juice of half a lemon
1 tsp kosher salt
cooked turkey or chicken breast meat, shredded
1/2 cup of shredded Mexican blend cheese (cheddar & Monterey Jack)
Mash up the avocado with the lemon juice and kosher salt making a creamy guacamole.
Brush a small amount of olive oil on one side of tortilla.
Lay oil side down on a baking sheet.
Spread the guacamole on the tortilla, and then top with shredded turkey and shredded cheese.
Cover with second tortilla and brush with more olive oil on top.
Bake at 400F for about 12 minutes.
Cut into wedges like a pizza!