Turkey Pot Pie

The gluttony of Thanksgiving and the blessings of Carb Nite

If you’re like us, then you’re probably planning your Carb Nite or a Carb Back-Loading night to fall on Thanksgiving. We don’t blame you…it just makes sense. So for that reason we decided not to share an ultra-low carb Turkey Day recipe with you. Thanksgiving is the day to be with those you love and appreciate, sharing and eating foods you love and appreciate! For me, it’s my Aunt’s stuffing (yes, it’s gluten-filled carby goodness). For some it might be the pumpkin, sweet potato, or even apple pie that fills that T-day tummy. Whatever you choose to indulge in, it’s nice being able to gobble up all the food and know that it’s only going to help you achieve your health and fitness goals. Ah, the blessings of Carb Nite 🙂

 Grab all the leftovers!

There’s one problem that most people celebrating Thanksgiving come across – what to do with all the leftovers.  That’s why we’re sharing a tasty twist on Turkey Pot Pie! It’s the perfect way to use up all (or at least a lot of) your leftover turkey and it calls for one of our fan-favorites – Cheesy Jalapeno Biscuits!   It’s pretty easy to throw together and honestly, you could add whichever green veggies you have laying around (maybe even some of that green bean casserole, minus the fried onions!). We opted for celery and green beans because that’s what we had in the fridge at the time. It turned out better than I expected and reminded me of the store-bought pot pies that my Dad used to get us when he didn’t feel like cooking. Brought me right back to my childhood 🙂

Room for bacon? Heck ya!

P.S. We also tried a version with bacon bits and it was, well…AH-MAY-ZING! I mean, everything is better with bacon right? I didn’t include the macros for the addition of bacon, so if you choose to add it in you’ll have to do the math yourself 🙂