I love turkey and a cook quite a few of them through out the year. That's what I would do is just freeze up portions, it stays good for 4 to 6 months after you cook it, so go for it!

OMg... I want to go get those ingredients tonight! THANK YOU!

Sounded good, so I entered this in MyFitnessPal to get stats.  Recipe says it makes eight fritters, so I calculated it as four servings of two fritters each.  Used coconut flour in recipe.

Per Serving (2 fritters)

Calories 279  Carbs  17   Protein  13   Sodium  470   Sugar  6   Fat 18

Hi All,

I may have posted this before, but I couldn't find it so I'm posting it again. 

Spaghetti squash is a great food - its like noodles but low cal and low carb ( I think it was about 20 cals and 3 g carb for a 1/2 cup serving. But double-check if you need an accurate count, as my memory may be off.)  in any case, its a nice way to stretch a meal with more volume and not too many calories or carbs.

Buffalo Chicken Spaghetti Squash Recipe

Ingredients

• 1 medium spaghetti squash (about 3 to 4 cups of shredded squash)

• 2 tsp. olive oil

• ½ medium yellow onion, chopped

• 2 medium celery stalks, sliced

• 2 to 3 large boneless skinless chicken breasts, chopped (1.5 lb.)

• 1 8 oz. can tomato sauce

• 1 tbsp. brown sugar (.5 tbsp of splenda blend)

• 1 tbsp. red wine vinegar

• 2 tbsp. hot sauce

• ½ tsp. salt

• ½ tsp. ground black pepper

• ½ cup mozzarella cheese, shredded

Instructions

1. Cut the spaghetti squash in half. Remove seeds. Lay the squash cut-side down on the baking sheet. Add water. Roast for 1 hour at 375 degrees.

2. When squash is cool, shred into strands with a fork. Set aside

3. In a large skillet over medium-high heat, add the oil, onion, celery, and chicken. Coo****il the chicken starts to brown and vegetables become soft (about 6 minutes), stirring occasionally.

4. Mix the tomato sauce, brown sugar, vinegar, hot sauce, salt, and pepper. Add to pan. Coo****il the sauce is thickened and the chicken is cooked through, about 8 minutes.

5. Add the shredded spaghetti squash to the skillet. Stir well to get the squash coated in the sauce.

6. Sprinkle with cheese and serve.

Pumpkin Ice Cream:  

1/2 cup canned pumpkin

1 cup Fat free Fairlife milk

1 cup nonfat plain greek yogurt

1 cup water

1 small package sugar free fat free vanilla pudding mix

3 tablespoons Torani sf Pumpkin Pie syrup

1/2 tsp each cloves, cinnamon and nutmeg

1 tablespoon Grand Marnier

Combine all and stir well.  Pour into ice cream maker and freeze according to directions.  The alcohol will keep the ice cream from freezing hard.

Calories:  57 per 1/2 cup (about 8 servings total), 5 grams protein, 9 grams carbs, 0 fat