- With Mayo Clinic nutritionists
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.read biographyclose window
Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.Katherine Zeratsky and Jennifer Nelson
Jennifer K. Nelson, M.S., R.D., L.D., C.N.S.D.
Jennifer Nelson is your link to a better diet. As specialty editor of the nutrition and healthy eating guide, she plays a vital role in bringing you healthy recipes and meal planning.
"Nutrition is one way people have direct control over the quality of their lives," she says. "I hope to translate the science of nutrition into ways that people can select and prepare great-tasting foods that help maintain health and treat disease."
A St. Paul, Minn., native, she has been with Mayo Clinic since 1978, and is director of clinical dietetics and an associate professor of nutrition at Mayo Clinic College of Medicine.
She leads clinical nutrition efforts for a staff of more than 60 clinical dietitians and nine dietetic technicians and oversees nutrition services, staffing, strategic and financial planning, and quality improvement. Nelson was co-editor of the "Mayo Clinic Diet" and the James Beard Foundation Award-winning "The New Mayo Clinic Cookbook." She has been a contributing author to and reviewer of many other Mayo Clinic books, including "Mayo Clinic Healthy Weight for EveryBody," "The Mayo Clinic Family Health Book" and "The Mayo Clinic/Williams Sonoma Cookbook." She contributes to the strategic direction of the Food & Nutrition Center, which includes creating recipes and menus, reviewing nutrition content of various articles, and providing expert answers to nutrition questions.
Katherine Zeratsky, R.D., L.D.
As a specialty editor of the nutrition and healthy eating guide, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.
A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She's active in nutrition-related curriculum and course development in wellness nutrition at Mayo Clinic in Rochester, Minn., and nutrition related to weight management and practical applications of nutrition-related lifestyle changes.
Other areas of interest include food and nutrition for all life stages, active lifestyles and the culinary arts.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
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Nov. 28, 2012
Healthy ideas for gobbling up leftover turkey
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
Get your family to gobble up that leftover holiday turkey with these healthy ideas.
An important reminder first — Follow these food safety rules when using leftover turkey:
- Once turkey has been cooked it should not remain at room temperature longer than 2 hours.
- Turkey should be refrigerated separately from stuffing.
- Use within 3 to 4 days or freeze.
- Reheat thoroughly to a temperature of 165 F or until hot and steaming.
Salads are a fast and easy way to use up leftover turkey — or leftover chicken. Just remember to reheat turkey to 165 F and then allow it to cool before adding it to the salad. Here are some tasty combinations you can try:
- Shredded turkey, wild rice, raisins (or grapes), walnuts plus a dab of low-fat mayo
- Chopped turkey, mango slices (or orange segments), chopped peanuts or cashews
- Grilled vegetables, such as red bell pepper, cauliflower or broccoli, shredded turkey, a few olives and low-fat feta cheese
- Turkey, Cajun seasoning, sliced peaches, romaine lettuce and low-fat poppy seed dressing
Want something more substantial? Try these sandwich combos (again, reheat turkey to 165 F and allow to cool before using):
- Whole-grain bread, sliced turkey, lettuce and cranberry relish (or honey mustard)
- Turkey pieces, chopped apple and low-fat mayo spiced with curry powder in pita pockets
- Whole-grain bun and shredded turkey mixed with BBQ sauce (cooked until steamy)
- Corn tortilla, chopped turkey, shredded lettuce, tomato, peppers and salsa
How about something warm and hearty? You can make a tasty stock from the turkey carcass. Just add water to cover, chopped onion, celery and carrot. For seasoning, try garlic, bay leaf, parsley and peppercorns. Cook slow and long to concentrate flavor. Freeze in small containers for future use.
Here are a few more hot ideas:
- Turkey chili — All you need is turkey, beans (garbanzo, black, kidney or white), diced onion, tomatoes and chili powder.
- Turkey soup — Saute diced turkey, onion, celery and carrot slowly in a little oil until flavors develop. Add leftover vegetables, such as green beans, cut-up potatoes, broccoli or Brussels sprouts, and continue to stir and cook a few more minutes. Add a bay leaf, then cover with water. Simmer to blend flavors.
Share some of your favorite leftover ideas.- Jennifer blog index
- Countdown to the Thanksgiving holiday. USDA Food Safety and Inspection Service. http://www.fsis.usda.gov/FACTSheets/Countdown_to_the_Holiday/index.asp. Accessed Nov. 26, 2012.