You prepared, cooked, and baked all day and even though everyone stuffed themselves to the brim with all of the Thanksgiving goodness, you still have more than enough leftovers to feed a small village.

What to do with all of that food? Repurpose your meals and make them into brand new recipes! Here are a few ideas to get you started.

1. Turkey and Tomato Panini

Turkey is such a versatile meat, and it can be combined with many different flavors and recipes. In a four-ounce serving of turkey, there are about 32 grams of protein —a majority of recommended daily protein intake. It's also a good source of amino acids.

Ingredients:

3 tablespoons reduced-fat mayonnaise

2 tablespoons nonfat plain yogurt

2 tablespoons shredded Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon lemon juice

Freshly ground pepper, to taste

8 slices whole-wheat bread

8 ounces turkey, thinly sliced

8 tomato slices

2 teaspoons canola oil

Directions:

Combine mayonnaise, yogurt, parmesan, basil, lemon juice, and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread.

Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.

Heat 1 teaspoon of oil in a large nonstick skillet over medium heat.

Place 2 paninis in the pan. Place the medium skillet on top of the panini, then weight it down with the cans.

Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1-teaspoon oil and the remaining panini.

Recipe Courtesy of Eating Well.

2. Roasted Root Vegetable and Apple Soup

Use your leftover root vegetables to make a hearty and convenient soup. Sweet potatoes are a great source of vitamin B6 and potassium. And not only are root vegetables healthy but they are also filling, so this soup can be eaten as a meal.  

Ingredients:

2 sweet potatoes, large, peeled, and diced

8 parsnips, peeled and diced

2 small onions, peeled and diced

2 apples, peeled and diced

1/4 cup oil

1/4 cup honey

2 tablespoons chopped fresh rosemary

1 teaspoon five spice powder

2 teaspoons salt

1 teaspoon freshly ground pepper

4 cups vegetable broth

1/2 cup Marsala (optional)

2 ounces dried apples

3/4 cup creme fraiche

Directions:

Preheat oven to 375 degrees F.

Place the diced vegetables and fresh apples on a baking sheet and toss with the walnut oil, honey, rosemary, five-spice powder, salt, and pepper. Roast, turning often, until vegetables are softened and lightly caramelized, 30 to 35 minutes.

Combine the vegetable broth, Marsala, and dried apples in a large saucepan over medium-high heat; simmer until reduced by one-third, about 20 minutes.

Working in small batches, puree the roasted vegetables with the reduced liquid in a blender. Transfer to a saucepan. If the soup is too thick, thin with hot water or more broth.

Adjust the seasoning with salt and pepper to taste.

Recipe courtesy of Veg News.

3. Green Bean, Feta, and Black Olive Salad

Green beans, also known as string beans provide the body with necessary fibers and nutrients, including vitamins E, B, and C. They also contain minerals such as iron, zinc, copper, potassium, calcium, and magnesium.

Ingredients:

1 1/4 cups uncooked bulgur

1 1/4 cups boiling water

2 cups leftover cooked green beans, cut into 1-inch pieces

3/4 cup crumbled reduced-fat feta cheese

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup thinly sliced red onion

1/2 teaspoon grated lemon rind

1/4 cup fresh lemon juice

2 1/2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 kalamata olives, pitted and finely chopped

Directions:

Combine bulgur and boiling water in a large bowl. Let stand 30 minutes or until water is absorbed. Add remaining ingredients to bulgur; toss gently. Serve at room temperature.

Recipe Courtesy of Cooking Light

4. Spicy Sweet Potato Salad

Sweet potatoes are a cheap and easy way to lose weight because they help to regulate blood sugar. The spice from the jalapeño dressing is also rich in anti-oxidants.

Ingredients:

4 large sweet potatoes

1/2 cup extra-virgin olive oil, divided

Salt, to taste

Freshly ground black pepper, to taste

1/4 cup red-wine vinegar

1 medium red bell pepper, cored, seeded, and quartered

2 teaspoons ground cumin

1 tablespoon grated orange zest

1/2 cup sliced scallion

1/2 cup minced fresh mint leaves

1 or 2 fresh minced chilies to taste

1/4 cup raisins (optional)

Directions:

Preheat the oven to 400 degrees Fahrenheit. Peel the sweet potatoes and cut them into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

Make the dressing while the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest, if you're using it. Sprinkle with a little salt and pepper. Purée until smooth.

Toss the warm potatoes with the scallion, mint, chilies, and raisins if you're using them. Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.

Recipe Courtesy of Fit Sugar