When Thanksgiving is over, what’s to be done with the leftover turkey? With a few ingredients and a bit of ingenuity, you can transform your leftovers into more delicious meals. Here are some ideas.

Turkey Tortilla Soup

1 teaspoon olive oil

1 cup chopped onion

2 garlic cloves, minced

2 cups cooked, shredded turkey breast (about 10 ounces)

1 cup frozen whole-kernel corn

1 tablespoon seeded, chopped jalapeño pepper

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1/2 teaspoon chili powder

2 14.25-ounce cans reduced fat, lower-sodium chicken broth

1 14.5-ounce can diced peeled tomatoes, undrained

1 10.75-ounce can condensed lower-sodium tomato soup, undiluted

» Optional toppings:

Crushed tortilla chips

Reduced-fat sour cream

Sliced avocado

Shredded Monterey Jack cheese

Chopped green onions

In medium pot, heat oil over medium-high heat. Add onion and garlic; sauté 2 minutes.

Stir in turkey and remaining ingredients; bring to boil. Reduce heat and simmer 1 hour.

Ladle soup into bowls; top with optional toppings. Serves 4.

Approximate nutritional information, per serving (not including optional toppings): 250 calories, 5 g fat, 1 g saturated fat, 50 mg cholesterol, 700 mg sodium, 26 g carbohydrate, 3 g fiber, 12 g sugar, 27 g protein

Turkey Pot Pie

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup chopped onion

1/3 cup butter

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1-3/4 cups reduced-fat, lower-sodium chicken broth

2/3 cup reduced-fat milk

1 pound cooked turkey meat, cubed (about 2-1/4 cups)

2 9-inch unbaked pie crusts

Preheat oven to 425 degrees. In medium saucepan, add water and boil carrots, peas and celery for 15 minutes. Remove from heat and drain; set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk.

Simmer over medium-low until thick. Remove from heat and set aside. Place turkey and vegetable mixture in bottom pie crust. Pour hot liquid mixture over. Use second pie crust for top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving. Serves 8.

Approximate nutritional information, per serving: 670 calories, 40 g fat, 13 g saturated fat, 65 mg cholesterol, 1,000 mg sodium, 51 g carbohydrate, 5 g fiber, 3 g sugar, 25 g protein

Leftover Turkey Stroganoff

1/2 pound white or cremini mushrooms, sliced

3 tablespoons butter

1/2 cup finely chopped onion

3/4 pound cooked turkey meat, roughly chopped into bite-size pieces

1/2 cup leftover turkey gravy (may substitute reduced-fat, lower-sodium chicken or turkey stock)

1/8 teaspoon nutmeg

1 tablespoon chopped fresh or dried thyme

1 cup reduced-fat sour cream at room temperature (may substitute plain reduced-fat yogurt)

Salt and pepper, to taste

1/2 pound egg noodles, cooked

In a large sauté pan on medium-high heat, dry-sauté (frying without oil) mushrooms for 1 minute, shaking pan frequently to prevent sticking, for 3 to 5 minutes, or until mushrooms release their water and begin to brown.

Add butter and onion and cook, stirring occasionally, for about 4 minutes, until onions begin to brown. Add turkey meat and gravy; stir to combine. Cook 1 to 2 minutes; add nutmeg and thyme.

Turn off the heat and add sour cream. Add water if necessary to thin sauce. Mix in the sour cream thoroughly. Add salt and pepper to taste. Serve immediately over egg noodles. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 530 calories, 23 g fat, 12 g saturated fat, 165 mg cholesterol, 350 mg sodium, 44 g carbohydrate, 3 g fiber, 6 g sugar, 37 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.