- So many of us end up with more food

than we could actuallyeat for Thanksgiving,

and in case you're wondering what to do

with those Thanksgiving leftovers,

and not just do the same old thing,

on this week's "Healthy Living,"

celebrity chef, Ellie Krieger,

shows us how to make easytacos your family will love.

- So really just started off here

cooking some onions and garlic in a pan,

and this is all made in one skillet,

because it's a hole in one, right.

So garlic and onions, andthen we're gonna make this

beautiful, flavorful sauce for the turkey,

but really easily.

So basically, it just involvesadding some tomato paste.

- Tomato paste.- I mean, I'm sorry,

tomato sauce.- Tomato sauce, it's not as

thick as a tomato paste.- Yeah, it's like a puree.

So just a can of the tomato puree.

- Do one can, that's great

because you don't waste.- Yeah, 14 ounce can.

Exactly.

And then some greensalsa, some salsa verde,

tomatillos salsa, and then you can buy,

you know you buy a jar of that,

and essentially you can use that also

just as a regular dippingsalsa as well, it's delicious.

Also what goes in hereis some nice smokey spice

from chipotle chile and adobo.

So this comes in a canalso, and just a little

goes a long way to bring somuch smokey, rich flavor.

- So for those who don't really know

about this particular ingredient,

it's chiptole chile in adobosauce, and you would find it

on the international aisleof the grocery store.

- Yeah, in the canned food section,

in the international aisle

where you might find othersort of taco ingredients,

but basically, it's achiptole is a smoked jalapeno,

so think about it withthe heat of a jalapeno,

so you wanna use about a tablespoon,

and then the sauce that itcomes in is super flavorful,

so I put a little bit

of that in also.- That's the adobo sauce.

- Exactly, and you willinevitably have leftovers,

because a little bit goesas long way, as I said.

What I like to do with the leftovers,

I put 'em in little plasticbaggies and freeze them.

- Wonderful.

- So then you have sort ofindividual portions for,

and you can put thatin your regular chili,

you could put it inmeatloaf, it's really good,

so there's lots of thingsyou can do with it.

- That's great, some peoplewill really love the hot,

some people, like me, don'tlike it very much at all,

so for people who, like me,don't like a lot of spice,

how much are we talking about?

- So I mean, I would startwith maybe two teaspoons.

- Two teaspoons.- And then taste

and see at the end, 'causeit's gonna reduce for awhile,

and the flavors concentrate as it reduces,

so it's better, you can always add more,

but you can't away.- A great rule of thumb.

- Right, that's a goodcooking rule of thumb.

So then just oregano, andsalt, and some chicken broth,

and then this just comes to a simmer.

- How much chicken brothare you putting in there?

- [Ellie] So that's, oh gosh,

I think that's about half a cup.

- Okay, 'cause a lot of people have,

and can you substituteturkey broth, a lot of people

have extra turkey broth- Absolutely,

turkey broth.- After Thanksgiving.

- Or even you could put water,a little water in there too.

So then this comes to aboil, and starts to simmer,

and you want it to really cook down

so it gets like a darker shade of red.

- Darker shade of red.

- And that will really develop the flavor.

- And how long does that take about?

- Oh it take about maybe10 minutes I would say.

- Okay, that's fast.

- Yeah, super fast, and super easy,

and you can see verylittle chopping involved.

And then it winds up looking like this,

and so the tomato really takeson that rich, dark color,

and you can smell thesmokiness of the chile.

- Yes, it smells like aMexican restaurant in here.

- Exactly.- It smells good,

and that'll be such a great treat

for people on Thanksgiving weekend,

you're watching the football games,

to have something a little different

than the traditional Thanksgiving meal.

- Totally, and you couldeven do like mini tacos

and make 'em like kind of bite-sized.

- Perfect.

- And that would be funfinger food for like game day.

- Absolutely.

- So then the turkey, or you could do

rotisserie chicken of course,

then that goes in, andit just simmers together

until it really absorbs the flavor,

all the turkey is warmed through,

and the flavors are absorbed,

and then you use thisas your main taco mix,

and again, it's one skillet,

and then what I like to do,

I wanna show you as thiskind of simmers in here,

I wanna show you what Ithink is really essential

to do for your tortillas.

- And I see that thechicken or turkey pieces,

they're not real tiny, they'rejust sort of like bite-sized,

they're actually pretty chunky.

- Yeah, well I like to just shred it,

kind of it gives it that like rustic feel,

and you do wanna--- Plus again,

not too much time.

- I mean chopping it up- Exactly,

exactly.- Real small.

- You don't have to spenda lot of time and effort.

That's the whole idea here,

to have like a whole that'sreally nutritionally complete,

that's all healthy ingredients,that's also easy to do,

and if it's easy and tasty,

that you're more likely to cook at home,

and to have that mealat home and enjoy it.

So anyway, I'm gonna let that simmer away,

and I wanna show you howI heat up the tortillas.

So I like to use corn tortillasor flour, but whole grain.

I would say these are like six inch,

and then you just put it,if you have a gas stove,

you just put it on the stove like that.

- Wow.- And I keep--

Wow, you just put it right on there.

- Just put it right on there.

Just like 30--- Okay, I saw a little flame.

- And that's all right.- But this is very authentic.

- And then you can top yours.

Why don't you go ahead and top it

however you like.- Right, sure.

So these are like thetypically, this is sort of like

salsa type thing or?- Yeah, so salsa,

and some lettuce, I liketo keep it really green,

and vegetable oriented,

so then you have- You're speaking my language.

- Your whole grain carb on the bottom.

- [Lorie] Yeah, yougotta have your veggies.

- You have your protein, andyou have lots of veggies,

so it's a complete meal,and it's super fun.

- Oh yeah, so now like--- Oh that one, you did good.

That looks great.- I know,

this is so you kind of do like this?

- Oh yeah!- All right.

And then I'm gonna take a quick bite,

this is probably not gonna be- Oh enjoy.

- Very camera friendly.

- But it's beautiful,

a little messy taco's a beautiful thing.

- Mmm, it's wonderful.- It's very good.

Oh good.

- [Efram] Now you can watchEllie make lots of other meals

all in one skillet tonighton "Healthy Living."

It begins at 9:30 East.