For leftover turkey, lamb, beef, or ham
3 tbsp. cooking oil
2 sm. zucchini (sliced)
1 (10 oz.) frozen chopped spinach, thawed and drained
1 (8 oz.) can sliced water chestnuts
3 c. cooked turkey or meat cut into bite-sized pieces
3 tbsp. soy sauce

Add oil to hot wok. Swirl. Add zucchini, spinach and water chestnuts and stir- fry for 3 minutes. Add turkey or meat and soy sauce. Heat thoroughly and serve over spinach linguine.