Quick & Easy Turkey Tetrazzini
~ 3.5 cups of cooked turkey meat (I used a combination of white and dark meat)
1 box of Ronzoni Healthy Harvest Spaghetti (or other kind of pasta)
1 can of 98% Reduced Fat Cream of Celery Soup
1/2 can of skim milk (use the Cream of Celery Soup can to measure)
1 package of reduced fat shredded cheddar cheese
1 can of mushrooms, partially drained (or fresh!)
1 4 oz jar of pimentos, undrained
1/2 an onion, finely chopped
2 cloves of garlic, minced
~ 1 tsp. poultry seasoning
~ 1 tsp. pepper
~1/4 cup of shredded Parmesan (optional)
Cook Spaghetti according to package instructions. Make sure and rinse the noodles after draining. Meanwhile saute onion and garlic in cooking spray in a skillet until translucent. While the onions and garlic are cooking, heat cream of celery soup and milk and stir until smooth. Add shredded cheddar and stir until cheese melts, add onions and garlic. Keep sauce on low heat and add mushrooms and pimentos. Add poultry seasoning and pepper, really I just eyed it, so do it to taste, but I'd estimate I used about a teaspoon of each. Set aside and place rinsed spaghetti in a 9x13 casserole dish, tear spaghetti into more manageable pieces for the purpose of combining with remaining ingredients. Add turkey and mix well. Pour sauce over the spaghetti and turkey mixture and mix until coated. Sprinkle Parmesan over casserole. Cover in foil and bake in a 375 degree oven for about 35 minutes or until hot and bubbly. Makes 8 hearty portions.
In a large bowl whisk together 1/2 cup of either Olive Oil Mayo or Light Mayo, 1/4 cup of Splenda or other sugar substitute, and 1 Tablespoon of Red Wine Vinegar. Add to dressing:
Fresh broccoli, chopped; chop all the florets and then about half of the big stalks- (The recipe calls for 1 head, but I got the packaged kind that has two big pieces in it, I'm not sure if that's a whole head or two heads, but that's how much I use!)
1/2 Red Onion, finely chopped
6 oz of reduced fat block cheddar cheese, cubed into small pieces
8 slices of bacon, chopped
Mix well and let sit in refrigerator overnight or at least for several hours before serving.
Chicken and Mushrooms in Mushroom Gravy
2 chicken breasts, cut into bite size pieces
1/2 an onion, chopped
3 cloves of garlic, minced
1 large container of fresh mushrooms, sliced
3 T. light margarine (I use Blue Bonnet light, only 45 calories/T)
~2 T. flour
splash of red wine ( I prefer a nice, slightly sweet Vermouth)
sage to taste
black pepper to taste
salt to taste
poultry seasoning, to taste ( I like Chef Paul Prudhomme's Poultry Magic because it has a bit of a kick to it)
Saute onion in 1 T of margarine until a little bit soft, add chicken, seasonings and garlic. Cover so that the juices gather in the pan instead of evaporating. Once chicken is just about cooked through, add mushrooms and cover again. While the mushrooms are cooking down, melt remaining margarine in a separate pan and add flour. Mix well until a ball of dough is formed. Slowly start blending in the juices form the chicken and mushrooms into the dough until it becomes gravy like. Once the dough has turned into a gravy, pour back into the pan with the chicken and mushrooms and mix well until consistency is even through out. Add water until desired consistency and more seasonings to taste. Serve over rice with vegetables!
Kielbasa and Mac & Cheese Bake
1.25 cup of skim milk
1/2 chopped onion
1 12 oz. box of Ronzoni elbow macaroni
3 T. light margarine (I use Blue Bonnet)
1 14 oz package of turkey kielbasa
Velveeta 2% Milk, 16 oz
1/6 c. flour
1.5 c. reduced fat cheddar cheese, shredded
1 pkg. of frozen broccoli and cauliflower mix
Cook macaroni until al dente. Saute onion and sliced kielbasa in skillet until browned. Cook broccoli and cauliflower until not quite done. Remove kielbasa and onion from skillet and melt margarine in skillet. Add flour and stir until a paste forms, then slowly add milk stirring constantly until a creamy sauce is formed. Add 1/2 of the Velveeta, cut into chunks, to the sauce and all of the shredded cheddar and stir until smooth and creamy cheese sauce forms. To cooked macaroni add: sausage and onions, broccoli and cauliflower, and pour sauce over entire mixture. Mix until evenly coated and pour into a casserole dish. Slice remaining Velveeta into this slices and top casserole.Cover with foil and bake at 350 for 45 minutes, or until hot, removing foil for last 10-15 minutes so cheese on top will melt.
Calories: 450.2, Fat: 19.3 g., Carbs: 47.6 g., Protein: 31.2 g., Fiber: 6.8 g.
Serving Size: 8 Equal Servings
Serving Size: 8 Equal Servings
Festive Cranberry-Pineapple Salad
*This recipe was taken from Dole's website*
1-8 Serving box or 2-4 serving boxes of Jell-o Sugar Free Low Calorie Gelatin Dessert, I like raspberry
1 20 oz. can of Dole Crushed Pineapple in 100% Pineapple juice
1 can of Ocean Spray Whole Berry Cranberry Sauce
1 medium apple, chopped
2/3 c. of chopped walnuts
1. Drain pineapple, reserve juice. Remove 1 tbsp. crushed pineapple; set aside for garnish. In medium saucepan combine reserved juice with water to make 3 cups; heat to boiling. Add gelatin: stir at least 2 minutes until completely dissolved. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
2. Stir in remaining pineapple, apple and walnuts; stir gently until well blended. Pour into medium serving bowl.
3. Refrigerate 4 hours or until firm. Garnish with reserved crushed pineapple and additional apple slices just before serving. Store leftover gelatin in refrigerator
Serving Size: 12 servings
Calories: 127.4, Fat: 4.5 g., Carbs: 19.6 g., Protein: 1.7 g., Fiber: 1.5 g.
*adapted from Katie at runsforcookies.com
4 cups of old fashioned oats
1 cup of sliced almonds
1/4 c. + 2 T. Splenda Brown Sugar Blend
1/4 c. water
2 tsp. vanilla extract
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup raisins
Preheat oven to 275. Line a large cookie sheet with parchment paper. In a large bowl, combine sugar and water. Microwave on high for a minute or two until sugar is dissolved. Add vanilla and salt, stir well, then add cinnamon and combine to best ability. Add the oats and almonds and stir until they are coated with the sugar mixture. Spread thinly onto the baking sheet, and bake for 45 minutes. Dump granola into a large bowl and combine well with raisins.
Serving Size: About 32 - 1/4 c. servings
Calories: 80, Fat: 2.3 g., Carbs: 13.3 g., Sugar: 5.4 g., Fiber: 1.6 g., Protein: 2 g.