Mushroom Turkey Tetrazzini

December 1, 2013 Leave a Comment
Mushroom Turkey Tetrazzini

Mushroom Turkey Tetrazzini

 

This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey.  And it’s a real family pleaser!

         Linda Howe                                                                    Lisle, Illinois

 

Mushroom Turkey Tetrazzini Recipe

 

Mushroom Turkey Tetrazzini

12 oz. uncooked spaghetti, broken into 2 inch pieces

2 tsp. chicken bouillon granules

½ lb. sliced fresh mushrooms

2 Tbsp. butter

2 Tbsp. flour

¼ cup sherry or reduced-sodium chicken broth

¾ tsp. salt-free lemon-pepper seasoning

1/2 tsp. salt

1/8 tsp. ground nutmeg

1 cup fat-free evaporated milk

2/3 cup cubed Parmesan cheese, divided

4 cups cubed cooked turkey breast

¼ tsp. paprika

Cook spaghetti according to package directions.  Drain, reserving 2 ½ cups cooking liquid.  Stir bouillon into cooking liquid and set aside.  Place spaghetti in a 13 x 9 inch baking dish coated with cooking spray; set aside.

In a large nonstick skillet, sauté mushrooms in butter until tender.  Stir in flour until blended.  Gradually stir in sherry and reserved cooking liquid.  Add the lemon-pepper, salt and nutmeg.  Bring to stir boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended.  Add turkey; cook and stir until heated through.  Pour turkey mixture over spaghetti and toss to combine.  Sprinkle with paprika and remaining Parmesan cheese.

Cover and bake at 375 F. for 25-30 minutes or until bubbly.                   8 serving

 

(Recipe for Mushroom Turkey Tetrazzini came from Taste of Home, 2013)

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Broccoli Tuna Casserole

October 20, 2013 Leave a Comment
Broccoli Tuna Casserole

Broccoli Tuna Casserole

 

When I was in the Navy, a co-worker’s wife shared this recipe with me.  I’ve tweaked it over time, but it still reminds me of my “family” away from home.

          Yvonne Cook                                                         Haskins, OH                                                                      

 

Broccoli Tuna Casserole Recipe

Broccoli Tuna Casserole

5 cups uncooked whole wheat egg noodles

1 tsp. butter

¼ cup chopped onion

¼ cup cornstarch

2 cups fat-free milk

1 tsp. dried basil

1 tsp. dried thyme

3/4 tsp. salt

½ tsp. pepper

1 cup reduced-sodium chicken broth

1 cup (4 oz.) shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed

2 pouches (6.4 oz. each) albacore white tuna in water

1/3 cup panko (Japanese) bread crumbs

1 Tbsp. butter, melted

Preheat oven to 350 F.   Cook noodles according to package directions; drain.  Transfer to a 3 qt. or 13×9 inch baking dish coated with cooking spray.

Meanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat.  Add onion; cook and stir until tender.  In a small bowl, whisk cornstarch, milk and seasonings until smooth; gradually stir into pan.  Stir in broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Stir in ¾ cup cheese until melted; stir in broccoli and tuna.

Spoon tuna mixture over noodles; mix well.  Sprinkle with remaining Monterey Jack cheese.  Toss bread crumbs with melted butter; sprinkle over casserole.  Bake, covered, 45 minutes.  Bake, uncovered, 15-20 minutes longer or until cheese is melted.          8 servings

Freeze It:   Cool unbaked casserole; cover and freeze.  To use, partially thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 F.

 

(Recipe for Broccoli Tuna Casserole came from tasteofhome.com)

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Chicken with Artichokes and Olives

October 1, 2013 Leave a Comment
Chicken with Artichokes and Olives

Chicken with Artichokes and Olives

This recipe is for Chicken with Artichokes and Olives, I had gotten if from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Chicken with Artichokes and Olives Recipe

Chicken with Artichokes and Olives

2 cups sliced fresh mushroom

14 ½ oz. can diced tomatoes, undrained

1 cup reduced-sodium chicken broth

½ cup chopped onion (1 medium)

¼ cup dry white wine or reduced-sodium chicken broth

1  2 ¼ oz. can sliced, pitted ripe olives or ¼ cup capers, drained

2 to 3 tsp. curry powder

1 tsp. dried thyme, crushed

¼ tsp. black pepper

1   8 or 9 oz. package frozen artichoke hearts

2 ½ Lb. skinless, boneless chicken breasts halves and/or thighs

3 Tbsp. cornstarch

3 Tbsp. cold water

In a 4 to 5 quart slow cooker combine mushrooms, undrained tomatoes, chicken broth, onion, wine, olives, curry powder, thyme, salt and pepper.  Add artichoke hearts.  Place chicken on top; spoon some of the tomato mixture over the chicken.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours.  Using a slotted spoon, transfer chicken and artichokes to a serving bowl.  Cover chicken and artichokes with foil to keep warm.

If using low-heat setting, turn to high-heat setting.  In a small bowl combine cornstarch and water.  Stir into mixture in cooker.  Cover and cook about 15 minutes more or until thicken.  Spoon tomato mixture over chicken and artichokes.               8 servings

 

(Recipe for Chicken with Artichokes and Olives came from Best of Diabetic Connect “Low-Carb Recipes”)

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Lemon & Dill Chicken

September 13, 2013 Leave a Comment


Lemon & Dill Chicken

Lemon & Dill Chicken

This recipe for Lemon & Dill Chicken gets a “10” from me.  It’s from “Diabetic Connect” by Eating Well.  Try this recipe, it’s really good.  When I made this recipe I made it for dinner for my son and myself.  My son ate it all and said “it was good because it was different and tasty”.  Keep your eyes open for other recipe from Diabetic Connect.

Lemon & Dill Chicken Recipe 

Lemon & Dill Chicken

4 boneless skinless chicken breast

Salt & pepper to taste

3 tsp. extra-virgin olive oil, or canola oil, divided

¼ cup finely chopped onion

3 cloves garlic, minced (I used chopped garlic in a jar)

1 cup reduced-sodium chicken broth

2 tsp. flour

2 Tbsp. chopped fresh dill, divided (I used chopped dill from the spice rack)

1 Tbsp. lemon juice (I used RealLemon from concentrate)

Season chicken breast on both sides with salt and pepper.  Heat 1 ½ teaspoons oil in a large heavy skillet over medium-high heat.  Add the chicken and sear until well browned on both sides, about 3 minutes per side.  Transfer chicken to a plate and tent with foil.

Reduce heat to medium.  Add the remaining 1 ½ teaspoons oil to the pan.  Add onion and garlic and cook, stirring, for 1-2 minutes.  Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.  Cook, whisking, until slightly thickened, about 3 minutes.

Return the chicken any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.  Transfer the chicken to a warmed platter.   Season sauce with salt and pepper and spoon over the chicken.  Garnish with the remaining 1 tablespoon chopped fresh dill.

(Recipe for Lemon & Dill Chicken came from Diabetic Connect by Eating Well, September, 2013)

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