Thursday, December 6, 2012

Turkey Tetrazzini

http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-tetrazzini-recipe/index.html

Used the recipe above as a starting point, then modified (as follows) with what I had in the house (& to reduce salt & fat from his recipe), turned out great.

Boil water & make 1 pack WHEAT spaghetti or angel hair pasta

Saute

  • Olive Oil
  • 1 chopped onion
  • 2 chopped red bell peppers
  • 1 Cup sliced carrots 
  • 1 teaspoon minced garlic 
Add:
  • Tablespoon smart balance
  • 1/4 C flour
Mix above to coat veggies, then add:
  • 2 1/2 tablespoons paprika
  • 1/2 teaspoons salt
  • 2 tablespoons garlic powder
  • black pepper to taste
  • 1 tablespoon onion powder
  • 1/4-1/2 Teaspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
 Mix above to coat veggies, then add:
  • 1/4 cup dry white wine  
  • 1/4-1/3 can Amys Organic Cream of Mushroom soup
  • 2 cups turkey stock (or low-sodium canned chicken broth)
  Mix above to heat through to thicken, then add & continue to mix/heat:
  • 1/4 cup heavy cream
  • 1 pound cubed roasted turkey
  • 2/3 cup freshly grated Parmesan 
Add Noodles

Place in dish (sprayed w/ olive oil) 

Top with crushed potatoes chips (I used Trader Joes SWEET POTATO CHIPS - YUM)

Bake at 400 til hot & golden (wont take long)