Turkey Tetrazzini

Are you wondering what to do with all those Thanksgiving leftovers? Tired of the typical turkey soup, turkey stew and the popular turkey surprise? Getting through turkey day leftovers can be boring and dull, but if you give them a little oomph your family will come back for more.

After a calorie laden thanksgiving dinner, using turkey breast is always a great choice. Turkey is low in fat and only contains 35 calories per ounce. This lean meat also contains folic acid, zinc, potassium and vitamins B1 and B6. These nutrients aid in healing, controlling blood pressure, and protect against heart disease, cancer and birth defects.

Traditional turkey tetrazzini is made with cream, butter and cheese -- a waistline's worst enemy. (450 calories and 25g of fat per serving!) In order to cut down on calories I use skim milk and Laughing Cow light cheese wedges to create a luscious sauce. I use multigrain blend pasta to add extra fiber to this dish.

Say "goodbye" to boring turkey leftovers and "hello" to this made over turkey tetrazzini! You are going to love my version of this retro turkey noodle casserole; it is creamy, bursting with flavor and always a crowd pleaser.

Ingredients:

• 8 oz Barilla PLUS spaghetti, uncooked
• 2 cups cooked turkey breast, cubed
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 cup green beans
• 1/4 cup flour
• 1/8 teaspoon grated nutmeg
• 2 cups fat-free chicken broth
• 4 Laughing Cow Light Wedges
• 1/4 cup parmesan cheese, grated
• 1/3 cup fat-free mozzarella cheese, shredded

Directions:

1. Preheat oven to 350 F. Cook the pasta according the package directions.
2. Meanwhile, coat a large skillet with non-stick cooking spray. Add the mushrooms, green beans and bell peppers and cook until vegetables are tender, about 8 minutes.
3. Transfer the vegetables to a bowl. In the same skillet whisk in the flour, nutmeg, chicken broth and Laughing Cow Light Wedges, cook over medium high heat until bubbling and begins to thicken.
4. Next, add the cooked vegetables, turkey, and cooked spaghetti to the broth mixture. Stir until completely mixed through.
5. Spoon the mixture into a 2-qt baking dish that has been sprayed with cooking spray.
6. Sprinkle the top with parmesan and mozzarella cheese.
7. Cover the casserole with tin foil and bake for 30 minutes.
8. Take off the tin foil and continue to bake for 5-10 minutes or until golden brown and bubbly.

Serves: 8

Nutrition Content (per serving):

200 calories, 4g fat, 2g saturated fat, 21g carbohydrates, 3g fiber, 19g protein, 442mg sodium

Want some more ways to jazz up leftovers? Check out these ideas!

Readers, I would love to hear from you! Please send me your most favorite fattening recipes that need a RECIPE REHAB! Everything from your mom's meatloaf to your kid's favorite dessert -- let me lighten it up.


Celebrity dietitian and motivational life coach Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com, has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you're eating healthy foods. Have a recipe in need of rehab? Send us an e-mail at reciperehab [AT] thatsfit [DOT] com.