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Turkey Tetrazzini & Pot Pie – LOW FAT

It’s payback time.  And I’m making up for all that eggnog ice cream and pecan pie I ate last week by whipping  up some low fat dishes for us to eat.  If you’re still trying to figure out what to do with that left over turkey, here are two  recipes from my favorite cookbook – Healthy Homestyle Cooking : 200 of Your Favorite Family Recipes-With a Fraction of the Fat  – to help finish off those lingering turkey leftovers.

turkeypiewithphylloDeep-Dish Turkey Pot Pie  (this one cuts down on calories and fat by using a phyllo dough crust)

Turkey Mixture:

  • 2-1/4 cups chicken broth (no fat)
  • 1/2 cup chopped celery
  • 1/4 cup chopped onions
  • 2 medium carrots coarsely chopped
  • 3 tablespoons corn starch
  • 1-3/4 cups evaporated skim milk
  • 3 cups chopped turkey (recipe calls for breast)
  • 1 cup frozen peas (thawed)
  • 1/4 cup snipped fresh parsley
  • 1/2 teaspoon dried sage

Pastry Crust:    3 sheets phyllo dough

Preheat the oven to 350 degrees. In a sauce pan combine 2 cups of the broth, celery, onions and carrots. Bring to a boil then reduce heat. Cover and simmer until veggies are tender (about 5 mins.) In small cup stir together remaining 1/4 cup broth and the cornstarch until smooth. Slowly mix into the veggie broth, then add in milk. Cook over medium heat until the mixture comes to a boil. Reduce heat and cook for 1 minute more. Then add in turkey, peas, parsley and sage. Transfer to a shallow casserole dish. To make the crust layer each sheet of phyllo dough individually spraying in between with no-stick spray. Fold or crumple the edges and bake for approximately 35-40 minutes or until the crust is a golden brown.

This recipe reduces the calories from 671 of a traditional pot pie to 251; fat goes from 32 grams to 3 grams.

Turkey Tetrazzini . . . this all time favorite goes lean

  • 8 ounces spaghetti
  • 14 ounces of chicken broth (no fat)
  • 8 ounces sliced mushrooms
  • 1 cup evaporated skim milk
  • 3 tablespoons cornstarch
  • 3 tablespoons dry sherry (or white wine…alcoholic or non)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2-1/2 cups chopped turkey (recipe calls for breast)
  • 3 tablespoons Parmesan cheese

turkeytetrazziniCook pasta according to directions, drain and set aside.

Preheat oven to 375 degrees. Bring broth to a boil and add mushrooms. Simmer, uncovered for 4 minutes or until tender. Add milk to mushroom mixture. In small cup stir together the wine and the cornstarch until smooth then add to the mushroom mixture. Bring to a boil over medium heat stirring constantly. Cook and stir 1 more minute. Remove the sauce from the heat and add salt/pepper. Stir in turkey. Add cooked pasta and toss. Transfer mixture to a casserole baking dish. Sprinkle with the Parmesan cheese and bake for 20-30 minutes.

This recipe reduces the calories of regular Tetrazzini from 524 to 315; fat goes from 30grams to 4 grams.

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