Deep-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

Cook 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.