Turkey Tetrazzini

This is one of my favorite meals!! I have it copies exactly like I got it from Marilyn of the Urban Homemaker.

www.urbanhomemaker.com



TURKEY TETRAZZINI

I use turkey leftover from Thanksgiving or cubed chicken during the rest of the year.
Quick and delicious!

Serves: 6-8 servings (2-1/2 qt casserole)

3 cups diced turkey pieces (or chicken)
10 oz whole grain pasta of choice or use spaghetti *
½ cup melted butter
½ cup whole wheat pastry flour or 6 TB unbleached white flour *
1-3/4 cups hot milk, low-fat if desired *
1 cup Turkey or Chicken broth (homemade is tastiest)
1/4 cup cooking sherry or white grape juice
½ tsp. salt
1/4 tsp. pepper
1/8 tsp nutmeg
1 Cup fresh mushroom slices, sauteed in oil or butter OR 4 oz can mushroom stems and
pieces, drained
½ Cup Parmesan Cheese

1. Cook pasta according to package directions until just barely tender or use leftover spaghetti or
other pasta. Rinse, and drain.
2. Make the sauce by blending flour into melted butter and cook and stir over medium heat about
1 minute; remove from heat. Blend in milk and chicken broth. Return to heat; cook and stir until
thickened.
3. Blend in sherry, salt, pepper, nutmeg, and mushrooms. Combine pasta, turkey, and sauce and
place in casserole dish. Top with Parmesan Cheese. Bake in 350 degree oven for 20-30 minutes
or until bubbly. Make two casseroles, one for the freezer and one to serve.

(THM version:  Use 1 1/2 - 2 tsp. glucci instead of the flour, Dreamsfields pasta instead of regular pasta, and half and half instead of milk.)

Chinese Chicken Salad

Mark and I love love love this salad!! We always serve it with crusty bread. The recipe is adapted from my Betty Crocker Cookbook.

Chinese Chicken Salad

1/2 package Ramen noodles broken up (without seasoning)
2 cups shredded cooked chicken
1/2 small head iceberg lettuce, shredded,(3 cups)
1 small carrot shredded (1/2 cup)
1 T. sesame seed
1T chopped green onion

Dressing:
1/3 cup mayo
1 T. sugar
2 T. hoisin sauce (in oriental section of grocery)
2 T. white wine vinegar
1 T. sesame oil
1 tsp. soy sauce

I usually double the lettuce to make it all stretch farther. :o)

Chicken stock and Hearty Chicken Noodle Soup

OK, so the picture doesn't do it justice. I really have to learn to photograph food!! :o) This is a great meal after you have had rotisserie chicken, or cooked a whole chicken yourself. Mark likes to call it "Chicken Noodle Stew."

Homemade Chicken Stock

Chicken carcass (with neck, gizzards, skin, etc.)
1 Tbsp. black peppercorns
1 tsp. salt
10-12 sprigs of parsley
6 cloves of garlic, cut in half and not peeled
3 whole bay leaves
2 carrots, cut into 2 inch pieces and not peeled
1 medium onion, quartered and not peeled
8 cups of water

Place all ingredients except water into the pot. Then cover with the 8 cups of water and bring to a boil. Once it starts boiling, turn the heat down to a simmer. The water should just be bubbling lightly. Partially cover the pot and
Simmer for 1 hour. Strain the stock through a sieve and into a bowl
or other pot. Use the back of a large spoon to squeeze the moisture
from the veggies and bones in the sieve and discard them. Cover and
refrigerate overnight. Skim off the solidified fat and use the stock
in your favorite recipes. The reserved chicken will stay in the
refrigerator for 3 days or in the freezer for 3 months. The stock
also freezes well.

Hearty Chicken Noodle Soup

½ tsp. olive oil
1 cup chopped onion
1 tsp. dried oregano
1 clove garlic, minced
6 cups Chicken Stock
2 cups diced, peeled potato
1 cup chopped celery
1 cup sliced carrot
3 cups cooked, cubed chicken
2 cups chopped spinach
1 tsp. Salt
3 oz medium egg noodles (1 ½ cups)
2 Tbsp. flour
¼ tsp. black pepper

Heat the oil in a large pot. Add the onion and sauté for 3 minutes. Add the oregano and garlic and sauté for 30 seconds. Add 5 ¾ cups of the chicken stock and the potato. Bring to a boil and then reduce heat to a simmer for 15 minutes or until potato is tender. Puree the soup in the blender and then return to the pot. Add the celery and carrot and bring to a boil. Then reduce heat and simmer for 5 minutes. Add the chicken, spinach and salt. Bring to a boil, reduce heat and simmer for 3 minutes. Add the noodles. Bring to a boil and cook for 5 minutes. Combine the remaining stock with the flour in a small bowl and whisk until blended. Stir the mixture into the soup and simmer for 3 minutes. Stir in the pepper and serve.