11/19/15 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Chef Elgin Woodman. Corporate chef for A Wallace Catering. Topic: Thanksgiving 101. She’ll give us tips for a no-fuss Thanksgiving meal, including how to buy, store and cook a turkey, and easy gravy and much more. She’ll bring food to taste.
Turkey Skillet Casserole
Great dish for leftover turkey. It’s a one pot recipe. With this hearty dish, the pasta cooks right in the sauce. Turkey, mushrooms, and spinach give it a light touch. Serve it right from the skillet. Make is with fresh turkey or leftover turkey. Either way, it’s a family pleaser. It’s from my latest book, Delicious One-Pot Dishes published by the American Diabetes Assoc.
Recipes
Turkey Skillet Casserole
2 teaspoons canola oil
3/4 pound boneless turkey breast, cut into 1-inch pieces
3/4 cup frozen chopped onion
2 teaspoons minced garlic
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup reduced-sodium, no-sugar-added pasta sauce
1/2 cup water
2 cups sliced baby bella mushrooms
3 ounces fresh whole-wheat linguine, broken into 4–5-inch pieces
2 packed cups washed, ready-to-eat spinach
1/2 cup fresh basil, torn into bite-size pieces
1/4 cup shredded reduced-fat sharp cheddar cheese
3 tablespoons reduced-fat sour cream
Heat oil in a medium-size nonstick skillet over medium-high heat. Add turkey, onion, and garlic. Sauté 3 minutes, turning turkey pieces to brown all sides. Sprinkle with salt and pepper. Add the pasta sauce, water, mushrooms, and linguine. Stir to mix well. Bring to a simmer. Reduce heat to medium, cover with a lid, and cook 3 minutes. The linguine should be cooked through. Add a little water if sauce is dry before pasta is cooked. Add spinach and basil, stirring until spinach wilts. Remove from the heat and sprinkle the cheese on top. Spoon sour cream over cheese. Serve on 2 dinner plates. Makes 2 servings.
Shop Smart:
- Reduced-sodium, no-sugar-added pasta sauce with 131 calories, 3.8 g fat, 0.4 g saturated fat, and 77 mg sodium per cup.
Nutrition Information
Turkey Skillet Casserole: Choices/Exchanges: 2 starch, 4 vegetable, 6 lean protein Per serving: Calories 535, Calories from Fat 120, Total Fat 13 g, Saturated Fat 3.5 g, Monounsaturated Fat 5 g, Cholesterol 110 mg, Sodium 550 mg, Potassium 1360 mg, Total Carbohydrate 51 g, Dietary Fiber 8 g, Sugars 11 g, Protein 56 g, Phosphorus 675 mg
Shopping List
To buy: 3/4 pound boneless turkey breast, 1 package frozen chopped onion, 1 small bottle reduced-sodium, no-sugar-added pasta sauce, 1 package sliced baby bella mushrooms, 1 package fresh whole-wheat linguine, 1 bag washed, ready-to-eat spinach, 1 small bunch fresh basil, 1 package shredded reduced-fat sharp cheddar cheese, 1 small carton reduced-fat sour cream
Staples: Canola oil, Minced garlic, Salt and black peppercorns
Helpful Hints
- It’s important to use fresh pasta from the supermarket for this recipe. Fettuccini can be used instead of linguine.
- Any type of reduced-fat cheese can be used.
- Minced garlic can be found in the produce section of the market.
Countdown:
- Prepare first 8 ingredients.
- While turkey and pasta cook, prepare remaining ingredients.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
