Turkey Tetrazzinicheese, diabetic, lowfat, main dish 2 tablespoon margarine or butter 1/2 lb fresh mushrooms, sliced 1 tablespoon lemon juice 6 tablespoon flour 2 1/2 cup turkey or chicken broth 1 cup 2% milk 1/4 cup sherry,sub.apple juice/broth 2 tablespoon fresh or 2 ts dry parsley 1 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon onion powder 1 pinch paprika 1 pinch white pepper or black pepper 1/2 lb spaghetti or thin noodles 4 cup chopped, cooked turkey 1/4 cup grated parmesan cheese When there are no turkey leftovers, turkey or chicken parts can be simmered to provide the cooked meat. Heat 2 tsp margarine in frypan; saute mushrooms 5 min. Sprinkle with lemon juice. Melt remaining margarine in a medium saucepan. Blend in flour until smooth. Add broth and milk, stirring briskly to remove any lumps. Bring to a boil; add sherry (or apple juice or extra broth) and seasonings. Continue cooking 2 to 3 minutes until thickened. Cook spaghetti according to package directions. Drain. Pour enough sauce into a lightly greased 10 cup casserole to coat the bottom. Layer mushrooms, spaghetti and turkey over sauce. Pour remainder of sauce over turkey. Sprinkle with parmesan cheese. Bake at 350 F for 30 to 40 min or until mixture bubbles. 1 cup serving, 311 calories 30 g carbohydrate, 23 g protein, 11 g fat 3 protein choices, 2 starch choices Source: Choice Cooking, Canadian Diabetes Association 1986 Shared but not tested by Elizabeth Rodier October 1993 For comparison, 1 1/2 cups clear chicken soup 145 calories (my disk) Turkey white meat 141 cal per 3 oz serving (4% from fat) Turkey dark meat 168 cal per 3 oz serving (8% from fat) |
