Turkey Tetrazzini

The cooking from the Guilt Free TOH book continues! Riley, my 7 year old, picked this recipe....there was no picture, but he thought it sounded good. Since it said it made 6 servings and there are 6 of us, I doubled it to ensure we'd have enough for the meal. Riley was not thrilled. JoJo and Tucker ate it, but I think that was only because they were HUNGRY...like "I GOTTA EAT RIGHT NOW, MOM, YOU'RE STARVING ME OVER HERE! ALL I'VE HAD TODAY IS 40,000 GRANOLA BARS AND 100 APPLES AND A GALLON OF MILK AND A JUG OF JUICE. YOU GOTTA FEED ME, LADY." Rugby liked it and TIm and I thought it was alright, but not something I'd make again, probably. It was a bit on the bland side, but I kind of expected that. There really isn't much for seasoning, but if that's your thing, then this is good for you! We just like a bit more zip. Enjoy!

Turkey Tetrazzini

1/2 pound uncooked spaghetti
1/4 cup finely chopped onion
1 clove garlic, minced
1 tbsp butter
3 tbsp cornstarch
1 can reduced sodium chicken broth
1 can fat free evaporated milk
2 1/2 cups cooked, cubed turkey breast (A 3# turkey breast is enough to make a double batch)
1-4 oz can mushroom stems and pieces, drained (or do yourself a favor and use fresh...just saute them up with the onion and garlic)
1/2 tsp Lawry's season salt
Black pepper, to taste (I used about 1 tsp for a double batch, but I we like a lot of black pepper)
2 tbsp Parmesan cheese (I like to use the fresh kind rather than the powdered)
1/4 tsp paprika

Preheat oven to 350.

Cook the spaghetti according to pkg directions, drain and set aside.

In a large saucepan, saute onion and garlic (and fresh mushrooms if you choose that) in the butter until tender. Combine cornstarch and broth until smooth and add this to the saute pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat to low and add the milk. Cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, canned mushrooms, season salt and pepper.

Transfer to an 8x8 pan that you've sprayed with cooking spray. Cover and bake for 20 minutes. Uncover, sprinkle with Parmesan and paprika and bake another 5-10 minutes or until heated through and cheese is nice and melty.

1 serving = 1 1/4 cup. 331 calories, 5 g fat, 1 g fiber, 28 g protein.