lower fat kentucky hot browns

1/3 tablespoons margarine
1 tablespoon shallots — minced
4 ounces mushrooms — sliced
1 teaspoon parsley — chopped
3/4 tablespoon whole wheat flour
1/2 cup skim milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon creole seasoning
3/4 cup skim swiss cheese — grated
2 slices whole grain bread
4 ounces turkey breast slices
2 slices bacon
chopped fresh chives

In a large skillet over medium-high heat, coat with cooking spray and add the shallots and cook, stirring, for 30 seconds. Add the mushrooms, salt, and black pepper and cook, stirring, until the mushrooms give up their liquid and begin to color, 4 minutes. Stir in the parsley, remove from the heat and set aside.

Preheat the broiler and move the baking rack to the highest position. Line a heavy baking sheet with aluminum foil and set aside.

In a medium saucepan, melt the margarine over medium-high heat. Add the flour and cook, stirring, until thick, about 3 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 3 to 4 minutes. Add the salt, pepper, Cajun seasoning, and cayenne and stir well. Add 1/2 cup of the cheese, stir, and cook over low heat until very thick and the cheese is melted, 2 to 2 minutes. Remove from the heat.

Place the toasted bread on the prepared baking sheet and divide the turkey among the toasts. Arrange the mushrooms on the turkey, spread the sauce over the top out to the edges of the turkey, and sprinkle each with the remaining cheese. Place under the broiler until bubbly and the cheese starts to brown, 1 1/2 to 2 minutes, being careful not to let the cheese burn. Remove from the oven.

Transfer the Hot Browns to plates. Arrange 1 slice of bacon over each, garnish with additional parsley and the chives, and serve immediately.

Serving Size: makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user TWOBAREFEET.