Catlovers Turkey with Asparagus bake-Transition or maintenance only
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
12 ozs. COOKED turkey breast, strips cut into 1 inch pieces1/4 cup cold water1 cup low sodium chicken broth1 cup fresh asparagus (134 grams weighed on scale)- 1 tsp "Thick it Up" Dixie Carb Counters low carb thickener (available on Netrition.com)-can omit if desired- 1 cup (134 grams weighed) RAW asparagus, cut into 3 inch pieces (=2 green)- 1 TBL minced garlic- 1/4 tsp. white pepper (do NOT omit-it reallykind of 'makes' the recipe)- 1 cup (or 130 grams weighed) RAW Zucchini or yellow squash, sliced (skin on or off, your choice) (=2 green)- 1 cup (or 70 grams weighed on scale) RAW white mushrooms, sliced- 1 cup COOKED whole wheat penne pasta, or 2 ozs. weighed on scale RAWOptional Topping:- 2 TBL "Carb Careful" breadcrumbs (no longer made-search for online or use 1 slice whole-wheat toast, crumbled and then NINJAed to make crumbs and add the calories)-OPTIONAL- 1 TBL Kraft reduced fat parmesan grated cheese-OPTIONAL
Cook the penne pasta, drain and set aside. Heat a PAM-sprayed skillet. Cut turkey up into bite-sized pieces and add to pan with the minced garlic. Cook until browned. Meanwhile, steam asparagus over a pot of boiling water in a colander until tender-crisp. Remove and set aside.
Remove turkey from pan and add the zucchini and asparagus and mushrooms to the skillet instead. Saute quickly, then remove veggies and set aside.
Re-spray skillet with PAM. Add 1/4 cup cold water to the pan along with about 1 TBL garlic powder.
In a small bowl or cup, combine the chicken broth and "thick-it-up" and mix well.
Add to the skillet with the water mixture and bring to a boil, stirring constantly, until thickened. Place turkey, veggies, and cooked pasta, all mixed together, in a 8x8" baking dish. Pour the sauce from the skillet over it. Stir gently.
If doing topping:
Combine the breadcrumbs and parmesan cheese in a small custard cup and sprinkle it over the casserole.
Bake in a 350 degree preheated oven for 15-20 minutes or until lightly browned on top and heated through.
MAKES TWO SERVINGS, each serving equals 1 4-6 oz. lean, 3 greens and 1 whole grain serving.
Serving Size: Makes 2 servings, 1 full lean, 3 greens plus 1 whole grain per serving
Remove turkey from pan and add the zucchini and asparagus and mushrooms to the skillet instead. Saute quickly, then remove veggies and set aside.
Re-spray skillet with PAM. Add 1/4 cup cold water to the pan along with about 1 TBL garlic powder.
In a small bowl or cup, combine the chicken broth and "thick-it-up" and mix well.
Add to the skillet with the water mixture and bring to a boil, stirring constantly, until thickened. Place turkey, veggies, and cooked pasta, all mixed together, in a 8x8" baking dish. Pour the sauce from the skillet over it. Stir gently.
If doing topping:
Combine the breadcrumbs and parmesan cheese in a small custard cup and sprinkle it over the casserole.
Bake in a 350 degree preheated oven for 15-20 minutes or until lightly browned on top and heated through.
MAKES TWO SERVINGS, each serving equals 1 4-6 oz. lean, 3 greens and 1 whole grain serving.
Serving Size: Makes 2 servings, 1 full lean, 3 greens plus 1 whole grain per serving
Nutritional Info Amount Per Serving
- Calories: 286.6
- Total Fat: 4.0 g
- Cholesterol: 69.0 mg
- Sodium: 182.5 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 6.2 g
- Protein: 36.4 g
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