| Creamy Creole Turkey Bake |
| Ingredients: 2/3 cup chopped onion 2/3 cup chopped celery 1/3 cup chopped red bell pepper 1 garlic clove, minced or 1/4 teaspoon garlic powder 1 tablespoon margarine 1/4 pound mushrooms, sliced 4 ounces cream cheese, softened 1 8 oz. can stewed tomatoes or 1 8 oz. can petite diced tomatoes 1 1/2 teaspoons creole seasoning 4 ounces fettucini, cooked according to package directions 2 cups 1/2" cubed cooked turkey vegetable cooking spray 1/4 cup grated parmesan cheese In medium non-stick skillet over medium-high heat, saute onion, celery, red bell pepper and garlic in margarine 4 to 5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat. In medium bowl blend cream cheese (slightly softened in microwave), tomatoes and creole seasoning, Fold in vegetable mixture, fettucini and turkey. Pour mixture into 9" square dish, sprayed with vegetable cooking spray. Sprinkle cheese over top and bake at 325 degrees for 30 minutes or until bubbly. |
| When I first saw this recipe I wasn't blown away by it, but my husband wanted to try it, plus it was a good way to use leftover turkey. Once made though...yum yum! Slightly crunchy top from the baking and parmesan cheese, creamy inside. Pair it with a crisp tossed salad and you're all set. |
| 4 servings, 8 points per serving |
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