Turkey Tetrazzini

Ingredients:

10 oz uncooked vermicelli
2 tsp. vegetable oil
1 lb. turkey breast cutlets
3/4 tsp onion powder, divided
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
2 T. dry sherry
2 (8 oz) packages presliced mushrooms
3/4 c. frozen green peas, thawed
3/4 c. fat free milk
2/3 c. fat free sour cream
1/3 c. (about 1 1/2 oz.) grated fresh parmesan cheese
1 (10 3/4 oz) reduced fat cream of chicken soup (such as Healthy
Choice)
Cooking spray
1/3 c. dry breadcrumbs
2 T. butter, melted

Recipe:

Preheat oven to 450. Cook pasta according to package directions,
omitting the salt and fat. Drain. Heat oil in a large nonstick
skillet over medium high heat. Sprinkle turkey with 1/2 tsp onion
powder, 1/4 tsp salt, and 1/8 tsp pepper. Add turkey to pan. Cook 2
minutes on each side or until done. Remove turkey from pan. Add 1/4
tsp onion powder, sherry, and mushrooms to pan. Cover and cook 4
minutes or until mushrooms are tender. Combine peas, milk, sour
cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 tsp
salt, 1/8 tsp pepper, pasta, turkey, and mushroom mixture to soup
mixture, tossing gently to combine. Spoon mixture into a 13x9
baking dish coated with cooking spray. Combine breadcrumbs and
butter in a small dish, tossing to combine. Sprinkle breadcrumb
mixture over pasta mixture. Bake at 450 for 12 minutes or until
bubbly and thoroughly heated. Yield: 6 servings (serving size:
about 1 2/3 cups.)

Cal=459; Fat=14.8g; Fiber=3.1g

10 points

6001 SW 70th St, #244, Miami, FL 33143, USA

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Chicken Wings in Teriyaki Sauce

Ingredients:

3 pounds chicken wings -- about 16 wings
1 large onion - chopped
1 cup brown sugar
1 cup low sodium soy sauce
1/4 cup dry sherry -- or chicken broth
2 teaspoons ground ginger
2 cloves garlic - minced

Recipe:

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each
wing at joint to make two sections. Place wing parts on broiler
pan. Broil 4 to 5 inches from heat 20 minutes, 10 minutes a side or
until chicken is brown. Transfer chicken to Crock-Pot Slow Cooker.
Mix together onion, brown sugar, soy sauce, cooking sherry (or
chicken broth), ginger and garlic in bowl. Pour over chicken wings.
Cover and cook on Low 5 to 6 hours or on High 2 to 3 hours. Stir
chicken wings once to ensure wings are evenly coated with sauce.
Serve from Crock-Pot Slow Cooker.

Per serving: 68 Calories (kcal); 3g Total Fat; 4g Protein; 5g
Carbohydrate; 16mg Chol; 283mg Sodium 7I

1.6 points each