A Healthy Comfort Food Recipe

This recipe is one of our family favorites and I have been making it since I first started learning to cook as a newlywed.  I am even able to to sneak whole grain pasta and (gasp!) mushrooms past my two picky pants and they love it!  So if you are wondering what to do with all of that leftover turkey after Thanksgiving, here is a perfect recipe!

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Turkey Tetrazzini

From: Recipes For Life Healthy Choice Cookbook

Ingredients:

8 oz. uncooked spaghetti, broken into 2-inch lengths (As you can see in the photo, I didn’t have spaghetti on hand the night I made it, so I improvised and used the whole wheat curly noodles which the girls thought were fun!)

1/4 cup margarine, divided (I don’t typically use margarine in recipes so I use butter for this-a little less than what is called for)

1 cup sliced fresh mushrooms

1 stalk celery, sliced (1/2 cup)

1 clove garlic, minced

3 tablespoons all-purpose flour (you could also use whole wheat white for a little more fiber)

2 1/2 cups skim milk

1/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1 1/2 cups cubed fully cooked turkey breast or lean ham (I have even used chicken) (3/4 inch cubes-I had the deli slice 1/2-3/4 pounds of lunch meat one inch thick and then I cubed it.)

1/3 cup low-fat Swiss cheese (sometimes I use a little more than 1/3 cup-we love cheese!)

1 jar (2 oz.) sliced pimiento, drained (I have never used this in my recipe, but it would give it some nice color).

8 servings

1. Prepare spaghetti as directed on package.  Rinse and drain.  Set aside.

2. Heat oven to 350 degrees F.  In 2-quart saucepan, combine 1 tablespoon margarine/butter, the mushrooms, celery and garlic.  Cook over medium heat for 5 to 7 minutes, or until celery is tender-crisp, stirring occasionally.  Stir in remaining 3 tablespoons margarine/butter until melted.  Stir in flour.  Cook for 30 seconds to 1 minute, or until mixture bubbles.

3.Blend in milk, salt and pepper.  Cook over medium heat for 10 minutes, stirring frequently.  Reduce heat to low and cook for 2 to 5 minutes longer, or until sauce thickens and bubbles, stirring occasionally.  In 2-quart casserole, combine sauce, spaghetti and remaining ingredients.  Bake for 30 to 35 minutes, or until hot.

Serving Size: 1 cup

Calories: 241

Total Fat: 7 g

Sodium: 212 mg

Total Carbohydrate 27 g

Dietary Fiber 2 g

Sugars 5 g

Protein 16 g

I hope you enjoy this recipe as much as our family does!

~Blessings,

Jen

Whole Wheat Blueberry Waffles

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Every once in a while, I like to mix up my standard breakfast routine, yet I want to try to keep things on the healthy side.  I tried this recipe for Blueberry Waffles and thought it was good.  I have to warn you however, my girls did not care for it (see Bread Wars).  In fact, oldest daughter said to me, “Of course you like it, you are used to eating things that taste like cardboard!”  Oh well, I will keep trying with those two picky pants!

There is not any added sugar in this recipe, but when you add your favorite syrup, it becomes plenty sweet. I used pure maple syrup, but I think it would also be yummy with a warm blueberry syrup.

Whole Wheat Blueberry Waffles from Food.com

Ingredients

    • 2 cups whole wheat flour
    • 2 cups milk
    • 1/3 cup oil
    • 1 tablespoon baking powder
    • 2 eggs, separated
    • 1 pinch salt
    • 1 cup fresh blueberries or 1 cup frozen blueberries

Directions

  1. Separate the eggs, then beat the whites until they reach the soft peak stage. Set aside.
  2. sift together the flour, salt, and powder.
  3. blend the egg yolks, milk and oil into the flour mixture until well mixed.
  4. carefully fold in the egg whites.
  5. carefully stir in the blueberries–the more movement the berries have in the batter, the more likely they are to turn the batter purple.
  6. spoon onto a greased waffle iron.
  7. cook until done.

I used cooking spray (the blueberries can be sticky) and cooked them for about 6 minutes for a nice crisp waffle.  I also froze the leftovers since hubby and I were the only ones to eat them!  They defrosted nicely for another Saturday morning breakfast.

Nutrition Facts

Serving Size: 1 (88 g)

Servings Per Recipe: 12

Amount Per Serving
Calories 167.0
Total Fat 8.7g
Sodium 136.4mg
Total Carbohydrate 18.5g
Dietary Fiber 2.7g
Sugars 1.3 g
Protein 5.2g

 ~Blessings,

Jen