Chyrel's Recipes From Friends

Turkey And Ham Tetrazinni             
Posted by: Tuddles  Mon, 12 Apr 2004, at 7:14 p.m.

1/4 pound mushrooms, sliced
2 cans (10-3/4 ounces) low-fat cream-of-mushroom soup or 1 can soup mixed
with 1 can skim milk
1/2 teaspoon thyme
1/4 teaspoon basil
1/8 teaspoon white pepper
2 tablespoons sherry or sherry extract
1 cup cooked cubed turkey
1 cup cooked cubed ham
2 tablespoons roasted red peppers or pimientos, chopped
5 black olives, sliced
6 ounces spaghetti, broken into 2-inch pieces and cooked
2 tablespoons grated Parmesan cheese

In a medium nonstick skillet, sauté the mushrooms. Meanwhile, in a medium bowl, whisk the soup (or soup and milk), thyme, basil, white pepper and sherry. Stir in the turkey, ham, peppers or pimientos, olives, mushrooms and pasta. Coat a 2-quart baking dish with nonstick spray. Pour in the tetrazzini. Top with the Parmesan. Bake at 350 degrees until hot and bubbly, 25 to 30 minutes. Makes 6 servings.

In this delicious recipe, we have slashed the sodium and fat while retaining all of the creamy richness of the original. Another plus: The modified recipe is much quicker and easier to make than the original! We reduced the calories, fat and cholesterol by:
* reducing the amount of Parmesan cheese from 1 cup to 2 tablespoons
* reducing the amount of olives from 1 cup to 2 tablespoons
* eliminating the egg yolk
* eliminating the butter
* replacing the whole milk and chicken broth with low-fat cream-of-mushroom soup
Before After
Calories 369 177
Fat (grams) 23.9 3.9
% Calories from Fat 57% 19%
Cholesterol (milligrams) 127 33.2

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