The Register-Herald, Beckley, West Virginia

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November 27, 2013

Thanksgiving 'Lift-overs'

Elevate post-feast fixings with pasta

(Continued)

CHARLESTON —

 

Mediterranean Turkey Casserole

Serves 8

1 lb. penne pasta or any medium pasta shape, uncooked

1 14 1/2-oz. can low-sodium chicken broth

1 cup skim milk

1 tsp. salt

1/4 cup cornstarch

2 cups chopped cooked turkey

1 14-oz. can artichoke hearts, drained and quartered

1 7 1/2-oz. jar roasted red peppers, drained and sliced

9 Kalamata olives, pitted and sliced

1/2 cup grated part-skim mozzarella cheese

1/2 cup white wine

1 tsp. fresh lemon juice

1/2 tsp. black pepper

Vegetable oil cooking spray

2 tbsp. grated Parmesan cheese

 

Prepare noodles according to package directions; drain. Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper.

Heat oven to 350-degrees. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.

Nutritional Information Per Serving: 384 calories, 8g fat (3g saturated, 0g trans), 24g protein, 4g fiber, 4g sugars, 550mg sodium, 53g carbohydrates, 80mg cholesterol

 

Turkey Pasta Salad

Serves 4

8 oz. ziti, elbow macaroni or other medium pasta shape, uncooked

1 1/2 cups cubed cooked turkey

1/4 cup chopped onion

1 cup thinly sliced carrots

1 cup frozen peas, thawed

2 tbsp. vegetable oil

2 tbsp. cider vinegar

1/4 tsp. thyme

1/4 tsp. salt

1/4 tsp. pepper

 

Prepare pasta according to package directions, drain and rinse with cold water. Drain well.

Combine turkey and vegetables in a large bowl. Add pasta. Combine oil, vinegar and seasonings in a jar. Shake until well blended. Pour over pasta and stir well. Cover and chill until ready to serve.

Nutritional Information Per Serving: 405 calories, 11g fat (2g saturated, 0g trans), 25g protein, 4g fiber, 6g sugars, 250mg sodium, 52g carbohydrates, 40mg cholesterol

— E-mail: lshrewsberry@register-herald.com

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