Most grocery stores offer delicious oven roasted turkey breast year round. I don’t mean the deli thin sliced kind, I’m talking good old fashion thanksgiving turkey, that they slice off hunks of yummy turkey breast. This recipe uses that delicious turkey breast, or if it happens to be thanksgiving and you are looking for a way to use up leftovers, this recipe is just one of many we offer. Why not enjoy it year round ? Swapping out the noodles, doesn’t effect the taste only, the calories, in this updated version of turkey tetrazzini.
|Ingredients serves 4||Cost|
|1||12 oz cooked turkey breast||$3.99|
|2||package fresh butternut squash spirels||$2.99|
|3||1 package of steak cut mushrooms||$1.99|
|4||2 cans healthy choice cream of chicken soup||$ 2.98|
|5||6T gourmet fried onion rings||$0.79*|
|Total||$12.74 ( $3.18 per serving)|
* Price reflects amount used in recipe ingredients sourced from Trader Joe’s
|Nutrition Per Bowl|
*Ingredients found at Trader Joe’s
Step 1: Spray a non stick skillet over m/h heat with olive oil spray, add your butternut squash spirals.
Step 2: While spirals are getting soft, cut your turkey into nice long thin strips.
Step 3: Add the turkey strips to the spirals, along with the full package of washed steak mushrooms.
Step 4: Spoon in the two cans of soup ( do not add water) stir all up and cover with a lid till everything is cooked. When noodles are soft ( about 5 minutes) sprinkle with the crunchy onion pieces give a final stir.
Step 5: Enjoy!