Monday
Skillet turkey tetrazzini (recipe in the comments)
Brussel sprouts
Hot tea
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This is an easy version of the more traditional casserole (a mainstay of holiday eating in my house growing up). Using deli turkey makes it much easier to plan for and cooking it in a skillet cuts your prep time. This is excellent comfort food and easy to get on the table on a weeknight. The pimentos are a bright addition, adding color (along with bright green parsley) and flavor. We used bucatini (long thin hollow pasta) instead of spaghetti to good effect. The bucatini is a bit denser than regular spaghetti, offering more bite to the finished product. The recipe calls for cream of mushroom soup, and I like it, despite my mushroom intolerance. This makes M, a mushroom-ophile, happy. Brussel sprouts are a wonderful frozen option (thoughts on eating vegetables in winter). They're packed when they're really young and so are more tender and sweet than most fresh ones. Quickly defrosted in the microwave and then sauteed in a skillet with butter (or bacon grease!), salt, and pepper (you can add a bit of vinegar, if desired) is an un-paralleled treat.
Prep Notes
Difficulty: Easy
Chopping: Turkey, onion, parsley
Time: 30 minutes
Make ahead:
Reaction
J: "Muuuerh gruuffph" ("Very good", said with a mouthful of turkey tetrazzini)
M: "Let's talk turkey."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Turkey Tetrazzini – M & J + Cooking Light
Serves 2 (You can double to make a LOT of food)
½ lb spaghetti
½ lb. deli turkey breast, diced
½ cup onion, chopped
¼ cup water
1 (10 ¾ oz) can reduced fat (“Healthy Request”) cream of mushroom soup, undiluted
¾ cup sharp cheddar, shredded
¼ cup parsley, chopped
1 4 oz. jar diced pimento, undrained
½ t pepper
Cook spaghetti until al dente.
Heat a large, deep skillet, coated with cooking spray, over medium high heat. Add turkey and onion and sauté for 3 minutes. Stir in water, soup, cheese, parsley, and pimento (with juice). Reduce heat to low and cook until cheese is totally melted, about 4 more minutes. Stir until completely smooth.
Stir in drained pasta and pepper. Toss gently.
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