Turkey Tetrazzini - Bariatric Friendly

 

We tried this recipe for the first time.  Even though we both liked it, we thought there could have been more flavor.  So, the next time I make it, I am eliminating the thyme and using poultry seasoning, salt and maybe add some onions.  

Turkey Tetrazzini - Makes:8 Servings

Ingredients

• 8 ounces whole-wheat fettuccine, spaghetti, macaroni, or other noodles
• 4 tablespoons light butter (unsalted)
• 2 cups mushrooms, sliced (fresh or canned)
• 1 teaspoon dried thyme
• 1/2 cup all-purpose flour
• 2 cups reduced-sodium chicken broth
• 1 1/2 cups skim milk
• 4 cups chopped cooked turkey
• 1/2 cup slivered almonds, toasted
• 1 cup peas (frozen)
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 400 °F. Lightly grease a 9x9 inch baking dish.
2. Cook pasta in a large pot of boiling water until tender. (Check cooking time for pasta; remove pasta approximately 2 minutes early.)
3. While pasta is cooking, melt butter in a saucepan over medium heat. Add the mushrooms and thyme. Stir and cook until mushrooms are softened, about 5 minutes.
4. Stir in flour until well blended. (Note: Start with 1/3 cup flour and add more, if needed.)
5. While whisking, slowly add chicken broth and milk. Bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes.
6. Add turkey, toasted almonds, frozen peas, and cooked pasta. Gently mix together. Pour into the baking dish and sprinkle with Parmesan cheese.
7. Bake until the sauce is bubbling and the cheese is golden brown, 25 to 35 minutes. Let cool 15 minutes before serving.
   
   SOURCE:  https://www.myplate.gov/recipes/myplate-cnpp/eves-tasty-turkey-tetrazzini
   
    
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Creamy Cheese Fettucine - Bariatric Friendly

 

I got this recipe from The Gastric Bypass Cookbook by Benjamin Walters. There are some good recipes in this book but they don't include nutritional values. 

  I served this with breaded, air-fried chicken.  I did not add the mushrooms because, we were out of them.

Creamy Cheese Fettucine

2 tbsp olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/2 cup chopped mushrooms
2 tbsp flour
1/2 tsp pepper
2 cups 2% milk
1 cup shredded Parmesan cheese
1 cup grated mozzarella
1/2 tsp salt
1/2 tsp freshly ground nutmeg
8 oz cooked fettucine, drained

Heat the olive oil in a large skillet over medium heat

Add the garlic. onion and mushrooms, cook until softened, about 5 minutes

Stir in flour and pepper cook for 1 minute

Gradually whisk in milk.  Increase heat to high and bring to a boil

Reduce heat to low and simmer for 5 minutes, stirring occasionally

Stir in the cheeses, salt an nutmeg until cheese is melted

Add fettucine to skillet, stir until coated

Serve

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