Thursday, June 9, 2011

Updating Tradition: Healthy Turkey Noodle Casserole


1/4 c. Schwarma seasoning (pereg brand)
Dashes Garlic powder
Dash White Pepper
1 lb lean ground turkey
1 bag frozen peas (16 oz)
1 lb cremini mushrooms ('baby bellas') , finely chopped
1 leek (soaked to remove grit)
1/2 c. minced onion (I used dried)
1 box penne regati (whole wheat)
1/3-3/4 c white wine
1 c. unsweetened milk replacement (I used almond milk)
1/2 c. chicken or veggie broth
1/4 c. margarine

I cooked in this all in the same saucepan... some of the steps can be done simultaneously if you don't mind doing a few more dishes.

1. Prepare pasta - al dente - according to box directions. Don't rinse. Toss into casserole dish.
2. On medium heat, saute turkey for 7-10 along with shwarma seasoning and 1/2 c white wine. You can either add in all veggies (peas, mushrooms, minced onions, and leeks) now or saute separately, additional 6 minutes. Add in chicken broth or more white wine as needed. Add to casserole dish.
3. Add margarine, soy/almond milk, remaining white wine and chicken broth. bring to a boil, thicken if needed w/flour, arrowroot or cornstarch. Toss over everything in casserole dish.
4. Bake in 375°F preheated oven for 30-40 minutes. (I'm saving the baking for the next day.)