| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Canadian |
Main dish, Diabetic, Cheese, Low-fat/cal |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine or butter |
| 1/2 |
lb |
Fresh mushrooms, sliced |
| 1 |
tb |
Lemon juice |
| 6 |
tb |
Flour |
| 2 1/2 |
c |
Turkey or chicken broth |
| 1 |
c |
2% milk |
| 1/4 |
c |
Sherry,sub.apple juice/broth |
| 2 |
tb |
Fresh or 2 ts dry parsley |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Onion powder |
| 1 |
pn |
Paprika |
| 1 |
pn |
White pepper or black pepper |
| 1/2 |
lb |
Spaghetti or thin noodles |
| 4 |
c |
Chopped, cooked turkey |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
When there are no turkey leftovers, turkey or chicken parts can be
simmered to provide the cooked meat.
Heat 2 tsp margarine in frypan; saute mushrooms 5 min. Sprinkle with
lemon juice.
Melt remaining margarine in a medium saucepan. Blend in flour until
smooth. Add broth and milk, stirring briskly to remove any lumps.
Bring to a boil; add sherry (or apple juice or extra broth) and
seasonings. Continue cooking 2 to 3 minutes until thickened.
Cook spaghetti according to package directions. Drain. Pour enough
sauce into a lightly greased 10 cup casserole to coat the bottom.
Layer mushrooms, spaghetti and turkey over sauce. Pour remainder of
sauce over turkey.
Sprinkle with parmesan cheese. Bake at 350 F for 30 to 40 min or
until mixture bubbles.
1 cup serving, 311 calories 30 g carbohydrate, 23 g protein, 11 g fat
3 protein choices, 2 starch choices
Source: Choice Cooking, Canadian Diabetes Association 1986 Shared
but not tested by Elizabeth Rodier October 1993
For comparison, 1 1/2 cups clear chicken soup 145 calories (my disk)
Turkey white meat 141 cal per 3 oz serving (4% from fat) Turkey dark
meat 168 cal per 3 oz serving (8% from fat)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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