Prep 20 mins
Cook 20 mins
This is from the Nov/Dec 2010 issue of Clean Eating. It is a yummy, comforting way to use leftover turkey! The original calls for 8 oz whole wheat pasta, but the day I made it we were feeling pasta-ed out so we substituted rice and loved it that way. I am posting my tweaks here with the original amounts and/or different ingredients in parentheses.
- 1 cup skim milk (1%)
- 1 1⁄2 teaspoons cornstarch (arrowroot)
- 1 1⁄2 cups reduced-fat cheddar cheese, shredded
- 1⁄2 cup plain fat-free yogurt (lowfat)
- 1⁄2 teaspoon sea salt
- 4 cups cooked brown rice (original calls for 8 oz whole wheat pasta)
- 1 carrot, sliced (2 in original)
- 1 cup green beans (not in original)
- 1 1⁄2 cups broccoli florets
- 1 1⁄2 cups cauliflower florets
- 1 small onion, diced
- 8 ounces cooked turkey breast
- 3 tablespoons slivered almonds
- Preheat oven to 375.
- In a medium saucepan, whisk together milk and cornstarch. Place over medium heat and cook, stirring, until mixture comes to a simmer and thickens.
- Remove from heat and add cheese, stirring to melt, then whisk in yogurt and salt and black pepper to taste. Cover and set aside.
- Combine vegetables and steam until tender, either using microwave or stove top. If using pasta, you can just add the veggies to the pasta water a few minutes before the pasta is done.
- Combine rice or pasta, vegetables, turkey,and cheese sauce. Place in a greased 2 quart casserole dish and sprinkle almonds on top.
- Bake 20 minutes or until heated through and almonds are toasted.