Lightened Up Casserole

One of my favorite comfort foods is chicken and broccoli casserole. It doesn't matter what time of year it is or what the temperature is outside, that's the one meal that always hits the spot for me. And the best part is it's made from leftovers.

Last night I was trying to figure out what to make with the leftover turkey breast I had, it came to me that I could fairly easily tweak the chicken and broccoli casserole recipe to make it work with the turkey, and lighten it up in the process. Today I entered the ingredients into the Recipe Calculator to see what the nutritional difference was between the original recipe and the new version. The amounts may be slightly different, but for the quick comparison, it will do. Here's the original recipe:

And the Nutrition Information

For this version, here are the swaps I made: 

1 roasted turkey breast for the chicken

1 egg beaten in place of the mayo

1 roasted spaghetti squash in place of the rice

3 slices of cheddar cheese in place of the colby jack

1/2 c riced and roasted cauliflower in place of the breadcrumbs

Check out the new nutrition information: 

These swaps cut out over 100 calories, 16 g of fat and 20 carbs per serving!! That's not to mention all of the increased vitamins and minerals!

Made From Scratch Tuesday 11/8

When I was grocery shopping last week, I saw something I haven't seen before in the meat section--turkey wings. Maybe I've just happened to overlook them all this time, but I'm fairly certain it was something new, or at least something only around in November. We all love turkey, so I thought I'd give them a try.

Preheat the oven to 375.

I started by spraying down an 8x8 pan with butter flavored cooking spray, then adding the wings.

On the wings, sprinkle with a mixture of salt, pepper, garlic, onion powder, coriander, paprika, and parsley. That's my typical chicken wing mixture, so I figured it would work with the turkey too!

Bake until internal temperature is 165. You'll want to flip them over once during the cooking time to make sure the skin on the bottom gets crispy too. I flipped them after about 40 minutes.Total cooking time for these was about an hour and ten minutes.

The skin was crispy and the meat was tender and juicy! We served it with butter and herb mashed potatoes and cheesy cauliflower.

Now it's time to link up all of your creations!
Here are the rules:
1. You can link up as many posts as you'd like.
2. The post has to be made from scratch.
3. The post you link up MUST CONTAIN A RECIPE!
4. If you want to put my button somewhere, that'd be cool. You can grab the code for the Made From Scratch Tuesday button on the top right of my sidebar.

Hunk of Meat Monday

Have you been to Beyer Beware lately? She's doing this great feature called Hunk of Meat Monday! There's a linky up there with great meaty recipes, so make sure you go check it out!

Turkey Chili

What you'll need:
1 lb ground turkey
1 can cream corn
1 can great northern beans
1 pkg White Chicken Chili seasoning

Brown turkey in skillet

 

Add in corn, seasoning, 3/4 c water, and beans

 

 

Mix together and bring to a boil

 

Turn heat down to low and simmer, covered, for 10 minutes.

Super yummy! Instead of using ground turkey, you can also use chopped pieces of leftover chicken and turkey. Keep this in mind for all that left over turkey you're going to have next month!

PS...our hog goes to the butcher tomorrow, so stay tuned for lots of great pork recipes!