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Thankfully Light Leftovers

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The Day After Irish Shepherd's Pie continued...

Canola cooking spray
2/3 cup chopped mild or sweet onion
2 cups diced roasted turkey
2 cups leftover gravy
1/2 to 1 teaspoon Worcestershire sauce (optional)
1-2 cups assorted leftover vegetables (optional)
2 cups mashed potatoes
1 tablespoon butter or no/low-trans fat margarine
Freshly ground black pepper (optional)

  • Preheat the oven to 400 degrees Farenheit. Coat the inside of a deep-dish pie plate with canola cooking spray.
  • Coat a large, nonstick skillet with canola cooking spray, add the onion, and cook until the onion is lightly browned. With the spatula, stir in the diced turkey, gravy, Worcestershire sauce, and leftover vegetables, if desired.
  • Spread the turkey mixture evenly in the prepared pie plate. Spread the mashed potatoes evenly over the meat. With the fork, make a design in the mashed potatoes. Set aside.
  • In a microwave-safe cup, melt the butter in the microwave (or melt it in saucepan over low heat on the stove). With a pastry brush, brush the top of the potatoes with the melted butter. Sprinkle black pepper over the top if desired.
  • Place pie dish in the oven and cook until heated through and golden on top (about 25 minutes).

Makes 6 servings.

Per serving (using a store-bought gravy): 234 calories, 18 g protein, 24 g carbohydrate, 7.3 g fat (2.2 g saturated fat, 2.8 g monounsaturated fat, 2.2 g polyunsaturated fat), 42 mg cholesterol, 2.5 g fiber, 500-700 mg sodium (depending on the gravy). Calories from fat: 28%.

Turkey Fettuccini Alfredo

You will love this totally creamy and comforting dish.

2 to 2 1/2 cups roasted turkey breast, cut into strips (skinless)
1/4 cup light cream cheese
1 1/2 cups fat-free half-and-half or whole milk, divided
1 tablespoon Wondra quick-mixing flour
1 tablespoon butter (or no/low-trans fat margarine)
3 cups hot cooked and drained spaghetti or fettuccine noodles
Salt and freshly grated pepper to taste
Pinch or two of nutmeg (add more to taste if desired)
1/4 cup shredded Parmesan cheese (add more at the table if desired)

  • Boil fettuccine noodles.
  • Combine cream cheese, 1/4-cup fat-free half-and-half, and flour in a small mixing bowl or food processor. Beat or pulse until well blended. Slowly pour in remaining half-and-half or milk and beat until smooth.
  • Melt 1 tablespoon butter in large, nonstick frying pan or saucepan over medium heat. Add the milk mixture and continue to heat, stirring constantly, until the sauce is just the right thickness (about 3-4 minutes). Turn the heat to low and add the hot noodles and turkey strips. Toss to coat noodles and turkey well with sauce. Add salt, pepper, and nutmeg to taste if desired. Stir in grated Parmesan and serve.

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