Brocolli and Chicken Casserole

INGREDIENTS

  • 3 c No Yolks egg noodle substitute
  • 2 1/2 c ground chicken breast, skinless, cooked
  • 1/2 c onions, chopped
  • 3 1/4 c frozen broccoli cuts, thawed
  • 10 3/4 ozs low-fat cream of mushroom soup
  • 1/2 c skim milk
  • 1/2 c Swiss cheese, shredded
  • 1 tsp basil
  • 2 tsps salt
  • 1/4 tsp black pepper

DIRECTIONS

  1. Preheat oven at 350.
  2. Prepare a 2 1/2-quart casserole dish with cooking spray, set aside.
  3. Cook noodles according to package directions. Drain.
  4. In a mixing bowl, combine noodles, chicken, onions and broccoli.
  5. In another mixing bowl, combine soup, milk, cheese, basil, salt and pepper.
  6. Stir in noodle mixture. Pour entire mixture into prepared dish.
  7. Bake, covered for 40 minutes.

6 servings. 266 Calories, 4g Fat, 30g Protein, 21g Carbohydrate, 64mg Cholesterol, 880mg Sodium

Mexican Turkey Meatballs with Creamy Salsa

Yield: 36

INGREDIENTS

  • 1 Pound ground turkey
  • 1 egg, beaten
  • 2 Cloves garlic, minced
  • 1/4 Cup onion, finely chopped
  • 1/4 Cup dry bread crumbs
  • 1 Teaspoon chili powder & black peper
  • 1/2 Teaspoon cumin or 1 tsp. fresh cilantro
  • 4 Ounces tortilla chips, finely crushed
  • vegetable cooking spray
  • 3/4 Cup non-fat sour cream
  • 1/2 Cup salsa

DIRECTIONS

  1. In medium bowl, combine turkey, egg, garlic, onion, bread crumbs, chili powder and cumin. Shape into approximately 36, 3/4-inch balls.
  2. Place crushed chips on plate. Roll each meatball in chips, coating thoroughly.
  3. Lightly coat baking pan (10 x 15-inch) with vegetable cooking spray and arrange meatballs. Bake at 350 degrees F for 20 minutes or until meat is no longer pink in center.
  4. In small bowl, combine sour cream and salsa. Use as dip for meatballs.