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Turkey Pasta Bake

This recipe was very loosely adapted from here! I was trying to use up the things I had in my fridge/freezer/pantry, so I decided to go with this. :O (I also did a somewhat thorough pantry clean-out so that I could donate food to the Lewisburg Food Locker, which happened to coincide with the day we chose to cook the world. :O

Nutritional information is based off of 24 small servings. (I filled two baking trays with this. :O )

Turkey Pasta Bake

~125 calories, 15g CHO’s, 4g fat, 8g protein, 2g fiber, 211mg sodium!

-1 box (14 oz.) whole wheat penne pasta
-1 14 oz. can condensed cream of chicken soup
-1 10.75 oz. can condensed cream of mushroom soup
-12 oz. frozen mixed vegetables
-5 stalks celery, diced
-20 oz. ground turkey (93%)
-garlic powder
-freshly ground black pepper
-dried basil
-1/2 cup multigrain stuffing with cranberry
-1 tbsp grated Parmesan cheese

1) Preheat oven to 400. Lightly grease 2 medium baking pans.
2) Bring a pot of water to boil and cook pasta until al dente, then drain.
3) Heat skillet and brown the turkey with desired spices. Mix in cooked pasta, cream of chicken, cream of mushroom, celery + mixed vegetables.
4) Bake for 20 minutes in oven until bubbly and lightly browned.
5) Top with stuffing mix and cheese.


Chicken & Green Bean Casserole

This was Casserole #2 of Monika/my weekend cooking endeavors! The recipe was once again adapted from the little booklet she acquired from a doctor’s office magazine (heh heh heh…). Makes 12 small-ish servings! (Filled two of these pans so we could each have one, haha.)

Chicken & Green Bean Casserole

~196 calories, 11g CHO’s, 10g fat, 14g protein, 2g fiber, 382mg sodium!

-1 lb. green beans, trimmed + halved
-2 tbsp EVOO-2 giant hunks of chicken breasts or thighs (10 oz?), cut into bite-sized pieces
-2 cups white button mushrooms, sliced
-2 large shallots, finely chopped
-2 cloves garlic, minced
-1 tsp dried thyme
-2 tbsp flour
-2 1/4 cups half-and-half
-1 cup finely grated Parmesan cheese
-1/2 cup multi-grain stuffing with cranberry

1) Boil beans in a pot of salted water for ~ 2 minutes. Drain and run under cold water.
2) In a skillet, heat EVOO over medium-high and add the chicken. Season + cook, turning once (~8 minutes). Transfer to a plate.
3) Add a little EVOO and add mushrooms. Cook over medium-high (~4 minutes), then add garlic and thyme. Stir for 2 minutes. Sprinkle with flour+ combine. Stir in half-and-half and reduce heat. Simmer, stirring, until sauce thickens (~2 minutes). Let cool for 15 minutes.
4) Preheat oven to 450. Stir beans + chicken into sauce. Transfer to baking dish.
5) Toss cheese with stuffing mix and sprinkle over casserole.
6) Bake until golden (~15-20 minutes). Let stand 10 minutes before serving.

Hash Brown Bake with Eggs & Smoked Salmon

Monika and I decided to meet up one weekend to make a wholeeeee ton of food so we wouldn’t have to worry about cooking and would have at least somewhat nutritious (and if not nutritious, at least it was home-cooked!) meals for the rest of the week (if not more, because the lovely thing about casseroles is that they can be frozen! Hooray hooray!). That was a long sentence.

Monika pilfered this from a magazine at the doctor’s officer (“No shame!”) and after we made it, we split it in half, so I’m basing the nutritional content off of 12 servings (they’re gonna be small-ish but glorious servings).

Hash Brown Bake with Eggs & Smoked Salmon

229 calories, 16g CHO’s, 14g fat, 8g protein, 2g fiber, 274mg sodium!

-8 oz. cream cheese, room temperature
-1/4 cup whole milk
-3 tbsp butter, melted
-1 bag (30 oz) frozen hash browns, thawed
-3/4 cup scallions, thinly sliced
-6 eggs
-8 oz. smoked salmon
-2/3 cup sour cream
-sea salt
-freshly ground black pepper

1) Position rack in lower 1/3 of oven and preheat to 375. Grease a baking dish.
2) Melt the butter and cream cheese (kindasorta) and mix it in a blender with the milk until smooth.
3) In a large bowl, combine the hash browns, cream cheese mixture + 3/4 cup scallions. Season with salt and pepper and transfer to baking dish.
4) Smooth over the top and use a ladle to make 6 shallow indentations in the hash browns. Bake until edges are brown (~45 minutes).
5) Remove casserole from oven. Preheat broiler.
6) Crack an egg in each indentation + season. Broil until the whites are set (~3-4 minutes).
7) Place salmon and a dollop of sour cream near each egg.