Turkey Tetrazzini

This is my favorite recipe for left over turkey.  I've reduced the butter to two tablespoons and replaced the cream with milk in an attempt to make it healthier.  I actually prefer it without the cream.

1 T butter
1 T olive oil

1 C fresh mushrooms, sliced
1 T butter
2 T olive oil
1/3 C flour
2 C broth
1 C milk
½ t salt
7 oz. cooked spaghetti, al denti
¼ t pepper
1 ½ - 2 C diced turkey
mozzarella cheese, grated

Sauté mushrooms in 1 T butter and 1 T olive oil until tender, set aside. Blend 1 T butter, 2 T olive oil with flour, salt and pepper. Cook over slow heat until lightly boiling. Slowly add broth and cream, stirring until smooth between each addition. Remove from heat and stir in turkey, spaghetti and mushrooms. Bake in an ungreased casserole dish for ½ hour at 350. Top with mozzarella cheese last 10 minutes.

Crustless Mini Quiches

2 t olive oil
1/2 C vertically sliced onion
1 garlic clove, minced
5 C asparagus, chopped
1 1/4 C low-fat milk
1 C Swiss cheese, shredded
1/8 t ground nutmeg

2 T fresh parsley, chopped
2 t Dijon mustard

1/2 t salt
1/4 t freshly ground black pepper
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1 T fresh Parmesan cheese, grated

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté  until tender - about 1 - 2 minutes. Add asparagus; sauté 1 minute. Divide mixture into a muffin pan coated with cooking spray. Combine next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve warm or chilled.

Cheesy Baked Potato Tots

4-5 medium potatoes, peeled and cubed
1 slice bacon, chopped
1 green onion, chopped fine
1/4 C grated cheddar cheese
1/4 C sour cream
1/2 t salt
pepper
1/2 C flour
1 egg, beaten with 2 T water
1/2 C Panko bread crumbs

Cook potatoes in water until tender.  Drain and mash potatoes.  Saute bacon until crisp and then chop fine until almost powder-like.  Add bacon, onion, cheese, sour cream, salt and pepper to potatoes and mix well.  Refrigerate until cool enough to handle and then shape into balls.  Refrigerate several hours until firm.

Roll potato balls in flour and then egg mixture.  Roll in bread crumbs to coat.  Place on baking sheet sprayed with non-stick spray.  Bake at 250 for 15-20 minutes until just starting to brown.

Oven-roasted Potatoes

1 T olive oil
6 slices thick-sliced bacon, diced
3 1/2 lb. Potatoes (Yukon Gold work well)
2 cloves garlic, minced
1/4 C fresh Parmisean cheese, grated
coarse salt
fresh ground pepper
fresh parsley, chopped

Boil peeled potatoes whole, until fork-tender, about 15 minutes.  Cool and cut in bite-size chunks.

Cook bacon until golden, but still flexible. Do not over cook as it will cook more in the oven.  Drain bacon and reserve the bacon drippings.

Next, prepare the baking sheet by brushing with the olive oil and 1 tablespoon of the bacon drippings.
Place potatoes on prepared pan and sprinkle with salt pepper. Place in 425° oven for 35-40 minutes, turning potatoes halfway through the baking time to ensure an even color.  Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and cheese. Roast for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.

Remove from oven and sprinkle with fresh parsley.