Yield: 6 servings
Low-cost and healthy doesn't have to mean "bland." This one has a lot of punch -- and you can use the leftover spicy sausage for a whole lot of breakfasts (or dinners) once the casserole is gone.
To use up some of those budget-friendly, turkey-dinner leftovers, simply substitute the turkey cutlets with an equal amount of leftover turkey, cut into bite-size pieces.
- 1 tablespoon olive oil
- 1 pound turkey breast cutlets, cut into 1/2-inch pieces
- 2 spicy chicken or turkey sausages (about 3 ounces each), sliced 1/2 inch thick
- 1 cup diced green bell pepper
- 1/2 cup sliced mushrooms
- 1/2 cup diced onion
- 1 jalapeño pepper, seeded and minced (optional)
- 1/2 cup fat-free reduced-sodium chicken broth or water
- 1 can (about 14-1/2 ounces) no-salt-added diced tomatoes, un-drained
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup cooked yolk-free egg noodles
- 6 tablespoons grated Parmesan cheese
- 2 tablespoons coarse bread crumbs
- Preheat oven to 350 degrees Fahrenheit. Heat oil in large nonstick skillet. Add turkey and sausages; cook and stir over medium heat 2 minutes.
- Add bell pepper, mushrooms, onion and jalapeño pepper, if desired; cook and stir 5 minutes.
- Add chicken broth; cook 1 minute, scraping up any browned bits from bottom of skillet.
- Add tomatoes with juice, seasonings and noodles.
- Spoon turkey mixture into shallow 10-inch round casserole. Sprinkle with cheese and bread crumbs. Bake 15 to 20 minutes or until mixture is hot and bread crumbs are brown. Garnish as desired.
(For nutritional information, see TLC Cooking.)
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