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Turkey Noodle Supper Recipe

"This was one of my favorites made by my mom when I was growing up," shares Lori Tinkler from Richland, Washington. "I lightened it up by using lean ground turkey, fat-free cream cheese, reduced-fat soup and fat-free milk. And it still tastes as good as Mom's"

This recipe is:

Healthy

Quick

Diabetic Friendly

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Turkey Noodle Supper Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

8 ounces yolk-free extra-wide noodles
1 pound lean ground turkey
1 medium onion, chopped
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 package (8 ounces) fat-free cream cheese, cubed
1 cup fat-free milk
1-1/2 cups frozen whole kernel corn, thawed
1 jar (4 ounces) chopped pimientos, drained
3/4 teaspoon salt
1/8 teaspoon pepper

Directions

Cook noodles according to package directions; drain. Meanwhile, crumble turkey into a large nonstick skillet. Add onion, cook over medium heat until meat is no longer pink; drain.
Return to pan. Add the soup, cream cheese and milk. Cook and stir until blended. Stir in the noodles, corn, pimientos, salt and pepper; cook until heated through. Yield: 6 servings.

Nutritional Analysis: 1-1/3 cups equals 376 calories, 8 g fat (3 g saturated fat), 68 mg cholesterol, 811 mg sodium, 46 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat-free milk.

Originally published as Turkey Noodle Supper in Light & Tasty February/March 2005, p6