• Turkey Pasta



    1/3 cup

    1/3 cup

    2 cups

    2 cups

    3 wedges

    3/4 cup

    3/4 cup

    300 g

    1 tbsp

    2 tsp

    1 pkg (227 g)

    1/4 tsp

    1 tsp

    2 cups

    3 cups

    1/2 cup



    almond milk

    turkey stock

    low fat laughing cow cheese

    grated low fat mozzarella cheese

    grated low fat gruyere cheese

    medium size shell pasta (1.5 inches long dried)

    chopped fresh chives, parsley (2 tsp dried)

    chopped fresh oregano, rosemary, sage, thyme (1 tsp dried)



    balsamic vinegar

    cauliflower florets

    chopped,  cooked turkey

    bread crumbs mixed with 2 tbsp melted butter


    1. make béchamel sauce with flour, butter, milk and turkey stock

     2. add cheeses to sauce and stir until cheese has melted

     3. cook pasta to al dente and drain and place in large bowl

     4. steam cauliflower for a few minutes (not completely cooked)

     5. lightly cook spinach for 1 – 2 minutes in a frying pan with 2 tbsp water, 1 tsp balsamic vinegar and nutmeg

     6. mix everything together except bread crumb mixture and put in large casserole dish

     7. sprinkle with bread crumb mixture

     8. bake uncovered in 375 oven for 30 minutes