TURKEY TETRAZZINI

1/2 cup chopped onion
1/2 cup fresh mushrooms
1/4 cup each flour & margarine
1 cup skim milk
1 ½ cups chicken broth
1 Tbsp chopped fresh parsley
1 tsp dried whole tarragon
1/8 tsp fresh ground pepper
1 dash of ground nutmeg
2-1/2 cups cooked pasta of your choice
1-1/2 cups turkey, cooked/chopped
1/2 cup shredded Swiss cheese divided

Saute onion and mushrooms in margarine in a large, heavy saucepan until just tender. Add flour, stirring well.  Cook one minute, stirring constantly.
Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly.  Stir in parsley, tarragon, pepper and nutmeg.  Stir in pasta, turkey, and half of the cheese, mixing well.  Pour into a greased 1-1/2 quart casserole bake at 350 for 20 minutes.  Sprinkle remaining cheese over the top and bake an additional 5 minutes.
Makes 4-5 servings
 

TURKEY STIR FRY

1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, cut in strips
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms
4 green onions, cut in strips
1 stalk celery, chopped in bite size pieces
1 (6 oz) frozen snow peas, thawed
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted

Combine first 4 ingredients in a 2-cup glass measure; stir well.  Microwave, uncovered, at high 2-3 minutes or until thickened, stirring every thirty seconds; set aside. Combine carrot and oil in a 2-1/2 quart casserole; cover with plastic wrap. Microwave at high 1-2 minutes or until carrot is crisp tender.  Add mushrooms, onions, and celery; microwave at high for 1-2 minutes, stir well.
Add soy sauce mixture, snow peas, and turkey; stir well.  Microwave at high 2-3 minutes; stir after 30 seconds.