I’m a HUGE dark meat turkey fan. I know, I know, it’s not as lean as the white stuff but it’s SO delicious and just as good for you nutritiously. Plus what are you going to do, throw it away?!?
As I was cooking this tonight, the husband walked by the kitchen and says, “Ohhhh that looks good! I can’t wait for dinner!”. He NEVER says anything like that unless I’m making a classic meat and potato type of meal. Even the toddler was a huge fan, asking for seconds, “more noodles, pweas!” It puts a smile on my face just thinking about it.
Of course, you could use this idea with chicken. I’ve made similar meals before like my 10 Minute Chicken Broccoli Bowl. Using the fat free cream of chicken soup makes a quick easy crave for chicken/turkey and it goes great with broccoli.
- Small sweet onion diced
- 2-3 fresh broccoli crowns cut and cleaned
- 2 cups turkey broth (separated)
- 10.75oz can of fat free cream of chicken broth
- 15 ounce can creamed corn
- 8 oz cooked dark meat turkey
- Non-stick cooking spray
- 6 oz whole wheat egg noodles
Boil the water for the noodles and prepare them according to package.
Spray a large skillet with non-stick cooking spray and cook the onion over medium heat until tender. Add the broccoli and 1 cup of the broth. Cover and let the steam cook the broccoli for a few minutes.
Uncover and add the cream of chicken soup, the remaining broth, can of cream corn and turkey. Stir to combine all the ingredients. Lower the heat to a simmer.
Add and stir in the cooked noodles. Serve!
This makes a huge amount of food, I separated it into 5 servings easily. .
|Servings||Amt per Serving|
|5||⅕ of the recipe|
|392||6g||14g||old: 7.5||new: 10|