Main Course: Turkey Divan

on Nov 24, 2004

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1 large bunch of fresh broccoli
3 cups cooked turkey
1 (10.75 oz.) condensed cream of chicken soup
1 cup chicken broth
1/2 cup mayonnaise
2 tsp. lemon juice
1 cup shredded Cheddar Cheese
1 cup cube type stuffing mix (or use the leftover stuffing from Thanksgiving dinner)
3 Tbsp. butter

Cut broccoli florets into bite sized pieces. Trim bottom inch from broccoli stalks, peel stalks and cut into thin slices. Blanch broccoli in boiling water for just a minute or so.

Arrange broccoli in greased 12 x 8 inch baking dish. Layer turkey over broccoli. Combine soup, broth, mayo and lemon juice in a bowl and mix well. Pour evenly over turkey. Sprinkle cheese on top. Sprinkle stuffing mix over cheese and drizzle melted butter over the stuffing. Bake in preheated 350 degree oven for 30 to 40 minutes.

The Skinny: Use low fat cream of chicken soup, broth, mayo and cheese.

Potato Pancakes

3 Tbsp. finely chopped onion
1/3 cup butter
4 cups cooked mashed potatoes
2 eggs, beaten
1/2 cup flour

Cook onion in pan in about half of the butter until translucent. Remove onion from pan with a slotted spoon, allow the pan dripping to remain in the pan. Combine onion, mashed potatoes and egg. Sprinkle with flour. Add remaining butter to pan and heat over medium heat. Add potato pancakes and cook about 6 minutes each side until browned.

The Skinny: Use your favorite egg substitute and fry the pancakes in non-stick spray.