Turkey Pita Florentine Low Fat Food

STUFFED SHELLS FLORENTINE (LOW FAT)

Steps:

• In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.
• Remove from heat; stir in cottage cheese, spinach and egg beaters.
• Spoon mixture into shells.
• Spread 1/2 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.
• Top with remaining sauce.
• Bake at 350 for 35 minutes, or until hot.
• Special Notes.
• You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.
• Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.

TURKEY FLORENTINE

Steps:

• Coat a large nonstick skillet with nonstick spray. Add turkey pieces, season with 1/8 teaspoon salt and cook over medium-high heat for 5 minutes, turning halfway through cooking. Remove to a plate and reserve.
• Coat skillet with more spray; add onion. Cook on medium-low for 5 minutes, stirring occasionally; add 2 tablespoons of water to prevent sticking if needed.
• Add mushrooms; cook for 5 more minutes, stirring occasionally. Sprinkle flour over top and stir. Cook for 1 minute.
• Stir in half-and-half, nutmeg, hot pepper sauce and remaining 1/4 teaspoon salt. Bring to a boil. Lower heat and simmer 1 minute.
• Gradually stir in the spinach and cook until wilted.
• Add turkey and mustard and heat through.
• Stir in the Swiss cheese until just melted.
• Serve immediately with cooked noodles.

TURKEY PITA FLORENTINE (LOW FAT)

Steps:

• In a medium nonstick skillet,cook turkey over medium-high heat until no longer pink.
• Set aside.
• Cook and drain spinach according to package directions.
• In a medium bowl,mix turkey,spinach and cheese.
• Stir in ketchup and mayonnaise.
• Fill each pita pocket evenly until all of the mixture is used.Slightly flatten pockets and brown lightly in skillet coated with non-stick cooking spray.

TINA'S TURKEY FLORENTINE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
• While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
• Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
• Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
• Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.

LOW-FAT PITA PIZZAS

Steps:

• Preheat oven to 425°F.
• Place pita rounds on cookie sheet in single layer (use 2 if need be).
• Mix tomato sauce with 1-2 teaspoons Pizza Seasoning, set aside. (You can also use your favorite Italian spices or your favorite pizza sauce.).
• Cook ground turkey in skillet over medium-high heat, breaking it up as it cooks. Sprinkle with 2-3 teaspoons Pizza Seasoning and mix well.
• Add water, stir, and let simmer until the turkey absorbs all the water, about 5 minutes.
• Spread each pita w/ about 1/4 cup sauce. Sprinkle w/ minced onion, sliced mushrooms, black olives, or any veggie you like. Sprinkle w/ cooked turkey, then top w/ an even layer of shredded cheese.
• Cook for about 10 minutes until heated through and cheese is bubbly and brown. (Start checking at about 5 minutes just to make sure you don't overcook-depends on the amount of toppings and cheese you use and your oven.).

TURKEY FLORENTINE (BISCUITS STYLE)

Steps:

• Heat butter in large skillet over medium high heat. Add turkey and.
• onion, breaking up turkey; cook until onions are softened and turkey.
• is no longer pink, 5 -7 minutes.
• Add mushrooms, spinach, pepper flakes and broth; cook 5 minutes.
• Add wine and mustard; increase heat to high and cook until reduced and thickened, about 5 minutes.
• Remove skillet from heat. Stir in mozzarella, salt and pepper.
• Separate refrigerated package dough into biscuits. Stretch or roll out to enlarge slightly.
• Put 1/3 cup filling in center. Stretch second biscuit; lay on top.
• Press down and seal edges.
• Bake in 400°F oven for 10 - 12 minutes or until golden.

GREEK TURKEY PITAS

Steps:

• In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour., Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half.

TURKEY & PEPPER PITTAS

Steps:

• Heat the oil in a wok or large frying pan and fry the turkey and chilli flakes for 5-6 mins. Add the peppers and spring onions and stir-fry until the turkey is cooked but the peppers still have crunch. Season.
• Divide the avocado and coriander between the pitta halves, then spoon in the turkey and pepper mix. Add a dollop of soured cream to each and serve straight away.

EASY TURKEY PITA

Steps:

• Fill bread with turkey, tomatoes and cucumbers.
• Drizzle with dressing.