Recipe Wednesday - Lemon Broccoli with Garlic

Recipe Wednesday means I bring you a great recipe to consider for your collection.  My intention is to bring you delicious recipes featuring better food choices.  Let's face it, if it doesn't taste good, you won't eat it no matter how good it is for you.  Today's feature is Lemon Broccoli with Garlic...ooh, yeah, garlic.  This is a healthy recipe choice!

Photo of Lemon Broccoli with Garlic by Taste of Home

"This recipe is a great way to use up leftover broccoli.  That's what Mom did, and I tend to do the same thing." -  Elise Laurenzo Palmer, Mechanicville, NY.

Prep/Total Time: 20 minutes           Yield: 6 servings

Ingredients:

1 large bunch broccoli, cut into florets

1/2 cup olive oil

1/4 cup lemon juice

4 garlic cloves, minced

1/4 tsp salt

1/8 tsp pepper

Directions:

Place broccoli in a steamer basket; place in a large saucepan over 1 inch of water.  Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.

Meanwhile, in a small bowl, combine the remaining ingredients.  Immediately place broccoli in ice water. Drain and pat dry.  Place in a large bowl.  Pour oil mixture over broccoli; toss to coat.  Refrigerate until serving.

Nutritional Facts:

2/3 cup equals 207 calories, 19g fat (3 saturated fat), 0 cholesterol, 140mg sodium, 9g carbohydrate, 5 g fiber, 5g protein.

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Recipe Wednesday - Creamy Turkey Fettuccine

Creamy Turkey Fettuccine Recipe

Creamy Turkey Fettuccine photo by Taste of Home

Need a little comfort food?  Quick, diabetic friendly and healthy, this is a family favorite submitted to Taste of Home by Paula Marchesi of Lenhartsville, PA
Prep/Total Time: 30 minutes    Yield: 6 servings

INGREDIENTS

• 12 oz uncooked fettuccine
• 3/4 cup fat-free milk
• 4 oz fat-free cream cheese, cubed
• 1/2 cup reduced-fat garlic-herb spreadable cheese
• 2 cups cubed cooked turkey breast
• 3 cups frozen, chopped broccoli, thawed
• 1/2 cup chopped roasted sweet red peppers
• 1/2 cup shredded Parmesan cheese, divided

DIRECTIONS

• cook fettuccine according to package directions.  Meanwhile, in a large saucepan, combine the milk, cream cheese and spreadable cheese.  Cook and stir over medium heat until cheeses aer melted and mixture is smooth.  Stir in the turkey, broccoli, roasted peppers, 1/4 cup Parmesan cheese and pepper; heat through.
• Drain fettuccine and place in large serving bowl.  Top with turkey mixture; toss gently to coat.  Sprinkle with remaining Parmesan cheese.  

YIELD: 6 servings

Nutritional Facts1-1/3 cups equals 376 calories, 7 g fat (4 g saturated fat), 59 mg cholesterol, 461 mg sodium, 46 g carbohydrate, 4 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

Originally published as Creamy Turkey Fettuccine in Light & Tasty June/July 2006, p25