Tuesday, November 29, 2011

That's it, no more turkey.

Literally, every piece of tupperware we own is currently in our fridge, and somehow there's still nothing I want to eat. Probably because I need green things at this point, not meat. Or pie. Seriously, I sauteed up brussel sprouts and baby tomatoes and called that dinner last night. (Actually, it was delicious. A little light butter with microwave steamed brussels, halved cherry tomatoes, then topped with a bit of parm, pepitas (pumpkin seeds), salt and pepper. 10 minutes total.)

With two turkeys, two racks of ribs and 10 people, I'm actually surprised we didn't have more meat left over. I'm totally sick of turkey at this point, but I feel bad just trashing it, so I'm trying my best to use it up. But I'm also trying not to cook too much, seeing that my fridge is FULL and cooking is starting to make me tired...I'm apparently a bit of a frenetic cook—I work fast and multi-task, and I just don't have the energy I had 28 weeks ago.

Speaking of 28 weeks, I finally feel like I look pregnant. Or else I just ate way too much pie this weekend. (Shaking fist at my mother for bringing—and leaving—a ginormous, delicious Costco apple pie.) Which makes me scared to see how enormous I am by the time Christmas rolls around. If I don't post any photos, it's because my face has caught up with my ass and I'm refusing to have it documented. Just a heads up.

Anyway, we had some broccoli in the fridge, so I decided to do something easy with it. It's similar to chicken divan, but easier, quicker, and heavier on the broc. Not much prepping here, and even though it looks and seems a little down-homey and rich (just enough to spread out Thanksgiving a little more?) it's really not. I based it off a vegetarian Cooking Light recipe, but got rid of the mayo and threw in some turkey for some extra protein. And because it has to be used somehow.

Broccoli Casserole

12 oz bag of steam-able broccoli (or 3/4 lb loose broccoli florets)
1 cup 1% milk
1 tbsp flour
good pinch each salt and pepper
1/3 cup sharp cheddar
2 tbsp reduced fat cream cheese
2 shallots, chopped
1 can sliced water chestnuts
about a cup shredded cooked turkey or chicken
bread crumbs

Cook broccoli. In saute pan, combine milk, flour, salt and pepper, and whisk over medium heat until thickened. Add cheese and cream cheese, whisking til smooth. Stir in shallot.

In medium casserole dish, layer broccoli, shredded turkey, and water chestnuts. Pour cheese sauce evenly across the top. Sprinkle top evenly with breadcrumbs. Cook at 400 for 20 minutes.

Roughly 850 calories total. (213 for 1/4 casserole)

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