You may also like
Categories:
milk cornstarch Cheddar cheese yogurt salt brown rice carrot green beans broccoli florets cauliflower florets onion turkey breast almonds
Viewed: 37 - Published at: 3 years agoIngredients
- 1 cup skim milk (1%)
- 1 12 teaspoons cornstarch (arrowroot)
- 1 12 cups reduced-fat cheddar cheese, shredded
- 12 cup plain fat-free yogurt (lowfat)
- 12 teaspoon sea salt
- 4 cups cooked brown rice (original calls for 8 oz whole wheat pasta)
- 1 carrot, sliced (2 in original)
- 1 cup green beans (not in original)
- 1 12 cups broccoli florets
- 1 12 cups cauliflower florets
- 1 small onion, diced
- 8 ounces cooked turkey breast
- 3 tablespoons slivered almonds
Method
- Preheat oven to 375.
- In a medium saucepan, whisk together milk and cornstarch.
- Place over medium heat and cook, stirring, until mixture comes to a simmer and thickens.
- Remove from heat and add cheese, stirring to melt, then whisk in yogurt and salt and black pepper to taste.
- Cover and set aside.
- Combine vegetables and steam until tender, either using microwave or stove top.
- If using pasta, you can just add the veggies to the pasta water a few minutes before the pasta is done.
- Combine rice or pasta, vegetables, turkey,and cheese sauce.
- Place in a greased 2 quart casserole dish and sprinkle almonds on top.
- Bake 20 minutes or until heated through and almonds are toasted.
