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Turkey Tetrazzini with Salad and Oatmeal Cookies

This hearty cold-weather casserole is perfect for using up leftover turkey while incorporating plenty of fresh Italian veggies. Serve with our Sweet and Tangy Spinach Salad and Double Corn Bread Muffins, which can be made in advance and frozen. For dessert our pumpkin oatmeal cookies bring in the delicious flavors of the season with a fast and easy recipe.

Rate & Review

Apples, raisins and green onions add extra flair to this vibrant Sweet & Tangy Spinach Salad, and the dressing's impressive flavors. It's a delightful way to get one of your five-a-day servings of fruits and vegetables!

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recipe

Ingredients:

  • SALAD
  • 6 cups fresh spinach leaves, washed, stems removed and torn
  • 1 medium red apple, unpeeled and chopped
  • 1/4 cup raisins
  • 2 tablespoons sliced green onion
  • DRESSING
  • 3 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 2 teaspoons chopped Major Grey's chutney
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt

Directions:

FOR SALAD:
COMBINE
spinach, apple, raisins and green onion in large bowl; refrigerate for 5 minutes.

FOR DRESSING:
COMBINE
oil, vinegar, chutney, curry powder, mustard and salt in small bowl. Pour over salad; toss well to coat.

reviews

Review This Recipe
  •  Star(s)

    Scrumpelicious

    Joanne Gerhold from Bartlesville, OK

    I love to cook and this time of year our garden produces the best spinach. This awesome salad has always been a big hit whether I make it for the family or take it to an outing. Everyone wants the recipe. This recipe deserves the highest rating.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 90
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 120mg
  • Carbohydrates: 9g
  • Dietary Fiber: 1g
  • Sugars: 6g
  • Protein: 1g
  • Vitamin A: 55% of DV
  • Vitamin C: 20% of DV
  • Calcium: 4% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Turkey Veggie Tetrazzini is a hearty combination of Italian-style vegetables, turkey and whole wheat spaghetti mixed with a creamy sauce. A crowd pleaser!

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recipe

Ingredients:

  • 8 oz. dry whole-wheat spaghetti
  • 1 pkg. (16 oz.) frozen Italian-style vegetable blend (broccoli, red peppers, mushrooms and onions)
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 fl. oz.) reduced sodium chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
  • 2 cups cooked, chopped turkey breast meat

Directions:

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.

PREPARE pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.

MEANWHILE, HEAT oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.

POUR cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

BAKE for 20 to 25 minutes or until lightly browned. Serve immediately.

reviews

Review This Recipe
  •  Star(s)

    Great Healthy Dish

    NANCY CHAPMAN from Yorba Linda, CA

    I love cooking veggies and meat all in one dish and this is one of the best. It is easy to cook, healthy and tasty. I also substitute what I have on hand for the vegetables. What a versatile dish!

  •  Star(s)

    A Real Keeper

    Jan Truhler from Saint Paul, MN

    We loved this recipe! I used chicken instead of turkey because that is what I had. I also used fresh peppers with frozen broccoli since I had those as well. We loved it! The sauce is tasty without being too heavy and the flavors meld well together. I'll be making this often!

  •  Star(s)

    Tasty

    S Sparrow from Chesapeake, VA

    This was quick & easy. I used regular pasta, and added some extra cheese. My som said he couldnt say the dish name but it was goooood.

  •  Star(s)

    Great for leftover turkey!

    Gwen Malinowski from Chicago, IL

    Different from the usual recipes using canned mixed veggies and cream of mushroom soup. My family enjoyed this version.

  •  Star(s)

    Pretty good

    P E from Elsberry, MO

    A great way to use your leftover turkey.

  •  Star(s)

    TIP TOP TETRAZINNI

    Ann Novick from NASHUA, NH

    turkey tetrazini was a long ago favorite meal. Back in those days, it wasmade w/ condensed ( cream of) mushroom soup & green beans. I prefer the Italian veggies& homemade sauce so much more. We often had it as an economical meal when the money ran out before the month did . On occasion, it was even served to company, using less of that precious food moneybudget for entertaining. There were never any leftovers; guests & family devouredevery last bite w/ gusto. I particularly like the method of coking the veggies along w/ the pasta (one less pot)

  •  Star(s)

    Great for kids

    Ashley Wilkerson from ,

    My family loves turkey so this was great but I have a hard time getting my kids to eat veggies but not tonight they loved they ate the whole thing so I know next time I have to make two or three


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 12

  • Calories: 180
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 22g (7% of DV)
  • Dietary Fiber: 3g (14% of DV)
  • Sugars: 5g
  • Protein: 15g
  • Vitamin A: 15% of DV
  • Vitamin C: 4% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

These Double Corn Muffins are a versatile addition to any meal or buffet.

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recipe

Ingredients:

  • 1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 3/4 cup milk
  • 2 tablespoons butter, melted

Directions:

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

SIFT flour, sugar, baking powder and salt into large mixing bowl; stir in cornmeal. Add corn souffle, milk and butter to flour mixture; stir with fork just until moistened. Spoon into prepared muffin cups, filling 2/3 full.

BAKE for 25 minutes or until golden brown.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size: 12 muffins

Servings Per Recipe: 0

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Pumpkin Perfect Oatmeal Cookies are chewy in texture and golden in color. They are easily made with a convenience cookie mix, substituting the butter with pumpkin and a touch of oil. The pumpkin helps to reduce the fat and cholesterol in this recipe. It also works to maintain the moistness, while creating an attractive and deliciously sweet treat.

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    recipe

    Ingredients:

    • 1 pkg. (17.5 oz.) oatmeal cookie mix
    • 1/2 cup LIBBY'S® 100% Pure Pumpkin
    • 3 tablespoons vegetable oil
    • 1 large egg
    • 1 cup sweetened dried cranberries, raisins or nuts (optional)

    Directions:

    PREHEAT oven to 375º F.

    COMBINE cookie mix, pumpkin, oil and egg in large bowl. Stir in dried cranberries, if desired. Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets.

    BAKE for 10 to 12 minutes or until lightly browned and set in centers. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store cookies in covered container.

    Makes 3 dozen cookies

    reviews

    Review This Recipe
    •  Star(s)

      Great for kids to make

      Laurie Burkhalter from Herscher, IL

      My kids can stir these up themselves since you don't need a mixer. I keep the ingredients on hand year round and just change around whether I put in raisins, chocolate chips or walnuts. They never guess that these treats are healthier than the traditional cookie mix recipe.

    •  Star(s)

      I love it

      lizbeth lopez from CA

      But instead of the dough i made the cookies recipe and then the same process. My husband loves it

    •  Star(s)

      EASY

      SARAH HARKEN from Denver, CO

      GOOD.EASY. FUN TO MAKE WITH THE KIDS

    •  Star(s)

      Pumpkin Perfect Oatmeal cookies

      Kathy Brofford from Port Richey FL

      My husband wanted punpkin pies when he bought the stuff for them he by mistake bought pumpkin pie mix. Now you have to know my husband if I don't make it the same way always the way I do he won't eat it, so when he found out he had gotten the wrong stuff he asked me if I couldn't use it to make something else like a cake or cookies as such, so I went to the Nestles site and pull up pumpkin cookie recipes and Bingo this one look good and easy to whip up, I had to do a little adjusting because of the pumpkin pie mix, but they turned out wonderful, (I left out the raisin as my husband doesn't like them and put alot of walnuts in them) after trying one he told me not to lose the recipe and could I whip up some more as those were almost gone. Of course, I told him just as soon as I ran to the store I would. The second batch made with Libby's pure pumpkin turned out almost as good as the first batch, according to my husband.

    •  Star(s)

      Pumpkin pleasure

      JOHN SCHMIEDER from Sandusky, OH

      I like easy and delicious recipes. This one was easy as pie to make and the end result was delicious..I made and ate all 3 dozen in about as many days.

    •  Star(s)

      GREAT PUMPKIN OATMEAL COOKIES!

      BETTY PENDLEY from PALMETTO, FLORIDA

      I HAVE BEEN MAKING PUMPKIN COOKIES FOR MANY YEARS & WAS LOOKING FOR A NEW RECIPE FOR THEM. THANKS FOR A WONDERFUL NEW PUMPKIN COOKIE RECIPE! THE ADDITION OF OATMEAL & CRANBERRIES MAKES A VERY DELICIOUS COOKIE. I WILL BE MAKING THESE THE YEAR 'ROUND.

    •  Star(s)

      Best Pumpkin Cookies

      Lisa Silva from Pearland, TX

      I have made these several times, both with Libby's canned pumpkin and with my own cooked pumpkin. They are very easy and so good! I like to add a tsp of vanilla and cinnamon (or pumpkin pie spice) each. I have also made them with the packaged Oatmeal Chocolate Chip cookie mix. Love these cookies!

    •  Star(s)

      used a replacement

      Jeanne Chase from Battle Creek, Michigan

      I didn't have any 100% Libby's pumpkin in the house & my mouth was watering for these cookies. I did however have Libby's pumpkin pie mix, so decided to use it instead. Cookies came out really good. I assume as I don't know, that this just made them a little more spicy then the original recipe does, but all I do know is they were very very good.

    •  Star(s)

      easy, convenient, and pumpkin!

      Janet Ehnen from Trimble, MO

      I love these cookies. So Easy. Instead of 1 cup of cranberries, I added 1/2 cup and 1/2 cup of raisins. Thank you Nestle,

    •  Star(s)

      Simple and Delicious

      Nicole Asay from Henderson, NV

      These cookies are so good! I stirred in chocolate chips instead of nuts or cranberries and they were delicious! We loved them!

    •  Star(s)

      Super Simple

      Sally Lincoln from COMMERCE, GA

      What a great, simple & totally delicious recipe to add to my recipe box, thanks.

    •  Star(s)

      Pumpkin Oatmeal Cookies

      Linda Berggreen from AMBOY, IL

      These cookies are easy and fast to make and healthy also. I will make them often!

    •  Star(s)

      very good

      Lori callaway from Algonac, MI

      These were so easy to make and all the ladies wanted my recipe at the party.

    •  Star(s)

      Excellent!

      jennifer paquette from Suffield, CT

      I made these cookies for my husband. I like to try and find recipies that will not only satisfy his cookie cravings, but are also healthy. This one completely fit the bill. I was a bit surprised to see pumpkin as a main ingredient, but they tasted fantastic. Very moist, and the combination of pumpkin and oatmeal went very well together.

    •  Star(s)

      My husband loved it!

      Abbie Richardson from Gillette, WY

      I made this, and my husband loved it! Ver!y good!!! An upbeat version of oatmeal cookies!

    •  Star(s)

      Delish!

      ann ferraro from Watertown, MA

      Another delicious, fast and easy recipe! Family and friends always clamor for more when I make these. They Do NOT last long!

    •  Star(s)

      Pumpkin Perfect!

      BRENDA BROOKER from BINGHAMTON, NY

      I tried this recipe for the first time and WOW! Couldn't keep them on the plate. Moist, healthy and delicious, what else could you ask for!

    •  Star(s)

      "Pumpkin Perfect" Oatmeal Cookies

      ELMA RODNEY from Columbia, SC

      These cookies were made twice in one week at my house. Granddaughter, Blair (10) and I enjoy baking together. Saturday,and Monday Blair went solo as I sat in the kitchen and observed. The soccer team, and our family enjoyed Blair's efforts X's 2.

    •  Star(s)

      Pumpkin Perfect Oatmeal Cookies

      J Fleming from Franklin, PA

      Just made these cookies today... I highly recomend these cookies. They were very easy to make and delicious too..... Hard to beat that combination.

    •  Star(s)

      Yummy Punpkin Perfeco Oatmeal Cookies

      patricia johnson from Lufkin, TX

      This cookies are very easy to make and very moist.I make these for and church party for the kids.The grown up people eat them first .They said that it was so good that they couldnt help their it,it was that good.I definatey will be making this again. Thank you

    •  Star(s)

      Yummy cookies

      Dorothy DiPaolo from Youngsville, NC

      I was looking for and found an easy and delicious cookie recipe using pumpkin. I used the oatmeal chocolate chip cookie mix. Shared them with my family, the grandkids loved them. We ate them all in a day, so good.

    •  Star(s)

      Not too sweet but still a treat!

      Tammy Duncan from Terre Haute, IN

      My husband loved these. He likes baked goods but doesn't like alot of sugar in things. These were very good and not too sweet. They stay very moist.

    •  Star(s)

      PERFECT PUMPKIN OATMEAL COOKIES

      BECKY JAMES from ORANGE CITY, FL

      These cookies are awesome!!!! I used 1/2 C nuts and 1/2 cup of washington apples. (I found them in the dried fruit section)They are nice and moist and freeze nicely.

    •  Star(s)

      Pumpkin Perfect Oatmeal Cookies

      donna lane from FERNANDINA BEACH, FL

      I made these using 1/2 cup raisins and 1/2 cup nuts. They were delicious! I had to hide some for me. My husband kept getting caught with HIS HAND in the cookie jar! Thanks again, for another keeper!

    •  Star(s)

      Pumpkin Perfect Oatmeal Cookies

      Linda Brittingham from Quenemo, KS

      These cookies are soft and moist and yummy! My husband likes soft cookies and these are definately a winner with him.

    •  Star(s)

      Pumpkin Oatmeal cookies

      Janet Cook from ARLEY, AL

      theses cookies are good and moist have a good taste easy to fix and stays moist for the next day if you have any left. The grandkids really like them,

    •  Star(s)

      Scrumcious.

      Angeline Adams from HUNTINGTON BEACH, CA

      The pumpkin made the cookies very soft and added a nice flavor. Next time I will try them with chocolate chips.


    nutrition

    Nutrition Facts

    Serving Size: 18 servings (2 cookies per serving)

    Servings Per Recipe: 0

    • Calories: 120
    • Calories from Fat: 35
    • Total Fat: 4g (6% of DV)
    • Saturated Fat: 0g (0% of DV)
    • Cholesterol: 10mg (4% of DV)
    • Sodium: 110mg (4% of DV)
    • Carbohydrates: 22g (7% of DV)
    • Dietary Fiber: 1g (3% of DV)
    • Sugars: 11g
    • Protein: 2g
    • Vitamin A: 15% of DV
    • Vitamin C: 0% of DV
    • Calcium: 0% of DV
    • Iron: 2% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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