Wednesday, March 31, 2010

The Betty Crocker Project : Chicken Tetrazzini and Greek Salad

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I know what you are thinking - Isn't Chicken Tetrazzini suppose to be white?
And I have to admit - You're right.
But classic Chicken Tetrazzini is made with egg based pasta and processed flour. . . Our's is made with whole wheat flour and spaghetti. We used Braggs instead of salt and topped it with a pretty healthy load of nutritional yeast. . . and it WAS AMAZING! I know that word gets thrown around a lot - but seriously this dish was NO JOKE! I'm still thinking about it like 14 hours after eating it. . . a bit of a food day dream really. . . I think when we make it again - I'll add more veggies.
  • 1 Package Whole Wheat Pasta
  • 1/4 Cup Margarine 
  • A Little Less than 1/4 Cup Whole Wheat Flour ( Remove about 1 Tablespoon ) 
  • 1/2 Teaspoon Braggs
  • 1/4 Teaspoon Lemon Pepper
  • 1 Cup Vegetable Broth 
  • 1/2 Cup Soy Plain Coffee Creamer ( make sure you only use the PLAIN - Original  ) 
  • 2 Tablespoon Dry Sherry 
  • 2 Bags of Morningstar Chickn Strips 
  • 6 Sliced White Mushrooms
  • 1 Cup Broccoli Florets
  • 1/2 Cup Nutritional Yeast
  • Olive Oil for Cooking
Preheat oven to 350 degrees
Cook and Drain Spaghetti - per instructions on the package.
In a cast iron skillet - heat at medium temp a few splashes of Olive Oil - till you get an even coating. Once hot, fry up the MS Chikn Strips and Mushrooms. Once they are almost ready - toss in the Broccoli. Keep stirring to keep the Broccoli from burning and make sure they get an even coating of the oil.
In a saucepan - melt the margarine over low heat. Stir in Flour, Braggs and Lemon Pepper. Keep stirring till the mix is smooth and bubbly. Remove from heat and stir in Broth and Soy Creamer. Then heat till boiling - about 1 minute.
Stir in Spaghetti, Sherry, Chickn Strips, Broccoli and Mushrooms into the sauce. Pour the mix into an ungreased 2 quart casserole dish. Sprinkle with Nutritional Yeast.
Bake uncovered for 30 minutes or until bubbly in the center.
So we started with my personal favorite salad to go with it - Greek. I mean let's face it - Is there anything better than a good Lemony Olive Oily dressing? We skipped the Feta cheese and replaced it instead with some nutritional yeast and French Fried Onions. . . we also added some Bacos because everyone loves those little guys. . . but we kept the peppers, tomatoes, cucumbers and Kalamata olives. Really though - when it comes to a salad - it is the dressing that is the STAR. Here is our version of Betty's Greek Dressing - this is a real gem : 
  • 1/4 Cup Olive Oil 
  • 2 Tablespoons of Lemon Juice
  • 1/2 Teaspoon Sugar
  • 1 1/2 Teaspoon Dijon Mustard
  • 1/4 Teaspoon Braggs
  • 1/4 Teaspoon Lemon Pepper
In a tightly covered container, shake all dressing ingredients.  Pour over your salad and when you eat say "HMHMHMMMMM" with every bite.

1 comment:

  1. OMG!!! This was our favorite way to use leftover turkey before becoming vegan 2 years ago. I can't wait to try it tomorrow. It's going to be so much fun to read your blog. Thanks!