Turkey and Mushroom Stroganoff

FREE on Extra Easy

TURKEY AND MUSHROOM STROGANOFF

Serves: 4

Fry Light
4 bacon rashers (remove visible fat, and cut into strips)
1lb cooked turkey (or chicken)
400g can chopped tomatoes
1/4 pint (142 ml or 1/2 cup) chicken stock
2 red peppers, deseeded and chopped
11oz halved button mushrooms
2 tsp dried mixed herbs
salt & pepper
1oz (198g) fat free formage frais
flat leaf parsley, chopped
boiled rice or egg noodles.

1.  Spray a large pan with fry light and cook the bacon and turkey for 3-4 minutes.  Add tomatoes, stock, peppers, mushrooms and dried herbs.  Season and bring to a boil.

2.  Reduce the heat, cover and cook 15-20 mins.  Remove from heat, stir in formage frais, top with parsley.

Serve over boiled rice, or mix with egg noodles before serving.

FREE on extra Easy
This recipe received 9 thumbs up from our family!

Sausage Linguine

SAUSAGE LINGUINE
serves 4

This recipie received 9 thumbs up! (the 3.5 year old wasn't completely sold on it, but the rest of the family thought it was wonderful!)

ingredients:
9 oz of dry cooked linguine
frylight
1/2 pound Italian turkey sausages, casings removed
2 tablespoons pine nuts or pecans (optional)
1 garlic clove, minced
9 oz fresh baby spinach

1. Cook the linguine according to the package directions. Drain, reserving 1/2 cup of the water
2. While pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned. (about 5 mins). Transfer to a plate and set aside.
3. Add the nuts and garlic to the skillet. Cook, stirring frequently until the nuts are lightly browned. (about 2 mins); add to the sausage. Add the spinach to the skillet and cook, stirring, until just wilted (about 3 mins)
4. Return the sausage and nuts to the skillet, cook to heat through (about 2 mins). Add the pasta and reserved water, and cook about 1-2 mins more.
5. SERVE!

Per serving:  2 1/2 syns (for the nuts)  If you leave out the nuts, it's free on extra easy