Ingredients
-4 oz cooked White Turkey Breast Or Dark (pulled) **can even use chicken if wish**
-1/3 cup Wheat Pasta Shells or gluten free etc… if need be!
-1/2 cup Chicken Broth or Turkey (low sodium) **Chicken is fine and A LOT Easier to find**
-1 tbsp 2% Greek Yogurt
-1/4 cup diced Carrots
-1/4 cup chopped Celery
-1/4 cup diced Mushrooms (optional)
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Fresh Parsley
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Seasonings to taste: 1 tsp Cumin, Pepper, Garlic, Onion Powder, Mrs. Dash Poultry Seasoning
**have as many disposable or ramekin baking dishes (I used disposable rectangular bake dish) for how ever many individual meals you are making**
Directions:
Set oven to 405 F.
In a pot, boil and cook your wheat pasta. Rinse and set aside.
Dice your raw carrots and mushrooms.
Weigh and separate 4 oz left over Turkey meat (for each meal you are making)
In a small disposable ramekin or baking dish (I used disposable rectangular bake dish) , add Turkey, pasta , Greek yogurt, veggies, and seasonings. Stir with a spoon or mini-spatula.
Pour Turkey or chicken broth over the mixture, ensuring that a majority of the noodles are covered so that they won’t burn when baking.
Top with fresh parsley.
Bake in the oven for 20-25 minutes.
Remove from the oven and enjoy.
store the left over ones sealed and in fridge, they are good up to one week in the fridge!