Trying to Survive My Holiday Eating Marathon

The long wait for my newest release is almost here.  DARK SECRETS OF THE OLD OAK TREE will be on the shelves March 1.  Since this is the very first book I completed, I’m excited to finally see it in its finished state.  Yesterday, while Googling myself, I found the first review of Dark Secrets.  I was very pleased with what the reviewer said, but when I got to the place where she compared my writing to Mary Higgins Clark, well, as you can imagine, my feet actually left the ground and I’m not sure they have touched down since.  If you get a chance to read my new book, be sure to visit my Web site and send me a note.  I’d love to hear from you.

We now return you to your regularly scheduled broadcast.  J  After all the holiday grazing I did, I know I should go for lighter, healthier foods.  But, for some reason, I have a hard time going from rich, calorie-laden dishes to carrots and celery sticks dipped in hummus.  I have to work up (or is it down) to that.  In the following recipe, fat-free sour cream adds extra richness without a lot of calories and fat.  It’s a quick and easy turkey and pasta dish perfect for two.

Sage and Cream Turkey Fettuccine

• 3 ounces dried spinach and/or plain fettuccine
• 1/3 cup fat-free or light dairy sour cream
• 2 teaspoons all-purpose flour
• 1/4 cup reduced-sodium chicken broth
• 1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
• 1/8 teaspoon ground black pepper
• Nonstick cooking spray
• 6 ounces turkey breast tenderloin steak, cut into bite-size strips
• 1/4 teaspoon salt
• 1 cup sliced fresh mushrooms
• 2 green onions, sliced
• 1 clove garlic, minced
• Fresh sage sprigs (optional)

1. Cook pasta according to package directions; drain and set aside.

2. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside.

3. Coat an unheated 8-inch skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle turkey with salt. Add turkey, mushrooms, green onions, and garlic to hot skillet. Cook and stir about 3 minutes or until turkey is no longer pink.

4. Stir sour cream mixture into turkey mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot cooked pasta. If desired, garnish with sage sprigs.

Start to Finish: 30 minutes.  Makes 2 servings

Just add a salad and you are good to go.

Enjoy!

Diva Dolores