Comfort food for you back-to-schoolers. Think turkey tetrazzini and ‘no guilt’ green bean casserole.


By JULIE BRINKLEY


Today’s recipes for turkey (or chicken) tetrazzini and no guilt green bean casserole honor those comforting weeknight meals that go hand-in-hand with a new school year.


Both recipes are easy to make and reheat well for those late evenings that involve extra-curricular activities.

WHAT’S IN IT


5 cups spaghetti squash


1 tbsp. butter


½ cup diced spring onion


9 oz baby Bella mushroom

1 cup chopped red bell pepper


1 tsp. kosher salt


½ tsp. pepper


1 tsp. sage


1 tsp. thyme


6 oz reduced fat cream cheese


½ cup of unsweetened almond milk


20 oz oven roasted turkey or chicken breast (no skin)


¼ cup grated parmesan cheese

HOW TO MAKE IT


Prepare spaghetti squash by roasting in the oven or using the Instapot method.


While squash is cooking, sauté onion, bell pepper and mushrooms in a tbsp. of butter with all the seasonings until they become soft.


Turn to low and add cream cheese; mix until it’s creamy and smooth, then add almond milk to thin mixture.


When the squash is done baking, use an oven mitt to hold each one of the halves and scoop out, tossing to combine everything together.


Sprinkle with the parmesan cheese and bake for 30 minutes.

NO GUILT GREEN BEAN CASSEROLE (Adapted from Sandy’s Kitchen)


WHAT’S IN IT


1 lb. frozen or fresh green beans


Cooking spray


2 cups mushrooms, chopped


¼ cup diced yellow onions or spring onions

1 tsp. minced garlic


¾ cup nonfat plain Greek yogurt

¼ cup reduced fat sour cream


1 teaspoon of cornstarch


½ packet Stevia (optional)


½ tsp. salt


¼ tsp. black pepper


½ cup reduced fat, shredded cheddar cheese


2 tbsp. grated parmesan cheese

HOW TO MAKE IT


Preheat oven to 350 degrees.


Microwave green beans according to directions; drain excess water.


Lightly spray medium-sized skillet with cooking spray and heat over medium heat.


Add mushrooms, onions and garlic; cook until tender, about 5 to 7 minutes.

Combine mushroom mixture with green beans and let cool.


Meanwhile, add Greek yogurt, sour cream, cornstarch, stevia, salt and pepper to cooled green beans.


Toss to coat vegetables evenly with sauce. Add cheddar cheese and stir until combined.


Spread into a lightly greased 9-inch casserole dish.


Top with parmesan cheese and bake until topping is golden brown, about 30 to 35 minutes.