Leftover Turkey Tetrazzini and L-CARNITINE: Fat Burner!
Prep time
Cook time
Total time
Serves: 8
  • 2 packages Miracle Noodles OR Kelp Noodles or 4 cups zucchini into noodles
  • 3 cups diced leftover turkey
  • 3 cups shredded cabbage
  • 1 egg, beaten
  • ½ cup cream cheese
  • ½ cup chicken broth
  • 1 tsp poultry seasoning
  • 2 cups Cheddar cheese, freshly grated
  • ½ cup grated Parmesan cheese
  • ¼ tsp garlic powder
  • ¼ tsp fresh ground pepper
  • Optional additions: mushrooms, peppers, onions, leeks
  1. Preheat oven to 400 F. Grease a 9×13″ casserole dish. Rinse Miracle Noodles under running water for a few minutes then pat them totally dry. OR Peel and cut zucchini into noodles using THIS tool: Joyce Chen Spiral Slicer. Set aside.
  2. In a large saucepan heat cream, broth and egg on low. Add 1½ cups Cheddar cheese, Parmesan cheese, poultry seasoning, garlic powder & pepper and stir until melted. Do not boil. Stir in frozen cabbage and turkey. Remove from heat.
  3. Meanwhile (if adding), melt butter or coconut oil in a large saucepan over medium heat. Add mushrooms, leeks and bell pepper and saute until tender. Then add to turkey mixture.
  4. Place noodles in the casserole dish. Sprinkle with garlic powder and pepper. Pour turkey mixture evenly over noodles and cover with aluminum foil.
  5. Bake for 35 minutes or until hot and bubbly. Remove foil the last 10 minutes and sprinkle with remaining ½ cup Cheddar cheese. Bake 10 more minutes. Remove from heat and let sit for 10 minutes before serving.
Traditional Tetrazzini = 504 calories, 20g fat, 34g protein, 44 carbs, 1 fiber
"Healthified" Tetrazzini = 270 calories, 17.9g fat, 26g protein, 3 carbs, 1g fiber
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/leftover-turkey-tetrazzini/