Jun 011999
 
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Canned or frozen peas, or cooked, sliced carrots may be added with the meat. Add 1 to 1-1/2 C. per recipe.
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Recipes

1

2

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6

Servings

6

12

18

24

30

36

Ingredients
Turkey or chicken broth

96 oz.

192 oz.

288 oz.

384 oz.

480 oz.

576 oz.

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Diced onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Pepper

1/4 t.

1/2 t.

3/4 t.

1 t.

1-1/4 t.

1-1/2 t.

Frozen egg noodles (or homemade style)

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Flour

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Milk

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Cooked turkey, diced

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.

Salt to taste

 

Assembly Directions:
In a large pot, heat broth to boiling. Add salt, onion, and pepper. Add frozen noodles and bring again to a boil. Reduce heat to keep from boiling over, but still bubbling freely. Cook 10 minutes. Stir flour and milk together and add to bubbling pot. Cook until juices are somewhat reduced and slightly thickened. Add meat. Salt to taste. Cool.

Freezing and Cooking Directions:
Divide into family-sized portions in freezer bags or rigid containers. Label, seal and freeze.

To serve:
Thaw and reheat over low heat in saucepan, microwave, or 350º oven 20-30 minutes.

Comments:
*For low fat turkey broth, save broth from cooked turkey. Chill it. Remove fat that has risen to the top. Doing this will also save you lots of money!

Nutritional Info:
Per Serving: 565 Calories; 11g Fat (17.3% calories from fat); 50g Protein; 64g Carbohydrate; 2g Dietary Fiber; 144mg Cholesterol; 1733mg Sodium.
Exchanges: 4 Grain (Starch); 4-1/2 Lean Meat; 1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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