We've taken the fuss and the excess fat out of this one-time favorite, a retro supper that still can please a family. Rather than a stuffy casserole, we're revamped it into a quick sauté with a creamy pan-gravy that's sure to be a comforting, cold-weather warmer. Soak up the sauce with whole-wheat egg noodles.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil, divided
1 pound 1/4-inch-thick turkey breast cutlets
8 ounces sliced mushrooms (about 2 1/2 cups)
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1/4 cup dry sherry (see Note)
1 cup low-fat milk
2/3 cup frozen peas, thawed
1/2 cup chopped jarred roasted red peppers
1/4 cup shredded Parmesan cheese
Freshly ground pepper to taste

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey and cook until lightly golden, 2 to 3 minutes per side. Transfer to a plate, cover and keep warm.
2. Heat the remaining 1 tablespoon oil in the pan. Add mushrooms and cook, stirring often, until browned, 4 to 6 minutes. Sprinkle with flour; stir to coat. Stir in broth and sherry; bring to a simmer. Continue simmering, stirring constantly, until the mixture is slightly reduced, 1 to 2 minutes. Add milk, peas and peppers; return to a simmer, stirring often. Cook until thick and slightly reduced, about 2 minutes. Stir in Parmesan and pepper. Return the turkey and any accumulated juices to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes.

NUTRITION INFORMATION: Per serving: 340 calories; 11 g fat (3 g sat, 6 g mono); 56 mg cholesterol; 17 g carbohydrate; 38 g protein; 2 g fiber; 529 mg sodium; 237 mg potassium.

Nutrition bonus: Vitamin A (20% daily value), Calcium (15% dv), Iron (15% dv).

1 Carbohydrate Serving

TIP: Note: Don't use the "cooking sherry" sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

We found this a little bland for our tastes but if I can spice it up a little, I will retry. Any ideas?

Sandra, Plano, TX