Caribbean Custard Apple Rhubarb Pies   A dessert for custard enthusiasts with slices of sweet apples and tangy rhubarb in creamy maple custard. This recipe makes 2 pies, enough for a crowd, or serve one and freeze one to serve another time. Preparation Time: 20 minutesBaking Time: 35 to 40 minutesServes 8 to 12 (Makes two pies) 2 store-bought frozen deep-dish pie shells (9-inch/23 cm), thawed1/2 cup (125 mL) granulated sugar1/4 cup (50 mL) water2 cups (500 mL) diced Ontario Rhubarb4 Ontario Eggs1 cup (250 mL) 10% Ontario Half and Half Cream1 can (300 mL) sweetened condensed milk1/2 cup (125 mL) Ontario Maple Syrup1 tbsp (15 mL) dark or spiced rum1 tsp (5 mL) vanilla extract1/4 tsp (1 mL) ground nutmeg1 Ontario Gala or Honeycrisp Apple, peeled and thinly sliced3 tbsp (45 mL) fresh lemon juice1 tsp (5 mL) brown sugar1/4 tsp (1 mL) ground cinnamon Garnish: Whipped cream and ground cinnamon (optional)     Place pie shells (in pans) on baking sheet; prick bottoms all over with fork. Bake in 375°F (190°C) for about 12 minutes or until crust is golden. Let cool on baking sheet. (Leave oven on.)     In small saucepan, combine granulated sugar and water; bring to boil over medium-high heat, stirring often. Add rhubarb; reduce heat and simmer for 2 to 3 minutes until softened but still holds its shape. Using slotted spoon, remove rhubarb from liquid to a bowl (reserve liquid for another use); set aside.     In large bowl, using electric mixer on medium-low speed, beat eggs, cream, condensed milk, maple syrup, rum, vanilla and nutmeg until combined. Set aside.     Place apple slices in medium bowl; add lemon juice and toss gently to coat. In small bowl, combine brown sugar and cinnamon. Set aside. Pour custard mixture into pie shells, dividing equally. Drain lemon juice from apples; arrange half of apples on top of custard on each pie. Scatter rhubarb over apples and sprinkle with cinnamon-sugar, dividing both equally.     Bake pies (on baking sheet) for 30 to 35 minutes or until custard is set in the centre with a slight jiggle. Let cool in pans on wire rack; serve warm, cooled or chilled. Cooled pies can be covered and refrigerated overnight. Garnish with whipped cream and a sprinkle of cinnamon, if desired.     Tips: The leftover poaching liquid from the rhubarb can be stored in a jar in the refrigerator for up to 2 weeks. Add it to sparkling water for a spritzer or drizzled over ice cream or a fruit salad.     To freeze, let baked pie cool completely; wrap tightly and store in an airtight container in freezer for up to 3 months. Thaw in the refrigerator before serving; warm slightly in the oven, if desired. Nutritional Information:1 Serving(When recipe serves 12):PROTEIN: 6 gramsFAT: 16 gramsCARBOHYDRATE: 53 gramsCALORIES: 381FIBRE: 1 gramSODIUM: 160 mg – Printed with permission from Foodland Ontario

Trout Escovitch with Asparagus     Delectable Ontario rainbow trout is grilled with asparagus spears drizzled with a honey aioli and complemented with a pickled Jamaican condiment, for the perfect balance of a flavourful, sweet heat. Preparation Time: 20 minutesPickling Time: 1 hour or overnightCooking Time: 25 minutesServes 4 Escovitch:2 tbsp (25 mL) vegetable oil1 Ontario Onion, sliced1 clove garlic, minced1 Ontario Carrot, juliennedHalf each Ontario Greenhouse Sweet Red and Yellow Pepper, thinly sliced2 each red and yellow Scotch bonnet peppers, diced2 fresh Ontario Thyme Sprigs1 tbsp (15 mL) whole allspice (pimiento)1/4 tsp (1 mL) salt1-1/2 cups (375 mL) white vinegar Honey Aioli:1/2 cup (125 mL) mayonnaise with olive oil1 tbsp (15 mL) Ontario Honey1/4 tsp (1 mL) smoked paprika Trout and Asparagus:4 Ontario Rainbow Trout Fillets (125 g each)Salt and pepper, to taste1 lb (500 g) Ontario Asparagus, trimmed Escovitch:    In large skillet, heat oil over medium heat; add onion, garlic, carrot, sweet peppers, Scotch bonnet peppers and thyme. Cook, stirring, for 3 to 5 minutes until tender-crisp. Stir in allspice, salt and vinegar; cook for 1 minute until hot. Transfer vegetable mixture to sterilized 2-cup (500 mL) jar. Cover with lid and store in a cool place for 1 hour or overnight. (Store in refrigerator for up to 2 weeks.) Honey Aioli:    In small bowl, combine mayonnaise, honey and paprika. Refrigerate until serving. Trout and Asparagus:    Place fish fillets on baking sheet and season with salt and pepper on both sides; set aside. Place asparagus on plate and season with salt and pepper.     Place asparagus on greased grill over medium-high heat. Close lid and grill, turning once, for about 5 minutes or until lightly charred. Return to plate; cover to keep warm.    Reduce heat to medium. Place fillets directly on greased grill with the skin side down. Close lid and cook, turning halfway through, for about 5 to 6 minutes per side or until fish flakes easily with a fork. Place on serving plates.    Serve trout with escovitch spooned over top; place asparagus on the side and drizzle generously with aioli. Nutritional Information:1 ServingPROTEIN: 29 gramsFAT: 32 gramsCARBOHYDRATE: 14 gramsCALORIES: 468FIBRE: 4 gramsSODIUM: 340 mg – Printed with permission from Foodland Ontario 

Asparagus and Sweet Potato Salad with White Chocolate Vinaigrette A dreamy, one-of-a-kind salad that is layered like lasagna with marinated asparagus, sweet potatoes and pecans and drizzled with an unctuous white chocolate vinaigrette. Preparation Time: 25 minutesMarinating Time: 1 hour or overnightCooking Time: 14 minutesServes 4 2 cloves garlic, minced1 tsp (5 mL) brown sugar1/4 tsp (1 mL) saltHalf lemon, juiced1/4 cup (50 mL) water1 tbsp (15 mL) sambal oelek1 lb (500 g) Ontario Asparagus, trimmed1 pkg (142 g) Ontario Greenhouse Baby Romaine Lettuce2 small Ontario Sweet Potatoes, cooked and cubed1 cup (250 mL) pecan halvesCrushed pink or black peppercorns (optional) White Chocolate Vinaigrette:1/4 cup (50 mL) white chocolate chips2 tbsp (25 mL) 10% Ontario Half-and-Half Cream1/2 tsp (2 mL) Dijon mustard1 tbsp (15 mL) white wine vinegar1/4 cup (50 mL) extra virgin olive oil1/4 tsp (1 mL) crushed pink or black peppercornsPinch salt     In small microwaveable bowl, combine garlic, sugar, salt, lemon juice, water and sambal oelek. Microwave on High for 1 minute until hot. Stir to dissolve sugar. Place asparagus in shallow glass dish; pour marinade over top. Cover and refrigerate for 1 hour or overnight.    Remove asparagus from marinade; discard marinade. Place asparagus in single layer on parchment paper-lined rimmed baking sheet. Roast in 400°F (200°C) oven for about 12 minutes, turning halfway, or until tender-crisp. Set aside to cool. White Chocolate Vinaigrette:    In another microwaveable bowl, combine chocolate and cream. Microwave on High for 1 minute or until melted. Whisk in mustard, then vinegar until smooth. Gradually whisk in oil until blended; whisk in peppercorns and salt. Set aside.       Arrange half of lettuce leaves to cover bottom of 13- x 9-inch (33 x 23 cm) baking dish. Layer half of sweet potatoes and asparagus over lettuce; drizzle with half the vinaigrette. Repeat with remaining lettuce, potatoes and asparagus. Sprinkle with pecans and additional peppercorns, if desired; drizzle with remaining vinaigrette. Serve immediately. Nutritional Information:1 ServingPROTEIN: 7 gramsFAT: 36 gramsCARBOHYDRATE: 23 gramsCALORIES: 438FIBRE: 6 gramsSODIUM: 240 mg – Printed with permission from Foodland Ontario
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Spring Favourites – Asparagus and Rhubarb     Ontario asparagus and rhubarb are back and ready to enjoy fresh from your local grocery store, farmers’ market or on-farm market. The growing season is short for these delicious spears and stalks, so enjoy them before they are gone. Capture the essence of spring with these recipes filled with layers of flavour and colour.    Sweet Potato Crêpes with Asparagus and Scrambled Eggs are a great way to start your day. The savoury crêpes make a satisfying breakfast or brunch wrap topped with a delightful, smoky chipotle crema sauce.    Enjoy this dreamy one-of-a-kind Asparagus and Sweet Potato Salad with White Chocolate Vinaigrette. The roasted marinated asparagus, sweet potatoes and baby romaine lettuce leaves are layered like lasagna, then sprinkled with pecans and drizzled with a distinctive white chocolate vinaigrette.    Start the barbecue and grill delectable Ontario rainbow trout. Trout Escovitch with Asparagus is prepared with asparagus spears drizzled with a honey aioli and complemented with escovitch, a pickled Jamaican condiment, for the perfect balance of a flavourful, sweet heat.    Caribbean Custard Apple Rhubarb Pies are the dessert for custard enthusiasts with slices of sweet apples and tangy rhubarb in creamy maple-infused custard. This recipe makes 2 pies, enough for a crowd, or serve one and freeze one to serve another time.    Capture these favourite spring ingredients in new colourful and flavourful recipes while they are in season.    During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Sweet Potato Crêpes with Asparagus and Scrambled Eggs Preparation Time: 20 minutesCooking Time: 25 minutesServes 6 Sauce:1/4 cup (50 mL) chipotle peppers in adobo sauce1 cup (250 mL) Mexican crema or plain yogurt1 tsp (5 mL) fresh lime juice1/2 cup (125 mL) cooked ground spicy or mild chorizo sausage, cooled Crêpes:1-1/3 cups (325 mL) all-purpose flour1/2 tsp (2 mL) each baking powder and salt2 cups (500 mL) Ontario Milk2 Ontario Eggs1/2 cup (125 mL) mashed cooked Ontario Sweet Potato, at room temperature2 tbsp (25 mL) butter, melted1/4 cup (50 mL) butter (approx.) Filling:8 Ontario Eggs1/2 tsp (2 mL) each salt and pepper1/4 cup (50 mL) Ontario Milk2 tbsp (25 mL) olive oil12 spears Ontario Asparagus, trimmed1/4 cup (50 mL) diced Ontario Greenhouse Sweet Red Pepper1 clove garlic, minced1/2 cup (125 mL) shredded Ontario Monterey Jack Cheese1/4 cup (50 mL) fresh Ontario Microgreens or Coriander (Cilantro) Leaves Sauce:    In blender or small food processor, combine chipotle in adobo, crema and lime juice; purée until smooth. Transfer to small bowl; fold in chorizo. Set aside. Crêpes:    In small bowl, combine flour, baking powder and salt. In large bowl, combine milk, eggs, sweet potato and 2 tbsp (25 mL) melted butter; using electric mixer on low speed, beat until combined. Add flour mixture; beat on low for about 1 minute or until smooth.    In medium nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; swirl to coat pan. Using 1/2 cup (125 mL) batter for each crêpe, pour into pan and immediately rotate skillet to form thin, even crêpe; cook for 1 to 2 minutes until golden. Run spatula around edge to loosen, flip over, and cook for 1 to 2 minutes until bottom is dry. Place cooked crêpes on parchment paper-lined baking sheet, layering parchment between each. Keep warm in 200°F (95°C) oven. Repeat with remaining batter, adding more butter between each crêpe as necessary. Reserve skillet. Filling:    In medium bowl, whisk together eggs and 1/4 tsp (1 mL) each salt and pepper; whisk in milk. Set aside.    Return skillet to medium-high heat. Add oil; cook asparagus with remaining salt and pepper, turning often, for 5 minutes or until tender-crisp. Transfer to plate and set aside.    Add diced pepper to skillet; cook, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add egg mixture; reduce heat to medium and cook, stirring with silicone spatula to scramble, for 2 to 3 minutes or until eggs are just set. Sprinkle with cheese. Remove from heat.    Place 1 crêpe on serving plate; spoon one-sixth of eggs along centre and place 2 asparagus spears on eggs. Fold crêpe to enclose filling. Repeat with remaining crêpes and filling. Drizzle with sauce and garnish with microgreens. Nutritional Information:1 ServingPROTEIN: 25 gramsFAT: 47 gramsCARBOHYDRATE: 39 gramsCALORIES: 675FIBRE: 2 gramsSODIUM: 1110 mg – Printed with permission from Foodland OntarioReplyReply allForward

Maple Apple Tostadas Get the kids into the kitchen to help make these tasty treats for dessert. Sautéed apples and maple syrup are the perfect topping for the crispy cinnamon-sugar tostadas. Preparation Time: 15 minutesCooking Time: 17 minutesServes 4 Tostadas:2 tbsp (25 mL) granulated sugar1/2 tsp (2 mL) ground cinnamon2 tbsp (25 mL) butter, melted4 small flour tortillas (7-inch/18 cm) Topping:3 Ontario Apples, peeled and cut into thin slices2 tbsp (25 mL) butter1/3 cup (75 mL) Ontario Maple Syrup1/3 cup (75 mL) Ontario Whipping Cream, whippedGround cinnamon Tostadas:    In small bowl, combine sugar and cinnamon; set aside. Place tortillas on parchment paper-lined large, rimmed baking sheet. Brush with half of the butter. Sprinkle with half of the cinnamon-sugar mixture. Turn tortillas over; repeat with remaining butter and cinnamon-sugar. Bake in 400°F (200°C) oven for 5 minutes. Flip tortillas; bake for 4 to 5 minutes or until golden. Set aside (tortillas will crisp as they cool). Topping:    In large skillet, melt butter over medium heat. Cook apples, stirring occasionally, for 3 minutes. Add maple syrup and cook, stirring, for about 4 minutes or until apples are softened and glazed.     Spoon apples with syrup onto tostadas. Top with whipped cream and sprinkle with cinnamon. Nutritional Information:1 ServingPROTEIN: 4 gramsFAT: 17 gramsCARBOHYDRATE: 68 gramsCALORIES: 440FIBRE: 3 gramsSODIUM: 380 mg – Printed with permission from Foodland Ontario

Two Potato Boxty Celebrate St. Patrick’s Day with delicious boxty (potato pancakes) made with a combination of potatoes and sweet potatoes. Serve with a poached egg and a side of crisp bacon or with soup or stew. Preparation Time: 10 minutesCooking Time: 15 minutesServes 4 (Makes 8) 1/2 cup (125 mL) all-purpose flour1 tsp (1 mL) baking powder1/2 tsp (2 mL) salt1/4 tsp (1 mL) pepper1 cup (250 mL) shredded Ontario Sweet Potato1 cup (250 mL) mashed cooked Ontario Potatoes*2 tbsp (25 mL) chopped fresh Ontario Parsley1/2 cup (125 mL) Ontario Buttermilk1 Ontario Egg, beaten1 tbsp (15 mL) vegetable oil (approx.)     In small bowl, combine flour, baking powder, salt and pepper.     In large bowl, combine sweet potato, mashed potatoes and parsley. Add dry ingredients, buttermilk and egg; stir just until moistened.     In large nonstick skillet, heat 1 tbsp (15 mL) oil over medium heat. Using 1/4 cup (50 mL) potato mixture for each boxty, spoon into skillet and press gently to 4-inch (10 cm) pancake. Cook for 3 to 4 minutes or until bottoms are golden. Turn and cook 2 to 3 minutes or until golden, adding more oil as needed. Repeat with remaining mixture, adding more oil if needed and adjusting heat as necessary to prevent burning. *Mashed Potatoes:    In pot of boiling lightly salted water, cook 2 to 3 (about 12 oz/375 g) peeled Ontario Potatoes until fork-tender. Drain and mash with potato masher until no lumps are visible. Measure 1 cup (250 mL) for recipe. Nutritional Information:1 Serving (2 boxty):PROTEIN: 7 gramsFAT: 6 gramsCARBOHYDRATE: 37 gramsCALORIES: 226FIBRE: 3 gramsSODIUM: 420 – Printed with permission from Foodland Ontario 

Corned Beef Sheet Pan Dinner Cooking on a sheet pan allows your entire meal to be prepared at one time and makes clean-up a breeze! Preparation Time: 15 minutesCooking Time: 50 minutesServes 4 1/4 cup (50 mL) vegetable oil1 tbsp (15 mL) red or white wine vinegar1 tbsp (15 mL) grainy mustard1 tsp (5 mL) dried thyme leaves1/4 tsp (1 mL) each salt and pepper3 Ontario Potatoes (about 1 lb/500 g), cubed2 Ontario Carrots, sliced1 Ontario Sweet Potato, peeled and cubed1 Ontario Onion, coarsely chopped450 g chunk deli-style Ontario Corned Beef, cut into 1-inch (2.5 cm) cubes3 cups (750 mL) sliced Ontario CabbageGarnish: fresh Ontario Thyme Leaves     In large bowl, whisk oil, vinegar, mustard, thyme, salt and pepper. Remove 2 tbsp (25 mL) to small bowl; set aside.     Add potatoes, carrots, sweet potatoes and onion to vinaigrette in large bowl; toss to coat. Spread on parchment paper-lined large rimmed baking sheet (reserve bowl). Roast in 425°F (220°C) oven for 30 minutes, stirring once.     Place corned beef and cabbage in same bowl. Add reserved vinaigrette; toss to coat. Add to baking sheet; stir to combine with vegetables. Roast for 15 to 20 minutes or until vegetables are tender and beef is heated through. Sprinkle with thyme leaves. Nutritional Information:1 ServingPROTEIN: 24 gramsFAT: 18 gramsCARBOHYDRATE: 43 gramsCALORIES: 440FIBRE: 6 gramsSODIUM: 1310 mg – Printed with permission from Foodland OntarioReplyReply allForward

Savour Late Winter Recipes     Enjoying local food year round is easy to do when you buy delicious food grown and produced in Ontario. Winter is almost over and spring will soon be in the air. As we get ready to say goodbye to winter, take the time to savour these four satisfying, family-friendly recipes featuring local goodness.    Your family will love these quick Chicken and Vegetable Noodle Bowls that are perfect for weeknight and weekend dinners. If you like a little heat, add your favourite hot sauce.    Everyone will enjoy all the flavours of this Corned Beef Sheet Pan Dinner which is ready in under one hour. Using a few shortcuts like deli corned beef and preparing a simple grainy mustard vinaigrette everything comes together quickly with minimal preparation time. Cooking on a sheet pan allows your entire meal to be prepared at one time and makes clean-up a breeze!    Celebrate St. Patrick’s Day with delicious Two Potato Boxty (potato pancakes) made with a combination of potatoes and sweet potatoes. Serve with a poached egg and a side of crisp bacon or with soup or stew.    Maple Apple Tostadas are the perfect tasty treat to get the kids into the kitchen to help cook. Depending on the kids’ ages and their skill levels they could help with sprinkling the cinnamon-sugar mixture onto the tortillas, peeling and slicing the apples, whipping the cream or assembling the desserts. The sautéed apples and Ontario maple syrup are the perfect topping for the crispy cinnamon-sugar tostadas. Yum!    There’s a lot available from Ontario every month and we are here to help you. Visit foodlandontario.ca to find out what’s available, and for more quick and easy recipes you can make with food you can find in your fridge, freezer or pantry.    Celebrating with local food is easy, flavourful and delicious with these recipes. Embrace these late winter days to get cooking!  Chicken and Vegetable Noodle Bowls Preparation Time: 20 minutesCooking Time: 18 minutesServes 4 1 tbsp (15 mL) vegetable oil500 g boneless skinless Ontario Chicken Breasts, cut into bite-size pieces2 cloves garlic, minced4 tsp (20 mL) grated fresh gingerroot8 cups (2 L) sodium-reduced chicken broth3 tbsp (45 mL) sodium-reduced soy sauce2 Ontario Carrots, diagonally sliced1 Ontario Onion, sliced into thin strips2 cups (500 mL) sliced Ontario Crimini Mushrooms3 pkgs (85 g each) instant ramen noodles (flavour packet discarded)1/4 cup (50 mL) fresh Ontario Cilantro (Coriander) Leaves     In large pot, heat oil over medium-high heat. Cook chicken, stirring often, for 2 to 3 minutes or until white all over. Add garlic and gingerroot and cook, stirring, for 30 seconds.     Add broth, soy sauce, carrots, onion and mushrooms; bring to boil. Cover, reduce heat and simmer for 10 to 15 minutes, or until vegetables are tender.     Meanwhile, in medium saucepan of boiling water, cook noodles according to package instructions. Drain and divide between 4 wide soup bowls. Divide soup among bowls. Top with cilantro. Nutritional Information:1 ServingPROTEIN: 37 gramsFAT: 17 gramsCARBOHYDRATE: 50 gramsCALORIES: 496FIBRE: 3 gramsSODIUM: 1140 mg – Printed with permission from Foodland Ontario ReplyReply allForward

Mixed Mushroom Lasagna Our vegetarian lasagna is made with an easy cream sauce as the base. Layer the noodles with mushrooms and cheese, then bake until bubbly. Preparation Time: 25 minutesStanding Time: 10 minutesCooking Time: 18 minutesBaking Time: 1 hourServes 8 2 tbsp (25 mL) vegetable oil1/2 cup (125 mL) butter2 pkgs (227 g each) sliced Ontario Crimini Mushrooms1 pkg (227 g) sliced Ontario White Button Mushrooms2 cloves Ontario Garlic, minced1 tbsp (15 mL) chopped fresh Ontario Thyme (or 1-1/2 tsp/7 mL dried)12 lasagna noodles1 cup (250 mL) chopped Ontario Onion1/2 cup (125 mL) all-purpose flour2 tsp (10 mL) dry mustard1 tsp (5 mL) salt4-1/2 cups (1.125 L) Ontario Milk3/4 cup (175 mL) grated Parmesan cheese2 cups (500 mL) shredded Ontario Mozzarella Cheese In large skillet, heat oil and 2 tbsp (25 mL) of the butter over medium heat. Add mushrooms, garlic and thyme. Cook, stirring occasionally, until all the moisture has evaporated, 5 to 8 minutes. Remove mushrooms to plate. Meanwhile, fill large bowl with the hottest tap water. Add lasagna noodles and let stand in water until slightly softened, for about 20 minutes. Drain. In large saucepan, on medium heat melt remaining butter. Add onion; cook, stirring, for 3 minutes. Stir in flour, dry mustard and salt; cook, stirring often, for 2 minutes. Gradually whisk in milk until smooth; bring to boil. Reduce heat to low; cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in Parmesan cheese. In greased 13- x 9-inch (3 L) baking dish, spread thin layer of cream sauce. Place 3 noodles on sauce; top with one-third of the mushrooms. Spread one-third of the cream sauce over the mushrooms; sprinkle with one-third of the mozzarella cheese. Repeat layering twice. Cover tightly with foil. Bake in 375⁰F (190⁰C) oven for 30 minutes. Remove foil; bake for 25 to 30 minutes until top is golden and pasta is tender. Let stand 10 minutes before serving. Nutritional Information:1 ServingPROTEIN: 23 gramsFAT: 27 gramsCARBOHYDRATE: 47 gramsCALORIES: 519FIBRE: 3 gramsSODIUM: 780 mg – Printed with permission from Foodland Ontario

Turkey Tetrazzini This creamy, crowd-pleasing pasta casserole is a delicious way to use up leftover turkey. The original dish was created with chicken over a century ago in honour of the legendary opera singer Luisa Tetrazzini. Preparation Time: 20 minutesCooking Time: 22 minutesBaking Time: 40 minutesServes 6 4 cups (1 L) egg noodles3 tbsp (45 mL) butter1 Ontario Onion, chopped1 pkg (227 g) Ontario Crimini Mushrooms, sliced2 cloves Ontario Garlic, minced1 tsp (5 mL) dried thyme1/2 tsp (2 mL) each salt and pepper3 tbsp (45 mL) all-purpose flour2 cups (500 mL) sodium-reduced chicken broth1/2 cup (125 mL) spreadable herb-and-garlic cream cheese3 cups (750 mL) diced cooked Ontario Turkey1 cup (250 mL) frozen Ontario Peas2 cups (500 mL) shredded Ontario Mozzarella CheeseFreshly ground black pepper and sweet paprika (optional) Bring large pot of salted water to boil. Add egg noodles and cook according to package directions. Drain; set aside. In same pot, over medium heat melt butter. Add onion and mushrooms; cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring, 1 minute. Stir in thyme, salt, pepper and flour; cook, stirring, 2 minutes. Gradually whisk in chicken broth, bring to low simmer; cook, whisking, until sauce thickens, 3 to 5 minutes. Stir in cream cheese; cook until melted, 1 to 2 minutes. Stir in turkey, egg noodles, peas and 1 cup (250 mL) of the mozzarella cheese; toss well. Transfer to shallow 8-cup (2 L) casserole dish. Sprinkle with remaining cheese. Cover with foil. Bake in 350°F (180°C) oven for 30 minutes. Remove foil; bake for 10 minutes or until bubbly and cheese melted. Sprinkle with freshly ground black pepper and paprika to taste, if desired. Nutritional Information:1 ServingPROTEIN: 37 gramsFAT: 27 gramsCARBOHYDRATE: 31 gramsCALORIES: 512FIBRE: 2 gramsSODIUM: 710 mg – Printed with permission from Foodland Ontario