Turkey and Tortellini Tetrazzini

1 pound frozen cheese tortellini

1 teaspoon vegetable oil

1 large onion (for about 1 cup chopped)

1 package (8 ounces) sliced button mushrooms

15-20 baby carrots (for 1 cup thin slices)

1 cup frozen green peas

1 teaspoon bottled minced garlic

1 teaspoon Worcestershire sauce

¼ teaspoon black pepper

1 can (10¾ ounces) reduced-fat cream-of-mushroom soup

1 can (10¾ ounces) reduced-fat cream-of-chicken soup

½ cup skim milk

2 cups already roasted and chopped turkey

½ cup shredded parmesan cheese

1 cup (4 ounces) finely shredded sharp cheddar cheese

Cook the tortellini until just tender according to the package directions and drain well.

While the tortellini cooks, heat the oil in an extra-deep 12-inch skillet with a lid over medium-high heat. Peel and chop the onion, adding it to the skillet as you chop. Add the mushrooms. Thinly slice the carrots and add them as you slice. Stir and cook until the vegetables are tender, about 5 minutes.

Add the peas, garlic, Worcestershire sauce, black pepper, both soups and milk to the skillet. Stir in the turkey, parmesan cheese and cooked tortellini. Stir well to mix. Sprinkle the cheddar cheese over the turkey mixture (do not stir) and cover the skillet. Reduce the heat to low and cook until heated through and the cheese melts, about 2 to 3 minutes. Serve immediately.

Serves six.

Nutrition values per serving: 206 calories, 13 g fat (7 g saturated), 20 g carbohydrates, 3 g fiber, 26 g protein, 66 mg cholesterol, 716 mg sodium.