1 pound turkey cutlets (or use leftover turkey)
large zip-top bag
1/4 cup flour + 3 tablespoons flour
1 teaspoon seasoned salt
1/4 cup garlic butter
2 tablespoons frozen diced onions
8 ounces sliced baby portabella mushrooms
2 teaspoons Worcestershire sauce
1 teaspoon browning sauce
1 tablespoon ketchup
1/4 cup sherry
1 (14-ounce) can low-sodium chicken broth
1 (12-ounce) jar beef gravy
1/2 cup sour cream
12 ounces wide egg noodles (3/4 bag)
1/4 cup water

1 (16-ounce) bag frozen Alpine blend vegetables
1/2 cup processed bar cheese (about 4 ounces)
1/2 teaspoon seasoned salt

1 (15-ounce) can yams (drained)
2 cups biscuit baking mix
6 tablespoons reduced fat milk
1/8 teaspoon curry powder
1/8 teaspoon allspice
butter cooking spray