| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats, Grains |
|
Vegetable, Leftover tu, Pasta/rice |
6 |
Servings |
INGREDIENTS
| 10 1/2 |
oz |
HC® cream of roasted garlic soup, condensed |
| 1/2 |
c |
Fat-free sour cream |
| 2 |
ts |
Lemon juice; bottled |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Olive oil |
| 2 |
c |
Turkey light meat; skinless, cooked and cubed |
| 2 |
c |
Frozen mixed vegetables; thawed |
| 1/2 |
c |
Onions; chopped |
| 1/2 |
c |
Fat-free cheddar cheese; shredded |
| 2 |
c |
Long-grain white rice; cooked |
INSTRUCTIONS
In a small bowl, combine soup, sour cream, lemon juice, and cumin; set
aside. In a skillet, heat oil over medium heat. Add turkey, vegetables, and
onions. Cook until turkey is non longer pink and vegetables are tender.
Stir in soup mixture. Simmer over low heat for 5 minutes.
Per serving: 369 Calories; 2g Fat (6% calories from fat); 21g Protein; 66g
Carbohydrate; 34mg Cholesterol; 284mg Sodium
Serving Ideas : To serve, sprinkle with cheese and serve over rice.
Recipe by: Healthy Choice Recipe Creations Posted to MC-Recipe Digest V1
#724 by "Anita A. Matejka" <matejka@bga.com> on Aug 7, 97
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