| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Cyberealm, Mom’s best, Low-cal, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Plus 1 tsp low cal margarine |
| 1 1/2 |
c |
Sliced mushrooms |
| 1 1/2 |
c |
Broccoli florets |
| 1/2 |
c |
Sliced carrots |
| 1/2 |
c |
Chopped scallions |
| 8 |
oz |
Cubed cooked turkey |
| 2 |
ts |
Flour |
| 2 |
ts |
Dry mustard |
| 1 |
ts |
Dried thyme |
| 1/2 |
c |
Chicken broth |
| 1/4 |
c |
Skim or 1% milk |
| 1 |
lg |
Egg white |
| 2 |
ts |
Dijon mustard |
| 3/4 |
c |
Buttermilk baking mix |
INSTRUCTIONS
1. In a large nonstick skillet, melt margarine; add mushrooms, broc-
coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes
until just tender. Add turkey; stir to combine.
2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1
minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer
4-5 minutes, until liquid thickens.
3. Preheat oven to 350F. In a medium bowl, combine milk, egg white,
Dijon mustard, and baking mix; mix until batter is thoroughly com-
bined.
4. Spray an 8" pie plate with nonstick spray. Spoon turkey mixture
into plate, spreading evenly. Spread batter evenly over turkey. Bake
15-20 minutes, or until golden.
Source: Weight Watchers magazine, April 1993
Each serving provides: 1/2 Fat, 2 protein, 2 vegetables, 1 bread,
20 optional calories.
Per serving: 256 calories
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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