| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground turkey |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
c |
Margarine or butter (up to) |
| 3/4 |
c |
Skim milk |
| 6 |
oz |
Can tomato paste |
| 1 |
ts |
Oregano leaves; dried |
| 1/2 |
ts |
Basil leaves; dried |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Green bell pepper; chopped |
| 1/2 |
c |
Sliced fresh mushrooms |
| 1/4 |
lb |
Mozzarella cheese; grate 1 cup |
INSTRUCTIONS
Date: 05 Mar 1996 22:40 GMT
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
Suggestion: for 2 servings, use a small aluminum foil pan about 4 x 8
inches or press a sheet of aluminum foil into a loaf pan and set the foil
pan on a cookie sheet. Measure half the other ingredients and freeze the
remaining 3 ounces of tomato paste for a future meal.
Preheat the oven to 425 F. Cook the ground turkey in a large nonstick
skillet over medium heat until cooked through. Stir occasionally.
Combine flour, baking powder, and margarine in a bowl. Cut the margarine
into the flour with a fork until the mixture resembles coarse meal. Add
enough milk to make a soft, elastic dough (like biscuit dough). Press the
dough into the sides and bottom of an 8-inch square baking pan.
Combine the tomato paste and seasonings and spread over the dough. Crumble
the ground turkey over the sauce. Sprinkle on the green pepper, mushrooms
and cheese. Bake for 20 to 25 minutes or until the crust is brown and
crisp. Cut into four squares to serve.
1/4 recipe - 358 calories, 3 low-fat protein, 1 starch, 2 vegetable, 2 fat
exchanges 26 grams protein, 34 grams carbohydrate, 20 grams fat, 584 mg
sodium
Source: Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not
tested by Elizabeth Rodier Dec 93
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MM-RECIPES DIGEST V3 #66
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