| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats, Grains | Leftover tu, Pasta/rice, Vegetable | 6 | Servings | |
INGREDIENTS
| 10 1/2 | oz | HC® cream of roasted garlic |
| soup condensed | ||
| 1/2 | c | Fat-free sour cream |
| 2 | t | Lemon juice, bottled |
| 1/2 | t | Cumin |
| 1/2 | t | 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" <[email protected]> on Aug 7, 97
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