| 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" <matejka@bga.com> on Aug 7, 97
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