| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | French | Cyberealm, Mom’s best, Salads | 3 | Servings |
INGREDIENTS
| 1 | pk | 9 oz frozen french cut green beans |
| 1 | lg | Baking potato (about 1/2 lb) cut into 2 1/2×1/2×1/2 inch strips |
| 1 | c | Water |
| 4 | oz | Cooked turkey breast, cut into 2 1/2×1/2×1/2 inch strips (3/4 cup) |
| 3 | tb | Chopped fresh parsley |
| 1 | ts | Dried basil |
| 1/2 | ts | Dried sage |
| 1/4 | ts | Chicken flavour boullion |
| 3 | tb | Prepared lowcal Italian salad dressing |
INSTRUCTIONS
1. Cook green beans according to directions; drain. 2. In a large non-stick skillet, combine the potato strips and 3/4 cup of the water. Cover and cook over medium heat for 8-10 minutes, or until tender. Add remaining 1/4 cup water, turkey, parsley, basil,sage, and bouillion; cook until thoroughly heater. Stir in cooked green beans. Place on serving platter and drizzle with salad dressing. Serve immediately. Makes: 3- 1 1/4 cup servings. Per serving: 1 starch, 1 1/2 lean meat Each serving contains: 150 calories Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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