| 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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