| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Turkey, Chicken, Casserole, Low-fat, Diabetic |
6 |
Servings |
INGREDIENTS
| 2 |
|
Onions, sliced |
| 2 |
tb |
Vegetable oil |
| 4 |
c |
Turkey / chicken, cooked, chopped |
| 1/4 |
c |
Whole wheat flour |
| 2 |
c |
Chicken stock or broth |
| 2 |
c |
Carrots; sliced, steamed |
| 2 |
c |
Tomato/canned, peeled, diced |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried rosemary |
| 6 |
|
Potatoes; cooked, mashed |
INSTRUCTIONS
In a large saucepan, saute the onions in the oil for 5 minutes. Add the
turkey (or chicken). Sprinkle in the flour, stir to blend. Add the chicken
stock, carrots, tomatoes, thyme, and rosemary.
Cook over medium heat until thickened. Pour into a lightly oiled 3-quart
casserole. Spread the potatoes over the top. Bake in a 375 F oven for 20 to
30 minutes, or until browned.
1/6 recipe - 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange 38
grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium, 1133 mg
potassium, 71 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook,
by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 From
the files of Al Rice, North Pole Alaska, Feb 1994
Recipe by: Am. Diabetes Assoc. Holiday Cookbook
Posted to Kitmailbox Digest by bright@twave.net (Bright Larkin) on 199.
A Message from our Provider:
“God is waiting for you”