| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Diabetic, Main dish, Vegetables, Meats, Crockpot |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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