| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
|
1 |
servings |
INGREDIENTS
| 1 |
bn |
Broccoli |
| 2 |
tb |
Soft butter or margarine |
| 1/4 |
c |
Flour |
| 2 |
c |
Low-fat milk; (1 percent) |
| 3/4 |
c |
Shredded reduced-fat mozzarella cheese |
| 2 |
tb |
Freshly grated Parmesan cheese |
|
|
Pepper |
| 3 |
c |
Sliced cooked turkey |
|
|
Paprika |
INSTRUCTIONS
Preheat oven to 350 degrees.
Cut broccoli into large pieces; peel stems and quarter lengthwise. Cut into
3-inch pieces. In a large pot of boiling water, cook broccoli for 2 to 3
minutes or until tender-crisp; drain well. Place in ungreased 9-by-13-inch
baking dish.
In saucepan, melt butter or margarine over medium-low heat; stir in flour
until smooth. Whisk in milk; cook, stirring frequently, until thickened.
Add mozzarella cheese and 1 tablespoon of the Parmesan cheese; stir until
melted. Add pepper to taste.
Arrange turkey on top of broccoli; pour cheese sauce over and spread
evenly. Sprinkle with remaining Parmesan cheese and paprika to taste. Cover
and bake for 25 minutes. Uncover and bake for 5 minutes longer or until hot
and bubbling. 6 servings.
Nutrition information per serving: 242 calories and 8 grams fat (30%)
If you have questions about diet, nutrition and cancer, call the American
Institute for Cancer Research hot line Monday through Friday, (800)
843-8114.
Published 11/26/1999 by press-enterprise
Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Nov 26, 1999,
converted by MM_Buster v2.0l.
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