| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | Chicken/tur, Low fat, Main dishes, Eat-lf mail | 5 | Servings | |
INGREDIENTS
| 2 | ts | Vegetable Oil |
| 1 | lb | Ff Skinless Turkey Breast Tenderloin, Cut In Bite Size Pcs |
| 1 1/4 | c | Thinly Sliced Onion |
| 8 | oz | Sliced Mushrooms |
| 1/2 | c | Water |
| 1 | tb | Dijon Mustard |
| 10 1/2 | oz | Lowfat Beef Broth |
| 10 | oz | Uncooked Medium Egg Noodles |
| 1/2 | c | Nonfat Milk |
| 1 | tb | All-Purpose Flour |
| 1/8 | ts | Pepper |
| Chopped Fresh Parsley, Optional |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium-high heat; add turkey. Saute 6 min or until browned. Remove turkey from skillet, and set aside. Add onion to skillet; saute 8 min. Add mushrooms; saute 3 min or until tender. Add water, mustard, and broth; stir well. Return turkey to skillet, and bring to a boil. Cover, reduce heat, and simmer 20 min. Cook noodles in boiling water 8 min or until tender. Drain; set aside. Combine milk, flour, and pepper, stirring with a whisk. Add to turkey mixture. Simmer 2 min or until thick, stirring constantly. Serve turkey and gravy over noodles; garnish with parsley, if desired. Yield: 5 servings Serving Size: 1 C turkey mixture and 1 C noodles Prep Time: 15 min Cooking Time: 40 min This was very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 374.6, Fat 5.7g, Carb 48.9g, Fib 2.9g, Pro 34.4g, Sod 259mg, CFF 13.3%. Recipe by: Cooking Light, April 1997 Posted to Digest eat-lf.v097.n095 by Reggie Dwork <reggie@reggie.com> on Apr 08, 1997
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