| 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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