Shepherd's Turkey Piecrockpot, low-cal, meats, poultry, vegetables 2.00 onions; sliced 2.00 tablespoon vegetable oil 4.00 cup turkey / chicken; cooked chopped 0.25 cup whole wheat flour 2.00 cup chicken stock or broth 2.00 cup carrots; sliced, steamed 2.00 cup tomato/canned peeled diced 0.50 teaspoon dried thyme 0.50 teaspoon dried rosemary 6.00 potatoes; cooked, mashed 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 |
