2 Onions, sliced
2 tbsp Vegetable oil
4 cup Turkey / chicken, cooked, chopped
1/4 cup Whole wheat flour
2 cup Chicken stock or broth
2 cup Carrots, sliced, steamed
2 cup Tomato/canned, peeled, diced
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
6 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 From the files of Al Rice, North Pole Alaska, Feb 1994
Recipe by: Am. Diabetes Assoc. Holiday Cookbook
Posted to Kitmailbox Digest by bright@twave.net (Bright Larkin) on 199.
|
|
