2 Onions, sliced
2 tb Vegetable oil
4 c Turkey / chicken, cooked,
-chopped
1/4 c Whole wheat flour
2 c Chicken stock or broth
2 c Carrots; sliced, steamed
2 c Tomato/canned, peeled, diced
1/2 ts Dried thyme
1/2 ts 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
Yields
6 Servings