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