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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. In a large nonstick skillet, melt margarine; add mushrooms, broc-
coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes
until just tender. Add turkey; stir to combine.
2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1
minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer
4-5 minutes, until liquid thickens.
3. Preheat oven to 350F. In a medium bowl, combine milk, egg white,
D
ijon mustard, and baking mix; mix until batter is thoroughly com-
bined.
4. Spray an 8
"
pie plate with nonstick spray. Spoon turkey mixture
into plate, spreading evenly. Spread batter evenly over turkey. Bake
15-20 minutes, or until golden.
Source: Weight Watchers magazine, April 1993
Each serving provides: 1/2 Fat, 2 protein, 2 vegetables, 1 bread,
20 optional calories.
Per serving: 256 calories
| Ingredients:
1 Tablespoon(s) plus 1 tsp low cal margarine
1 1/2 Cup(s) sliced mushrooms
1 1/2 Cup(s) broccoli florets
1/2 Cup(s) sliced carrots
1/2 Cup(s) chopped scallions
-1
1 Teaspoon(s) dried thyme
1/4 Cup(s) skim or 1% milk
2/3 Tablespoon(s) dijon mustard
3/4 Cup(s) buttermilk baking mix |
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