Curried Turkey and Vegetables

Title:
Curried Turkey and Vegetables

Yield:
1 Servings

Categories:
Turkey




Ingredients:





     1 tb Reduced-calorie margarine


   1/4 c  Chopped onion


     4 ts Flour


     3 ts Curry powder


   1/4 ts Salt


   1/8 ts Pepper


       c  Skim milk


     1 pk (16-oz.) Green Giant


          -American Mixtures Heartland


          -Style Frozen Broccoli;


          -Cauliflower and Carrots


     1 c  Cubed cooked turkey or


          -chicken


     2 c  Hot cooked rice






 Turmeric, one of rhe many spices in a Curry powder, contributes the


 distinctive yellow color associated with curried foods.


 


 Melt margarine in large saucepan over medium heat. Stir in onion; cook 2 to


 3 minutes until onion is crisp-tender, stirring occasionally. Stir in


 flour, curry powder, salt and pepper; cook 1 to 2 minutes until well


 blended, stirring constantly. Stir in milk; mix well. Cook 5 to 8 minutes


 until sauce is thickened. stirring occasionally. Stir in frozen vegetables


 and turkey; cook l0 to 15 minutes until vegetables are crisp-tender. Serve


 with cuoked rice. 4 (1 1/2-cup) servings.


 


 MICROWAVE DIRECTIONS: Place margarine in 2-quart microwave- safe casserole.


 Microwave on HIGH for 35 to 40 seconds until melted. Stir in onion.


 Microwave on HIGH for 1 to 1 1/2 minutes until onion is crisp-tender.Stir


 in flour, curry powder, salt andpepper; mix well. Stir in milk.Microwave on


 HIGH for 4 to 6 minutes until sauce is thickened. stirring twice during


 cooking. Stir in frozen vegetables and turkey; cover.Microwave on HIGH for


 6 to 10 minutes until vegetables are crisp tender; stirring once halfway


 through cooking. Serve with cooked rice.


 


 SERVING SIZE: 1 1/2 CUPS


     280    CALORIES WITH 5 G FAT


 


 Recipe by: Calorie-Wise 1992


 


 Posted to recipelu-digest Volume 01 Number 453 by ctlindab@mail1.nai.net on


 Jan 5, 1998