Turkey and Vegetables|
Curried Turkey and Vegetables
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
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 email@example.com on
Jan 5, 1998