Turkey Garden Medley Recipe

Nutrition Facts

  • One serving:
  • 1/6 recipe
  • Calories:
  • 199
  • Fat:
  • 6 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 47 mg
  • Sodium:
  • 227 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 2 g
  • Protein:
  • 23 g
  • Diabetic Exchange:
  • 2-1/2 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.


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Turkey Garden Medley

Taste of Home's Down-Home Diabetic Cookbook
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After you sample this dish, it will quickly become a favorite.

SERVINGS: 4-6

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 25 min. Bake: 30 min.

Ingredients:

  • 1 pound boneless skinless turkey breasts, cut into strips
  • 1 garlic clove, minced
  • 1/4 cup margarine, divided
  • 1 small yellow squash, julienned
  • 1 small zucchini, julienned
  • 1/2 cup each julienned green and sweet red pepper
  • 1/4 cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup evaporated skim milk
  • 8 ounces angel hair pasta, cooked and drained
  • 2 tablespoons shredded Parmesan cheese

Directions:

In a large skillet over medium-high heat, saute turkey and garlic in 2 tablespoons margarine for 10-12 minutes or until turkey juices run clear. Add vegetable; cook until crisp-tender; set aside. In a small saucepan, melt remaining margarine. Add flour, seasoning blend and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; cook for 2 minutes or until thickened. Stir in cream and heat through. Pour over turkey and vegetables; stir until well mixed. Place pasta in a greased 2-qt. baking dish. Pour turkey mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes; uncover and bake 10 minutes longer. Yield: 4-6 servings.

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