Turkey Pot Pie Ala Weight Watchers

The indredients are:
1 tbsp Plus 1 tsp low cal margarine 1 1/2 cup Sliced mushrooms 1 1/2 cup Broccoli florets 1/2 cup Sliced carrots 1/2 cup Chopped scallions 8 oz Cubed cooked turkey 2 tsp Flour 2 tsp Dry mustard 1 tsp Dried thyme 1/2 cup Chicken broth 1/4 cup Skim or 1% milk 1 large Egg white 2 tsp Dijon mustard 3/4 cup Buttermilk baking mix

The recipe yield is:
4 servings

Info:
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, Dijon 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

Note:
Cyberealm; Mom's Best; Low-Cal; Poultry; Main Dish

free recipes home