Ingrients & Directions


2 Onions; sliced 2 c Carrots; sliced, steamed
2 tb Vegetable oil; 2 c Tomato/canned peeled diced;
4 c Turkey / chicken; 1/2 ts Dried thyme;
-cooked chopped 1/2 ts Dried rosemary;
1/4 c Whole wheat flour; 6 Potatoes; cooked, mashed
2 c Chicken stock or broth;

In a large saucepan, saute the onions in the oil for 5 minutes. Add
the turkey (or chicken). Sprinkle in the flour, stir to blend. Add
the chicken stock, carrots, tomatoes, thyme, and rosemary.

Cook over medium heat until thickened. Pour into a lightly oiled
3-quart casserole. Spread the potatoes over the top. Bake in a 375
F oven for 20 to 30 minutes, or until browned.

1/6 recipe – 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange
38 grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium,
1133 mg potassium, 71 mg cholesterol


Yields
6 servings

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