2 Onions, sliced 2 c Sliced steamed carrots
2 tb Vegetable oil 2 c Diced tomato or canned peeld
4 c Chop.cooked turkey / chicken 1/2 ts Dried thyme
1/4 c Whole wheat flour 1/2 ts Dried rosemary
2 c Chicken stock or broth 6 Potatoes, cooked, mashed
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