Ingredients:
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
Instructions:
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
Servings: 4
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