1 T Plus 1 tsp low cal margarine
1 1/2 c Sliced mushrooms
1 1/2 c Broccoli florets
1/2 c Sliced carrots
1/2 c Chopped scallions
8 oz Cubed cooked turkey
2 t Flour
2 t Dry mustard
1 t Dried thyme
1/2 c Chicken broth
1/4 c Skim or 1% milk
1 lg Egg white
2 t Dijon mustard
3/4 c Buttermilk baking mix
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