Turkey Pot Pie Ala Weight Watcherslow-cal, main dish, poultry 1 tablespoon 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 teaspoon flour 2 teaspoon dry mustard 1 teaspoon dried thyme 1/2 cup chicken broth 1/4 cup skim or 1% milk 1 large egg white 2 teaspoon dijon mustard 3/4 cup 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 |
