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The Recipe Instructions |
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Ingredients
2 can fat-free reduced-sodium chicken bro, (14 oz ea)
1 medium onion, diced
1 1/4 lb turkey tenderloins, cut 3/4" pieces
3 cup diced red potatoes
1 tsp chopped fresh rosemary
= (or 1/2 tspn dried rosemary)
1/4 tsp salt
1/8 tsp freshly-ground black pepper
1 bag frozen mixed vegetables - (16 o
1 bag frozen mixed vegetables - (10 o
1/3 cup fat-free (skim) milk, plus additional,
if necessary
3 tbsp cornstarch
1 package refrigerated reduced-fat crescent r, (8 oz)
Directions
Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer
3 minutes. Add turkey; return to a boil. Reduce heat, cover and simmer 7
to 9 minutes or until turkey is no longer pink. Remove turkey from
saucepan with slotted spoon; place in 13- by 9-inch baking dish.
Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2
minutes. Return to a boil and stir in mixed vegetables. Simmer, covered,
7 to 8 minutes or until potatoes are tender. Remove vegetables with
slotted spoon. Drain in colander set over bowl; reserve broth. Transfer
vegetables to baking dish with turkey.
Preheat oven to 375 degrees. Blend 1/3 cup milk with cornstarch in small
bowl until smooth. Add enough milk to reserved broth to equal 3 cups.
Heat in large saucepan over medium-high heat; whisk in cornstarch mixture,
stirring constantly until mixture comes to a boil. Boil 1 minute; remove
from heat. Pour over turkey-vegetable mixture in baking dish.
Roll out crescent roll dough and separate at perforations; arrange dough
pieces decoratively over top of turkey-vegetable mixture. Bake 13 to 15
minutes or until crust is golden brown.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Starch, 2 Meat, 1 Vegetable.
Nutrition Facts: Calories 285; Calories from Fat 19%; Total Fat 6g;
Saturated Fat 1g; Protein 20g; Carbohydrates 37g; Cholesterol 28mg;
Sodium 458mg; Dietary Fiber 5g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
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Per Serving (excluding unknown items): 17 Calories; trace Fat (1.4%
calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 8
Diet Turkey Vegetable Crescent Pie Recipe brought to you by Diet Recipes To-Go
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Superfoods containing lycopene (includes apricot, red bell peppers & cochinchin gourd) The nutrient lypcopene is a naturally occurring pigment and part of the same group of phytochemicals as carotene. This chemical is accountable for the vivid red hue of many fruit and vegetables. Unlike many nutrients, it is not damaged during the cooking process, but is noticeably increased in efficacy by being heated. . Lycoprene's most valuable nutritional contribution is that it is an antioxidant and appears to be an asset in the fight to lower the probabilty of cancer. Lycopene is the most potent carotenoid quencher of singlet oxygen, which is associated with skin aging. It's also believed to curtail the progression of atherosclerosis. |