Post by audra on Mar 30, 2004 10:31:08 GMT -5
I tweaked this recipe using less turkey and more vegetables and I used regular 2 percent milk. It cut the calories a bit. And this is delicious, and it freezes good for a quick warm up on days when you don't want to cook or you are rushed.
* Exported from MasterCook *
Turkey Pot Pie Ala Weight Watchers
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cyberealm Mom's best
Low-cal Poultry
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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. Sthingy 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
* Exported from MasterCook *
Turkey Pot Pie Ala Weight Watchers
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cyberealm Mom's best
Low-cal Poultry
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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. Sthingy 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