Turkey a la King
Cook rice using package directions without adding salt or margarine.
In a large, heavy nonstick saucepan over medium-high heat, melt margarine. Reduce heat to medium-low and sauté mushrooms and bell pepper for 2 to 3 minutes, or until tender, stirring occasionally.
Whisk in broth, milk, salt, and pepper.
In a small bowl, whisk together flour and water.
Whisk into mushroom mixture. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook for two to three minutes, or until thickened, stirring occasionally.
Stir in turkey and pimientos. Heat thoroughly. Stir in sherry and hot-pepper sauce. To serve, spoon turkey mixture over rice and sprinkle with parsley.
Per Serving: 267 Calories; 3g Fat (10.6% calories from fat); 1g Saturated Fat; 23g Protein; 37g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 331mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.
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