Turkey a la King
This can be served over rice or if you prefer toast squares or noodles.

Servings: 6

• 1 cup uncooked long-grain white rice
• 1 teaspoon light margarine
• 2 1/2 cups fresh mushrooms sliced
• 1/4 cup diced green bell pepper
• 2 cups low fat chicken broth or defatted turkey broth
• 1 - 5 ounce can fat-free evaporated milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/3 cup all-purpose flour
• 1/3 cup water
• 2 cups diced cooked turkey
• 1 small 7-ounce jar pimientos, drained and chopped
• 2 tablespoons dry sherry
• 2 or 3 drops Cholula hot-pepper sauce
• 1 tablespoon fresh Italian parsley, snipped, stems removed

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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