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Sunday, June 18, 2017

Turkey Pot Pie

1 1/2 cups diced cooked turkey breast
1/2 cup/40g sliced mushrooms, drained
1/2 cup chopped onion
1 cup/150g frozen peas, thawed
1/4 teaspoon black pepper
1/3 cup/75g shredded Kraft reduced-fat Cheddar cheese
6 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons dried parsley flakes
1 cup skim milk
2 eggs or equivalent in egg substitute
2 tablespoons Kraft fat-free mayonnaise

Preheat the oven to 400F.
Combine the turkey, mushrooms, onion, peas, black pepper, and Cheddar cheese in a mixing bowl.
Divide mixture among 4 individual casseroles or (10-ounce) custard cups sprayed with butter-flavored cooking spray.
Mix together the flour, baking powder, and parsley flakes. Then stir in the skim milk, egg, and mayonnaise.
Spoon batter over the top of the casseroles and bake for 30 to 35 minutes.
Let casseroles set for 5 minutes and serve.
Nutritional Information:
Per Serving: 279 calories, 7g fat, 30g protein, 24g carbohydrate, 681mg sodium
331mg calcium, 4g fiber
Exchanges: 3 meat, 1 1/2 starch, 1/2 vegetable

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