Turkey Vegetable Stew
Serve with a slice of crusty French bread.
2 sweet hybrid onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups fat-free chicken stock
1/4 teaspoon dried marjoram
1 1/4 pounds boneless skinless turkey breast tenderloin, cubed
1 red or gold bell pepper, diced
Heat olive oil in a pot over medium heat. Sauté onions in the pot
until tender. Stir in celery and carrots, stirring until tender. Stir
in the potatoes and flour; then pour in the chicken stock. Season soup
with marjoram. Place fresh cubed turkey in the pot, and bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes. Mix the diced bell
pepper into soup, and continue cooking 10 minutes, until pepper is tender.
Per Serving: 286 Calories; 1g Fat (3.7% calories from fat);
trace Saturated Fat; 46g Protein; 27g Carbohydrate; 4g Dietary Fiber;
88mg Cholesterol; 471mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat;
2 Vegetable; 0 Fat.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007