Hawaiian Turkey Stir Fry
Have some leftover turkey you don't know what to do with? Try this vibrant stir
1 teaspoon canola oil
2 carrots, julienned
2 celery stalks, sliced
2 onions, chopped
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
2 cups cubed cooked skinless turkey breasts
2 cups sliced mushrooms
One 20-ounce can unsweetened pineapple chunks (reserve juice)
1 teaspoon dried thyme leaves
1/4 teaspoon dried sage
4 cups hot cooked brown rice
1. In a large nonstick skillet, heat the oil. Add the carrots, celery and
onions; cook, stirring as needed, until softened, 6-8 minutes.
2. In a small bowl, combine the flour with 2 tablespoons cold water; mix to a
smooth paste. Stir in the broth; mix until smooth and pour into the skillet.
Cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes.
Stir in the turkey, mushrooms, pineapple and its juice, the thyme and sage;
bring to a boil. Reduce the heat and simmer, covered, until heated through, 3-4
minutes. Serve the rice, topped with the turkey mixture.
PER SERVING: 460 Calories, 4 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol,
101 mg Sodium, 82 g Total Carbohydrate, 7 g Dietary Fiber, 26 g Protein, 88 mg
SERV1NG PROVIDES: 2 Breads, 3 Fruit/Vegetables, 2 Protein/Milks.
POINTS PER SERVING: 8.
MAKES 4 SERVINGS