Yield: 6 servings
1/2 c Onion; chopped 5 c Turkey or chicken broth;
1 c Celery; sliced 2 Potatoes; peeled, cubed
2 tb Margarine; 1 c Carrots; chopped
2 tb Flour; 1 c Zucchini; sliced
1/2 ts Salt; 1/2 c Unsweetened apple juice;
1/4 ts Black pepper; ground 3 c Turkey; cooked chopped
1 ts Dried thyme;
Saute the onion and celery in the margarine. Add the flour, salt,
pepper and thyme. Gradually add the broth. Add the potatoes and
carrots. Cover and simmer for 15 minutes or until the vegetables are
tender. Add the zucchini, apple juice, and turkey. Continue cooking
over low heat for 10 minutes.
1/6 recipe - 222 calories, 3 lean meat exchanges + 1 bread exchange 16
grams carbohydrate, 23 grams protein, 8 grams fat, 282 mg sodium, 570
mg potassium, 54 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier Nov 93.