Turkey-Vegetable Bake
Recipe from
Diabetic Living
Need to use up leftover turkey from the holidays? Make this low-fat casserole. It's made with brown rice and lots of vegetables.
Servings:
6 servings
Prep Time:
25 mins
Total Time:
1 hr 10 mins
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Ingredients
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2 cupssliced fresh mushroomssee savings
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3/4 cupchopped red or yellow sweet peppersee savings
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1/2 cupchopped onionsee savings
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2 clovesgarlic, mincedsee savings
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2 tablespoonsbutter or margarinesee savings
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1/4 cupall-purpose floursee savings
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3/4 teaspoonsaltsee savings
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1/2 teaspoondried thyme, crushedsee savings
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1/4 teaspoonblack peppersee savings
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2 cupsfat-free milksee savings
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1 10-ounce packagefrozen chopped spinach, thawed and well drainedsee savings
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2 cupscooked brown or white ricesee savings
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2 cupschopped cooked turkey or chickensee savings
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1/2 cupfinely shredded Parmesan cheese (2 ounces)see savings
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Directions
1.
In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey, and 1/4 cup of the Parmesan cheese.
2.
Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 servings.
Nutrition information
Per serving: Calories 297, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 53 mg, Sodium 602 mg, Carbohydrate 28 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 59%, Calcium 26%, Iron 11%. Exchanges: Vegetable 1, Starch 1, Milk .5, Lean Meat 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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