Dietitian’s tip:
This casserole is a great option for using up leftovers after a large turkey or chicken dinner. To make it a meal, serve with a tossed salad or steamed peas and carrots.
Number of servings
Serves 4
Diabetes meal plan DASH diet Weight management Healthy-carb Kidney diet
Ingredients
1 1/2 cups low-sodium chicken broth
1/2 cup diced celery
1/3 cup diced onions
1/2 green bell pepper, seeded and chopped
2 cups cooked turkey or chicken, cubed
3 tablespoons all-purpose (plain) flour
3 tablespoons white wine
1/2 cup chopped fresh parsley
2 tablespoons fresh rosemary (optional)
Ground black pepper, to taste
4 slices whole-wheat toast
Directions
In a large nonstick saucepan over medium-high heat, heat 1/4 cup of the chicken broth until it simmers. Add the celery, onions and bell pepper. Cook until the vegetables are tender-crisp, about 4 to 5 minutes. Reduce heat to low, letting the mixture cool slightly.
In a medium bowl, add the turkey or chicken cubes and flour. Toss gently until the flour coats the meat. Add to the vegetables and broth, cooking over low heat for about 5 minutes. Raise heat to medium high. Slowly add the remaining broth, wine, parsley, rosemary and black pepper. Cook and stir until the sauce thickens slightly. To serve, spoon 1/4 of the casserole over each piece of toast.
Nutritional analysis per serving
Serving size: 1 cup of casserole on 1 toast
Calories 240 Total carbohydrate 21 g Total sugars 3 g Added sugars 0 g Dietary fiber 3 g Protein 27 g Total fat 4 g Saturated fat 1 g Total fat trace Monounsaturated fat 1.5 g Polyunsaturated fat 1 g Cholesterol 61 mg Sodium 532 mg Potassium 423 mg Calcium 68 mg Magnesium 56 mg Vitamin D trace Iron 2 mg
Oct. 29, 2024
Information contained on this page is provided by an independent third-party content provider. This website makes no warranties or representations in connection therewith. If you are affiliated with this page and would like it removed please contact editor @pleasantgrove.business
