Yield: 6 Servings
|10½ ounce||HC® cream of roasted garlic soup, condensed|
|½ cup||Fat-free sour cream|
|2 teaspoons||Lemon juice; bottled|
|½ teaspoon||Olive oil|
|2 cups||Turkey light meat; skinless, cooked and cubed|
|2 cups||Frozen mixed vegetables; thawed|
|½ cup||Onions; chopped|
|½ cup||Fat-free cheddar cheese; shredded|
|2 cups||Long-grain white rice; cooked|
In a small bowl, combine soup, sour cream, lemon juice, and cumin; set aside. In a skillet, heat oil over medium heat. Add turkey, vegetables, and onions. Cook until turkey is non longer pink and vegetables are tender.
Stir in soup mixture. Simmer over low heat for 5 minutes.
Per serving: 369 Calories; 2g Fat (6% calories from fat); 21g Protein; 66g Carbohydrate; 34mg Cholesterol; 284mg Sodium Serving Ideas : To serve, sprinkle with cheese and serve over rice.
Recipe by: Healthy Choice Recipe Creations Posted to MC-Recipe Digest V1 #724 by "Anita A. Matejka" <matejka@...> on Aug 7, 97