Turkey - tomato stew - sl 11/90 (low salt)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | 10.5 ounce cans ready-to- serve, no-salt-added chicken broth |
| 1 | each | 14.5 ounce can no-salt-added tomatoes; undrained and chopped |
| 1 | cup | Carrots; sliced |
| 1 | cup | Celery; sliced |
| ½ | cup | Onion; chopped |
| 1 | clove | Garlic; minced |
| 2 | tablespoons | No-salt-added tomato paste |
| 1 | teaspoon | Dried whole basil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3½ | cup | Chopped, cooked turkey breast; skinned before cooking and cooked without salt |
| 1 | each | 10 ounce package frozen green peas |
Directions
Combine first 10 ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Stir in turkey and peas; simmer an additional 15 minutes. Yield: 4 servings (252 calories per 1-⅓ cup serving).
Protein 40g, 1.3g fat, 23.4g carbohydrate, 94mg choloesterol, 489mg sodium, and 102mg calcium.
From Louise E. Ellis of Tennessee, in November, 1990 Southern Living.
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 01-01-96