Turkey and veggies 'n' easy baked shell
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Wheat flour tortillas; (about 6 1/2 inches) | |
| 1 | cup | Sliced mushrooms |
| 1 | medium | Clove garlic; minced |
| 1 | tablespoon | Margarine |
| 1 | can | Condensed broccoli cheese or cheese soup; (10 3/4 ounces) |
| ½ | cup | Sour cream |
| 2 | cups | Cubed cooked turkey |
| 1 | cup | Cooked broccoli flowerets* |
| 1 | cup | Sliced cooked carrots* |
| ¼ | cup | Sliced green onions |
Directions
Lightly brush 6 (10 ounce) custard cups, ramekins or small bowls with softened margarine. To prepare each tortilla shell, soften tortilla by warming briefly in skillet or microwave oven. Gently push tortilla into custard cup to form shell. Place cups on baking sheet. To make filling, in large non-stick skillet, saute mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blending well. Stir in turkey, broccoli, carrots and green onions. Spoon about ¾ cup filling into each tortilla shell. Bake at 375 degrees F for 20 to 25 minutes until filling is hot. Carefully remove baked shells from custard cups.
Serves 6.
*Or use 2 cups of any left-over cooked vegetables, such as peas, cut green beans, corn, cauliflower, asparagus, etc.
Per serving: 316 calories, 20g protein, 26g carbohydrates, 15g total fat, 2 g dietary fiber
* Source: The Tortilla Industry Association.
80603km1-Wednesday KitMailbox Digest #1 06/03/98-Wednesday 4 Messages