Turkey with Curried Cream Sauce - 13g Carbs, 2g Fiber
From: Taste of Home August/September 2009, p55
For a different turkey dish, try this delicious curry version. It
comes together quickly and disappears fast.—Lori Lockrey, Scarborough,
Ontario
Prep/Total Time: 30 min
Servings: 3
2 Tbsp butter
2 Tbsp all-purpose flour
1/2 tsp curry powder
1 cup chicken broth
1/4 cup 2% milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 tsp canola oil
2 cups cubed cooked turkey breast
1/2 tsp grated lemon peel
Hot cooked rice
3 Tbsp chopped cashews
In a small saucepan, melt butter; stir in flour and curry until
smooth. Gradually add broth and milk. Bring to a boil; cook and
stir for 1-2 minutes or until thickened. Remove from the heat;
set aside.
In a large skillet, saute the squash, zucchini and onion in oil
until tender. Add the turkey, lemon peel and reserved sauce; heat
through. Serve with rice. Sprinkle each serving with cashews.
Servings: 3
Serving Size: 1 cup (calculated without rice)
Nutrition per Serving: 333 Calories, 17g Fat, 7g Saturated Fat,
104mg Cholesterol, 502mg Sodium, 13g Carbs, 2g Fiber, 33g Protein
