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Suggest a better description*NOTE: The original recipe called for 2 t vegetable oil...I used 1t. This wonderfully homey dish is great left over too. A portion is plenty-filling, especially if you sprinkle it with shredded carrot and fill your plate with cucumber. Place large nonstick saucepan over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add onion and cook, stirring constantly, until soft, 5 - 6 min. Stir in turkey and continue cooking until browned on all sides. Stir in apples, potato, cider and fennel seeds, if using; partially cover and cook, stirring occasionally, until apples are soft and turkey is cooked through, about 5 min. Sprinkle with pepper. Serving size: about 3/4 C This is REALLY good!! Recipe by: Weight Watchers Magazine, Mar 1996, pg 62 Posted to Digest eat-lf.v097.n016, by Reggie Dwork
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 4 | ||
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Calories: 204 | ||
Calories from Fat: 23 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 45.5mg | 14 % | |
Sodium 56.9mg | 2 % | |
Potassium 651.9mg | 17 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 24.1g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 204
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