1. In a large nonstick skillet, melt margarine; add mushrooms, broc- coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes until just tender. Add turkey; stir to combine. 2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1 minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer 4-5 minutes, until liquid thickens. 3. Preheat oven to 350F. In a medium bowl, combine milk, egg white, Dijon mustard, and baking mix; mix until batter is thoroughly com- bined. 4. Spray an 8" pie plate with nonstick spray. Spoon turkey mixture into plate, spreading evenly. Spread batter evenly over turkey. Bake 15-20 minutes, or until golden. Source: Weight Watchers magazine, April 1993 Each serving provides: 1/2 Fat, 2 protein, 2 vegetables, 1 bread, 20 optional calories. Per serving: 256 calories Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 4|
|Calories from Fat: 69 (38%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 50.3mg||15 %|
|Sodium 324.7mg||11 %|
|Potassium 540.8mg||14 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 8.7g|
|Protein 17.6g||25 %|
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Calories per serving: 181
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