Turkey, Rice, Veggie Ghoulash

* (this is the amount in the package and what I based the measurements on) Servings: This served 6 (of course, my interpretation of a serving and the FDAs is way outta sync <big grin>, but this along with a salad filled 6 people). 1. Spray a thin layer of Crisco Cooking Spray in a non-stick skillet. 2. Over medium high heat, add the ground turkey and cook until the turkey is nicely browned (and starting to get to the crunchy stage). Stir every few minutes so that it doesnt get stuck. As the turkey cooked, I twice poured off the liquid that accumulated in the pan. When it was complete, it resembled little crumbly chunks of meat about the size of Cheerios. 3. After starting the turkey, cook the rice according to the label directions (I left out the butter/margarine/salt and just used rice and water). 4. After removing the rice from the heat so it can sit, cut up the large tomato into chunks and add it to a cooking pot along with the stewed tomatoes. Warm this mix on medium heat until it just begins to bubble. 5. Add the frozen vegetables to the tomatoes and cook until the vegetables are warmed through. 6. Add the tomato/vegetable mixture to the turkey when the turkey is cooked, and mix thoroughly. 7. Let the turkey mixture cook for about 5 more minutes to get mixed, and then add the rice. (At this point, there should be no water in the bottom of the rice. If so, I would pour it off before adding to the turkey mixture--mine didnt have any extra moisture in the bottom of the pot.) 8. Mix thoroughly and let sit off the stove for about 5 minutes to let the textures mingle. 9. Scoop onto a plate and enjoy! Nutrition info per serving (based on 6 servings): Cal Fat Sat Chol Sodium Carbo 297.9 7.2 2.5 91.7 392.1 13.3 Posted to EAT-LF Digest by "Floyd (Eddie) Whetzel, Jr." <floyd@whetzel.com> on Sep 27, 1998,