 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This is hearty, healthy, and delicious. Each serving has 301 calories, 8 g fat, 37 g carbohydrate, 3 g fiber, and 19 g protein Ingredients:
1 large onion, chopped |
1 garlic clove, minced |
1 1/2 cups cubed peeled potatoes |
1 1/2 cups sliced carrots |
1 cup frozen cut green beans, thawed |
1 cup reduced-sodium chicken broth |
4 1/2 teaspoons all-purpose flour, plus |
1 cup all-purpose flour, divided |
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted |
2 cups cubed cooked turkey |
2 tablespoons minced fresh parsley |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
2 teaspoons baking powder |
1/2 teaspoon dried oregano |
2 tablespoons cold butter |
7 tablespoons 1% low-fat milk |
Directions:
1. In a large saucepan coated with nonstick cooking spray, cook onion and garlic over medium heat until tender.
2. Add the potatoes, carrots, beans, and broth; bring to a boil.
3. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender.
4. Remove from heat.
5. Combine 4 1/2 teaspoons of flour with soup and stir into vegetable mixture.
6. Add the turkey, parsley, basil, thyme and pepper and transfer to a 2-qt baking dish coated with nonstick spray.
7. In a bowl, combine 1 cup flour, baking powder, and oregano.
8. Cut in butter until evenly distributed.
9. Stir in milk.
10. Drop batter in six mounds onto hot turkey mixture.
11. Bake, uncovered, at 400 degrees for 20-25 minutes, or until a toothpick inserted into the biscuits comes out clean and biscuits are golden brown.
|
|