Hawaiian Turkey Stir-Fry

Recipe Ingredients

1 teaspoon	5ml	Canola oil
2		Carrots - julienned
2		Celery stalks - sliced
2		Onions - chopped
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Low-sodium chicken broth
2 cups	474ml	Cubed cooked skinless turkey breasts
2 cups	474ml	Sliced mushrooms
1		Unsweetened pineapple chunks - (20 oz) - reserve juice
1 teaspoon	5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Dried sage
4 cups	640g / 22oz	Hot cooked brown rice

Recipe Instructions

In a large nonstick skillet, heat the oil. Add the carrots, celery and onions; cook, stirring as needed, until softened, 6 to 8 minutes.

In a small bowl, combine the flour with 2 tablespoons cold water; mix to a smooth paste. Stir in the broth; mix until smooth and pour into the skillet. Cook, stirring constantly, until the mixture boils and thickens, 2 to 3 minutes.

Stir in the turkey, mushrooms, pineapple and its juice, the thyme and sage; bring to a boil. Reduce the heat and simmer, covered, until heated through, 3 to 4 minutes. Serve the rice, topped with the turkey mixture.

This recipe yields 4 servings.

Per Serving: 460 Calories, 4 g Total Fat, 1 g Saturated Fat, 48 mg Cholesterol, 101 mg Sodium, 82 g Total Carbohydrate, 7 g Dietary Fiber, 26 g Protein, 88 mg Calcium.

Serv1ng Provides: 2 Breads, 3 Fruit/Vegetables, 2 Protein/Milk.

Points Per Serving: 8.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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