This is an easy and delicious way to use some of your leftover Thanksgiving turkey. You may want to freeze several 2-cup packages of turkey so you’ll have the main ingredient at hand. After one bite, we think you’ll want to make this often and will be glad you have some turkey stashed away in the freezer!
1 (10 3/4-ounce) can reduced-fat chicken soup
2/3 cup nonfat dry milk powder
1 cup water
1 tablespoon dried onion flakes
1 teaspoon dried parsley flakes
2 cups diced cooked turkey breast
1 (4-ounce) can sliced mushrooms, drained
1. In an 8-cup microwaveable glass mixing bowl, combine chicken soup, milk powder, water, onion flakes and parsley flakes. Stir in turkey and mushrooms. Microwave on High (100 percent power) for 5 to 6 minutes or until mixture is very hot, stirring every 2 minutes.
2. Serve over toast, mashed potatoes, baked potatoes, pasta or rice. Makes 4 (3/4 cup) servings. Freezes well.
¥ Each serving equals: 210 calories, 2g fat, 32g protein, 16g carb., 622mg sodium, 1g fiber; Diabetic Exchanges: 3 Meat, 1/2 Fat-Free Milk, 1/2 Starch, 1/2 Vegetable.
By Healthy Exchanges
(c) 2014 King Features Synd., Inc.