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Side One - Cut Out Below -
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Turkey
Divan
- 2
Tbsp. olive oil
- 1/2
cup coarsely chopped white section of leeks (or chopped
onions)
- Chopped
red stems from a bunch of Swiss chard (could omit or
substitute red pepper or celery)
- 2
Tbsp. whole wheat flour
- 2
teaspoons miso
- 2
cups unflavored soy milk
- 1
Tbsp Dijon mustard
- 1
cup shredded soy cheddar cheese
- 1-2
ounces shredded low-fat cheddar cheese (I threw this
in for extra flavor)
- 1
lb. frozen broccoli spears, thawed
- 3
cups cooked chicken or turkey
- 1/3
cup bread crumbs (made from dry whole grain bread)
- 1/2
teaspoon Italian seasonin
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Side Two- Cut Out Below -
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Turkey
Divan
(cont.)
Directions:
- Heat
the olive oil and slightly cook the leeks and chard.
Add the flour and stir a few minutes to lightly
toast the flour. Add the mustard and miso to the
milk, whisk to mix thoroughly and then slowly add
milk mixture to veggies, stirring constantly as
mixture thickens slightly. Add the cheeses, stirring
until melted.
- In
9x13 baking dish, slightly spray with Pam. Spread
out broccoli and turkey in dish. Pour cheese/veggie
sauce over the turkey and broccoli. Top with bread
crumbs and seasoning. Bake in oven at 350 (325 if
using a glass dish) for 30-40 minutes until hot
and bubbly. Makes
4- 6 generous servings. Can
be served with fruit, a salad, and whole grain bread
for a complete meal. (You can even exercise while
the meal is cooking in the oven!).
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