I use leftover turkey for my fast-to-fix dinner. Water chestnuts and bean sprouts add a nice crunch to the mix.
—RUTH PETERSON JENISON, MI
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 small onion, sliced
2 celery ribs, sliced
1 tablespoon butter
2 cups cubed cooked turkey breast
1 can (8 ounces) sliced water chestnuts, drained
1 1/4 cups reduced-sodium chicken broth
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons reduced-sodium soy sauce
1 can (14 ounces) bean sprouts, drained
Hot cooked rice
1. In a large skillet, saute onion and celery in butter until tender. Add the turkey, water chestnuts and broth; bring to a boil. Reduce heat.
2. In a small bowl, combine the cornstarch, water and soy sauce until smooth; add to turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bean sprouts. Serve with rice.
Per 1 1/4 cup: 204 cal., 4g fat (2g sat. fat), 68mg chol., 762mg sod., 17g carb. (3g sugars, 3g fiber), 25g pro.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.