 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Superquick Ingredients:
1 tablespoon reduced-calorie margarine |
1 pound turkey breast cutlets, cut into 1-inch pieces |
1/4 cup chopped onion |
1/4 cup sliced fresh mushrooms |
1/4 cup plus 2 tablespoons all-purpose flour |
1 (12-ounce) can evaporated skimmed milk |
1 cup frozen peas and carrots, thawed |
1/2 teaspoon pepper |
dash of salt |
1 (2-ounce) jar diced pimiento, drained |
4 whole wheat english muffins, split and toasted |
1/4 teaspoon paprika |
Directions:
1. Melt margarine in a large nonstick skillet over medium heat. Add turkey and onion; saute 3 to 5 minutes or until turkey is browned. Add mushrooms; saute 1 minute.
2. Add flour to skillet; cook, stirring constantly, 1 minute. Gradually add milk, stirring constantly. Add peas and carrots and next 3 ingredients. Cook, stirring constantly, until mixture is thickened and bubbly.
3. To serve, spoon turkey mixture evenly over muffin halves; sprinkle with paprika. Serve immediately.
|
|