1 T Plus 1 tsp low cal margarine

1 1/2 c Sliced mushrooms

1 1/2 c Broccoli florets

1/2 c Sliced carrots

1/2 c Chopped scallions

8 oz Cubed cooked turkey

2 t Flour

2 t Dry mustard

1 t Dried thyme

1/2 c Chicken broth

1/4 c Skim or 1% milk

1 lg Egg white

2 t Dijon mustard

3/4 c Buttermilk baking mix

1. In a large nonstick skillet, melt margarine; add mushrooms, broc-

coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes until just tender. Add turkey; stir to combine. 2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1

minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer 4-5 minutes, until liquid thickens.

3. Preheat oven to 350F. In a medium bowl, combine milk, egg white,

Dijon mustard, and baking mix; mix until batter is thoroughly com- bined. 4. Spray an 8" pie plate with nonstick spray. Spoon turkey mixture

into plate, spreading evenly. Spread batter evenly over turkey. Bake 15-20 minutes, or until golden.

Source: Weight Watchers magazine, April 1993 Each serving provides: 1/2 Fat, 2 protein, 2 vegetables, 1 bread, 20 optional calories.

Per serving: 256 calories