I’m always looking for new and interesting ways to use leftover turkey—especially around the holidays. Make this skillet meal as spicy as you’d like by varying the amount of curry powder. —Martha Balser, Cincinnati, Ohio,
Ingredients
- 1 cup sliced celery
- 1/2 cup sliced carrots
- 1 cup fat-free milk
- 2 tablespoons cornstarch
- 3/4 cup reduced-sodium chicken broth
- 2 cups diced cooked turkey or chicken
- 2 tablespoons dried minced onion
- 1/2 teaspoon garlic powder
- 1 to 4 teaspoons curry powder
- Hot cooked rice, optional
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 cup (calculated without rice): 172 calories, 3g fat (1g saturated fat), 72mg cholesterol, 235mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 1 starch, 3 lean meat.
