1st day: Roast a turkey breast, or buy it ready to eat.
2nd day: Use half of the amount of turkey TURKEY CURRY
Cut the turkey to 1" pieces. Put aside. Melt 2 TBS. margarine Add a bag of mushroom sauce, following directions on bag with added water. Add 1 tsp. curry powder and cook about 7 minutes, until sauce is thick. Add the turkey and continue to cook on low heat until heated through. Serve on brwon basmati rice.
I'll celebrate 13 years of maintenance on July 2nd, 2017!
1/2 Tbsp butter 3/4 cup barley 1/2 cup shredded carrot 1/2 cup chopped onion 1 1/2 cups sliced mushrooms 1 cup thinly sliced and halved zucchini 1 14oz can low sodium beef broth (or veg broth) 1/4 cup chopped fresh parsley salt and black pepper
Preheat oven to 350. Melt butter in skillet. Add barley, onion and mushroom and saute for about 5 minutes or until barley is toasted. Put barley mixture, carrots, parsley and zucchini in 1 1/2 quart casserole. Heat broth in the skillet and add to the barley mixture, stirring gently. Add salt and pepper, bake 45 minutes or until broth is absorbed.
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