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PRENDERGASTM's Photo PRENDERGASTM Posts: 3,868
1/8/09 9:06 P

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SOUNDS GREAT THANKS


“I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”

"Maya Angelou"


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MOUCHE's Photo MOUCHE Posts: 7,534
1/8/09 8:21 A

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Sounds great, thanks for sharing. emoticon

I will strive to be the best temple of God I can be

Or don't you know that your body is the temple of the Holy Spirit, who lives in you and was given to you by God? 1 Cor 6:19 NLT


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,109
1/7/09 9:34 P

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That sounds great. Similar to something I used to make from a Southern Living recipe, but far more healthy. Thanks.

co-leader of Love to Cook


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FITNESSFOODIE's Photo FITNESSFOODIE Posts: 3,340
1/7/09 7:52 P

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I made this today with leftover roasted turkey breast and it was really excellent! Reheated it became a little too thick so next time I'll use a bit less flour.

Creamy Wild-Rice Soup with Turkey

2 teaspoons butter or stick margarine
1 cup chopped carrot
1 cup chopped onion
1 cup chopped green onions
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 1/2 cups chopped turkey breast (1/2 pound)
1 cup uncooked wild rice
1/3 cup all-purpose flour
2 3/4 cups 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon salt

Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.

Yield: 8 servings (serving size: 1 cup)

CALORIES 203 (16% from fat); FAT 3.5g (sat 1.9g,mono 1g,poly 0.5g); IRON 1.1mg; CHOLESTEROL 25mg; CALCIUM 129mg; CARBOHYDRATE 28.2g; SODIUM 540mg; PROTEIN 15g; FIBER 2.4g


Edited by: FITNESSFOODIE at: 1/7/2009 (19:53)
Karen - Seacoast New Hampshire

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