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Turkey Divan

Healthy Exchanges Newsletter, November 2001, Pg 4

Rita Laxspur, DesMoines, IA requested that I revise one of her favorite traditional recipes into a lighter version. Zach and I enjoyed this very much, but of course Pappa Cliff, couldn't get past the broccoli. It's a good thing Zach tends towards my taste genes!

1 (16 oz) pkg frozen cut broccoli
1 1/2 cups (8 oz) diced cooked turkey breast
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
2 tablespoon Kraft Fat Free mayonnaise
3/4 cup (3 oz) shredded Kraft reduced fat Cheddar cheese

Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with butter flavored cooking spray. In medium saucepan, cook broccoli until just tender. Drain. Place broccoli in prepared baking dish. In a medium bowl, combine turkey, chicken soup and mayonnaise. Evenly spoon mixture over broccoli. Top with Cheddar cheese. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

Serves 4 - Each serving equals:
HE: 1 3/4 Pr, 1 1/2 Ve, 1/2 Sl, 10 OC
213 Calories, 5 gm Fa, 27 mg Pr, 15 gm Ca, 583 mg So, 212 mg Cl, 3 gm Fi
Diabetic: 3 Mt, 2 Ve, 1/2 St/Ca

HINT: If you don't have leftovers, purchase a chunk of cooked turkey breast from your local deli.

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