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    Cranberry Turkey Stie-Fry


    Source of Recipe


    Unknown

    CRANBERRY TURKEY STIR-FRY
    Exchanges
    Serves: 4

    2 garlic cloves, minced
    1 T. canola oil
    2 c. julienned carrots
    2 c. uncooked turkey breast strips
    2 c. julienned zucchini
    1 c. canned bean sprouts
    1 can (8 oz.) jellied cranberry sauce
    1/3 c. apple juice
    1/4 c. reduced-sodium soy sauce
    1/4 c. cider vinegar
    1 T. cornstarch
    1/4 c. cold water
    4 c. hot cooked rice

    In a non-stick skillet or wok, stir-fry garlic for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry for 3 minutes longer. Combine the next 4 ingredients; stir into skillet. Bring to a boil.

    Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over hot rice.

    One serving (1 c. turkey mixture with 1 cup rice) equals: 530 calories…10 gm fat (2 gm saturated)…55 mg cholesterol…696 mg sodium…83 gm carbohydrate…5 gm fiber…26 gm protein ++++ Exchanges: 3 starch…2 lean meat…2 fruit…1 vegetable ++++ WWP: 10

 

 

 

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