Turkey Vegetable Tortilla Dumplings
|Boneless turkey breast||1 Pound, skinned and cut into 1-inch-thick slices|
|Canned low sodium chicken broth||2 Cup (32 tbs) (Undiluted)|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Dried rosemary||1⁄4 Teaspoon|
|Dried whole rosemary||1⁄4 Teaspoon|
|Dried whole thyme||1⁄4 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|8 inch flour tortillas||2 , cut into 1 1/2 inch pieces|
Combine first 10 ingredients in a large saucepan; bring to a boil.
Reduce heat; simmer, uncovered, over medium heat 45 minutes.
Remove turkey with a slotted spoon; keep broth mixture at a simmer.
Shred turkey; return turkey to broth mixture.
Combine cornstarch and milk; stir until smooth.
Add to broth mixture; cook, stirring constantly, until broth mixture is thickened and bubbly.
Reduce heat to low, and add tortilla pieces; simmer, uncovered, 10 minutes.
Remove and discard bay leaf.
Serving size: Complete recipe
Calories 1259 Calories from Fat 376
% Daily Value*
Total Fat 42 g64.2%
Saturated Fat 10.1 g50.6%
Trans Fat 0 g
Cholesterol 299.5 mg99.8%
Sodium 1724.2 mg71.8%
Total Carbohydrates 91 g30.2%
Dietary Fiber 8.3 g33.2%
Sugars 20.6 g
Protein 125 g249.7%
Vitamin A 262.6% Vitamin C 28.6%
Calcium 49.5% Iron 54.7%
*Based on a 2000 Calorie diet