Turkey and Cheese Stuffed Potatoes
|Baking potatoes||6 , washed and pierced|
|Frozen vegetables||2 Cup (32 tbs), thawed, drained (Such As Broccoli, Cauliflower, Zucchini, Carrots)|
|Low fat cooked turkey breast cubes||1 1⁄2 Cup (24 tbs) (1/2 Inch Cubes)|
|Cream of broccoli with cheddar and onion condensed soup||1 Can (10 oz) (Healthy Choice)|
|Reduced fat sour cream||1⁄2 Cup (8 tbs)|
|Nonfat milk||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Sliced green onions||1⁄2 Cup (8 tbs)|
Bake or microwave potatoes to desired doneness.
In medium saucepan, combine vegetables, turkey, soup, sour cream, milk, garlic powder and pepper; mix well.
Simmer 5 minutes, stirring occasionally.
Cut warm potatoes lengthwise and squeeze potatoes to open.
Spoon equal portions of soup mixture down centers of potatoes.
Sprinkle with green onions.
Serving size: Complete recipe
Calories 1941 Calories from Fat 358
% Daily Value*
Total Fat 40 g61.2%
Saturated Fat 20 g99.8%
Trans Fat 0 g
Cholesterol 329.7 mg109.9%
Sodium 1009.5 mg42.1%
Total Carbohydrates 254 g84.7%
Dietary Fiber 27.3 g109.4%
Sugars 35.6 g
Protein 140 g280.5%
Vitamin A 206.2% Vitamin C 253.1%
Calcium 91.8% Iron 81.9%
*Based on a 2000 Calorie diet