WW Points: 5
6 sheets phyllo dough – (abt 4 oz) — thawed if frozen
1 teaspoon unsalted stick margarine
1 onion — chopped
3 tablespoons all-purpose flour
2 cups skim milk
1 package frozen mixed vegetables – (16 oz) — thawed
= (broccoli, cauliflower and carrots)
2 cups diced cooked skinless turkey breast
1 cup sliced mushrooms
1 packet instant low-sodium chicken broth and
1/3 cup shredded nonfat cheddar cheese
Preheat the oven to 375 degrees. Cover the phyllo dough with a damp towel and plastic wrap to prevent drying.
In a large nonstick saucepan, melt the margarine. Add the onion and cook, stirring as needed, until softened, about 5 minutes.
Add the flour and cook, stirring constantly, until the onion is coated with the flour, about 1 minute. Gradually stir in the milk; cook, stirring constantly, until the mixture boils and thickens, 4 to 5 minutes. Add the mixed vegetables, turkey, mushrooms and broth mix; return to a boil, stirring as needed. Remove from the heat and stir in the cheese.
Pour the mixture into a 9-inch square baking pan. Fold each phyllo sheet in half and place, one at a time, on top of the mixture, spraying each sheet lightly with nonstick cooking spray, including the top layer. Tuck under the overlapping edges. Bake until golden, about 30 minutes. Let stand 10 minutes before serving.
294 Calories, 4 g Total Fat, 1 g Saturated Fat, 51 mg Cholesterol, 334 mg Sodium, 35 g Total Carbohydrate, 4 g Dietary Fiber, 29 g Protein, 287 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/
Thanksgiving Recipes, Turkey Leftovers, Turkey Left Overs, Thanksgiving Leftovers