Tangy Turkey Stew for Diabetes and Kidney Diet Plans

This tangy turkey stew makes a great cold weather meal.

Ingredients for Tangy Turkey Stew

1 tbsp olive oil

1 pound raw turkey breast, cut into 1' cubes

1/2 tsp black pepper

1 cup carrots, thinly sliced

1 cup celery, thinly sliced

1 cup green bell pepper, chopped

1 cup yellow onion, chopped

1/2 cup dry white wine, optional

1/2 cup fresh tomato, chopped

2 tsps garlic, minced

4 cups low-sodium chicken broth

1 tsp dried thyme

1 bay leaf

1/4 to 1/2 tsp crushed red pepper, to taste

3 cups white rice, cooked

2 cups zucchini, sliced

1 cup raw mushrooms, sliced

1/2 cup fresh parsley, chopped

3 tablespoons lemon juice

Heat oil in large stock pot over medium heat.

Season turkey with black pepper, and saute until brown-about 10 minutes.

Add carrots, celery, green bell pepper and onion. Cook until vegetables begin to soften-about 8 minutes.

Add wine, tomato, and garlic. Simmer 2 minutes.

Add broth, thyme, bay leaf and crushed red pepper, and bring to a boil. Reduce heat, cover and simmer about 30 minutes.

Add cooked rice, zucchini, mushrooms and parsley, and cook an additional 10 to 15 minutes until vegetables are tender.

Stir in lemon juice and serve.

Nutrition per serving:

214 calories

18 grams protein

22 grams carbohydrates

6 grams of fat

24 mg cholesterol

128 mg sodium

528 mg potassium

197 mg phosphorus

54 mg calcium

2.4 grams fiber


Replace wine with water if desired.

Refrigerate or freeze leftovers for a quick meal later.