Arizona Turkey Stew Recipe

• 5 med carrots cut into thick slices
• 1 lrg onion cut into 1/2-inch pcs
• 3 Tbsp. extra virgin olive oil or possibly vegetable oil
• 1 lb sliced turkey breast cut into 1-inch strips
• 1 tsp LAWRY'S Garlic Pwdr with Parsley
• 3 Tbsp. all-purpose flour
• 8 sm red potatoes cut into 1/2-inch cubes
• 10 ounce frzn peas thawed
• 8 ounce sliced fresh mushrooms
• 1 x 1.62 ounces LAWRY'S Spices & Seasoning for Chili
• 1 c. beef broth
• 1 x 8 ounces can tomato sauce

1. In Dutch oven, saute/fry carrots and onion in oil till tender.
2. Stir in turkey strips and Garlic Pwdr with Parsley; cook 3 min or possibly till turkey is just browned.
3. Stir in flour.
4. Stir in remaining ingredients.
5. Bring mix to a boil; reduce heat.
6. Cover, simmer 40 to 45 min till potatoes are tender.
7. Let stand 5 min before serving.
8. OVEN DIRECTIONS: In large skillet, saute/fry carrots and onion in oil till tender.
9. Stir in turkey strips and Garlic Pwdr with Parsley; cook 3 min or possibly till turkey is just browned.
10. Stir in flour.
11. Pour mix into 3-qt casserole dish.
12. Stir in remaining ingredients.
13. Bake, covered, in 450F.
14. oven 40 to 45 min or possibly till potatoes are tender.
15. Let stand 5 min before serving.
16. Makes 8 to 10 servings
17. NOTES : Presentation: Perfect with a crisp green salad.
18. Using the old 123 WW program and the MC
19. Nutritional values the point countis 5

carrots, onion, extra virgin olive oil, turkey, s garlic, flour, red potatoes, mushrooms, s spices, beef broth, tomato sauce

Taken from cookeatshare.com/recipes/arizona-turkey-stew-69374 (may not work)