Turkey Pot Pie

12 oz Turkey breast(Cooked) Use 2 servings on your plan

1 cup Celerydiced fine

1 cup Carotdiced fine

1 cup Oniondiced fine

1 cup Turnipdiced fine

2 cups Homemade chicken broth.Simply boil a few chicken breasts in 4 cups of water with Mortons lite salt and pepper. Freeze what you don't use.

6 Saltine unsalted crackers

2 Slice of 50 Cal. or less bread(toasted) - use one slice for each serving

2 tsp Olive oil

2 tsp Butter

¼ tsp Morton's Lite Salt

1 Pepperto taste

1 Garlic Powderto taste

¼ tsp Sageto taste

Toast 2 slices of your bread, one for each serving. Set aside.

Place 6 Saltine crackers into a zip top bag and crush with a rolling pin. You are looking for a powder consistency. Set aside

In a medium size skillet, soften the veggies with the butter and olive oil over medium-low heat. Add 1/8 teaspoon Morton's Lite Salt. This should take about 7-10 minutes depending on the size of your pieces. If the pan looks dry add 1/2 cup of the chicken broth to the skillet.

When the veggies are soft, add in the cracker powder and stir well. Try to moisten all of the powder with the liquid in the pan.

Add 1 cup of the chicken broth and bring to a simmer. The chicken broth should thicken when the mixture boils. Add in the turkey at this point.

Let simmer about 2-3 minutes. If the consistency looks dry add more of the chicken stock. If too wet, just allow it to simmer for a few more minutes.

Taste and adjust seasonings.

Measure out 2 cups per serving and add to a bowl. Place the toast on top and enjoy

This recipe makes 2 servings

Count each as -- 1 Protein -- 2 Veggies -- 1 Fat -- 1 Starch

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Turkey Pot Pie