Cheese and Chicken - Potato Topping

This is a good recipe for using leftover chicken or turkey.

4 medium potatoes (5 oz. each)
1 cup chopped broccoli flowerets
1 cup cooked and cubed chicken or turkey
1 tsp. instant chicken bouillon
1/2 tsp. dried onion
1/4 tsp. dry mustard
1/8 tsp. paprika
1 1/2 Tbl. flour
3/4 cup skim milk
1 oz. grated, low fat cheddar cheese

Scrub potatoes. Bake in oven or cook in microwave. Prepare topping usinga method below. Cut potatoes in half and flake center with fork. Spoon1/4 of the topping over two potato halves. Top with cheese and return tomicrowave (30-60 seconds) or hot oven (5 minutes) until cheese is melted.

Microwave Method:
In a 2-qt. casserole, microwave broccoli on high for 1-2minutes, or until tender crisp. Add turkey, and heat for 45 seconds onhigh. In a medium bowl mix bouillon, onion, mustard, paprika, and flour.Add milk slowly, using a wire whip to prevent lumps. Microwave on high 3-4minutes, stirring several times until thickened. Add milk mixture toturkey and broccoli. Fill potatoes as described above.

Stovetop Method:
In a covered container, shake flour with milk to preventlumps. Add bouillon, onion, mustard and paprika. Cook over low heat,stirring constantly, until thickened. Set aside. Stir-fry broccoli, in askillet that has been sprayed with non-stick coating, to desiredtenderness. Add turkey and milk mixture. Heat thoroughly. Fill potatoesas described above.

Yield: 4 servings
One serving: 1 medium potato and 1/4 topping
Per serving: 260 calories, 41 grams carbohydrate, 18 grams protein, 3 grams fat
Exchanges: 2 starch, 1 1/2 lean meat, 1 vegetable

Reprinted with permission from QUICK & HEALTHY RECIPES, by Brenda J.Ponichtera, R.D.Copyright ©. 262 pages. $16.95 comb-bound, Published by ScaleDownPublishing, Inc. Available at local bookstores or directly from ScaleDownPublishing, Inc., 1519 Hermits Way, The Dalles, Oregon 97058. Thoseordering by mail should add $2.50 for the first book and $1.00 for eachadditional book for shipping and handling charges.