Roni’s Weight Watchen Page(s) - Take 2 (the rebuild)

I have NO idea what made me think of this but I’m glad I did! It was different, a nice fall comfort food.

The husband liked the turkey and rice but he could leave the pumpkin. What am I saying? He did leave the pumpkin! I can understand why, the texture was a little different. I may have overcooked it. Honestly, I don’t know I never cooked fresh pumpkin before! All I know is I liked it!

• 1 tbsp olive oil
• Small sweet onion diced
• 3-4 cloves garlic diced
• 12 ounce turkey breast cut into cubes (chicken would work just as good)
• 3 cups cubed pumpkin (around 350 g)
• 2 cups vegetable broth (or fat free chicken broth) separated
• 1 tbsp oat flour (or other thickener)
• Nutmeg (about ½ tsp)
• Ground cloves (about ¼ tsp)
• Ground ginger (about ½ tsp)
• Sage (about ½ tsp)
• Cinnamon (about ¼ tsp)
• 2 cups cooked brown rice

In a large skillet, heat the oil over medium heat. Add the onion and garlic. Allow the onion to cook and the garlic to just start getting brown.

Add the turkey and cook until just browned. Stir in the pumpkin cubes.

Pour 1 and ½ cups of the broth into the skillet. Bring to a boil and cover. Lower the heat to medium. Cook for about 10 minutes until pumpkin is soft when pierced with a fork.

Whisk the remaining broth with the oat flour and spices. Pour into the skillet and turn up the heat allowing the broth to thicken. Stir in the rice. Serve!

I’m getting 4 nice size servings each approximately 275 calories, 5 g of fat and 3 g of fiber.

Labels: DinnerIdeas