(Serves 5)In a large saucepan, saute onion and celery in oil a few minutes.
1 stalk celery with leaves, diced
1/2 onion, diced
1 teaspoon olive oil
Add tomatoes, water and chicken stock.
1 16 ounce can diced tomatoes in juice, no added salt
1 can water
1 cup chicken broth, low sodium
Add parsley, corn and green beans.
1/4 cup fresh parsley, snipped
1 ear of corn, cooked and cut off the ear
2/3 cup fresh green beans, cut into 1/2 inch pieces
Cover and simmer for 25 minutes.
Add potatoes, carrots and turkey.
1 cup cooked sliced potatoes
1 carrot, peeled and sliced, cooked
I used leftover carrots and potatoes from another skillet meal this week!
2/3 cup shredded baked turkey breast
Bring to a simmer.
Make a roux in a small saucepan.
1 tablespoon Earth Balance Buttery Spread
1 tablespoon flour
Whisk into stew.
Today I traveled to Maryland to take my Mom to chair exercise and lunch at the Tri-Towns Senior Center. They do a great job. Eating and exercise are so much more enjoyable with company!